Caprese Pasta Salad

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The perfect side to dish to any meal. This salad is full of flavor, color and can be served hot or cold.


  • 1 10oz. pkg. Hodgson Mill Ultragrain® Penne with Quinoa
  • 4 Tbsp. olive oil, divided
  • 3 garlic, cloves, minced
  • 2 cups cherry tomatoes, halved
  • 8oz. mozzarella, fresh, cubed
  • 1/2 cup basil, fresh, chopped
  • 2 tsp. white wine vinegar
  • salt and pepper, to taste


Cook pasta according to package directions. Drain, and toss with 1 Tbsp. olive oil. 

Heat a small pan over medium heat, and add 1 tsp. olive oil. Add garlic and cook until soft and fragrant, about 2-3 minutes. Set aside. In a large bowl, combine cooked pasta, garlic, tomatoes, mozzarella, and basil.Drizzle with remaining olive oil and vinegar, season to taste, and stir to combine.Serve warm or cold. (If serving chilled, you may wish to keep all ingredients separate until just before serving).  

OPTIONAL: To make it a meal, try adding 1 cup diced cooked chicken breast, or 1 can (15-oz.) cooked chickpeas.  

6-8 servings Print this Recipe

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