Caprese Cold Pasta is a simple, fresh, and tasty recipe, perfect for enjoying a good first course even in the summer, so as not to give up on the genuineness of simple ingredients and the goodness that a dish like this can offer.

The caprese pasta salad is a dish that really prepares in just 10 minutes, just the cooking time of the pasta.

It’s perfect every time, caught up in the tight schedules of daily routines or with little desire to spend a lot of time at the stove, something that often happens when it’s very hot, yet you still don’t want to give up on a good dish to share some time with family.

An idea for a packed lunch, whether in the mountains, by the sea, or in a park. Moreover, it is so good that children will also like it.

The fantastic caprese cold pasta is prepared by boiling the pasta in a pot for the minutes indicated on the package, meanwhile, washing and cutting the cherry tomatoes, placing them in a bowl, seasoning them with extra virgin olive oil, salt, basil, and adding the mozzarella. Optional oregano, I didn’t add any because my husband doesn’t like it. Finally, add the pasta; I used fusilli, but farfalle or penne are also fine – any short pasta shape will do.

Here are all the steps.

Difficulty: Very easy
Cost: Very economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

486.93 Kcal

calories per serving

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Energy 486.93 (Kcal)
Carbohydrates 29.06 (g) of which sugars 6.73 (g)
Proteins 21.50 (g)
Fat 31.86 (g) of which saturated 17.30 (g)of which unsaturated 0.38 (g)
Fibers 2.74 (g)
Sodium 1,462.14 (mg)

Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Caprese Cold Pasta

11.28 oz pasta (fusilli, penne, sedani, farfalle.)
14.11 oz cherry tomatoes (mixed yellow and red)
1 bunch basil
12.35 oz fiordilatte (or mozzarella balls or buffalo mozzarella)
salt
to taste extra virgin olive oil
pepper
oregano (optional)

Tools

Pot
Lid
Colander
Bowl

Steps for the Caprese Cold

Start by washing the cherry tomatoes well, cut them in half, and place them in a bowl.
Season them with salt, pepper, and a drizzle of oil, then add some basil leaves to further perfume your dish.
Add the diced mozzarella and basil.
Season with oil and salt and mix well.
Also add the diced fiordilatte. (Mozzarella balls or buffalo mozzarella can also be used)
(I had both yellow and red cherry tomatoes at home; you use the ones you prefer).
Cook the pasta in boiling salted water and cook it for the time indicated on the package.
Leave it a bit al dente nonetheless.
Once cooked, drain it and pass it under cold water to cool the pasta and stop the cooking.
Mix carefully and place it in the fridge.
Keep the pasta in the fridge for at least half an hour before serving it to cool it even more and flavor it a bit more.
Before serving, be sure to take it out of the fridge at least 10-15 minutes before, so it won’t be too cold.
Your caprese pasta salad is ready to be served and enjoyed!
Enjoy your meal.

Tips

This dish is enjoyed cold and is therefore perfect whenever you need to prepare lunch in advance, it is also ideal as a packed lunch to take to the office or university, or as a picnic meal for a day trip.

For this recipe, I recommend using mozzarella balls, which you can leave whole. If you choose larger mozzarella, it’s preferable to cut it into pieces.

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