Caprese Pasta Salad
This easy pasta salad is fresh, simple, and full of bright, balanced flavor. Inspired by a classic caprese, it combines tender pasta with juicy tomatoes, mozzarella, and a balsamic-forward dressing with an extra boost from Kinder’s Basil Parmesan Seasoning. It’s a great make-ahead side for gatherings, weeknight dinners, or warm-weather meals.
Ingredients
Pasta & Add-Ins
1 lb bowtie (farfalle) pasta
1 1/2 cups frozen green peas
2 cups cherry tomatoes, halved
8 oz fresh mozzarella pearls, drained
1 cup fresh basil, thinly sliced
Dressing
3/4 cup olive oil
1/3 cup balsamic vinegar
1/3 cup Mayo
1 tsp Dijon mustard
1 to 2 tsp sugar
Zest of 1 lemon
2 Tbsp fresh lemon juice
Salt and freshly ground black pepper (to taste)
Instructions
Cook pasta in salted water until just past al dente package directions. During the final 30 seconds of cooking, add the frozen peas directly to the pasta water.
Drain the pasta and peas together (do not rinse).
Spread the hot pasta mixture on a large baking sheet in an even layer and let it cool for 10 to 15 minutes. While it is still slightly warm, drizzle with a small amount of olive oil and toss gently to prevent sticking.
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, sugar, lemon zest, lemon juice, and Kinder’s Basil Parmesan Seasoning until the dressing becomes lightly emulsified. Reserve a few tablespoons of the dressing on the side.
Add the slightly warm pasta and peas to the bowl and toss until evenly coated.
Fold in the tomatoes, mozzarella, and grated Parmesan so everything is evenly distributed. Season with salt and freshly ground black pepper as needed.
Gently stir in the fresh basil at the end so it stays bright and aromatic.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Before serving, drizzle the reserved dressing over the pasta salad and toss lightly to refresh the texture and ensure the salad stays glossy and well coated. Serve chilled.
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Caprese Pasta Salad
This easy pasta salad is fresh, simple, and full of bright, balanced flavor. Inspired by a classic caprese, it combines tender pasta with juicy tomatoes, mozzarella, and a balsamic-forward dressing with an extra boost from Kinder’s Basil Parmesan Seasoning. It’s a great make-ahead side for gatherings, weeknight dinners, or warm-weather meals.
Ingredients
Pasta & Add-Ins
1 lb bowtie (farfalle) pasta
1 1/2 cups frozen green peas
2 cups cherry tomatoes, halved
8 oz fresh mozzarella pearls, drained
1 cup fresh basil, thinly sliced
Dressing
3/4 cup olive oil
1/3 cup balsamic vinegar
1/3 cup Mayo
1 tsp Dijon mustard
1 to 2 tsp sugar
Zest of 1 lemon
2 Tbsp fresh lemon juice
Salt and freshly ground black pepper (to taste)
Instructions
Cook pasta in salted water until just past al dente package directions. During the final 30 seconds of cooking, add the frozen peas directly to the pasta water.
Drain the pasta and peas together (do not rinse).
Spread the hot pasta mixture on a large baking sheet in an even layer and let it cool for 10 to 15 minutes. While it is still slightly warm, drizzle with a small amount of olive oil and toss gently to prevent sticking.
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, sugar, lemon zest, lemon juice, and Kinder’s Basil Parmesan Seasoning until the dressing becomes lightly emulsified. Reserve a few tablespoons of the dressing on the side.
Add the slightly warm pasta and peas to the bowl and toss until evenly coated.
Fold in the tomatoes, mozzarella, and grated Parmesan so everything is evenly distributed. Season with salt and freshly ground black pepper as needed.
Gently stir in the fresh basil at the end so it stays bright and aromatic.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Before serving, drizzle the reserved dressing over the pasta salad and toss lightly to refresh the texture and ensure the salad stays glossy and well coated. Serve chilled.