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If you’re like me, when you see a Caprese salad on the menu – you order it. Well, I decided to take matters into my own kitchen and whip up a Caprese Pasta!
Using San Giorgio’s thin spaghetti, mozzarella snacking balls, and cherry tomatoes, this is the perfect dish to transition from summer to fall.
Caprese Pasta is something to feel good about because it’s light but also comforting, good for any social occasion or just treating yourself!
Fall is all about bringing people together with good food. Between numerous holidays and everyone’s favorite – SWEATER WEATHER – there are plenty of opportunities to cozy up and get together as a community.
This Caprese Pasta recipe serves 20, so start sending out the e-vites and get together with your neighbors, family, or friends!
Pasta is my go-to when planning to cook for a large group and this Caprese Pasta can be whipped up in less than 30 minutes.
The best part about this Caprese Pasta recipe? It only takes two pots to make! So cleanup is a breeze.
Recipe Tips
- For added flavor, marinate mozzarella balls in olive oil, rosemary, basil, Italian and herb seasoning.
- Add balsamic glazed chicken for added protein and flavor!
Caprese Pasta
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!
BSZ
Must have tonight!
JZ Eats
Enjoy!!
Jessica @Savory Experiments
I can’t wait to make this for all my visiting family over the holidays! Pinning!
JZ Eats
I can’t wait to see what you make!
Barbara Gambert
This looks so easy and delicious! Making it this week!
JZ Eats
Can’t wait to see!
chefkreso
Thanks so much for this awesome recipe, makes my mouth water just by looking at the photos 😀
JZ Eats
Glad you like it!