a lovely living

Caprese Pasta Salad


It’s safe to say we are in full picnic mode. I love picnics because you’re typically only required to bring along one dish, yet you end up having a feast. We’ve been to three within the past week, so I’ve been on the lookout for some yummy side dishes. I had pinned this Caprese Pasta Salad recently and as I scrolled through my pins I realized that I had previously pinned it a year or so ago. I took that as a sign I should give it a shot. We’re not talking complicated here guys, actually the exact opposite. This delicious, fresh salad can be whipped together in the amount of time it takes the pasta to cook and it makes quite the perfect side dish!



Here’s the recipe via Simply Scratch:


2 cups dried Orecchiette Pasta, cooked as directed on the package (I used shells which I had on hand)
1 pint Grape Tomatoes, quartered
1 container Fresh Mozzarella Pearls {or 1 ball fresh mozzarella, cubed small}
1 cup Fresh Basil, sliced into ribbons
Kosher Salt and Black Pepper


2 Cloves of Fresh Garlic, squeezed through a garlic press
1/3 cup Balsamic Vinegar
3 tablespoons Olive Oil


In a small bowl squeeze two cloves of garlic through a garlic press. Pour in balsamic vinegar and whisk. Continue to whisk while slowly, pouring in the three tablespoons of olive oil in steady stream.

Cook orecchiette pasta according to package directions. Drain and then rinse with cold water. Add the cold pasta to a bowl along with the quartered tomatoes, fresh mozzarella pearls and basil ribbons.

Season with kosher salt and black pepper and drizzle with desired amount of the balsamic vinaigrette. Taste and adjust seasonings to your taste preference before serving!





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