Caprese Pasta Salad

This recipe is ideal for a group, especially when super sweet sungold or cherry tomatoes are in peak season.  The best part - it can be made ahead and served at room temperature, so there is limited fuss when your guests arrive.  We would suggest making extra for leftovers, but no matter how much we make, we can't seem to accomplish that goal!

  • Serves: 2
  • Cook Time: 30 minutes
  • 1 pint sungold or other sweet cherry tomatoes, halved
  • 1 1/3 balls (~1 lb) fresh mozzarella, chopped into small bite-size pieces
  • 1/4 cup olive oil
  • 1/3 cup chopped fresh basil
  • 2 small cloves garlic, minced or grated
  • 2 tsps kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 lb Pasta (Orzo or Fusilli, recommended)
  • 3 tbsps olive oil
  1. In a large bowl, gently stir together tomatoes, mozzarella, 1/4 cup of olive oil, basil, garlic, salt and pepper. Let stand at room temperature for 1 hour, allowing flavors to blend.
  2. For the pasta, in a medium pot, bring salted water to a boil over high heat. Add the pasta and cook until tender. Drain well and place in a large bowl. Toss with 1 tbsp olive oil and allow to cool for 20 minutes.
  3. Add remaining 2 tbsp olive oil and tomato mixture to pasta, tossing to coat.
  4. Serve at room temperature.
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