Print Recipe

Summer Caprese Pasta Salad

Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Main
Servings: 4
Author: Hip Foodie Mom


  • 1/2 lb. linguine pasta
  • juice from 1/4 lemon
  • 1 garlic clove minced
  • 2 heaping tablespoons good quality extra virgin olive oil I used Pompeian's Koroneiki
  • salt and pepper to taste
  • fresh mozzarella sliced
  • variety of yellow and red tomatoes sliced lengthwise
  • fresh basil thinly sliced
  • optional: balsamic vinegar or balsamic glaze


  • Bring a large pot of salted water to a boil. Add the dry linguine pasta and cook linguine to al dente (follow package instructions). Drain, rinse and place the pasta into a large mixing bowl.
  • Using a separate, small mixing bowl, add in the lemon juice, minced garlic, olive oil and salt and pepper and whisk until well combined. Taste and adjust any ingredients as necessary. Pour the olive oil mixture over the pasta and mix well.
  • To plate: add your pasta to a shallow bowl, top with the fresh mozzarella slices, layer on the tomatoes and garnish with the fresh basil. Drizzle on a touch more olive oil, season with salt and pepper and drizzle on some balsamic vinegar or balsamic glaze if desired.