CA GROWN Blog
Discover. Learn. Connect.
Spicy Red Pepper Caprese Pasta Salad Recipe
Meet Them Here
Read Bios »Spicy Red Pepper Caprese Pasta Salad Recipe
To us, pasta salad is always a good idea. A well-made Caprese Pasta Salad recipe is especially good because it can feed a crowd, can accommodate a variety of diets, and is easy to make. While you’ve likely come across bowtie pasta salad with vinaigrette at the deli or a basil pesto pasta salad at your local grocer, we’re switching it up with this gluten-free pasta salad. A little spicy, vibrant, and loaded with flavor, this Spicy Caprese Penne Pasta Salad will bring new life to your pasta salad.
Why You’ll Love This Caprese Pasta Salad Recipe
This Penne Pasta Salad is big on flavor thanks to the combination of a vibrant (vegan!) red pepper pesto – plus all classic Caprese salad ingredients. We amp it up even more by making a quick garlic oil for the red pepper pesto and adding a good amount of California Ripe olives.
This twist on traditional pasta salad is bursting with the bright flavors of roasted red peppers, fresh basil, and lemon, making it an ideal dish for sunny picnics or a light, satisfying lunch. Is your mouth watering yet? Because it will be!
You likely don’t need more convincing, but just in case, here are two more reasons to love this Caprese pasta salad. First, this pasta salad recipe has loads of always-in-season ingredients like lemons, garlic, olive oil, walnuts, olives, and cherry tomatoes, so you can make it year-round. Also, the flavors of this Caprese pasta salad are comforting enough for kids, but adding lemon, olives, and red pepper pesto makes it elegant enough for adults.
Recipe Ingredients for this Caprese Pasta Salad:
Here are the ingredients you’ll want on hand to make this Caprese pasta salad:
For the vegan red pepper pesto, you’ll use garlic, olive oil, red pepper flakes, roasted red peppers, and walnuts.
For the pasta salad, you’ll need penne pasta, cherry tomatoes, fresh mozzarella cheese, basil, California ripe olives, lemon, and olive oil.
How to Make This Recipe
Start by making the garlic oil for the red pepper pesto. First, gently simmer the garlic cloves in olive oil until golden. Next, remove the oil from the heat and add a large pinch of red pepper flakes. Set it aside until you’re ready to make the red pepper pesto.
Now, make the red pepper pesto. This is not a traditional Italian pesto (and it’s gluten-free and vegan). It is simply made by blending garlic oil, walnuts, and red peppers. (The red pepper pesto can be made up to 4 days ahead and stored refrigerated in an airtight container). It is excellent as a vegan pasta sauce, but it can also be used as a sauce for grilled chicken, halloumi cheese, grilled salmon, or atop a grain bowl.
To make the pasta salad, start by preparing all the ingredients. Smash the California-ripe olives, halve the tomatoes, and cut the mozzarella as needed to bite-size. Place the tomatoes in a bowl. Next, add olive oil, lemon, salt, and pepper, and set aside to marinate briefly to enhance the flavor.
Cook the pasta according to the package directions (you want it thoroughly cooked, not al dente) Drain the pasta and briefly rinse it (it should be lukewarm to best mix with the sauce).
Place the pasta in a serving bowl and mix it while still warm with the pesto and a splash of lemon juice for a burst of citrus. Toss in the marinated tomatoes, olives, and mozzarella, adjusting the seasoning to taste. Finish by stirring in fresh basil for an aromatic touch just before serving.
Tips for Making this Caprese Pasta Salad Recipe
This Caprese pasta salad is really easy to make, but here are a few keys to cooking success:
- Adjust the Spice to Your Liking: You can omit them if you aren’t a fan of heat, or you can use ¼ teaspoons for the tiniest hint of heat and up to ¾ teaspoons for a nice medium kick.
- Make the Garlic Oil Ahead: The garlic oil can be made up to 4 days ahead and stored refrigerated in an airtight container.
- Cook the Pasta Completely: Don’t cook it al dente; otherwise, it will be too chalky and hard once it cools!
- Make the Pasta Salad Ahead: If you are making this ahead of time, don’t add the remaining pesto, tomatoes, olives, mozzarella, and basil until serving.
- Serve the Pasta Salad Warm-ish: This pasta salad is best served lukewarm or at room temperature, so if you make it ahead of time, let it warm up slightly before serving.
What to Serve with this Caprese Pasta Salad
This Caprese pasta salad pairs wonderfully with grilled meats or seafood. It’s a versatile side dish for BBQs or outdoor dining. It’s also substantial enough to stand alone for a light meal. Want a delicious pairing? Try it alongside a crisp white wine or a chilled rosé.
