Caprese Pasta Salad


  • 1 lb. pasta shapes, such as shells, bow ties, etc.
  • 6 tbsp. Bella Oliva Tuscan Herb EVOO
  • 4 cloves garlic, minced or pressed
  • ½ tsp. red pepper flakes
  • 2 tbsp. Bella Oliva Traditional 18 Year Balsamic Vinegar
  • 1 lb. cherry or grape tomatoes, halved or quartered
  • 1 lb. fresh mozzarella, cubed
  • ½ cup loosely packed fresh basil leaves, chopped
  • Kosher salt and freshly ground pepper


  • Cook the pasta according to package directions. Drain well. Rinse with cold water. Drain again. Meanwhile, in a small skillet, combine the olive oil, garlic and red pepper flakes. Cook on low for 10 minutes, stirring occasionally, to allow the garlic to soften (but not brown). Set aside to cool slightly.
  • Add the pasta to a large bowl. Toss with the olive oil mixture, balsamic vinegar, tomatoes, mozzarella, and basil until evenly combined. Season to taste with salt and pepper. Serve cold or at room temperature

Yield: about 10-12 servings

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