Recipes

Caprese Pasta Salad

Caprese Pasta Salad is made with fresh ingredients and is easy to make. Take this simple pasta salad to your next BBQ for the perfect side dish.

Caprese Pasta Salad Recipe:

This Caprese Pasta Salad is a crowd favorite pasta dish. Caprese salad is combined with pasta and mixed with a delicious balsamic glaze to create a delicious side dish. This pasta salad will be on repeat all summer long.

If you are like my family, we make pasta salads for all our summer BBQ’s and potlucks. They are light, fresh and easy to make. You can easily make them in a variety of ways and they pair perfectly with any grilled meats.

If you are looking for a light and refreshing pasta salad to make this summer, make Caprese Pasta Salad. This simple ingredient pasta dish will be your go-to recipe for all your summer gatherings.

What is Caprese Pasta Salad?

A classic Caprese Salad is made with ripe tomatoes and layered with slices of mozzarella cheese. Basil Leaves are also added and it is then drizzled with olive oil and balsamic vinegar.

But we took that recipe to the next level by mixing these ingredients with pasta. Which makes a light and refreshing side dish that is a crowd favorite.

Ingredients:

Rotini Pasta

Mozzarella Pearls (cut in half)

Cherry Tomatoes (cut in half)

Fresh Basil (thinly sliced)

Extra Virgin Olive Oil

Balsamic Vinegar

Minced Garlic

Salt

Black Pepper

How to Make Caprese Pasta Salad:

Step 1 – Cook Pasta – Cook the pasta based on the pasta instructions to al dente. Drain the pasta. Rinse with cold water. Set aside to cool.

Step 2 – Combine Ingredients – While the pasta is cooling, in a large bowl combine the ingredients. Mix the tomatoes, mozzarella cheese, half of the fresh basil, olive oil, balsamic vinegar, garlic, salt and pepper. Stir until tomatoes and cheese are well coated. Let sit for 30 minutes.

Step 3 – Stir in Pasta – Then stir in the cooled pasta. Stir until well combined.

Step 3 – Top with Basil – Top with the remaining fresh basil.

Step 4 – Serve – Serve and enjoy.

How to Make the Balsamic Dressing:

The Balsamic Dressing is a delicious combination of simple ingredients and the best ingredients makes this dressing even better.

Olive Oil – Start the dressing with an olive oil. We like using Extra Virgin Olive Oil but you can use different types of olive oil.

Balsamic Vinegar – We used regular balsamic vinegar in this recipe. But you can also use a golden balsamic vinegar which keeps the mixture light in color. Golden Balsamic Vinegar has a slighter sweeter taste, but you can use what you prefer.

Mix the olive and balsamic vinegar together with minced garlic and salt and pepper. Feel free to use fresh garlic clove for the dressing. Use a garlic press or minced the garlic.

Combine these ingredients with the tomatoes and cheese for delicious flavor.

What is the Best Mozzarella to add to Caprese Pasta Salad?

The best mozzarella cheese for this Caprese Pasta Salad is fresh Mozzarella in water. Mozzarella balls are tender and have a mellow flavor. For a classic caprese salad, Mozzarella balls are used.

If you are unable to find these Mozzarella balls, you can also chop a hunk Mozzarella into pieces.

Recipe Tips:

Cooking Pasta – Prepare pasta according to the pasta package. We recommend to cook the pasta al dente so they do not over cook. Rinse and cool pasta before mixing the ingredients.

Combining Ingredients – Make sure to when mixing the tomatoes and cheese with the dressing ingredients that everything is full coated. All these ingredients to sit for at least 20 minutes for the best flavor.

Fresh Basil – We recommend topping with fresh basil for added flavor. Adding fresh basil really combines the flavor perfectly.

How long will Caprese Pasta Salad last:

Pasta salad will last about 3 to 4 days if placed in the refrigerator. When not serving, make sure to keep the pasta in the fridge.

Should you Rinse Pasta when Making Pasta Salad?

Yes, after cooking the pasta make sure to rinse the pasta. This allows the pasta to stop cooking and prevents the pasta from sticking.

Can I Prepared ahead of time?

This caprese pasta salad is perfect to make ahead of time. We recommend preparing the pasta and the salad dressing separately. Store these individually until your are ready to serve.

Then mix the pasta and the dressing ingredients together and serve. I like to sit the past out for about 15 minutes before serving so it will come to room temperature.

What to Serve with Caprese Pasta Salad?

Caprese Pasta Salad is the perfect side dish to serve at your next BBQ. These are some of my favorite Grilled Meats recipes that pair perfectly with this pasta salad.

Grilled Pork Kabobs – The kabobs are grilled perfectly and have the best flavor from the grill and seasoning. The veggies also make it an effortless way to stretch the meat.

Grilled Chicken Drumsticks – Our family loves to grill and chicken drumsticks always turn out delicious. In just a few minutes of grilling, this step by step recipe makes dinner a breeze. Not only is this meal very frugal but the flavor is perfect every single time.

Grilled Teriyaki Steak – This teriyaki steak is delicious and easy to make. The teriyaki marinade gives the steak so much flavor.

