Barilla® Caprese Pasta Salad

By: Lindsay Pleskot

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Recreate this recipe to win $3,000 and one year of Barilla pasta and Saputo cheese:

Ingredients 6 Number of Servings

225g (3 cups) Barilla Medium Shells  

200g Saputo Bocconcini, halved  

½ pint of cherry tomatoes, halved  

¼ cup basil, cut into slices  

2 cups arugula  


¼ cup olive oil  

3 tbsp balsamic vinegar  

1 tbsp dijon mustard  

1 clove garlic, minced  

A generous pinch of salt & pepper to taste  

Optional: finish with another drizzle of olive oil, chili flakes and flaky sea salt  
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  • Cook Barilla Medium Shells to al dente according to package directions.  

  • As pasta cooks, prep salad ingredients; cut Bocconcini, cherry tomatoes, basil. Set aside.  
  • Once pasta is cooked, drain and set aside to cool.  

  • Place ingredients for dressing in a jar with a lid. Cover the jar with lid and shake to mix.  

  • Transfer the salad ingredients to a large serving bowl and add arugula.  

  • Drizzle dressing over the top, toss and serve.  

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