Caprese Spinach Pasta Salad Recipes
CAPRESE PASTA SALAD
If there's one pasta salad you'll be making on repeat all summer long, it's this caprese pasta salad. It's fast, it's simple, and it's so frigging good.
Provided by Heidi
Categories Salad
Time 25m
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
- While the pasta is cooking, drain the mozzarella balls then cut in half. Slice the cherry tomatoes in half and add to a mixing bowl with the mozzarella balls. Add the cooled pasta and slivered basil.
- In a small bowl or mason jar with a lid, add the olive oil, white balsamic vinegar, garlic, kosher salt and freshly ground black pepper. Mix well then drizzle over the pasta. Toss to coat and taste for seasoning. The salad is best after about 30 minutes and can be refrigerated for 3 days.
Nutrition Facts : Calories 359 kcal, Carbohydrate 37 g, Protein 15 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 274 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ARUGULA CAPRESE SALAD
A twist on the typical Caprese salad. This can be a side dish or entire meal.
Provided by Kelli Kneeland Boulter
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
- Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 5.2 g, Cholesterol 15.7 mg, Fat 7.9 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 232.3 mg, Sugar 1.3 g
TORTELLINI CAPRESE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.
CAPRESE SPINACH PASTA SALAD
I've always like caprese salad, but had never thought to add spinach. Wow! It's so good. Next time I make this, I may add some grilled chicken too. This will be great at your next cookout! We used a 4 oz. can of sliced black olives and it was just enough.
Provided by Glenda Moore
Categories Other Salads
Time 10m
Number Of Ingredients 7
Steps:
- 1. Cook 1 cup of pasta per box directions. Once cooked, cool completely.
- 2. Dice tomatoes in bowl add spinach, mozzarella, black olives. Chop the basil and add to ingredients.
- 3. When cooled add the pasta. Toss, drizzle olive oil over the top and toss again.
SPINACH CAPRESE SALAD
A greener version of the classic Caprese, this salad is just as delicious with the added nutrients of spinach! The drizzle of olive oil and balsamic vinegar make a wonderful dressing for the spinach underneath.
Provided by mcbeal
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Spread the spinach out on a serving plate. Place the slices of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 9 g, Cholesterol 89.2 mg, Fat 31.4 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 17.2 g, Sodium 182.5 mg, Sugar 7.2 g
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5/5 (7)Total Time 20 minsCategory Main CourseCalories 226 per serving
- In a deep baking dish, add the cherry tomatoes, minced garlic drizzle with olive oil and season with salt and pepper. Roast for 7-8 minutes or until the tomatoes start to pop (collapse).
- Drain the pasta, and add it to the baking dish along with the baby spinach leaves and pesto. Toss to combine and bake for 3 more minutes.
- Arrange the torn mozzarella cheese on top, and bake for 3 more minutes or until the cheese is just melted. Remove from oven, season with more cracked black pepper and chili flakes, fresh basil leaves and serve.
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- Slice each tomato in half. When ready, grab the spinach and stack each leaf on top of one another, roll the stack, and cut thin strips creating chiffonade cuts of spinach.
- In a large bowl, add the mozzarella pearls, tomatoes, and spinach, set aside. Now we will make the dressing.
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