About California Ripe Olives
We created this Caprese pasta salad recipe to help you use the best California Grown ingredients, including California Ripe Olives. We’ve shared all about how ripe olives are grown in California before so let’s get into why they’re essential in this dish. They add a whole other layer of texture and flavor to the dish, including a touch of umami that takes this dish from every day to elegant.
Variations On This Recipe
Adapt this recipe to suit your taste or the ingredients you have on hand:
- For a Puttanesca-inspired twist, replace the basil with capers and fresh oregano.
- Add diced salami and artichoke hearts for an antipasto-style salad.
- For a Greek flavor, swap mozzarella and basil for feta and fresh oregano.
- Incorporate chopped walnuts and roasted zucchini for added texture and nuttiness.
This Penne Pasta Salad with Red Pepper Pesto is as flexible as it is delicious. It is easy to tailor to different tastes or occasions. Whether enjoyed fresh or made before a gathering, it offers a delightful mix of flavors that epitomize casual gourmet dining.
More California Ripe Olive Recipes
Looking for more olive recipes? Here are a few of our reader favorites:
Ready to Wine Down for the Evening? Check Out this California Grown Spotify Playlist:
Don’t stop here! Follow us on Pinterest for more fresh and fabulous recipe inspiration. Dive into the world of CA GROWN goodness, and let’s make every meal a celebration of the Golden State’s bounty.
Red Pepper Caprese Pasta Salad
Equipment
- Medium Frying Pan
- food processor or blender
- large pot
Ingredients
For The Red Pepper Pesto (Makes 2 cups):
- 1/4 cup extra virgin olive oil
- 6 medium garlic cloves peeled and halved
- Red pepper flakes ¼ teaspoon for mild and ¾ teaspoon for spicy
- 16 ounce jar roasted red peppers, drained
- 2 ounces shelled walnut halves about 1/3 cup
- Kosher Salt
- Freshly Ground Black Pepper
For The Caprese Pasta Salad:
- 1 lb cherry tomatoes or grape tomatoes quartered
- 1 TBSP extra virgin olive oil
- Zest of 1 medium lemon
- 12 ounces penne pasta
- Juice of ½ medium lemon about 1 tablespoon (optional)
- 6 ounces dry canned olives smashed (1 can)
- 1 lb mozzarella cut into bite-sized pieces or buy bite-sized cilegine mozzarella
- 1 bunch fresh basil leaves
Instructions
For The Red Pepper Pesto:
- Heat the olive oil and garlic cloves in a medium frying pan over low heat. Cook until the garlic is golden, about 10 minutes. Add the red pepper flakes and set aside for about 5 minutes to cool briefly.
- Combine the red peppers, walnuts, and cooled garlic oil mixture in the carafe of a blender or food processor; add a generous pinch of salt and a crank of pepper. Put the top on the carafe and process until the mixture is smooth, about 30 seconds. Taste and adjust seasoning as desired. (This should yield 2 cups of Red Pepper Pesto. It can be made up to 4 days ahead and stored refrigerated in an airtight container until ready to use. )
For The Pasta Salad:
- Bring a pot of heavily salted water to a boil over high heat. Meanwhile, marinate the tomatoes. Combine the tomatoes, one tablespoon of olive oil, lemon zest juice, and a pinch of salt in a glass or metal bowl. Stir to combine, then set aside while the pasta cooks.
- Add the pasta and cook according to package directions when the water boils. Drain the pasta and rinse briefly (it should be lukewarm, not cold, when you mix it with the remaining ingredients).
- Place the pasta in a serving bowl, add the red pepper pesto and one teaspoon of the lemon juice, and stir to combine. Taste and add salt and pepper as desired. If you are serving the dish right away (when we think it tastes best), add the olives, tomato mixture (including any accumulated juices), and mozzarella and stir to combine.
- Taste and, depending on the acidity of your tomatoes, you may want to add the rest of the lemon juice. Tear up the basil and add it just before serving.
Video
Nutrition
Get to Know Aida Mollenkamp
Aida is a food and travel expert, author, chef, Food Network personality, and founder of Salt & Wind Travel. With a career in food travel media and hospitality, she has traveled the globe in search of the best food destinations. Her cookbook, Keys To The Kitchen, is a favorite among home cooks seeking adventure. And her Travel Guides For Food Lovers series is cherished by food travelers.
Influenced by her many adventures and inspired by California’s bountiful produce, Aida’s recipes are fun, fresh, and bursting with flavor. We’re loving her Grilled Artichoke Recipe With Herbed Roasted Garlic Aioli – and you will too!