Fresh Strawberry Caprese Pasta Salad
This Fresh Strawberry Caprese Pasta Salad puts a fun twist on the classic Caprese salad, making it the perfect choice for a vibrant and refreshing summer dish. Combining juicy strawberries, creamy mozzarella, fresh basil, and tender rotini pasta, it’s all finished off with a tangy balsamic glaze and a drizzle of olive oil. This colorful salad is perfect for picnics, BBQs, or light meals, and it’s as visually stunning as it is delicious.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-bake
- Cuisine: Italian
Ingredients
1 pound rotini pasta
2 cups fresh strawberries, sliced
8 ounces mini mozzarella balls (bocconcini), halved
1 cup fresh basil leaves, chiffonade or torn
3 tablespoons extra virgin olive oil
2 tablespoons balsamic glaze
1 teaspoon salt
½ teaspoon freshly cracked black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions (usually about 10 minutes for al dente). Drain the pasta and rinse it under cool water to stop the cooking process. Let it cool completely.
- Prep the Ingredients: While the pasta is cooling, slice the strawberries and halve the mozzarella balls if needed. Chiffonade (or tear) the basil leaves into thin strips.
- Toss It All Together: In a large mixing bowl, combine the cooled pasta, strawberries, mozzarella, and basil. Drizzle the olive oil over the top, sprinkle with salt and pepper, and toss gently to coat evenly.
- Finish with Balsamic Glaze: Transfer the salad to a serving platter and drizzle with the balsamic glaze just before serving to give it that perfect tangy-sweet finish.
Notes
- Pat the strawberries dry before mixing to prevent excess moisture from watering down the salad.
- Be sure to chill the pasta completely before adding the fruit and cheese for the best texture.
- Add the balsamic glaze just before serving to keep it fresh and vibrant.
