Caprese Pasta Salad with Lemon Balsamic Vinaigrette

Summer might be coming to an end, but there is still a bounty of fresh produce available. Late August is peak tomato season and I can’t stop eating them. I’ve been adding them to every meal while I have the chance and you should too! Try them in this simple pasta salad or check out a few of my favorite tomato recipes from around the web.

Lemon Balsamic Vinaigrette

  • 1/3 Cup Extra Virgin Olive Oil
  • 3 Tablespoons Balsamic Vinegar
  • Zest of 1 Lemon
  • Juice of 1 Lemon
  • 1 Small Garlic Clove, Minced
  • Red Pepper Flakes
  • Salt
  • Pepper
  1. Whisk olive oil, lemon zest and juice, balsamic, garlic and red pepper flakes in a small bowl.
  2. Add salt and pepper to taste.
  3. Set aside.

Pasta Salad

  • 1 16 Ounce Package of Tortellini
  • 8 Ounces Fresh Mozzarella
  • 1 Pint Cherry Tomatoes
  • 12 Fresh Basil Leaves
  • Parmesan Cheese
  1. Cook tortellini according to package instructions and drain.
  2. Place tortellini in a large serving bowl and add vinaigrette while tortellini is still warm so it can absorb the flavor.
  3. Allow tortellini and vinaigrette mixture to cool to room temperature.
  4. While mixture is cooling, dice mozzarella and halve the cherry tomatoes.
  5. Roughly tear ¾ of the basil.
  6. Fold tomatoes, mozzarella and basil into dressed tortellini.
  7. Chill pasta salad in the refrigerator for at least 30 minutes and unto up to 12 hours.
  8. Top each serving with a sprinkle of Parmesan cheese and remaining fresh basil.


5 Recipes Starring Tomatoes

Bobby Flay’s Tomato Tart

Summer Tomato Soup

Cherry Tomato Crisps

Tomato Butter

Burrata Tomato Toast

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