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Caprese Pasta Salad

Caprese Pasta Salad
This recipe keeps it pretty simple, with the exception of adding arugula. Feel free to add your favorite vegetables into the mix. Sometimes I like adding green olives and shaved zucchini.

Yield: 4 large servings


  • 1 pound box fusilli pasta, cooked, drained, and chilled
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 cup cherry tomatoes, halved
  • 2/3 cup fresh mozzarella balls, halved
  • 1/4 cup fresh basil, shredded or torn
  • 1 cup arugula
  • fresh cracked pepper to taste

Preparation Instructions:

1. Whisk together vinegar, oil, and dressing spice mix. Let sit for at least an hour. This dressing is best when made the night before.

2. Toss ingredients together in a mixing bowl, add pepper to taste, and serve.

More About This Recipe

This salad gets better when the pasta has a chance to soak up the dressing. If you’re making this salad ahead of time, add the basil and arugula before serving.

If you enjoyed this recipe, check out more Italian recipes here.

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