Strawberry Caprese Salad Recipe
This strawberry caprese salad combines pasta, strawberries, mozzarella, basil, and olive oil with an optional splash of balsamic.
Servings: 4 servings
Equipment
Ingredients
- 8 ounces cavatappi or pasta of choice
- 10 ounces strawberries trimmed and halved
- 8 ounces mini mozzarella cheese balls
- ½ cup fresh basil
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar optional
- Sea salt to taste
- black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil; cook the pasta according to package instructions al dente; drain and transfer to a large serving bowl.
- Add the strawberries and mozzarella. Drizzle the olive oil on top and season with salt and pepper. Carefully toss to coat the ingredients with the dressing. Sprinkle with basil leaves.
Video
Notes
My Top Tip: Make it ahead with one adjustment. You can assemble the pasta, mozzarella, olive oil, and seasoning up to 24 hours ahead and store it in the fridge. Wait to add the strawberries and basil until just before serving so they don't get soggy or discolored.
Storage: This pasta salad does not need to be chilled before serving, but chilling it doesn’t hurt. Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 437kcal | Carbohydrates: 48g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 52mg | Potassium: 244mg | Fiber: 3g | Sugar: 5g | Vitamin A: 158IU | Vitamin C: 42mg | Calcium: 231mg | Iron: 1mg
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