Caprese Pasta Salad This light and fresh caprese pasta salad is brought together with a bright and tangy dressing, with fresh mozzarella pearls adding creaminess to every bite.


20 mins


15 mins




  • 8 ounces whole-wheat or brown rice rotini or fusilli
  • ¼ cup lemon juice
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon honey
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 ¼ cups cherry tomatoes, halved
  • 4 ounces mozzarella pearls
  • 3 tablespoons thinly sliced fresh basil, plus small leaves for garnish


    Step 1

    Bring a large pot of water to a boil. Add pasta; cook according to package directions. Drain and rinse with cool water.

    Step 2

    Whisk lemon juice, oil, vinegar, garlic, honey, salt and pepper together in a large bowl. Gently stir in tomatoes, mozzarella and the pasta. Serve at room temperature or cover and refrigerate for up to 3 days. Stir in sliced basil just before serving. Garnish with basil leaves, if desired.

To make ahead:

Covered and refrigerate for up to 3 days. Stir in sliced basil just before serving.

Nutrition Facts

Serving Size: 1 1/2 cups Per Serving: 289 calories; protein 15g; carbohydrates 44g; dietary fiber 6g; sugars 5g; added sugar 1g; fat 10g; saturated fat 4g; cholesterol 20mg; vitamin a iu 695IU; vitamin c 13mg; folate 12mg; sodium 454mg; calcium 133mg; iron 2mg; potassium 143mg.


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