30-Minute Mezze Penne Caprese Salad
A vibrant cold pasta salad combining sweet apricots and raisins with creamy fresh mozzarella, ripe tomatoes, and a silky basil pesto vinaigrette. The mix of fruit, nuts, and cheese creates unexpected flavor layers with herbaceous brightness. Serve at summer gatherings, picnics, or as a light lunch. This version distinguishes itself by adding dried fruit and toasted pine nuts for textural contrast and subtle sweetness that balances the acidic vinaigrette.
Ingredients
- ½ lbs tomatoes, heirloom or ripe roma
- ½ lbs pasta, mezze penne or macaroni
- ⅓ lbs fresh mozzarella, diced into small bite-size pieces
- ¼ cup golden raisins
- ¼ cup pine nuts, toasted
- 1 cup fresh basil leaves
- 8 baby apricots, pitted and halved
- 4 tbsp basil pesto, oil drained
- salt and black pepper
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
Instructions
- 1
Cook pasta in boiling salted water for 8 to 10 minutes or per package directions. Drain and cool.
- 2
Combine vinegar, lemon juice, and pesto in a food processor. With motor running on slow speed, drizzle olive oil in a thin stream until emulsified. Taste and adjust salt and pepper.
- 3
Toss cooled pasta with apricots, tomatoes, and raisins in a large bowl.
- 4
Add diced mozzarella and pour pesto vinaigrette over pasta. Toss gently to combine.
- 5
Garnish with toasted pine nuts and fresh basil leaves just before serving.
- 6
Serve chilled or at room temperature.
Tips
Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking often to prevent burning. Add them just before serving to maintain crunch.
Cool pasta completely before assembling to prevent the mozzarella from melting and the vinaigrette from separating.
Make the pesto vinaigrette up to 2 hours ahead; whisk briefly before tossing to reemulsify if it separates.
Good to Know
Refrigerate in an airtight container for up to 2 days. The pasta will soften and absorb vinaigrette over time. Stir before serving. Do not freeze.
Prepare components separately up to 1 day ahead: cook and cool pasta, dice mozzarella, halve apricots, make vinaigrette. Assemble 2 to 4 hours before serving.
Serve chilled or at room temperature as a side dish alongside grilled proteins or as a standalone light meal. Garnish with fresh basil and pine nuts at the table for maximum impact.
Common Mistakes
Add pine nuts early to avoid them becoming soft and losing their toasted crunch by serving time
Skip cooling pasta before assembly to prevent the mozzarella from melting and vinaigrette from breaking
Toss too vigorously to avoid breaking apart the delicate mozzarella pieces
Substitutions
Dairy-Free Swaps
General Alternatives
changes acidity profile
FAQ
Can I make this pasta salad ahead?
Yes. Prepare pasta, vegetables, and vinaigrette separately up to 1 day ahead. Assemble 2 to 4 hours before serving to allow flavors to meld. Add pine nuts and basil garnish just before serving to maintain texture.
What if I don't have fresh mozzarella?
Burrata offers creamier richness; use equal amounts. Feta adds tanginess and crumbles nicely. Avoid low-moisture mozzarella, which won't soften into the vinaigrette as elegantly.
How long does this keep?
Refrigerate up to 2 days in an airtight container. The pasta softens and flavors deepen over time. Stir before serving. Do not freeze, as mozzarella and pasta texture deteriorate.