Caprese Pasta Salad

By: Deborah

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!

PREP: 5

COOK: 10

TOTAL: 15

Course: Lunch, Salad, Side Dish, Snack

Cuisine: Italian

Servings: 4 people

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Equipment

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.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS buffet food, caprese pasta salad recipe, caprese salad recipe, party food, pasta salad, picnic food, sharing food, summer food

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