Strawberry Caprese Pasta Salad
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This easy pasta salad recipe is a spin on the classic caprese. It combines the fresh flavors of strawberries and basil with creamy bites of mozzarella and is tossed in a tangy balsamic glaze.
This recipe is brought to you in partnership with Bushel and Berry®.
FRESH FLAVORS YOU WILL LOVE
When I had my first bite of a strawberry feta salad, my savory salad world was turned completely upside down. Strawberries and onions? And cheese? And salt? What?
And then I made strawberry salsa, and I was pleasantly surprised that strawberries went really well with tomatoes and this strawberry balsamic pasta salad idea was born in my head. Once it moved from paper to bowl, I was in love. In fact, this salad disappeared from our house much faster than I expected.
This is the perfect pasta salad to make when your summer garden is producing basil and tomatoes out the wazoo and folks are sure to be pleasantly surprised by the sweet, creamy, and tangy combination in every bite.
Plus, the pasta helps the strawberry caprese mixture go a little further. See below for options to make it a meal!
INGREDIENTS TO MAKE THIS CAPRESE SALAD
COOKED PASTA: be sure you’re only cooking half of a box of pasta. We tried this with a full pound and it was way too much pasta. If you want to double the rest of the ingredients, be sure you’re ready to feed a giant crowd!
FRESH STRAWBERRIES: while my strawberry frosting and strawberry cookies both utilize freeze-dried strawberries to bring the strawberry flavor, unfortunately there is no substitute for fresh strawberries in this salad. Thanks to Bushel and Berry®, I had fresh strawberries available to me when I made this recipe. I particularly like this strawberry plant, Scarlet Belle™, because it produces juicy strawberries all season! It works well planted in patio pots, hanging baskets, or garden beds.
FRESH MOZZARELLA: we prefer to use pearl mozzarella in this salad, and I went with the “little ones” which are about ½” in diameter. You can use any size pearls you like, or even cut a large block of mozzarella into a size you prefer. I do not recommend using shredded cheese for this pasta salad.
TOMATOES: you’ll want small tomatoes like grape or cherry. Either is fine!
FRESH BASIL: resist the urge to use dried basil in this recipe as the taste will not be as strong as fresh, which is key in the caprese flavor combination.
BALSAMIC GLAZE: this is not the same as balsamic vinegar. It is a much more concentrated version. You can find this in the same place you find balsamic vinegar and there are several varieties you can choose from if you want to play around with the flavor profile of your pasta salad.
HOW TO MAKE STRAWBERRY CAPRESE PASTA SALAD
Making this salad is so simple. Start by adding your pasta to a large bowl, then adding the strawberries, tomatoes, mozzarella, and basil.
Once all of that is tossed together, drizzle the balsamic glaze over everything, then toss to coat. Taste and add salt and pepper to taste.
Simple!
TIPS FOR MAKING THIS PASTA SALAD
While this salad does need to chill in the refrigerator a bit before serving, it does not make a great make-ahead option. If you need to save time, consider preparing the pasta up to a day in advance and keeping it chilled until you need it.
Be sure your pasta is cooked and cooled before you add the rest of the ingredients. While I used medium shells, you can use any pasta shape you prefer.
Feel free to use whole wheat pasta or gluten free pasta for this dish.
Add your favorite protein to turn this into a heartier, more filling meal. Grilled chicken, tofu, hard boiled eggs, or a simple piece of salmon would go well with this strawberry caprese salad.
For a vegetarian option, try tossing in some quinoa or bulgur wheat.
Add avocado for extra creamy texture and more fat.
Strawberry Caprese Pasta Salad Recipe
Ingredients
- 8 ounces (227g) cooked and cooled pasta1
- 8 ounces (227g) fresh strawberries quartered (about 2 cups)
- 8 ounces (227g) fresh mozzarella balls2 pearls, “little ones”
- 1 heaping cup halved cherry or grape tomatoes about 6 ounces (170g)
- ⅓ cup fresh chopped basil loosely packed
- 2 Tablespoons (30mL) balsamic glaze3
- salt and pepper to taste
Instructions
- Place the cooked and cooled pasta into a large bowl.8 ounces (227g) cooked and cooled pasta1
- Add the strawberries, mozzarella balls, tomatoes, and basil to the pasta, then toss to combine.8 ounces (227g) fresh strawberries, 8 ounces (227g) fresh mozzarella balls2, 1 heaping cup halved cherry or grape tomatoes, ⅓ cup fresh chopped basil
- Drizzle the balsamic glaze evenly over the pasta salad, then toss to coat. Taste and add salt and pepper to taste, or more glaze if you prefer. Chill in the refrigerator for at least 2 hours before serving. Store leftovers covered tightly for up to 3 days.2 Tablespoons (30mL) balsamic glaze3, salt and pepper
Notes
- Pasta: I used medium shells, but you can use any pasta you prefer for pasta salad.
- Mozzarella balls: I like to use the pearls (labeled as “little ones” at our grocery store). You can use any size pearls or cut a large brick of mozzarella into small pieces, if you prefer.
- Balsamic glaze: this is not the same as balsamic vinegar. It is a much more concentrated version.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.