This Caprese Pasta Salad with Olives is the ideal pairing for the summer months and warmer weather that are quickly approaching. Simplicity is the name of the game with this recipe - cherry tomatoes, mini mozzarella balls, fresh basil, kalamata olives, parmesan cheese, some olive oil and a touch of balsamic vinegar is all you need for this recipe. This is an awesome way to capture all of those bright and fresh summer flavors!
Caprese Pasta Salad Ingredients
This pasta salad is largely inspired by Caprese salad - a classic Italian combination of fresh tomatoes, basil, and mozzarella cheese that is drizzled with oil and/or balsamic vinegar. While kalamata olives aren't traditionally included with Caprese salad, I have opted to add them to this recipe. They add a fantastic pop of briny, saltiness that really accentuates all of the flavors of the whole dish. If you identify as "olive averse", feel free to omit them. I will only judge you a little bit.
This recipe uses the following:
- Rotini Pasta
- Mini Mozzarella Balls
- Cherry Tomatoes
- Fresh Basil leaves
- Extra Light Virgin Olive Oil
- Parmesan Cheese
- Kalamata Olives
- Balsamic Vinegar
- Lemon Juice
- Salt
- Pepper
This is as easy as boiling the pasta, draining it, allowing it to cool and then combining everything in a large mixing bowl. Like I said - simplicity is the name of the game here! You are also more than welcome to make changes and customize this to your tastes.
Paring Suggestions
Need ideas of what to serve this Caprese Pasta Salad with? Check out my recipes for Whole Roasted Chicken - Publican Style, Seared Salmon and Garlic Cream Sauce, and Barbecue Chicken Sliders!
Did you make this recipe for Caprese Pasta Salad with Olives?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Caprese Pasta Salad with Olives
Equipment
- Medium sauce pot
- Large Mixing Bowl
Ingredients
- ½ Lb. Rotini Pasta Cooked Al Dente According to Package Directions and Cooled
- ¾ Cup Mini Mozzarella Balls
- 1 ½ Cups Cherry Tomatoes Quartered
- ½ Cup Fresh Basil leaves Rough Chopped
- ¼ Cup Extra Light Virgin Olive Oil
- ⅓ Cup Parmesan Cheese Grated
- ½ Cup Pitted Kalamata Olives Quartered
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Lemon Juice - Juice from ½ Lemon
- Kosher Salt To Taste
- Pepper To Taste
Instructions
- In a medium sauce pot, bring water to a boil and cook pasta until al dente according to package directions. Strain and allow to cool.
- Toss pasta with the remaining ingredients in a large mixing bowl, and serve immediately.
Stacy says
Love keeping this on hand during the summer for a quick easy lunch or a side dish with dinner