This caprese pasta salad is an easy, fresh and vibrant dish featuring juicy tomatoes, creamy mozzarella, avocado and fragrant basil tossed with pasta and a light red wine dressing. Perfect for summer picnics and barbecues!
The recipe is one from a small selection of pasta salad recipes that appeared in the July 2018 Olive Magazine. If you love traditional caprese salad and pasta, you'll definitely love this one too, with the addition of diced avocado...it really is delicious!
This caprese pasta salad is very quick and easy to make, and is lovely and fresh and so full of flavour. A perfect dish to enjoy for lunch or serve at a buffet, at a barbecue or to take on a picnic.
Tips
- Make it an hour or so ahead of when you want to serve it, cover with cling film and set aside. The fresh basil really infuses into the salad - yum!
- Gluten-free option - use gluten-free pasta, or swap the pasta for quinoa or lentil pasta.
- Dairy-free option - use vegan mozzarella or leave it out altogether.
- Add crunch - top with toasted pine nuts or sunflower seeds for some crunch.
- Add pesto - leave out the oil and vinegar and toss with some basil pesto.
- This caprese pasta salad recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - transfer it to an airtight container and keep it in the fridge for up to 2 days, but add the basil, mozzarella and avocado just before serving for the best texture.
It's best served at room temperature for the freshest flavour, but it can also be served chilled.
Fresh basil is best for an authentic taste, but you can use dried basil if fresh isn’t available. For 1 tbsp fresh, use 1 tsp dried.
Cherry or baby plum tomatoes work best because they are sweet, juicy, and hold their shape well.
Yes - add grilled chicken, salmon, or white beans for extra protein.
It lasts up to 2 days, but the basil and avocado may darken, so add fresh basil and an extra drizzle of oil before serving.
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How to make this Caprese Pasta Salad
Ingredients
- 200g dried orecchiette or conchiglie
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 150g baby plum or cherry tomatoes, halved
- salt and freshly ground black pepper
- 1 avocado, diced
- 150g bocconcini or mini mozzarella
- small bunch of fresh basil leaves, shredded
Instructions
- Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
- Put the cooked pasta in a serving bowl, then add 2 tbsp of olive oil, 1 tbsp of red wine vinegar and the tomatoes. Season, to taste, with salt and freshly ground black pepper.
- Toss well, then add the diced avocado, the bocconcini or mini mozzarella and shredded basil. Toss again gently and serve (see Tips).
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Caprese Pasta Salad
Ingredients
- 200 g (7.1 oz) dried orecchiette or conchiglie see Notes
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 150 g (5.3 oz) baby plum or cherry tomatoes halved
- salt and freshly ground black pepper
- 1 avocado diced
- 150 g (5.3 oz) bocconcini or mini mozzarella
- small bunch of fresh basil leaves shredded
Instructions
- Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
- Put the cooked pasta in a serving bowl, then add 2 tbsp of olive oil, 1 tbsp of red wine vinegar and the tomatoes. Season, to taste, with salt and freshly ground black pepper.
- Toss well, then add the diced avocado, the bocconcini or mini mozzarella and shredded basil. Toss again gently and serve (see Notes).
Notes
- Make it an hour or so ahead of when you want to serve it, cover with cling film and set aside. The fresh basil really infuses into the salad - yum!
- Gluten-free option - use gluten-free pasta, or swap the pasta for quinoa or lentil pasta.
- Dairy-free option - use vegan mozzarella or leave it out altogether.
- Add crunch - top with toasted pine nuts or sunflower seeds for some crunch.
- Add pesto - leave out the oil and vinegar and toss with some basil pesto.
- This caprese pasta salad recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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