Caprese Panzanella Pasta Salad
Caprese-Panzanella Pasta Salad is a quick and delicious summer recipe that is as scrumptious as it is gorgeous.
Caprese-Panzanella Pasta Salad!
If Caprese and Panzanella salads had a pasta baby it would this summertime pasta salad!
Two iconic Italian dishes coming together to make one spectacular summertime pasta salad.
An effortless recipe the requires only pasta for cooking and the rest for assembling.
First off, we have all the classics of a delicious Caprese salad:
*tomatoes
*mozzerella
And then for the crunchy Panzanella twist:
*garlicky croutons
*more tomatoes
*cucumbers
*herbs
Now imagine all these sumptuous ingredients tossed and coated in an herbaceous dressing…
The all-star of both recipes coming together are the juicy tomatoes.
And I am a lover of SUNSET Wild Wonder Tomatoes through and through.
Have been for many years now because the quality is utterly unbeatable. These little flavor bombs know how to enhance the dish by elevating each bite with a juicy pop of sweetness.
This pasta salad is fresh, delectable and right in time for your summer adventures.
Let the summer solstice and easy recipe creation extravaganza begin!
Enjoy!
xx Marie
A Big Thank You To SUNSET ® For Partnering With Us On This Delicious Recipe! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Wonderful Your Veggies Are All Year Long!
Caprese Panzanella Pasta Salad
Serves 3-4
For the Dressing:
3 tbsp extra-virgin olive oil
1/4 cup minced shallot
2 tablespoons red wine vinegar
1 tsp honey
Sea salt
For the Pasta Salad:
3 cups cooked and cooled pasta, any shape you’d like
1 cucumber, sliced into thin circles
1/4 cup kalamata olives, roughly chopped
1 cup Sunset Wild Wonder Tomatoes, keep some whole and cut some in half
1/3 cup mozzarella balls
Handful fresh dill, roughly chopped
Handful fresh basil, roughly chopped
Zest of 1 small lemon
1 cup croutons
Sea sea salt
Mix the dressing ingredients together.
In a large bowl, toss together all the pasta salad ingredients and mix in the dressing. Serve in bowls and top with extra basil or dill. Enjoy!
