Summer is here and it’s officially that time of year when we start searching for recipes that don’t require turning on the oven! Here in Wisconsin, we’ve started the season with a long spell of 90-degree days, so a cold pasta salad like this has been hitting the spot. You do, of course, have to boil the pasta, but that’s better than having the oven on for a long spell, heating up your house even more (no, thank you). Beyond boiling the noodles and chopping some veggies, this summer pasta salad recipe is virtually effortless. Less time in the kitchen, more time at the beach or the pool? Yes, please.
For this Caprese pasta salad, we’re slicing cherry tomatoes and tossing them in cooked, cooled pasta, along with plenty of fresh mozzarella. The dressing is simple: We’re using chopped fresh basil, parsley, and chives, along with some olive oil, white vinegar, salt, and pepper. Shake that all up in a jar and pour it over your pasta salad. Then, finish the whole thing off with some fresh basil leaves and a generous pour of balsamic vinegar. See? Effortless.
Bring this easy dish to a potluck, picnic, or make it for the 4th of July. It’s perfect for almost any summer occasion and especially for eating straight out of the fridge with a fork! So go on and check out the recipe ahead, and happy summer!
Did you try this pasta salad recipe? Show us your culinary skills–and your summer outfits–on Instagram @lulus using #lovelulus and head to our Summer Fashion shop for more sunny-season essentials!
This recipe comes from our food contributor, Stephanie Simmons, of Blue Bowl. Her goal with her kitchen-tested recipes? To get you excited about cooking, show you how good food can taste, and prove that you don’t need to spend hours in the kitchen to make a good meal.
- PREP TIME: 20 MINS
- SERVES: 12-14
- How to make pasta salad
- summer pasta salad recipe
- summer pasta
Ingredients
- 16 ounces your favorite pasta
- 18 ounces cherry tomatoes, rinsed and halved
- 12 ounces fresh mozzarella balls, halved
For the Dressing:
- ¾ to 1 cup olive oil
- fresh basil, finely chopped
- 4 Tbsp fresh parsley, finely chopped
- 3 Tbsp fresh chives, finely chopped
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp water
- 3 Tbsp white vinegar
- ¼ cup + 2 Tbsp fresh basil, finely chopped
- Balsamic vinegar, to taste
Note: Since this recipe does have quite a large yield, you can, of course, cut it in half or even down to a quarter if you don’t want so much pasta salad at once.
Directions
Step1:
Cook your pasta according to package directions. Drain and add to a large bowl.
Step 2:
Mix up the dressing by adding all ingredients to a large mason jar and shake well with the lid on tightly.
Step 3:
Add the tomatoes and mozzarella to the pasta and stir to combine.
Step 4:
Pour the dressing over the pasta salad and toss to combine everything. Finish with a generous drizzle of balsamic vinegar. Enjoy!
Serve & store:
Leftovers can be stored in the fridge, covered, for a few days.
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