Let's be honest—traditional Caprese salads can sometimes feel a bit lackluster. While they may be a safe vegetarian option, they often leave me wanting more. With summer produce, especially tomatoes, now in season, I decided it was time to elevate this classic dish.
Introducing an enhanced version of the Caprese salad! This recipe strays from the norm, incorporating delightful extras for a burst of flavor and transforming it into a satisfying pasta dish. With roasted red peppers, capers, and sun-dried tomatoes, plus peppery arugula, this salad is sure to become a summer staple.
Ingredients for Roasted Red Pepper Caprese Pasta Salad
The ingredients are simple and flexible, allowing for substitutions based on your preferences!
- Sun-dried tomatoes. Use both the oil and the tomatoes for flavor.
- Capers. Finely chopped to add a briny kick.
- Lemon juice. Brightens up the dish.
- Pasta. Choose your favorite shape; I prefer one with grooves for better ingredient capture.
- Arugula. Spinach or kale can work too, but arugula shines here!
- Tomatoes. Use a variety of small cherubs in red and orange, or whatever fresh tomatoes you can find.
- Roasted bell peppers. Jarred versions are super convenient.
- Mozzarella. Mini mozzarella balls add a fun touch.
- Dill and basil. Fresh basil is essential, and dill adds a unique flavor.
Preparing This Pasta Salad
This recipe is perfect for making ahead of time. Pasta salads often taste even better the next day as the flavors meld together. While it's great to enjoy right after preparation, prepping it in advance enhances the taste.
To start, combine the dressing ingredients in the bottom of a large bowl: the oil from the sun-dried tomatoes, lemon juice, honey, salt, and pepper. Mix in the capers and chopped tomatoes. Add the warm pasta to this mixture, allowing it to soak up the dressing. Then, simply mix in the remaining ingredients and you're set!
If you prefer, keep the arugula separate until serving time, though it generally holds up well overnight.
More Pasta Salad Recipes You'll Love
The zesty pasta salad that packs a punch
Green goddess pasta salad
Ingredients
- 3 – 4 tablespoons oil from sun-dried tomato jar
- Juice of 1 lemon
- 2 – 3 tablespoons honey
- Big pinch of salt and pepper
- 1/4 cup sun-dried tomatoes, finely chopped
- 3 tablespoons capers, finely chopped
- 3 – 4 servings pasta of choice
- 4 cups of arugula
- 3 cups tomatoes of choice, chopped
- 1 cup jarred roasted red peppers, chopped
- 1 cup mini mozzarella balls
- 1/4 cup chopped dill and basil
Instructions
- Mix the dressing. In a large bowl, combine the oil, lemon juice, honey, salt and pepper, sun-dried tomatoes, and capers.
- Cook the pasta according to package directions. Drain, then while warm, add to the dressing. Stir to combine, allowing to cool slightly before adding the remaining ingredients. Refrigerate for an hour or overnight if preparing ahead. Enjoy!
