Easy Caprese Pasta Salad
Looking for the ultimate summer side dish? This easy caprese pasta salad is a must-try! It’s made from a few simple seasonal ingredients and tastes incredible. Plus, the entire recipe comes together in under 20 minutes too. Simply wash and slice all of your fruits and veggies, then toss them with some cooked orecchiette pasta and homemade red wine vinaigrette. It’s that easy! Plus, the fresh seasonal peaches really take this caprese pasta salad to the next level. I can guarantee your family will fall in love with this simple summer side dish.
About this recipe
For this easy caprese pasta salad I added ripe white peaches. White peaches are lower in acid than yellow peaches, so they always taste sweet whether they are perfectly ripe or not. Whereas, yellow peaches are higher in acid, they require more time to ripen before they’ll taste sweet. That said, some feel that yellow peaches have more of a peach flavor!
I also used ripe cherry tomatoes in this recipe. However, you can use any tomato you like. Just be sure to slice them into bite sized pieces. You do not want the tomatoes to be too large. Next, I used thinly sliced shallots in this simple pasta salad. I like using shallots vs. red onion because shallots are slightly milder than the red onion. Make sure you cook your pasta al dente too. You do not want it to get too soft or mushy.
Finally, I made a simple but delicious red wine vinaigrette. Drizzle it over the top of the salad and you have the perfect summer side dish. Add some grilled chicken, avocado, or grilled fish for a heartier meal.
Storage
Store this pasta salad in an airtight container in the refrigerator for up to 4 days. Enjoy with your favorite protein for a fun and healthy twist. Looking for more summer recipes? Try my light and creamy crab salad or my pasta salad with cilantro lime dressing.
Easy Caprese Pasta Salad
Ingredients
Easy Caprese Pasta Salad:
- 6-8 ounces orecchiette pasta , cooked according to the package
- drizzle olive oil for the cooked pasta
- 4 ripe peaches , i used white peaches and left the skin on
- 1 cup mozzarella pearls
- 1 cup diced cucumber , slice in half, remove the core using a spoon before dicing
- ¼ cup shallots , thinly sliced
- 2.5 cups cherry tomatoes sliced in halves
- ¼ teaspoon salt
- few turns cracked black pepper
- fresh basil leaves
Dressing:
- ¼ cup olive oil
- 1 tablespoon lemon juice, fresh squeezed
- 2 tablespoons red wine vinegar
- ¼ teaspoon salt
- 1 teaspoon oregano
- Pinch black pepper
Equipment
- pasta pot
- mixing bowl
Instructions
Prepare the pasta:
- Boil a pot of water and cook the pasta according to the package. Al dente preferred.
- Drain the water, drizzle with olive oil and set the pasta aside to cool.
Assemble the dish:
- In a large mixing bowl, combine the sliced ripe peaches, diced cucumber (be sure to remove the core), mozzarella pearls, sliced tomatoes, cooled pasta, thinly sliced shallots, salt, and few turns cracked black pepper. Toss until well combined.
- Top with fresh basil leaves, and a drizzle of the dressing. Enjoy!
