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Quick No-Heat Caprese Pasta Salad Easy Lunchbox Recipe for Summer

no-heat Caprese pasta salad - featured image
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A light, fresh, and no-cook Caprese pasta salad perfect for summer lunches. This easy recipe combines pasta, cherry tomatoes, mozzarella, and basil with a simple balsamic dressing.

Ingredients

Scale
  • 8 oz (225g) small pasta shapes like fusilli or penne
  • 1 ½ cups cherry tomatoes, halved
  • 8 oz (225g) fresh mozzarella balls (bocconcini), drained and halved
  • 1 cup fresh basil leaves, torn
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze or reduction
  • 1 tsp honey or maple syrup (optional)
  • 1 clove garlic, finely minced (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to cool the pasta.
  2. While pasta cooks, halve the cherry tomatoes and mozzarella balls. Tear basil leaves into bite-sized pieces. Mince garlic if using.
  3. In a small bowl, whisk together extra virgin olive oil, balsamic glaze, honey (if using), minced garlic, salt, and pepper. Adjust seasoning to taste.
  4. In a large bowl, combine the cooled pasta, tomatoes, mozzarella, and basil. Pour the dressing over and gently toss to combine without bruising the basil.
  5. Taste and add more salt or balsamic glaze if needed. Let the salad rest for 5-10 minutes before serving to allow flavors to meld.

Notes

Use gluten-free pasta or vegan mozzarella alternatives for dietary swaps. Rinse pasta with cold water to stop cooking and prevent clumping. Dress salad just before serving to avoid sogginess. Gentle tossing preserves basil and tomato texture.

Nutrition

Keywords: Caprese pasta salad, no-cook pasta salad, summer lunch, easy pasta salad, vegetarian pasta salad, quick lunch recipe

Find it online: https://coracooks.com/quick-no-heat-caprese-pasta-salad-easy-lunchbox-recipe-for-summer/