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Overhead shot of caprese pasta salad on a grey background with a cloth and basil dressing

Caprese Pasta Salad with Basil Dressing

This caprese pasta salad has all the classic flavours of an Italian caprese salad but with the addition of pasta and pine nuts. It's the perfect summer dish
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings as a main
Calories 569kcal


  • 400 g Pasta I used wholewheat penne
  • 150 g Mini Mozzarella Balls halved
  • 220 g Cherry Tomatoes halved
  • 20 g Pine Nuts toasted
  • Chives chopped, to serve

For the Basil Dressing

  • 120 ml Extra Virgin Olive Oil
  • Bunch Fresh Basil
  • 10 Chives
  • 2 sprigs Dill
  • 1 Lemon juiced
  • 1 tbsp Red Wine Vinegar
  • 1 clove Garlic
  • Salt and Pepper


  • Cook the pasta according to package instructions, drain and drizzle with a little olive oil in a large bowl. Alternatively you could use leftover cooked pasta.
  • Place all the dressing ingredients in a blend and blitz until you reach your desired consistency.
  • Add the mozzarella, tomatoes, pine nuts and a sprinkling of chopped chives to the pasta. Pour over the dressing and toss everything together thoroughly. Serve. 



Calories: 569kcal | Carbohydrates: 81g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 40mg | Potassium: 454mg | Fiber: 4g | Sugar: 5g | Vitamin A: 380IU | Vitamin C: 28.5mg | Calcium: 168mg | Iron: 2.5mg