Layered Pasta Caprese Salad Recipes

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CAPRESE PASTA SALAD



Caprese Pasta Salad image

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

1 pound short pasta (, such as fusilli, orrechiette, penne)
16 ounces mozzarella balls (, ciligiine or pearls)
3 cups cherry tomatoes
1/2 cup slivered fresh basil
1/3 cup extra virgin olive oil
3 tablespoons white balsamic vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 garlic clove (, pressed or minced)

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

LAYERED PASTA CAPRESE SALAD



Layered Pasta Caprese Salad image

Bet you didn't think caprese could get any better. Well it does, in this layered beauty that includes pasta and a cool balsamic reduction.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 10

Number Of Ingredients 9

3 tablespoons salt
1 lb uncooked orecchiette (tiny disk) pasta
3 cups 1/2" marinated bocconcini, drained and marinating liquid reserved
Olive oil, if necessary
1 lb red heirloom tomatoes, sliced
1 lb yellow or orange heirloom tomatoes, sliced
1/2 teaspoon salt
1/2 cup balsamic vinegar
3 cups basil leaves

Steps:

  • In large stockpot, heat 3 quarts water to boiling. Add 3 tablespoons salt; return to boiling. Add pasta; cook as directed on package. Drain and cool slightly, then toss with 1 cup of the reserved marinating liquid from the bocconcini (if there is less than 1 cup marinating liquid, add enough olive oil to liquid to make 1 cup). Refrigerate to cool completely.
  • Place tomatoes on ungreased baking pan with sides, divided by color; sprinkle with 1/2 teaspoon salt. Set aside 15 minutes, then pat dry with paper towels.
  • In 1-quart saucepan, heat balsamic vinegar to a simmer over medium heat. Simmer 10 to 15 minutes or until reduced by half. Set aside to cool.
  • In 3 1/2-quart trifle dish or large glass bowl, layer as follows: Gently layer half of the pasta, then one-third of the basil leaves, then one layer of all the red tomatoes. Top the tomatoes with the bocconcini, then the rest of the pasta, another one-third of the basil, then the yellow tomatoes. Drizzle with the cooled balsamic vinegar.
  • Shred remaining basil, and sprinkle on top.

Nutrition Facts : Calories 660, Carbohydrate 66 g, Cholesterol 95 mg, Fiber 5 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 8 g, TransFat 1/2 g

LAYERED PASTA SALAD RECIPE



Layered Pasta Salad Recipe image

Love every layer equally with our make-ahead Layered Pasta Salad Recipe. Pile on ham, cheese, tomatoes and onions in this simple Layered Pasta Salad Recipe that's perfect for your next barbecue or picnic!

Provided by My Food and Family

Categories     Side Dish Recipes

Time 3h20m

Yield 12 servings, 1 cup each

Number Of Ingredients 8

3 cups medium pasta shells, cooked, drained
1 large red onion, sliced
1 pkg. (10 oz.) frozen peas, thawed, drained
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 cup KRAFT Classic Ranch Dressing
1 cup KRAFT Natural Three Cheese Crumbles
1 cup halved grape tomatoes

Steps:

  • Layer first 4 ingredients in 3-qt. bowl.
  • Mix mayo and dressing until blended; spread over salad, sealing to edge of bowl. Top with cheese and tomatoes.
  • Refrigerate several hours or until chilled. Toss gently before serving.

Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

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