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.

Step-by-Step Photos: