A caprese pasta salad with olives that is perfect on a hot summers day. An easy, fresh, healthy pasta salad that uses summer ingredients at their best.
I used orecchiette pasta but fusilli or penne would work well also.
Once the pasta has been combined with the vinaigrette, you’ll want to set it aside so that it cools slightly. You should let it cool for 10 minutes or so – stirring occasionally so the pasta at the bottom of the bowl cools as well.
The caprese pasta salad can be served right away at room temperature. If you’re planning on eating it later, then refrigerate the caprese pasta salad until ready to serve.