Pasta Caprese



I actually have never “loved” Pasta Caprese. My husband always had, but I always thought it was just “ok” and not very flavorful… until now. I used the vinaigrette from ATK with some of my own changes.


If you know me you know I love Campanelle pasta so I used it instead of bowtie. I also don’t “love” fresh tomatoes so I roasted them first. It really brings out a lot more flavors. Our other two recipes call for it to be served room temp or even cold. I hate that. We served it warm and it was perfect. Lastly, I was all out of Buffalo Mozzarella cheese so I had to settle for Precious part skim/whole moisture Mozzarella.


Can Pasta Be Frozen?

You can freeze cooked pasta.

But, the pasta should have been cooked just to al dente, or firm to the taste.

If the pasta is cooked beyond al dente, it will become mushy when frozen.


Can Pasta Be Cooked In A Slow Cooker?

You can cook pasta in a slow cooker, but it can be tricky.

If you cook pasta on low-heat for hours, you are likely to end up with a soggy mess.

Instead, pasta should be cooked on high setting.

Pasta can be cooked directly in the sauce prepared in the slow cooker.


Will Pasta Hurt Dogs?

Pasta is most likely not harmful to dogs.

Most pasta is made with wheat flour, and some dogs may be allergic to wheat.

If that is the case, pasta would not be good for that dog.


Pasta Caprese

Pasta Caprese

Pasta Caprese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


Recipe by ATK and Me

  • 1/4 cup extra virgin olive oil
  • 2-4 teaspoons fresh lemon juice
  • 1 small garlic clove, minced
  • Table salt and ground black pepper
  • 1 1/2 pounds ripe tomatoes, roasted, seeded, and cut into 1/2-inch dice
  • 12 ounces buffalo mozzarella cheese or at least name brand mozzarella from the cheese section cut into 1/2-inch cubes (see note below)
  • 1 pound campanelle pasta
  • 1/4 cup chopped fresh basil
  • 1 teaspoon sugar (I just sprinkle some in)


  1. Whisk oil, 2 teaspoons lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl.
  2. Add tomatoes and gently toss to combine
  3. Set aside while you finish the rest.
  4. Bring 4 quarts water to rolling boil in stockpot.
  5. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente.
  6. Drain well.
  7. Add pasta and mozzarella to tomato mixture and gently toss to combine.
  8. Let stand 5 minutes.
  9. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice if needed and serve right away!


If you are using fresh mozzarella or buffalo make sure to dry it on paper towels. If you are not then after cutting the mozz let it sit in the freezer for 10 minutes while the pasta cooks.

Nutrition Information:

Serving Size:

1 recipe

Amount Per Serving:Calories: 3324 Saturated Fat: 0g Cholesterol: 268.8mg Sodium: 0mg Carbohydrates: 378.8g Fiber: 22.9g Sugar: 38.1g Protein: 140.9g

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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3 comments on “Pasta Caprese”

  1. Yum. I've made this from ATK too and Matt was obsessed with it. I am with you, thought it was a little bland, but what's weird is I find myself craving it!!! I'll try your rendition!

  2. I'm sure it was even better with roasted tomatoes!