Summer Caprese Pasta Salad is a warm weather twist on a classic side dish. Tomatoes, fresh corn and basil make this salad bright, fresh and perfect for spring/summer cookouts!
Spring has sprung and it’s one of my favorite times of year. Time to fertilize the lawn and stock up on fresh produce. Tomatoes, basil and my favorite, corn on the cob, are peak season between May and September (we get a little bit of a head start in the South). And, I’ve got a dish that combines these tasty, fresh and super simple ingredients.
Here’s what you need for Summer Caprese Pasta Salad:
- Orecchiette Pasta
- Fresh corn
- Cherry tomatoes
- Basil
- Mozzarella
- Avocado
- For the dressing: lemon, olive oil, white wine vinegar and salt & pepper
This pasta salad pairs well with barbecue, steak and really anything off the grill. The dish is best served cold so you can prepare it before grilling out and store in the fridge until you’re ready.
Try the recipe below and let me know what you think in the comments! If you like this recipe you may like Easy Orzo Pasta Salad.
Happy Spring!
Kelsey Renee
Summer Caprese Pasta Salad
Ingredients
- 12 ounce box orecchiette pasta
- 3 ears of fresh corn
- 1 cups cherry tomatoes (halved)
- 5 large basil leaves (chiffonade)
- 1 cup mozzerella pearls
- 1 avocado (diced)
Dressing:
- Juice of 1/2 lemon
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1/4 teaspoon each of salt and pepper
Instructions
- 1. Cook orecchiette according to package directions. Cool completely.
- 2. In the mean time, wrap each ear of corn in a damp paper towel, place on a microwave safe plate and microwave for 4 minutes. Set aside to cool. (You can also grill the corn)
- 3. Once corn is cooled, carefully slice off kernels and dispose of cobs.
- 4. In a small bowl, combine lemon juice, olive oil, white wine vinegar, salt & pepper.
- 5. In a large bowl, toss pasta, corn, tomatoes, basil, mozzarella, avocado and dressing.
- 6. Serve in refrigerator until ready to serve. Enjoy!