Simple Caprese Style Pasta

Caprese Style Pasta

Caprese Style Pasta

My Caprese Pasta Salad has been pinned quite a bit on pinterest and it’s always a summertime favorite for barbeques, concert in the park picnic dinners, or just casual dinners at home. In the colder months, however, I don’t make as many cold salad dishes, but we still enjoy pasta with all of the Caprese elements. I made this for my “Caprese Pasta loving friend’s” birthday dinner. It looks great on a platter, and the colors are very festive, so it’s a great dish to serve for a holiday crowd. It’s great for entertaining because it comes together so easily. You could toss the pasta with a bit of cream sauce, but my family loves it just generously coated with olive oil, butter, salt and pepper, and, of course, Parmesan cheese. You can also toss together all of the ingredients, but I like the look of it with the pasta in the center surrounded by the other Caprese ingredients. The ingredient measurements are flexible – adjust according to your taste.  (Serves 6-8 as a side dish)


  • 1 Lb. Pasta (Bowties, Ziti, Rigatoni, or your favorite pasta shape)
  • 1 – 1.5 Cups Chopped Fresh Basil
  • 1.5- 2 Cups Chopped Tomatoes (can use cherry tomatoes cut in 1/2)
  • 1/2 – 3/4 Lb. Fresh Mozzerella Cheese – cut into bite sized cubes
  • 4-6  TBS. Butter- melted
  • 2 TBS. Olive Oil
  • 3/4 Cup Parmesan Cheese – grated
  • Salt and Pepper


Cook pasta to just beyond al dente phase, but don’t allow to get too soft. While pasta cooks, you can chop ingredients. When pasta is drained, toss with melted butter, olive oil salt and pepper and Parmesan cheese until well coated. Taste and add more salt and pepper if desired. Arrange the chopped tomatoes, basil, and cubed mozzerella around the perimeter of a large serving platter and then add the pasta to the center. Serve immediately.

Caprese pasta Ashlees bday dinner table



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