Pasta and noodles · Italian · 20 min
Caprese Pasta Salad with Arugula & Balsamic Vinaigrette
- 20 min
- 2–6 servings
- 612 kcal / serving
Caprese Pasta Salad with Arugula brings together tender penne, mozzarella, grape tomatoes, and basil tossed with a bright balsamic vinaigrette. The crisp arugula adds contrast, making it a quick weeknight option that stays satisfying as it sits.
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Ingredients
- ½ (5 oz) pkgbaby arugula
- ¼ small pkgfresh basil
- ½ (8 oz) pkgfresh mozzarella cheese
- 1 clovegarlic
- 1 pintgrape tomatoes
- 5 ozpenne pasta
- ½shallot
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · medium saucepan · mixing bowls · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ¼ small pkgfresh basil
- 1 clovegarlic
- 1 pintgrape tomatoes
- ½shallot
Dairy, eggs & chilled
- ½ (8 oz) pkgfresh mozzarella cheese
Pantry & dry goods
- 5 ozpenne pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| fresh basil | ¼ small pkg | ½ small pkg | ¾ small pkg |
| fresh mozzarella cheese | ½ (8 oz) pkg | 1 (8 oz) pkg | 1 ½ (8 oz) pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| penne pasta | 5 oz | 10 oz | 15 oz |
| shallot | ½ | 1 | 1 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Fill a medium saucepan halfway with water, add a pinch of salt, cover, and bring to a boil. Uncover and add the pasta, then cook until al dente, about 8–10 minutes; drain in a colander and rinse briefly with cold water.
- Peel and finely mince the garlic.
- Peel the shallot, cut it in half lengthwise, and slice thinly into half-rounds.
- In a small bowl, whisk together the garlic, shallot, balsamic vinegar, olive oil, salt, and pepper to make the dressing; set aside.
- Rinse and dry the arugula and other produce. If your arugula isn’t pre-washed, dry and set aside.
- Slice the grape tomatoes in half lengthwise and place them in a medium bowl.
- Cut the mozzarella into bite-sized pieces and add them to the bowl with tomatoes.
- Add the cooled pasta to the bowl with tomatoes and mozzarella, and toss gently to combine.
- Arrange the arugula on plates or bowls, spoon the pasta mixture on top, drizzle with the vinaigrette, scatter half of the basil ribbons, and reserve the rest for garnish.
Two tips
- Prep the dressing and chop the garlic up to a day ahead to save time at mealtime.
- If you have leftovers, toss with a splash more olive oil and a pinch of salt to refresh the flavors; serve over a bed of extra arugula for a quick lunch.
Nutrition per serving
- Calories
- 612 kcal
- Protein
- 24 g
- Carbs
- 66 g
- Fat
- 28 g
- Fiber
- 5 g
- Sodium
- 384 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.