I am all for a great caprese spinoff (mac and cheese, anyone?), so when I saw Driscoll's recipe for strawberry caprese salad, I practically started boiling the pasta water right then and there. I deviated a little from the original recipe to add tomatoes, because TBH, it's no caprese without them. And let it be known: this is one of those recipes where more strawberries is always a good thing. So, if you buy a 15-ounce container of strawberries, consider tossing them all in your salad. "There are too many strawberries in this salad," said no one ever. If you are dairy-free, consider tossing in toasted almonds instead of the mozzarella.
The slight sweetness of the strawberries meshes perfectly with the fresh basil, slightly salty pasta, and creamy mozzarella. This is one of those genius recipes that you'll want to re-create all Spring and Summer long for yourself and last-minute picnics and/or outdoor parties.
- 8 ounces (about 1 2/3 cups) strawberries, hulled and quartered
- 5 ounces cherry tomatoes, cut in half
- 8 ounces pasta, cooked, rinsed, and cooled
- 8 ounces fresh mozzarella balls, drained
- 1/4 cup fresh basil, chiffonade
- 1/4 cup balsamic vinaigrette, plus more to taste
- Salt, to taste
- Combine all ingredients in a large bowl and toss. Add more vinaigrette if needed. Salt to taste. Refrigerate until ready to serve.
- Pasta/Noodle, Side Dishes
- 4-6 servings
- Cook Time
- 20 minutes