Caprese Pasta Salad

Serve this Caprese Pasta Salad recipe made with Sfoglini Pasta as an easy summer salad or side dish recipe!

Course Appetizer, Dinner, Pasta, Salad

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 10

Resting Time 30

Servings servings

Calories 554kcal

Firstly, add your salt to a pot of water and bring to a boil. Once the water is boiling, add the Sfoglini Rigenetti pasta and cook as per the instructions on the package, which is 10 minutes.
Drain the water from the pot. I recommend leaving a tiny bit of water in the pot to help the seasonings bind to the pasta.
While the pasta is cooking, separate the mozzarella pearls - mine came really stuck together in a tight ball! If you haven't cut your cherry tomatoes in half yet, make sure you get that done now!
Choose your pasta salad serving dish, or if you're preparing this Caprese Pasta as a pasta salad side dish in advance of when you'll be serving it, grab a food storage container.
Add the mozzarella pearls and cherry tomatoes to the pot with the pasta and give it a really good stir!
In a small bowl combine the olive oil, balsamic vinegar, and minced garlic. Pour it over the pasta and stir it until the Caprese Pasta Salad is completely combined and evenly coated.
Then sprinkle with your fresh ground pepper and give it another good stir.
I reserved 2 sprigs of the fresh basil to garnish the dish, but you will want to tear up the rest of the basil you're using now to mix in.

Our easy Caprese Pasta salad should set for at least 30 minutes to let the flavors combine for serving.