This cold pasta salad is perfect for hot summer days when you don't want to cook. It is great for summer parties or sitting by the pool.
Caprese salad is a super simple Italian salad made with tomatoes, fresh basil, and mozzarella. It is usually dressed with olive oil and sometimes balsamic vinegar, or Italian dressing.
Caprese salad was my inspiration for this cold pasta salad. I wanted to make it rustic, so I added some salami and made a white wine vinaigrette. My goal was to give this meal the feeling of a hot summer day, a delicious caprese salad and refreshing glass of wine. This dish can also be vegetarian friendly by omitting the salami.
Makes 4-6 large servings.
1 box bow-tie or farfalle pasta
3 cups mozzarella, diced or balls
2 cups halved grape tomato
1 cup diced sopresatta or other salami
1/4-1/2 cup chopped basil
3 cloves garlic, finely chopped
1/3 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon Jardesca or other sweet, dry white wine
Fill a pot with water and add a few pinches of salt. When it is boiling, add the pasta and cook according to the package directions. Usually this is 8-10 minutes. Stir the pasta occasionally. When the time is up, drain the water and set the pasta aside in a large bowl. Drizzle with olive oil so the pasta does not stick to each other. Let it cool down since this will be a cold pasta salad.
Dice the mozzarella, tomato, sopressata into similar sizes. They should be similar in size to the pasta, so each bite can have a little bit of everything. Set them aside in a bowl.
Layer each basil leaf on top of each other and then cut them into strips. Cut those strips in half and put them with the other ingredients.
To make the dressing, combine all dressing ingredients in small bowl. Whisk them all together until they are well combined. Add a little salt and pepper.
To finish, add the diced mozzarella, tomato, sopressata and basil to the chilled pasta. Pour the dressing over all ingredients and gently mix them all together.
Serve immediately or let chill!