Is a Caprese salad unhealthy?

A well-balanced Caprese salad, made with high-quality ingredients, is not an unhealthy meal option. Mozzarella is a great source of calcium, tomatoes are rich in antioxidants, fresh basil aids in digestion and absorption of nutrients, and olive oil is one of the healthiest fats you could include in your diet. I steer away from words like healthy and unhealthy though; all foods should be enjoyed in moderation!

Why is it called Caprese salad?

Caprese salad is named after Capri - the Italian island in the Bay of Naples - where it originated.

Is Caprese salad served cold or at room temperature?

Caprese salad is served at room temperature and this Caprese pasta salad taste best at room temperature as well! If you're not serving the salad immediately, it can be made in advance and refrigerated. When you're ready to serve let it sit out on the counter for 5-10 minutes to come to room temperature. This will boost the flavors of the ingredients!

Caprese Pasta Salad

This Caprese pasta salad is filled with ripe grape tomatoes, fresh basil, and cool mozzarella tossed in a pesto vinaigrette and drizzled with a tangy balsamic glaze. It combines your favorite flavors of a fresh, summertime Caprese salad with the familiar backyard BBQ pasta salad.

Author: Kylie
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 12 servings 1x
Category: Side Dish
Method: Stove Top
Cuisine: Italian/American
Diet: Vegetarian

Ingredients

Units Scale

16 oz. rotini pasta, cooked according to package directions until al dente
1 tablespoon olive oil
1/4 cup quick and easy pesto
1/4 cup olive oil
1/4 cup balsamic vinegar
8 oz. cherry size (or Ciliegine) fresh mozzarella
1 pint grape tomatoes, halved
small handful fresh basil leaves, julienne cut
1/4 cup balsamic reduction (also called balsamic glaze)
Kosher salt
fresh cracked pepper

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Instructions

Toss cooked pasta in olive oil and sprinkle with a few large pinches of salt and pepper. Toss to coat and set aside to cool to room temperature.
In a small mason jar, combine pesto, olive oil, balsamic vinegar and a couple pinches of salt and pepper. Shake vigorously until well combined.
Add pasta, tomatoes, mozzarella, and basil to a large serving bowl. Reserve a tablespoon or so of the basil for garnish.
Pour dressing over pasta salad and toss to coat evenly. Season to taste with salt and pepper.
Drizzle salad with balsamic glaze and garnish with fresh a bit more fresh basil.

measuring cup

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Notes

Salt your pasta water. Your pasta should boil in a large pot of salted water that is as salty as the sea. Salting the pasta water is the first chance you have to season the pasta and is the best time to bring out all the flavors of your delicious noodles. Once you start salting your pasta, you will never stop!
Cook pasta just until al dente. There's nothing worse than soggy noodles in a pasta salad. The noodles will continue to soak up a bit of the dressing as it sits, so cooking the noodles just until al dente will ensure that they don't end up mushy.
Some recipes suggest that you drain the pasta and run cold water over it, however, I find that as long as you cook the pasta al dente there is no need to do this. Just toss it in some olive oil and set it aside until you're ready to assemble the pasta. If you want to cool it down more quickly, pop it in the fridge for a few minutes.
If you want to make this a complete meal and add a bit more protein, feel free to add grilled chicken, canned chickpeas, or your favorite veggies.

Nutrition

Serving Size:
Calories: 252
Sugar: 3.6 g
Sodium: 197.1 mg
Fat: 8.6 g
Saturated Fat: 1.3 g
Carbohydrates: 32 g
Fiber: 1.9 g
Protein: 11.4 g
Cholesterol: 3.4 mg

Keywords: tomato mozzarella pasta salad, tomato pasta salad, tomato basil mozzarella pasta salad