Variation Ideas:

Mozzarella Balls – For a substitute for Mozzarella Cheese, feel free to use feta cheese or goat cheese.

Short Pasta – We recommend making this recipe with a short pasta option. Spiral, shell, or penne pasta are all good options for this pasta salad.

Tomatoes – Feel free to use different types of tomatoes. You can use grape tomatoes, fresh tomatoes, or cherry tomatoes. You can use sweet, red or yellow cherry tomatoes.

Add in Vegetables – You can easily add in other types of fresh vegetables. Avocado, onions, or bell peppers are great options to add to this pasta salad.

Chicken – If you have leftover grilled chicken, shred it and add it to this pasta salad. This allows it to be a light lunch or dinner during the summer.

Tuna – Another options to add into this pasta salad is some canned tuna. Mix in some black olives or green olives with the tuna for the perfect combination.

Extra Spice – If you want to serve this salad with an extra kick. Mix in a teaspoon or two of red pepper flakes.

How to Store Pasta Caprese Salad:

Store the leftover pasta in an airtight container in the refrigerator for up to 4 days. This pasta salad is even better the next day as the ingredients marinate together.

Store in individual containers with some grilled chicken for the perfect lunch the next day.

Caprese Pasta Salad

Caprese Pasta Salad is made with fresh ingredients and is easy to make. Take this simple pasta salad to your next BBQ for the perfect side dish.

Course Side Dish

Cuisine Italian

Keyword Caprese Pasta Salad

Prep Time 10 minutes

Cook Time 10 minutes

Let Sit 20 minutes

Servings

Calories 318kcal

Author Eating on a Dime

Ingredients

16 ounces Rotini Pasta
16 ounces Mozzarella Pearls cut in half
3 cups Cherry Tomatoes cut in half
1/2 cup Fresh Basil thinly sliced
1/3 cup Extra Virgin Olive Oil
3 Tablespoons Balsamic Vinegar
1/2 teaspoon Minced Garlic
1 teaspoon Salt
1 teaspoon Black Pepper

Instructions

Cook the pasta based on the pasta instructions to al dente. Drain the pasta. Rinse with water. Set aside to cool.

While the pasta is cooling, in a large bowl combine the tomatoes, mozzarella cheese, half of the fresh basil, olive oil, balsamic vinegar, garlic, salt and pepper. Stir until tomatoes and cheese are well coated. Let sit for 20 minutes.

Then stir in the cooled pasta. Stir until well combined.

Top with the remaining fresh basil.

Serve and enjoy!

Notes

Store the leftover pasta in an airtight container in the refrigerator for up to 4 days.

Nutrition

More Pasta Salad Recipes:

Classic Italian Pasta Salad Recipe

Easy Pasta Salad Recipe

Bacon Ranch Pasta Salad Recipe

Blueberry Crisp Recipe

This sweet and buttery blueberry crisp recipe is the perfect summer dessert for parties. It is quick to make and always gets rave reviews from everyone who tries it!

The best homemade blueberry crisp

Whether I’m entertaining guests or invited to a holiday barbecue, this is one of my go-to recipes for a super easy dessert.

Great for potlucks, brunches, or Sunday night dinner, the classic fruit crisp has been a staple in my family since as long as I can remember.

It was originally my grandmother’s recipe, and I’ve made it so many times that I could probably bake it with my eyes closed.

The ingredients can easily be modified to use up whatever fruit you have on hand. Raspberries, apples, blackberries, cherries, and peaches are all fantastic in this healthy and crowd pleasing dessert.

Blueberry oatmeal crisp

This easy berry crisp is the perfect dessert to celebrate blueberry season, and the recipe is pretty much guaranteed to be a hit with friends and relatives.

Thick and sweet blueberry filling is covered with a crispy oatmeal streusel crumb topping. It’s no wonder there are never any leftovers!

Equally delicious in the spring, summer, or Fall, the simple fruit crisp is a welcome addition to any Memorial Day, Fourth of July, or Labor Day barbecue.

You may use fresh or frozen blueberries, letting you enjoy the recipe year round.

Add leftover oats to a Peanut Butter Banana Smoothie

What’s the difference between a crisp and cobbler?

Fruit crisps or crumbles traditionally include a layer of fruit on the bottom with a simple crumbly streusel topping made from flour, sugar, and butter.

In contrast, a cobbler has a thicker batter resembling drop biscuits, dumplings, scones, or pie crust. Cobblers typically are made without oats.

Can I use other fruit?

You absolutely can substitute other fruits in this recipe.

Feel free to replace some or all of the blueberries with chopped peaches, plums, strawberries, blackberries, raspberries, cherries, or apples, like in this Apple Crisp recipe.

You can also add a handful of crushed walnuts, almonds or pecans for added texture. Or sprinkle in some shredded coconut or mini chocolate chips.

For a bright and tasty blueberry lemon crisp, stir a teaspoon or two of lemon zest into the blueberry filling before layering it into the pan.

For a gluten free version

Oat flour, gluten free all purpose flour, or grain free almond flour can be subbed for the wheat flour in the recipe to make it gluten free.

