Caprese Pasta Salad

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SourceRecipe from
Prep time
Cooking time20 minutes
Total time20 minutes


In this easy pasta version of the Italian classic, the Caprese becomes a meal, gets a little sparkle from lemon, and can be made anytime of the year by using arugula instead of basil. Great for potlucks, since it travels well.


12 ounces
pasta, fusilli
2 tablespoons
lemon juice
2 teaspoons
lemon zest
1/4 cup
olive oil
1/2 teaspoon
1/2 teaspoon
black pepper
8 ounces
cheese, mozzarella (fresh, small balls)
2 cups
tomato, cherry (halved)
1 cup
arugula (leaves, torn)


In a large bowl, whisk the lemon juice, zest, olive oil, salt and pepper. Add the mozzarella, tomatoes and arugula and toss. Cook the pasta according to package directions until al dente; drain and rinse with cool water, then drain again. Add the pasta to the bowl and toss to mix. Serve immediately, or refrigerate for up to three days.