Caprese Pasta Salad

Recipe and photos by How to Feed a Loon

This pasta salad has all the wonderful qualities of the delicious Italian masterpiece — the Caprese Salad. Fresh and vibrant, this pasta salad is always a hit when served to guests. And it can easily be made up to a day in advance making it the perfect side for your Memorial Day party. 

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes 

Servings: 8

FOR THE MARINADE

½ cup extra virgin olive oil

¼ cup balsamic vinegar

3 cloves garlic, minced

1 tsp Kosher salt

¼ tsp black pepper, freshly ground

FOR THE SALAD

16 oz farfalle pasta, cooked and cooled

½ cup pine nuts, toasted and divided

3 tbsp capers, drained

3 cups cherry tomatoes, halved

12 oz fresh mozzarella, cut into bite-size pieces

¾ cup basil fresh, chopped

¼ cup chives, chopped

¼ cup parsley fresh, chopped

INSTRUCTIONS

In a small bowl, make the marinade by whisking together the extra virgin olive oil, balsamic vinegar, garlic, salt, and pepper. Set aside.

Place all of the salad ingredients (reserving 1 or 2 tbsp of the pine nuts) in a large bowl. Pour the marinade in the bowl and use two large spoons to gently mix the salad together.

Transfer to a serving bowl and sprinkle the reserved toasted pine nuts on top. Serve at once, or cover with plastic wrap and keep in the refrigerator for up to two days.