Layered Pasta Caprese Salad Recipes

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EASY CAPRESE PASTA SALAD



Easy Caprese Pasta Salad image

Whip up this quick and easy Caprese pasta salad recipe tonight. This quick salad can be whipped up any night of the week and is perfect with fresh tomatoes, mozzarella, and basil. A fresh balsamic vinaigrette finishes it off!

Provided by Courtney

Categories     Quick Meal Recipes

Time 25m

Number Of Ingredients 8

1 lb shell pasta (or your favorite tubular or spiral pasta)
1-2 cups of chopped tomatoes (grape varieties work well here)
1 cup chopped basil
8 oz. fresh mozzarella (soft, white variety, not the hard block if possible)
1/2 cup olive oil
1/3 cup balsamic vinegar
2 cloves garlic, pressed
salt and pepper to taste

Steps:

  • Begin by boiling your pasta according to package directions (use salted water). Set aside cooked pasta and allow to cool for several minutes. (To keep pasta from sticking, drizzle with a bit of olive oil.)
  • While pasta cooks and cools, chop tomatoes and basil, and cube mozzarella.
  • Combine tomatoes, cheese, and basil with pasta and mix well.
  • Make dressing by whisking together olive oil, garlic, and vinegar. Add salt and pepper to dressing to taste. Add to pasta salad, and stir to combine.
  • Serve immediately, or refrigerate until ready to serve. I like to give it a little time in the fridge for the dressing to soak into the pasta, but if you're in a time crunch, no worries!

Nutrition Facts : Calories 296 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 187 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

LAYERED PASTA CAPRESE SALAD



Layered Pasta Caprese Salad image

Bet you didn't think caprese could get any better. Well it does, in this layered beauty that includes pasta and a cool balsamic reduction.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 10

Number Of Ingredients 9

3 tablespoons salt
1 lb uncooked orecchiette (tiny disk) pasta
3 cups 1/2" marinated bocconcini, drained and marinating liquid reserved
Olive oil, if necessary
1 lb red heirloom tomatoes, sliced
1 lb yellow or orange heirloom tomatoes, sliced
1/2 teaspoon salt
1/2 cup balsamic vinegar
3 cups basil leaves

Steps:

  • In large stockpot, heat 3 quarts water to boiling. Add 3 tablespoons salt; return to boiling. Add pasta; cook as directed on package. Drain and cool slightly, then toss with 1 cup of the reserved marinating liquid from the bocconcini (if there is less than 1 cup marinating liquid, add enough olive oil to liquid to make 1 cup). Refrigerate to cool completely.
  • Place tomatoes on ungreased baking pan with sides, divided by color; sprinkle with 1/2 teaspoon salt. Set aside 15 minutes, then pat dry with paper towels.
  • In 1-quart saucepan, heat balsamic vinegar to a simmer over medium heat. Simmer 10 to 15 minutes or until reduced by half. Set aside to cool.
  • In 3 1/2-quart trifle dish or large glass bowl, layer as follows: Gently layer half of the pasta, then one-third of the basil leaves, then one layer of all the red tomatoes. Top the tomatoes with the bocconcini, then the rest of the pasta, another one-third of the basil, then the yellow tomatoes. Drizzle with the cooled balsamic vinegar.
  • Shred remaining basil, and sprinkle on top.

Nutrition Facts : Calories 660, Carbohydrate 66 g, Cholesterol 95 mg, Fiber 5 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 8 g, TransFat 1/2 g

CAPRESE MACARONI SALAD



Caprese Macaroni Salad image

When fresh tomatoes and basil are abundant in the summer, I like to make this wonderful Caprese macaroni salad. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 7 servings.

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1 cup mayonnaise
1 tablespoon Italian salad dressing mix
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 pint cherry tomatoes, halved
1 cup fresh mozzarella cheese pearls
1/4 cup fresh basil leaves, slivered
2 tablespoons grated Parmesan cheese

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine tomatoes, mozzarella and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with basil and Parmesan before serving.

Nutrition Facts : Calories 397 calories, Fat 31g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

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