Caprese Pasta Salad

Pasta salad is a classic summer dish. But I don’t particularly like mayo, and therefore, tend to avoid pasta salads at BBQs. That is until I discovered this pasta salad. This salad is delicious and so easy to make. I took it to a friend’s party and was struggling not to pick at it and eat it the whole drive there.


Recipe adapted from here.

4 cups basil leaves
1 pound fusilli pasta
1/2 cup plus 2 tablespoons olive oil
1/2 cup white vinegar
1 shallot, chopped
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground pepper
8 ounces small mozzarella balls, halved
1 pint cherry tomatoes, halved
2 tablespoons capers, drained

1. Bring a pot of salted water to boil and cook the pasta according to the directions on the box. Once done, transfer to a bowl to cool.


2. In a food processor, mix the basil leaves, olive oil, vinegar, shallot, salt, pepper flakes, and pepper, and mix until it is smooth and resembles pesto. Mix the dressing with the past.

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3. Halve the mozzarella and tomatoes and add to the pasta. Add the capers, and mix thoroughly.

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