Sundried Tomato and Caper Pasta Salad is such a fun dish to whip up! It’s bright, fresh, and perfect for those lazy summer days when you want something hearty but easy to eat.
This recipe addresses dry pasta salads, overpowering dressings, and the challenge of appealing to a wide range of tastes with familiar Caprese flavors.
I often find myself needing a pasta salad that won’t dry out or feel heavy. You know, those ones with dressings that drown the flavors instead of shining them? This recipe keeps things light and flavorful while packing in all the good stuff.
It’s super quick to prepare, too. With just 15 minutes of prep and 20 minutes of cooking time, you can have a tasty salad ready in under 35 minutes! That’s awesome for busy weeknights or when friends stop by unexpectedly.
Why You Will Love This Recipe
- Flavorful Twist , The sun-dried tomato oil not only enhances the pasta salad but also brings those classic Caprese flavors to life in a fun way.
- Great Texture , The bowtie pasta adds a playful shape that holds onto the creamy sauce, making each bite a delightful mix of textures.
- Quick and Easy , With prep and cook time under 35 minutes, you’ll have a tasty dish ready in no time, perfect for a summer meal.
- Easy Storage , Keep leftovers in an airtight container in the fridge for up to three days, making it easy to enjoy later on.
Ingredient Notes
- Bowtie pasta: This fun shape holds onto the dressing and looks great! Go for whole wheat if you’re after a heartier bite.
- Fresh mozzarella cheese: It brings a creamy texture that plays nicely with the other flavors. Look for the ball varieties packed in water for freshness.
- Fresh basil: This herb adds a burst of green and a hint of sweetness. Always pick vibrant leaves, and if you’re out, try parsley in a pinch!
- Sun-dried tomatoes: These little guys pack a punch with their tangy flavor. Save the jarred oil; it’s fab for dressing later!
- Olive oil: A splash of this gives the salad a rich mouthfeel. Extra virgin is best, but any light olive oil will work if you’re keeping it simple.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta becomes mushy, cook until al dente and rinse with cool water to stop the cooking process.
- For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
- If the salad is too dry after refrigeration, add reserved sun-dried tomato oil to moisten it before enjoying.
- When making balsamic reduction, remove from heat as soon as it coats the back of a spoon to avoid hardening.
- If the salad seems bland, try adding a pinch of salt or fresh herbs to boost the flavor without overpowering it.
Serving Suggestions
- Serve caprese pasta salad with grilled chicken for a complete meal. Pair it with a light white wine or mixed greens for added freshness.
- This pasta salad also works well in summer picnics, potlucks, and barbecues. You can mix this salad into other dishes like a refreshing chicken pasta or Mediterranean grain bowl.
- Consider drizzling the salad with a balsamic reduction for added flavor. A squeeze of fresh lemon before serving provides a zesty finish.
Storage Guidelines
- To keep your caprese pasta salad fresh, follow these storage tips:
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Freezing: Wrap in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator before serving.
- Serving Temperature: Enjoy chilled for the best flavor. Serve immediately after refrigeration or thawing for freshness.
Recipe Variations
- You can swap bowtie pasta with 16 oz of rotini or fusilli for a fun twist.
- Add 1 teaspoon of garlic powder or 1 tablespoon of balsamic vinegar for an extra layer of flavor.
- Either use kalamata olives or artichoke hearts for a briny or tangy addition to the salad.
- If serving a larger group, scale up the recipe to 32 oz of pasta and 16 oz of mozzarella cheese for double the portions.
Did you make this recipe? Scroll down to leave a star rating and review!
Caprese Pasta Salad with Sun-Dried Tomatoes
A refreshing Caprese Pasta Salad with sun-dried tomatoes, fresh mozzarella, and basil, perfect for any gathering.
Equipment
- Large pot
- Large Bowl
- Small bowl
- sauce pan
- Whisk
Ingredients
- 16 oz bowtie pasta uncooked
- 8 oz fresh mozzarella cheese chopped into small pieces
- ¼ cup fresh basil chopped into ribbons
- 1 jar julienne cut sun-dried tomatoes packed in oil with herbs
- 2 teaspoons balsamic vinegar
- ¾ cup balsamic vinegar for dressing
- 2 teaspoons olive oil
- 1 ½ teaspoons fresh minced garlic
- ½ teaspoon salt
- 1 ½ teaspoons dried basil
- fresh black pepper to taste
- grated parmesan cheese to taste (optional)
Instructions
- Start by boiling some water in a large pot and add in the bowtie pasta. Cook until al dente, about 10 minutes, so that it remains slightly firm to the bite. Rinse the pasta in cool water afterward to prevent sticking.
- In a small bowl, whisk together the olive oil, 2 teaspoons of balsamic vinegar, minced garlic, salt, dried basil, and freshly cracked black pepper. The mixture will be smooth and glossy with a fragrant garlic aroma.
- In a large mixing bowl, add the sun-dried tomatoes (including some oil) and chopped mozzarella. Stir gently to coat the cheese with the dressing without breaking it apart too much.
- Once the pasta is cool, fold it into the tomato and cheese mixture. Stir well so that the pasta is coated with the dressing; drizzle in some reserved sun-dried tomato oil if it appears dry.
- Gently toss in the fresh basil ribbons and mix until evenly distributed. The aroma should be sweet and herbal, giving a fresh burst to the dish. Handle the basil gently to keep the leaves intact.
- Allow the salad to sit for about 15 minutes to meld flavors. When serving, sprinkle some grated parmesan on top, if desired. For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
Storage Tips: Store in the refrigerator in an airtight container for up to 3 days.
Expert Tips: If the pasta becomes mushy, ensure it is cooked until al dente and rinse with cool water. If the salad is too dry after refrigeration, add reserved sun-dried tomato oil to moisten before serving. When making balsamic reduction, remove from heat immediately once it coats the back of a spoon to avoid hardening. Enhance flavor with a pinch of salt or fresh herbs if necessary.
Reheating Instructions: This salad is best served cold. If preferred, you can let it sit at room temperature for a short time before serving but do not expose it to heat.
Serving Suggestions: Serve with grilled chicken for a complete meal, or pair with a light white wine for a refreshing touch. Adding mixed greens on the side can also enhance freshness.
Recipe Variations: You may add olives for a briny touch or incorporate grilled vegetables for added texture. For a fun shape, replace bowtie pasta with rotini.
Ingredient Notes: When selecting ingredients, opt for high-quality sun-dried tomatoes in oil for the best flavor. You can substitute mozzarella with feta cheese for a different taste profile.
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