As it’s getting hotter and hotter outside I’m craving the cold stuff. The lighter stuff. The stuff I don’t have to turn my oven on to enjoy. This Caprese Pasta Salad is just that. Get it started in the morning when it’s cool out and then finish it off in the afternoon or evening as lunch, dinner, or a side for one of the two. The pasta dish itself is based off one of my all time favorites - caprese!

What’s a caprese? Tomatoes, fresh mozzarella, basil, and balsamic vinegar in one form or another. I basically turned that into a light, easy to make salad that includes fresh baby spinach and some pasta to make it just a little more hearty.

I straight up served this pasta salad as a meal in itself, but it would go great served in smaller portions as a side dish to some mediterranean chicken or even a simple steak. The balsamic reduction is important to this salad as it cuts through some of the soft sweet flavors and adds a much needed zip!

As a side note, you will only want to add the spinach and basil in right before you enjoy this since both of those greens tend to wilt when they get wet. Sadly, this pasta salad is not the best to save for leftovers.

Caprese Pasta Salad

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 27 MinInactive time: 30 MinTotal time: 1 H & 2 M

A delicious caprese inspired pasta salad that's crisp, cold, and refreshing! Perfect on it's own or served as a side dish.

Ingredients

Balsamic Reduction

1/2 C. Balsamic Vinegar

Pasta Salad

9 Oz. Three Cheese Tortellini, Cooked
8 Oz. Fresh Mozzarella (Perline)
1 Pint Cherry Tomatoes, Halved
1/4 C. Light Italian Dressing
10 Fresh Basil Leaves, Sliced or Chopped
4 C. Fresh Baby Spinach, Chopped

Instructions

Place the 1/2 C. balsamic vinegar into a small skillet or sauce pan and heat over a medium high heat to bring it to a boil.
Reduce the heat to simmer for 20 minutes, or until reduced by at least half, stirring on occasion.
Once done, remove from the heat and allow to cool.
While the reduction is cooling, mix together the cooked tortellini, 8 oz. mozzarella, 1 pint cherry tomatoes, and 1/4 C. dressing together. Cover and place in the fridge to chill for at least 30 minutes.
When the reduction is cooled and the pasta has chilled, remove the pasta from the fridge and fold in the 10 basil leaves, and 4 C. chopped baby spinach.
Enjoy right away with a drizzle of the balsamic reduction!

Nutrition Facts

Calories

178.16

Fat (grams)

8.73

Sat. Fat (grams)

4.65

Carbs (grams)

14.63

Fiber (grams)

1.32

Net carbs

13.31

Sugar (grams)

5.94

Protein (grams)

9.89

Sodium (milligrams)

362.42

Cholesterol (grams)

30.18

Nutritional Claims: Low Carb • Peanut Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free