Strawberry Caprese Pasta Salad

This easy pasta salad recipe is a spin on the classic caprese. It combines the fresh flavors of strawberries and basil with creamy bites of mozzarella and is tossed in a tangy balsamic glaze.

Servings: 12

Download printable recipe card here.

INGREDIENTS:

  • 8 ounces (227g) small pasta shape (such as shells), cooked and cooled

  • 8 ounces (227g) fresh strawberries, quartered (about 2 cups)

  • 8 ounces (227g) miniature fresh mozzarella balls

  • 6 ounces cherry tomatoes, halved (1 heaping cup)

  • ⅓ cup fresh chopped basil

  • 2 Tablespoons (30mL) balsamic glaze

  • Salt and pepper to taste

 

How to make STRAWBERRY CAPRESE PASTA SALAD:

  1. Place the cooked and cooled pasta into a large bowl.

  2. Add the strawberries, mozzarella balls, tomatoes, and basil to the pasta, then toss to combine.

  3. Drizzle the balsamic glaze evenly over the pasta salad, then toss to coat. Taste and add salt and pepper and more glaze, if needed.

  4. Chill in the refrigerator for at least 2 hours before serving. Store leftovers covered tightly in the refrigerator for up to 3 days.

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry