The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Let me tell you this pasta salad is one of those recipes that looks fancy but is secretly super simple. It’s packed with flavor from juicy cherry tomatoes, creamy mozzarella balls, and the bold taste of sun dried tomatoes. The best part? You can eat it cold or at room temperature. I like both, but I’d love to know what you prefer.
Whether you’re having lunch outside, packing it for work, or serving it at a picnic, this Sun Dried Tomato Caprese Pasta Salad is fresh, bright, and delicious. And the homemade dressing? That’s where the real magic happens.
Method
1. Cook the Pasta
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add your pasta short shapes like rotini, bowties, or penne work best for holding onto the dressing. Cook the pasta according to the package directions until it’s al dente (that means tender but still has a little bite). Once it’s done, drain the pasta using a strainer and set it aside. Let it cool for about 10–15 minutes so the heat doesn’t melt the cheese when you mix everything together later. If you’re in a hurry, you can rinse the pasta with cool water to speed things up.
2. Make the Dressing
While the pasta is cooling, start building your dressing in a large mixing bowl the same bowl you’ll use to toss the salad later. Add the finely chopped sun dried tomatoes (use a food processor if you have one for a finer texture), balsamic vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if you want a little kick. Then stir in the honey for a touch of sweetness. Slowly drizzle in the olive oil while stirring or whisking, making sure everything gets evenly mixed. The dressing should look thick, glossy, and packed with tomato flavor.
3. Toss Everything Together
Now that your pasta is cool and your dressing is ready, it’s time to bring everything together. Add the pasta to the bowl with the dressing and toss it gently until the noodles are fully coated. Then add the halved cherry tomatoes, small mozzarella balls, and freshly chopped basil. Mix it all gently with a wooden spoon or tongs, making sure not to smash the tomatoes or mozzarella. You want everything to stay whole and pretty, and the dressing to touch every bite.
4. Add the Finishing Touches
If you like a bit of extra richness and flavor, sprinkle some freshly grated Parmesan cheese on top right before serving. It’s totally optional, but it adds a nice salty, nutty finish. Give the pasta salad one final toss and taste. This is your chance to adjust the seasoning. Add a little more salt, pepper, or even a splash of balsamic if you think it needs it.
Necessary Tools
- Large pot (for cooking pasta)
- Strainer
- Big mixing bowl
- Food processor or knife (for chopping the sun-dried tomatoes)
- Wooden spoon or tongs (for tossing the salad)
- Measuring spoons and cups
Sun Dried Tomato Caprese Pasta Salad
Cuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
10
minutesTotal time
25
minutesIngredients
4 oz sun-dried tomatoes in oil, chopped (use a food processor if you have one)
1 tbsp balsamic vinegar
1/4 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional, but fun)
1/2 tbsp honey
1/4 cup olive oil
For the pasta salad
12 oz pasta (short shapes like rotini or bowties work best)
8 oz cherry tomatoes, halved
4 oz mozzarella balls (the tiny ones!)
A handful of fresh basil, roughly chopped
Freshly grated Parmesan (optional, but always tasty)
Directions
- Cook the pasta in salted water according to the package directions. Once it’s done, drain it and let it cool down a bit.
- Make the dressing in the bottom of a big mixing bowl. Add your finely chopped sun dried tomatoes, balsamic vinegar, Italian seasoning, garlic powder, salt, pepper, red pepper flakes (if using), honey, and olive oil. Stir it all together until it looks nice and blended.
- Toss it all together. Add the cooled pasta to the bowl with the dressing. Then toss in the cherry tomatoes, mozzarella balls, and fresh basil. Mix everything until every bite is coated in that tangy, herby dressing.
- Top with parmesan if you’d like, and boom, it’s ready to serve!
Notes
- Let the pasta cool slightly before mixing it with the cheese so the mozzarella doesn’t melt too much.
- Chop the sun-dried tomatoes finely so they blend into the dressing and don’t clump.
- Toss gently so you don’t squish the cherry tomatoes or mozzarella balls.
- Taste as you go, you might want to adjust the salt or vinegar depending on your preference.
Serving Suggestions
- Eat it cold right from the fridge on a hot day.
- Or serve it at room temp at your next potluck.
- Makes a great side dish for grilled chicken, fish, or even a sandwich.
- Want to make it a full meal? Toss in some grilled chicken or chickpeas.
- Pack it up for school lunches or meal prep it holds up great!
Fun Fact
Did you know that “caprese” comes from the island of Capri in Italy? The classic caprese combo tomatoes, mozzarella, and basil is inspired by the colors of the Italian flag red, white, and green!
Conclusion
This Sun Dried Tomato Caprese Pasta Salad is one of those recipes I come back to again and again. It’s bright, fresh, easy to make, and just a little fancy in the best way. Plus, it’s perfect whether you serve it chilled or at room temperature. I say try it both ways and see which one you love more. Either way, you can’t lose.
Let me know how yours turns out, and definitely don’t skip the dressing. It’s the secret sauce that brings everything together.
