Caprese Pasta Salad - Easy Meal Prep Plans

Caprese Pasta Salad

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Caprese Pasta Salad

Course Dinner, Lunch, Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 403 kcal


  • 8 oz gluten-free pasta gluten free fusilli or rotini
  • 4 c cherry tomatoes 2 pints
  • 1 c mozzarella cheese halved or sliced, (ciliegine), or one mozzarella ball
  • 1 tbsp white balsamic vinegar
  • 3 tbsp olive oil
  • 2 tbsp fresh basil chopped
  • 0.50 tsp sea salt
  • .25 tsp ground black pepper


  1. Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions.
  2. Drain and return the pasta to the pot.
  3. While the pasta is cooking, warm the olive oil in a large, non-reactive, heavy-bottomed pot or pan over medium heat.
  4. Add the tomatoes and ½ teaspoon sea salt.
  5. Cover the pot and cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (about 5 to 8 minutes).
  6. Toss the tomatoes and their sauce with the cooked pasta.
  7. Let the mixture cool for a few minutes while you slice the mini mozzarella balls in half (if you’re using a large mozzarella ball, tear it into little pieces) and chop the basil into short little strips.
  8. Toss the mozzarella balls and basil into the pasta.
  9. Add the vinegar and salt to taste, and serve. This salad will keep well in the refrigerator for a few days.
  10. Leftovers are great chilled or at room temperature. You can also reheat the pasta if you don’t mind the mozzarella melting.
Nutrition Facts
Caprese Pasta Salad
Amount Per Serving
Calories 403 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 515mg 21%
Potassium 346mg 10%
Total Carbohydrates 48g 16%
Dietary Fiber 2g 8%
Sugars 4g
Protein 12g 24%
Vitamin A 19.8%
Vitamin C 41.5%
Calcium 15.8%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.
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