Name: Caprese Pasta Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 3 tablespoons salted butter; 3 cups cherry tomatoes, halved if large; 1 shallot, chopped; Salt, pepper, and chili flakes to taste; 1/4 cup extra virgin olive oil (for roasting); 1 pound short cut pasta; Any juices from roasted tomatoes; 2/3 cup extra virgin olive oil; 1/3 cup peach balsamic or balsamic vinegar; 3 tablespoons lemon juice; 2 teaspoons honey; 1 shallot, sliced; 1 clove garlic, chopped; 1/2 teaspoon all-spice; 1/2 teaspoon cayenne pepper; Salt, pepper, and chili flakes to taste; 2 tablespoons chopped fresh basil; 2 cups mozzarella balls (use marinated if available); 1 cup fresh basil leaves, chopped; 2 avocados, diced or sliced; 2 cups cherry tomatoes (remaining fresh, not roasted)

Description

A vibrant and flavorful Caprese Pasta Salad combining roasted cherry tomatoes, creamy mozzarella, fresh basil, and ripe avocados, all tossed in a tangy peach balsamic dressing. Perfect served warm or cold, this pasta salad offers a refreshing twist on the classic Caprese flavors with a satisfying pasta base.

Ingredients

Roasted Tomatoes

1 tablespoon olive oil
3 tablespoons salted butter
3 cups cherry tomatoes, halved if large
1 shallot, chopped
Salt, pepper, and chili flakes to taste
1/4 cup extra virgin olive oil (for roasting)

Pasta

1 pound short cut pasta

Dressing

Any juices from roasted tomatoes
2/3 cup extra virgin olive oil
1/3 cup peach balsamic or balsamic vinegar
3 tablespoons lemon juice
2 teaspoons honey
1 shallot, sliced
1 clove garlic, chopped
1/2 teaspoon all-spice
1/2 teaspoon cayenne pepper
Salt, pepper, and chili flakes to taste
2 tablespoons chopped fresh basil

Salad Assembly

2 cups mozzarella balls (use marinated if available)
1 cup fresh basil leaves, chopped
2 avocados, diced or sliced
2 cups cherry tomatoes (remaining fresh, not roasted)

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Instructions

Preheat Oven and Roast Tomatoes: Preheat your oven to 425°F. In a baking dish, toss together the olive oil, salted butter, 3 cups of cherry tomatoes, and the chopped shallot. Drizzle with 1/4 cup extra virgin olive oil and season with salt, pepper, and chili flakes. Roast for 20 minutes until the tomatoes burst and release their juices.
Cook Pasta: While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the short cut pasta until al dente according to the package instructions, then drain thoroughly.
Prepare Dressing: In a bowl or glass jar, combine any juices collected from the roasted tomatoes with extra virgin olive oil, peach balsamic (or balsamic vinegar), lemon juice, honey, sliced shallot, chopped garlic, all-spice, cayenne pepper, chopped fresh basil, and season to taste with salt, pepper, and chili flakes. Whisk or shake well to emulsify.
Toss Salad: In a large salad bowl, add the cooked pasta and toss it with half of the dressing to coat evenly. Add the roasted tomatoes, remaining fresh cherry tomatoes, mozzarella balls, chopped fresh basil leaves, and diced or sliced avocados. Pour the remaining dressing over the salad and toss gently but thoroughly to combine all ingredients.
Serve: Serve the Caprese Pasta Salad warm or chilled. The flavors will deepen and meld further if allowed to sit before serving.

Notes

Use marinated mozzarella balls for added flavor if available.
The salad can be served warm right after assembly or chilled for a cold pasta salad option.
The peach balsamic vinegar adds a subtle sweetness—regular balsamic vinegar can be used as a substitute.
Adjust chili flakes and cayenne pepper according to your spice preference.
To keep avocados from browning, add them just before serving or toss them quickly in lemon juice.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: Italian