Strawberry Caprese Salad
Light and summery, this pasta salad will become THE pasta salad of your summer! An easy-to-make sweet and savory addition to any BBQ or weeknight dinner. This fun twist on the caprese salad can be eaten by itself too! Just try not to eat the whole bowl.
Ingredients
- 1 lb farfalle bowties or cavatappi
- 1 lb fresh strawberries hulled and coarsely chopped
- 7 oz Ciliegine or bocconcini mozzarella balls drained and halved
- ½ cup fresh basil cut into 1/4 inch ribbons, plus more for garnish
- ¼ cup extra virgin olive oil
- ¼ tsp garlic powder
- Salt and pepper to taste
- 3 tbsp balsamic glaze
- Grated parmesan cheese to garnish, optional
Instructions
- Cook the pasta according to package directions for al dente. Drain then immediately rinse with cold water to stop the pasta from cooking. Let it drain completely, then store it in the fridge until cooled completely.
- In a large mixing bowl, toss the cooled pasta, strawberries, mozzarella, and basil. Pour in the olive oil. Sprinkle in the salt, pepper, and garlic powder, then toss to combine.
- Pour half of the pasta salad into a serving bowl. Drizzle with half of the balsamic glaze. Pour the remaining half of the pasta into the serving bowl and drizzle with the remaining glaze. Sprinkle with extra basil, if desired, or some grated parmesan cheese.
Notes
Storage: Keep in an airtight container in the fridge for up to 5 days.
- Make Ahead: The pasta can be made 5 days in advance. Gather your remaining ingredients when you are ready to put the salad together. If you mix it too early, the strawberries will bleed their color into the pasta, and everything won't be as fresh.
- If you're watching carbs, replace the pasta with some baby spinach or arugula. Or, don't include any greens at all and serve it without the pasta.
- Use peaches (when in season) instead of strawberries for a late-summer salad.
- Try adding some mint! It works well with berries.
- You can use a basil balsamic vinaigrette instead of the glaze and olive oil.
- Make it Vegan: Omit the cheese entirely.
- Make it Gluten-Free: Use your favorite gluten-free pasta.
- Add some nuts like chopped pecans or toasted walnuts.
- Add some avocado for a healthy fat.
- Replace the mozzarella with feta or crumbled goat cheese. Goat cheese + Strawberries= the best combo ever.