< Print

Caprese Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Caprese pasta salad reimagines the classic with bold flavor and fresh texture—tossing farfalle, sweet grape tomatoes, Bocconcini, and basil in a one-of-a-kind sun-dried tomato shallot vinaigrette. It’s vibrant, satisfying, and anything but ordinary.

Ingredients

Units Scale

Vinaigrette

  • 3 tablespoons white wine vinegar (or substitute lemon juice)
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons sun-dried tomato paste
  • 1 teaspoon honey (optional, for balance)
  • 1 tablespoon finely minced shallot
  • 2 teaspoons freshly grated parmesan (see note #1)
  • A small pinch of anchovy paste (optional)
  • 1/2 cup extra virgin olive oil
  • Kosher salt, to taste (start with 1/4 teaspoon)
  • Freshly ground black pepper, to taste (start with a pinch)

Salad

  • 12 ounces farfalle pasta (about 3/4 of a standard 1-pound box)
  • 2 cups grape tomatoes, halved (or cherry tomatoes, if preferred, see note #2)
  • 8 ounces Bocconcini or Ciliegine mozzarella balls (drained and halved if large)
  • 3/4 to 1 cup fresh basil leaves (torn or chiffonade cut)

Instructions

Make the Vinaigrette

  1. Finely mince the shallot and set it aside.
  2. In a small bowl or jar, whisk together the white wine vinegar, Dijon mustard, sun-dried tomato paste, honey (if using), and minced shallot until well combined.
  3. Stir in the grated parmesan and anchovy paste, if using.
  4. Slowly drizzle in the olive oil while whisking steadily to form a smooth emulsion.
  5. Season with kosher salt and black pepper to taste. Let the vinaigrette sit for 10 to 15 minutes.

Assemble the Salad

  1. Bring a large pot of salted water to a boil. Cook the farfalle according to package instructions until al dente. Drain and rinse briefly with cool water. Set aside to cool.
  2. While the pasta cools, halve the grape tomatoes and mozzarella balls. Tear or chiffonade the basil leaves.
  3. In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, and basil.

Put It All Together

  1. Pour the vinaigrette over the salad and toss gently to coat evenly.
  2. Taste and adjust seasoning with more salt or pepper, if needed.
  3. Serve immediately, or refrigerate for up to 2 hours. Toss again just before serving.

Notes

  1. Freshly grated parmesan is recommended for the best texture and flavor.
  2. Grape tomatoes are slightly firmer and less juicy, which helps them hold their shape better in pasta salads. Cherry tomatoes are sweeter and juicier—either will work, depending on your preference.

Find it online: https://foodienoise.com/caprese-pasta-salad/