creamy garlic caprese pasta salad
Capr-ees, capr-ehsay, capr-awesome.
I lacked any large and in charge inspiration this Monday, so I turned to one of my favorite, classic summertime combinations: mozzarella-tomato-basil. Hey, nothing wrong with an ole reliable, right?
I’m honestly kinda surprised, amongst my pasta salad repertoire, that nothing caprese-themed had cropped up yet. So, fellas, today is the day. Creamy Garlic Caprese Pasta Salad for the 4th of July Thursday (actually flat out forgot about the 4th until I wrote it just now) or any odd summer gathering you might host from here until autumn.
30 minutes, vegetarian, check in and check out of your kitchen. Awesome meal prep and any leftover garlic sauce – a seriously addictive, ultra simple condiment to keep in your fridge – works swell on, say, some “BLT” Sliders. Another option for your holiday spread.
Capr-easy Peasy
Your only cooking job here is to boil some pasta. I like using fusilli corti bucatti for most of my pasta salads: it’s just a fun little spiral compared to traditional fusilli. But anything goes: macaroni, shellbows, bowtie, you name it. Spaghetti would probably be weird.
Boil, drain, and rinse your pasta under cool water. A little warmth is okay, but you don’t want your noodles totally scalding else they might turn to mush once tossed with the salad components.
While your pasta cooks, you can mise en place your shit all nice and pretty so it’s ready for its role. I like to start with the marinated tomatoes to let those flavors sink in thoroughly. Throw together lots of cherry tomatoes (for real, get them on the vine if you can. Holy smokes they’re fabulous right now) with olive oil, white balsamic vinegar, fresh basil, mint, and oregano, a couple garlic cloves, and some salt and pepper.
For the salad, you’ll also need a package of mini mozzarella balls, some fresh basil, romaine lettuce, and an avocado.
Garlic Breath
Well, hopefully not. Use some mouthwash if needed.
I guess I could be deceptive and call this garlic aioli, but that feels wrong. It’s fucking mayonnaise with some other shit in it. Stop dressing a simple concept in a ball gown for fuck’s sake.
Anywho…mix up vegan or regular mayonnaise – I always use vegan just because I like the taste better – with lemon juice, lots of minced garlic, and a little Greek yogurt. Taste for salt and pepper and adjust from there.
To assemble the salad, simply toss all your produce with the pasta and a good heap of the garlic sauce in a big ass bowl. Save some sauce to drizzle onto each salad portion.
Pasta salad is always a dope meal prep. I always recommend omitting the avocado until serving since it browns real quickly once exposed to all this oxygen. The devil.
If you want a hit of protein, some bbq shrimp or blackened salmon are excellent and no-fuss options to plop atop your portion. Or, hell, even a can of tuna. I do that sometimes. Gotta keep that budget fresh, you know?
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Sheesh, more caprese?
Arugula Pesto Caprese Sandwich
Hot Honey Caprese Whipped Ricotta
Pull-Apart Peach Caprese Garlic Bread
Grilled White Wine Caprese Avocado Sandwich
Marinated Tomato Caprese Salad with Creamy Garlic Dressing
creamy garlic caprese pasta salad
Ingredients
- 1 lb short-cut pasta
- 2 cups cherry tomatoes, halved if large
- 1/4 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 1/2 cup + 2 tbsp fresh basil, chopped
- 1 tbsp fresh mint, chopped
- 1 tsp fresh oregano, chopped
- 1/2 tsp chili powder
- 2 cloves garlic, minced or grated
- 2 cups romaine lettuce, shredded
- 8 oz mini mozzarella balls
- 1 avocado, sliced
garlic sauce
- 1/2 cup vegan or regular mayonnaise
- 1/4 cup plain whole milk Greek yogurt
- 2 tbsp lemon juice
- 4 cloves garlic, minced or grated
Instructions
- In a bowl, combine the tomatoes, olive oil, vinegar, 2 tablespoons basil, mint, oregano, chili powder, garlic, and a pinch of salt and pepper. Set aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and rinse under cool water to stop the cooking process.
- In a bowl, combine the vegan or regular mayonnaise, Greek yogurt, lemon juice, garlic, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
- Dump the pasta into a large bowl. Add the remaining basil, tomatoes, romaine, mozzarella balls, avocado, about 1/3-1/2 cup of the garlic sauce. Toss to combine.
- Divide into bowls and top with additional garlic sauce and fresh basil, as desired.
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