This Garlic Confit Caprese Pasta Salad is every part you like a few basic Caprese salad made even higher! That includes juicy tomatoes, creamy mozzarella, and aromatic contemporary basil leaves, it’s elevated with a slow-roasted garlic tomato dressing and crispy prosciutto, that means each chew is out of this world scrumptious.
The right summery facet dish for picnics, potlucks, or straightforward weeknight dinners, this caprese salad with pasta is fast, straightforward, and gluten-free-friendly!
Caprese Salad with Pasta and Prosciutto
I really like a very good Caprese salad in the summertime, however typically want one thing just a little heartier to maintain me full. That’s once I flip to this caprese pasta salad recipe! Much like my Caprese pesto pasta salad, it’s impressed by the basic flavors however given a wealthy, savory twist with the addition of tender pasta, crispy prosciutto, and a garlicky tomato confit dressing.
The perfect half? It’s able to eat in beneath an hour and makes as much as six giant servings! It’s my go-to facet dish for barbecues and picnics, but additionally doubles as a straightforward meal prep choice. All I’ve to do is add leftover air fryer hen or salmon, and it makes for a filling principal course, too. Strive it out, and you might by no means return to plain Caprese salads once more!
Elements and Notes
*Scroll all the way down to the recipe card for the total recipe and ingredient record!
Garlic Tomato Confit Dressing
- Tomatoes: I exploit cherry tomatoes, however grape tomatoes can even work.
- Garlic: Be sure that to make use of entire peeled garlic cloves, not pre-minced garlic!
- Oil: I extremely suggest utilizing a high-quality olive oil for a wealthy, peppery style.
- Lemon Juice: Freshly squeezed is greatest, however bottled lemon juice can be advantageous. The acidity helps stability among the richness of the oil.
- Herbs and Spices: Dried oregano, salt, and black pepper create a scrumptious savory, herbaceous style. Then, I add contemporary basil for an additional pop of peppery taste and a little bit of brightness.
Pasta Salad
- Pasta: Use any pasta you want greatest. I like to recommend quick pasta or medium-sized shapes like elbow, bowtie pasta, cavatappi, rotini, or penne pasta. If wanted, gluten-free pasta additionally works. Boil it in a big pot of salted water, cooking simply to al dente in accordance with bundle directions earlier than you start. Then, drain and set it apart to chill.
- Mini Mozzarella Pearls: These add a creamy consistency and savory, salty taste. In case you can’t discover mozzarella balls, you too can slice up contemporary mozzarella cheese. Alternatively, be happy to experiment with any cheese you want greatest! Feta cheese makes an important substitution. Or, omit it utterly if it’s essential to preserve this recipe dairy-free.
- Shallot: I like to make use of shallot as a substitute of onions for a barely sweeter style, however you may swap white or purple onion, if most popular.
- Prosciutto: It is a sort of cured, thinly sliced, Italian-style ham. I usually discover it within the deli part of my native grocery retailer. Nonetheless, bacon can even work.
Tips on how to Make My Caprese Pasta Salad Recipe
Tips on how to Retailer
Switch leftovers to an hermetic container and retailer them within the fridge for as much as 4 days. Take pleasure in them chilly, or reheat them within the microwave for a couple of seconds when you desire your pasta salad heat.
Garlic Tomato Confit Dressing:
- 10 oz cherry tomatoes
- 16 garlic cloves peeled
- ¾ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ cup contemporary basil leaves plus further for topping
Pasta Salad:
- 2 oz prosciutto
- 10 oz pasta of alternative cooked and cooled
- 8 oz mini mozzarella balls
- 1 shallot finely diced
Make the Tomato Confit:
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Preheat oven to 400°F. In a small baking dish, add cherry tomatoes and garlic cloves. Pour olive oil excessive to completely cowl. Bake for half-hour, or till the tomatoes have burst and softened.
10 oz cherry tomatoes, 16 garlic cloves, ¾ cup olive oil
Put together the Dressing:
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To a blender, add the garlic cloves, half the roasted tomatoes, and the infused olive oil from the baking dish. Add lemon juice, oregano, salt, pepper, and basil. Mix till easy and creamy.
2 tablespoons lemon juice, 1 teaspoon dried oregano, 2 teaspoons salt, 1 teaspoon black pepper, ½ cup contemporary basil leaves
Crisp the Prosciutto:
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Cut back oven temperature to 375°F. Organize prosciutto slices on a parchment-lined baking sheet. Bake for 8–10 minutes, or till crispy. Watch carefully to keep away from burning. As soon as cool, crumble into bite-sized items.
2 oz prosciutto
Assemble the Pasta Salad:
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In a big bowl, mix cooked pasta, mozzarella balls, diced shallot, and crispy prosciutto. Pour the dressing excessive and toss to coat.
10 oz pasta of alternative, 8 oz mini mozzarella balls, 1 shallot
End and Serve:
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Prime the salad with the remaining roasted tomatoes and additional contemporary basil. Serve heat, at room temperature, or chilled.
Storage: Switch leftovers to an hermetic container and retailer them within the fridge for as much as 4 days.
Serving: 1servingEnergy: 591kcalCarbohydrates: 42gProtein: 17gFats: 40gSaturated Fats: 10gPolyunsaturated Fats: 4gMonounsaturated Fats: 24gTrans Fats: 0.01gLdl cholesterol: 36mgSodium: 1085mgPotassium: 309mgFiber: 2gSugar: 3gVitamin A: 604IUVitamin C: 16mgCalcium: 232mgIron: 2mg
