Caprese Pasta Salad
This super easy Caprese Pasta Salad is simple to make and turns a classic flavor combination into a refreshing side dish in just 20 minutes. You’ll love the juicy tomatoes, tender pasta, and the tangy homemade balsamic vinaigrette dressing!
Why you will love this caprese pasta salad recipe
If you’re a fan of the traditional caprese salad dish, you’ll love the flavors of this fun spin on pasta salad! It includes all of the caprese ingredients you know and love with prosciutto for a salty, crispy crunch and a flavorful vinaigrette that’s perfect as a simple dressing.
With fantastic Italian-inspired flavors, this super easy caprese salad is great any time of year but makes for the ideal summer pasta salad recipe!
- Versatile: Perfect as a side dish but can also be served as a light and satisfying main course!
- Easy to make: It’s so simple to toss this pasta salad together when you need something quick and delicious.
- Crowd pleasing: This is perfect to bring along to picnics, barbecues, cookouts, and other social events where you need to impress a big audience.
Ingredients you will need
For the pasta salad
Prosciutto: Provides a nice savory and slightly smoky flavor.
Farfalle pasta: Bowtie pasta is my choice for this dish, but you can use another short pasta like penne or rotini pasta if you prefer.
Cherry tomatoes: Grape tomatoes work well here also, or chop up a larger tomato into bite sized pieces.
Mozzarella balls: Fresh mozzarella balls add a nice creamy bite that pairs perfectly with the juicy tomato.
Fresh basil: Fragrant and aromatic, basil is an important ingredient for fresh green color and herbal flavor.
For the vinaigrette
Olive oil: Use a good quality EVOO as the base for your dressing.
Balsamic vinegar: Gives your vinaigrette notes of complex sweetness and rich tartness.
Lemon juice: For a pop of zingy citrus flavor.
Fresh garlic: I prefer to use fresh garlic cloves for this dish, but you could use a substitute like garlic paste or jarred minced garlic.
Seasonings: Kosher salt and black pepper for flavor, and a sprinkle of red pepper flakes for a little kick of heat!
How to make caprese pasta salad
- Bake the prosciutto. Place the prosciutto in a single layer on a baking sheet and bake for 10 to 12 minutes, or until crispy and browned on the edges. Flip halfway through for best results.
- Dice the prosciutto. Transfer the cooked prosciutto to a cutting board and dice it into small pieces.
- Cook the pasta. While the prosciutto cooks, bring a pot of water to a boil. Add your favorite pasta, cook to al dente according to package directions, and drain.
- Make the vinaigrette. In a small bowl, combine olive oil, balsamic vinegar, lemon juice, garlic, chili flakes, salt, and pepper.
- Prepare the pasta salad. Add the cooked pasta to a large bowl, then add vinaigrette, prosciutto, tomatoes, mozzarella, and basil. Toss until everything is well coated with the dressing, then serve!
Mistakes to avoid when making pasta salad
- Not salting the water: Adding salt to the boiling water infuses the pasta with a bit of extra flavor and ensures the whole dish is delicious and satisfying.
- Adding too much dressing: The amount of vinaigrette called for in the recipe usually works perfectly for me, but depending on how you like your pasta salad, you may want to use less or make more.
- Not adding enough seasoning: Be sure to taste the dressing before adding it to the pasta salad, and then give the salad a taste before you consider it finished! Add more seasonings as necessary.
- Using warm pasta: Allow the pasta to cool to room temperature before tossing it with all of the other ingredients.
- Letting the pasta stick together: Add a bit of olive oil to the pasta after you’ve drained it to prevent it from sticking together.
How to store
Keep your pasta salad in some kind of airtight container, or in a bowl covered tightly with plastic wrap or seran wrap. These mixing bowls are great for pasta salad because they come with lids!
Stored properly, it will last in the fridge for 2-3 days. The prosciutto may lose some of its color after a day or so, and you can throw it in the microwave for a minute or so to freshen it up!
You can also freeze pasta salad if you need it to keep for longer. Before serving, let it thaw for a couple of hours in the fridge, or overnight if you can.
How to serve pasta salad
This caprese pasta salad can be served right after making it, but you can also refrigerate it overnight if needed. Allow cold pasta salad to sit at room temperature for about half an hour before serving.
If you’re preparing it ahead of time, make a bit of extra vinaigrette in case the ingredients soak up all of the dressing you add. After the caprese salad has come back up to room temperature, toss it with some more vinaigrette if you think it needs it, or serve it in a small bowl on the side.
What to serve with it
Serve this caprese salad as a side dish with a hearty entree like this creamy chicken mushroom skillet or a slow roasted chicken. I love to pair it with a veggie like green beans almondine or this super easy air fryer corn on the cob for a healthy and filling meal!
More Pasta Salad Recipes
- Mexican Street Corn Pasta Salad
- Mediterranean Gluten Free Pasta Salad
- Goat Cheese Orzo Pasta Salad
- Grilled Chicken Pasta Salad
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Caprese Pasta Salad
Ingredients
- 5 strips of thinly sliced prosciutto, I used prosciutto di parma
- 8 oz farfalle, (bow tie pasta)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls, halved (I love marinated mozzarella balls for this)
- 1/2 cup fresh basil leaves, thinly sliced
Vinaigrette
- 3 tbsp extra virgin olive oil
- 1.5 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 garlic clove, grated
- 1/4 tsp red pepper flakes
- 1/4 tsp kosher salt
- 1/4 tsp black peppper
Instructions
- Preheat the oven to 400F and arrange the prosciutto in a single layer on a foiled baking sheet. Bake for 10-12 minutes, flipping halfway through, until the prosciutto is crispy.
- Transfer the prosciutto to a cutting board and let it cool. Using a sharp knife, dice the prosciutto to your liking. (I like to make a mix of finely chopped and roughly chopped)
- While the prosciutto is cooking, bring a large pot of water to a boil and cook the pasta according to package instructions. I like to add a drop of olive oil to the pot to keep the noodles from sticking. Drain and rinse under cool water when it’s finished cooking.
- While the pasta cooks, prepare the vinaigrette. In a small mixing bowl, combine the olive oil, balsamic vinegar, lemon juice, grated garlic, red chili flakes, salt, and pepper.
- Place the cooked pasta in a large mixing bowl. Add the vinaigrette, diced prosciutto, cherry tomatoes, mozzarella, and basil. Toss the pasta salad to combine. Serve and enjoy!
Notes
Nutrition
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