I haven’t tried sorghum or rice flour but would think they should work. If you try one of these flours before I do, definitely be sure to report back.

While many people with gluten sensitivities do still consume regular rolled oats, look for certified gluten free oats for those with Celiac disease or if you are unsure and want to be on the safe side. Quinoa flakes should also work.

Paleo or keto blueberry crisp

For a flourless version of the recipe or a low carb blueberry crisp without oatmeal, see this Grain Free Blueberry Crumble Recipe, made with almond meal.

I’ve read conflicting things about whether or not blueberries are keto friendly.

So if you want to make the recipe for someone on a keto diet, I’d recommend first asking the person if he or she consumes them.

Vegan blueberry crisp

The recipe is vegan if you use coconut oil or plant based butter.

There are numerous vegan butter options on the market. Most regular grocery stores in the US, as well as stores like Whole Foods, Target, and Walmart, should carry at least one or two options. Brands include Melt, Earth Balance, I Can’t Believe It’s Not Butter, Country Crock, or Smart Balance Light.

Shortening, although not the healthiest option, will work in the recipe if it is all you can find. Crisco and Spectrum spreads are both vegan.

How to make the recipe

Begin by preheating the oven to 375 degrees Fahrenheit.

Gather all of your ingredients, and read through the recipe. Grease an eight inch square baking pan, or line the bottom of the pan with parchment paper.

If using frozen berries, be sure to thaw them and blot away excess water or ice crystals.

Combine the blueberries, sweetener, and optional cornstarch in a medium mixing bowl. Spread this mixture into the prepared baking pan.

In a large mixing bowl, stir together the flour, rolled oats or quick oats, sugar, and ground cinnamon.

Cut the butter or coconut oil into the dry ingredients with a pastry cutter, fork, or whisk until even, small crumbles form. Alternatively, you can cut the butter in by pulsing the ingredients in a food processor. If using liquid oil, simply stir it into the crumble.

Sprinkle the streusel topping evenly over the blueberry layer. Place the pan on the oven’s center rack, and bake for twenty five to thirty minutes.

The filling should be thick and bubbly, and the crust should be lightly golden.

Serve the blueberry crisp hot, or let it cool. The texture of the filling will become considerably thicker as it cools. It will also thicken overnight.

Cover leftovers in an airtight container, and refrigerate for up to five days or freeze for up to two months. Thaw before serving.

Healthy blueberry crisp

With a full four cups of blueberries packed into the recipe and less than a third cup of sugar for the entire pan, this is already remarkably healthy for a dessert.

To make an even healthier crumble, you can get away with omitting the 1 1/2 tbsp sweetener and decreasing the butter to just 4 tbsp or using a light butter spread.

You can omit the butter completely for a low fat version. While it will not be as rich and buttery, it is still quite yummy. The butter and oil free version makes an especially good healthy breakfast alternative to granola. Try mixing it with yogurt or oatmeal.

For a sugar free option, simply substitute the sugar with xylitol or erythritol.

Or for a naturally sweetened blueberry crisp, use 1/3 cup date sugar or pulse a cup of pitted dates in a food processor until finely diced. Use the diced dates to sweeten the recipe instead of sugar. Unrefined coconut sugar will also work nicely in the recipe.

The recipe was inspired by my Strawberry Oatmeal Bars and this Peach Crisp.

Blueberry Crisp Recipe

This delicious sweet and buttery blueberry crisp recipe is the perfect summer dessert.

Course Breakfast, Dessert

Cuisine American

Keyword blueberry, healthy, oatmeal

Cook Time 30 minutes

Total Time 30 minutes

Servings – 5 servings

Calories 160kcal

Ingredients

4 cups blueberries, fresh or frozen
1 1/2 tbsp sweetener of choice
optional 1 tbsp cornstarch
1/3 cup flour, such as white, spelt, or oat (or here is a low carb version)
1/2 cup rolled or quick oats
1/4 cup sugar, unrefined if desired
1/2 tsp cinnamon
6 tbsp butter or coconut oil

Instructions

*The cornstarch will thicken the filling, but I’ve made it without and it’s just as good, so feel free to omit if desired. If you like more crumble, increase the oats to 2/3 cup and butter to 8 tbsp. For all other ingredient substitutions, see notes above in this post.

Preheat oven to 375 F. Grease an 8×8 pan (or double the recipe for a 9×13). If using frozen berries, thaw first. Combine berries, sweetener of choice, and optional cornstarch, then spread into the pan. Combine all remaining ingredients except butter in a mixing bowl. Cut butter into the dry ingredients with a fork or pastry cutter until small crumbles form. (If using oil, simply stir it in.) Sprinkle the crumbles evenly over the berries. Bake on the center rack 25-30 minutes or until bubbly and lightly browned. Let cool before serving, as it thickens while it cools. The crumble will also thicken overnight. Store leftovers covered in the fridge, or they can also be frozen. Serve either hot or cold. If you try the recipe, be sure to rate it below!

View Nutrition Facts

Nutrition

Calories: 160kcal

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