• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Caprese Pasta Salad Recipe

Category: Side Dishes, Salads, Pasta

 Ingredients List

  • 1 pound tri-color fusilli pasta, or any kind of short pasta
  • 6 ounces Genoa salami, cubed
  • 6 ounces Provolone cheese, cubed
  • One 12-ounce jar canned red peppers, olive oil and garlic-marinated, liquid included, chopped into bite-sized pieces
  • One 8-ounce container fresh bocconcini mozzarella
  • 1 cup grape tomatoes, halved
  • 1/4 cup fresh parsley, minced
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus extra shaved for garnish
  • 1 cup olive oil
  • 1/2 cup red-wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

 Directions

Cook the pasta according to the package instructions. When done, rinse in cold water and drain. Place in a large bowl and add the next 7 ingredients, including the olive oil and garlic from the jar of peppers. In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, mustard, basil, oregano, salt, and pepper and shake well. Pour over the salad and toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with shaved Parmigiano.

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