Caprese Pasta Salad

Recipe from

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.

Prep Time

0 minutes

Cook Time

20 minutes


6 Servings


12 ounces pasta, fusilli
2 tablespoons lemon juice
2 teaspoons lemon zest
1⁄4 cup olive oil
1⁄2 teaspoon salt
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.