food & recipes

Caprese Pasta Salad

Caprese Pasta Salad - roomfortuesday.com My summer tomatoes are officially on their way out and I’ve been looking for ways to use them up. If you follow along on IG stories, you already know- I’m planning to replace my giant tomato planters with mums this week. After finishing my window planter box, I’m itching to transform the patio for fall. In addition to that, cooking in our newly renovated kitchen still feels like a dream come true and this time of year I always get the itch to cook & bake. I figured if I’m spending more time in the kitchen lately, I might as well share it with you guys! If you’re craving one more taste of summer or need to use the last of your tomatoes, this recipe is one of my all-time favorites! Click through for my fresh caprese pasta salad…

Caprese Pasta Salad - roomfortuesday.com I’ll begin by saying, you can adjust this recipe to make it as healthy as you’d like. If you eat a gluten-free diet, substitute the pasta for your favorite GF or vegetable option! I’ve used all sorts of pasta and it’s amazing no matter what you use. I’m just a visual person, so I enjoy using festive or colorful Italian pasta.

Caprese Pasta Salad - roomfortuesday.com You can whip this recipe up in a matter of minutes. It takes about 10 minutes to toss together and I prefer to serve it chilled. This is what you’ll need…

INGREDIENTS
  • 1 cup cherry tomatoes, halved or quartered
  • 1/2 cup mozzarella, diced
  • your favorite pasta, I prefer bowtie for this recipe
  • olive oil, for drizzling
  • sea salt & pepper
  • basil, cut into thin ribbons

Caprese Pasta Salad - roomfortuesday.com I’ll be totally honest- I typically don’t measure ingredients and just use what I have on hand. I like this recipe heavy on the tomatoes and lighter on the pasta… but feel free to adjust the quantities to your liking!

Caprese Pasta Salad - roomfortuesday.com Begin by adding your pasta to salted boiling water and boil until the pasta reaches al dente. In the meantime,ย halve or quarter the cherry tomatoes.

Caprese Pasta Salad - roomfortuesday.com Once the tomatoes are sliced, sprinkle some sea salt onto them and stir until it begins to dissolve.

Caprese Pasta Salad - roomfortuesday.com Once the pasta finishes up, strain the pasta water and transfer the bowties to a serving dish. Next, add a large drizzle of olive oil to the pasta and stir. This will keep it from sticking to the dish.

Caprese Pasta Salad - roomfortuesday.com Now you can begin assembling the pasta salad! Add the tomatoes and diced mozzarella.

Caprese Pasta Salad - roomfortuesday.com Finish by sprinkling in the basil ribbons and top with freshly ground pepper and additional salt, if desired. Mix it all up and you’re good to go!

Caprese Pasta Salad - roomfortuesday.com Since we’re already into fall, this time around I enjoyed this dish alongside a full-bodied red wine, but during the summer months- I’d opt for something lighter. Last time a wine bottle showed up in a blog photo, soooo many of you asked about my wine pouring device. For $10, it’s a total game changer! It’s a wine stopper, but also allows you to pour without making a mess (it opens and closes). It’s one of my favorite handy little things and makes a great gift.

Caprese Pasta Salad - roomfortuesday.com I’ve been spending more time on our balcony as the weather cools off and I can’t say I’m mad about it. I even bring my laptop up here during the day sometimes and work from this little bistro table. I have to say- I just love living in this house. It’s the little moments like this that make me so happy.

Caprese Pasta Salad - roomfortuesday.com Even if you’re not in the mood for this pasta right now (given it’s September), pin it and save it for spring & summer… I’m tellin’ ya- this recipe is simple, but it’s a keeper!! Let me know if you try it.

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  • Reply
    Peggi
    September 19, 2019 at 4:53 am

    You look so carefree and adorable! The salad looks great, too. We’ll be missing that fresh tomato flavor come January. Have you ever tried peach caprese? Everyone’s peaches seem to be going nuts this year, so I’m trying it for an event tomorrow. September might be the best food month ever. ๐Ÿ˜

    • Reply
      Sarah
      September 19, 2019 at 8:59 am

      Thank you!! I have never tried peach caprese, but now I definitely have to- our peach tree is exploding right now! Thanks for the tip :) Such a good food month

  • Reply
    Colleen
    September 19, 2019 at 8:59 am

    Ok Sarah you have made me very hungry with that beautifully yummy dish ๐Ÿ˜‰ And Iโ€™m loving those shades and very chic ensemble you are wearing! Black jeans with a fringe…..๐Ÿ˜ love it! Also, that cozy sweater also has me craving some cooler temps too. Nothing like a perfect fall day snuggled under a blanket , drinking red wine and reading an amazing book ๐Ÿ˜Š
    Cheers to that and your post!

    • Reply
      Sarah
      September 19, 2019 at 11:31 am

      Thank you so much Colleen! I’m really in my happy place, haha! Cozy, comfortable, comfort FOOD, wine, at home with my favorite views. It was nice to take a break from interior and design work. I need to squeeze in reading that amazing book ;) Hope you’re having a great week! xox

  • Reply
    Anne H
    October 2, 2019 at 10:44 am

    This recipe looks amazing and so simple, Sarah. Will definitely be saving it for next year since I’m (once again) late to the party here! Question, have you tried reserving a small amount of the pasta water and adding it with the olive oil? I’ve found that small addition can really make a difference in some recipes.

    One of our favorite Summer recipes is a grilled cheese curd panzanella with yummy heirloom tomatoes (since we can’t grow our own) from Serious Eats. https://www.seriouseats.com/recipes/2012/08/grilled-cheese-curd-panzanella.html

    PS – LOVE these pics of you, too! So carefree, like Peggi said. :)

    • Reply
      Sarah
      October 4, 2019 at 9:06 am

      Thanks Anne! I have done that :) I probably should’ve added that note to the post… I’ll update accordingly! Thanks for the reminder and the tip. I’m definitely going to save the grilled cheese curd panzanella recipe. YUM!!

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