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Strawberry Caprese Pasta Salad in a serving bowl, topped with fresh basil, sliced strawberries, and halved bocconcini.
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Strawberry Caprese Pasta Salad

This Strawberry Caprese Pasta Salad is summer in a bowl! Juicy strawberries, creamy bocconcini, peppery arugula, fresh basil, and tender pasta all come together with a tangy balsamic dressing. Perfect for BBQs, picnics, or anytime you want a show-stopping side dish.

Course Salad, Side Dish
Keyword Pasta, salad, Strawberry, Summer
Total Time 17 minutes
Servings 4 -6
Author Fraîche

Ingredients

  • 3 cups dry short pasta (ie: rotini, fusilli or farfalle)
  • 1 ½ cups sliced strawberries
  • 1 cup mini bocconcini, halved
  • ½ small red onion, thinly sliced
  • ½ cup fresh basil leaves, rough chopped
  • 3 cups baby arugula
  • Salt and pepper to taste
  • 1/2 cup feta (optional)
  • 1/4 cup toasted pine nuts (optional)

For the Dressing

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic glaze plus more for drizzling
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Instructions

  1. Cook the pasta in a large pot of salted water according to package directions. Drain and rinse with cold water to cool completely. Set aside.

  2. Prepare the dressing by whisking together the balsamic vinegar, olive oil, balsamic glaze, honey, salt, and pepper in a small bowl or jar.

  3. Assemble the salad in a large serving bowl. Add the cooled pasta, strawberries, bocconcini, red onion, basil, arugula, and any optional additions like feta and pine nuts.

  4. When ready to serve, drizzle with dressing and toss gently to combine. Taste and adjust seasoning as needed. If making ahead, store the salad and dressing separately, covered, in the fridge for up to 2 days.

  5. Serve immediately, or chill until ready to serve. Drizzle with extra balsamic glaze just before serving for a little extra wow!