Every once in awhile, there’s a recipe that I just can’t get enough of, and this pasta salad is it. This Caprese Pasta Salad is going to be on repeat for the rest of the summer. It’s the perfect recipe to highlight our delicious home-grown tomatoes. This pasta salad has a super flavorful dressing that’s absorbed by the kale, and bright pops of sweet tomatoes, chewy mozzarella and bowtie pasta to bring it all together.
We’ve got 3 prolific grape tomato plants this summer, and I’m loving having fresh tomatoes right outside my door. I haven’t been much of a gardener in the past, but I’m working on it. The up-side of not having any shade is that the tomatoes are very happy. Unfortunately our Purple Cherokee tomatoes aren’t doing great, but the Rapunzel, Sungold, and Yellow Pear are all doing great and are super delicious, so it’s fun to find a recipe that highlights how good these tomatoes are.
This Caprese Pasta Salad is great for making ahead, I love packing it for work. I prefer to keep the tomatoes separate and add them in right before serving so I don’t have to refrigerate the tomatoes. The original recipe calls for spinach, but I had kale on hand, and I like that kale holds up a little better without getting soggy, but use whatever you prefer.
Are you growing anything this summer?
Caprese Pasta Salad
Adapted from Budget Bytes
Serves 3-4
- 8 oz bowtie pasta
- 1 Tbsp kosher salt
- 1/2 bunch kale, destemmed and chopped
- 1 (14oz) can chickpeas, drained and rinsed (optional)
- 8 oz mozzarella, diced
- 1 pint grape tomatoes, sliced
- 1/4 cup fresh basil, thinly sliced
Creamy Parmesan Balsamic Vinaigrette:
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 2 Tbsp mayonnaise
- 2 Tbsp grated Parmesan
- 1/2 Tbsp Dijon mustard
- 1 clove garlic, minced (optional)
- 1/4 tsp Kosher salt
- freshly grated pepper, to taste
Bring a large pot of water to a boil, add salt and past and cook according to package directions. While pasta cooks, prepare the kale and add to the cooking pasta in the last minute of cooking.
In a measuring cup, whisk all the vinaigrette ingredients together.
Combine cooked pasta, kale, drained and rinsed chickpeas (if using), mozzarella, mix in the vinaigrette. Add tomatoes if planning to eat it all right away, or serve and add sliced tomatoes to individual serving.
Serve chilled or at room temperature, topped with fresh basil.
