Italian Pasta Salad with Fresh Mozzarella, Tomato and Basil

This marinated Caprese-style pasta salad with fresh mozzarella, tomato and basil, and lightly sauteed peppers is the perfect addition to a light dairy meal.

This type of salad is often called a Caprese-style pasta salad. A Caprese salad is an Italian dish made with slices of fresh mozzarella and tomato, sprinkled with fresh basil. This is a twist on that theme, with the addition of pasta and also sauteed peppers, which make it more of a salad.

Though I love dairy pasta dishes, they can often be very heavy and rich, making me feel way too full afterward. Pasta salad, on the other hand, does not have that effect on me. In fact, I rarely make pasta salad for one reason: I end up eating the whole thing! There’s something about it that’s so delicious and satisfying without being too heavy!

Serve this light Italian pasta salad with fresh mozzarella, tomato and basil at your dairy Shavuos meal or kiddush or at a summer shalosh seudos. It can also be a great brunch or lunch, or even a light dairy dinner. It should be prepared at least a few hours in advance to allow the flavors to meld together, but you can also keep it in the fridge for up to a few days.

If you love pasta salad but you’re looking for a pareve option, try this super simple creamy summer pasta salad instead.

Italian Pasta Salad with Fresh Mozzarella, Tomato and Basil

This marinated Caprese-style pasta salad with mozzarella, tomatoes, lightly sauteed peppers, and fresh basil is the perfect addition to a light dairy meal.

Print Recipe

Ingredients

• 1 package mozzarella balls, or 1 package fresh mozzarella cut into cubes
• ¾ cup Italian salad dressing, divided
• 2 Tbsp oil
• 1 yellow pepper, diced
• 1 red pepper, diced
• 1 1-lb. box gemelli or rotini pasta, cooked and drained according to package instructions
• 1 pint cherry tomatoes, halved
• 1 bunch fresh basil leaves, roughly chopped
• Salt and pepper, to taste

Instructions

• Place mozzarella balls in a bowl. Gently toss with about ½ cup Italian dressing. Set aside to marinate for at least a half hour.
• Heat oil in a small saucepan over medium flame. Sauté the peppers just until they start to soften, about 5 minutes. Remove from fire and set aside.
• To assemble: At least a few hours before serving, place pasta, cheese, peppers and tomatoes in a bowl. Sprinkle with chopped basil and salt and pepper to taste. Toss gently with remaining ¼ cup dressing.*

Notes

*If you like your salads more heavily dressed, you can add more dressing to the whole salad.

This can be prepared a few days in advance.

Recipe by Faigy Murray | https://mykitchenmystudio.com/pasta-salad-with-fresh-mozzarella-and-basil/