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Caprese Spaghetti Salad

A deliciously light, fresh summer side dish - especially when your garden is churning out a lot of tomatoes!
Prep Time15 minutes
Active Time10 minutes
Total Time25 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: easy, fresh vegetables, light, pasta, stovetop
Yield: 8 people
Author: Kathleen Finnegan

Materials

Salad:

  • 8 ounces vermicelli or other thin spaghetti broken into thirds, cooked, drained and cooled
  • 6 green onions sliced OR 1 vidalia onion, diced
  • 4 roma tomatoes seeded and diced
  • 4 ounces mozzarella cheese cubed (1 cup)
  • ¼ cup diced ham or pepperoni or salami optional

Dressing:

  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 teaspoon sugar
  • ½ teaspoon dried basil or 1 tablespoon chopped fresh basil
  • ¼ teaspoon BOB’S seasoning or other seasoning salt

Instructions

  • Combine salad ingredients and toss well to combine.
  • Pour dressing on salad and mix again to coat.
  • Combine dressing ingredients and blend well; set aside on counter.
  • Serve immediately, or cover and refrigerate until serving time.

Notes

If you want a heartier salad/main dish, add ham, pepperoni or salami.  I love the salad without the meats; it is light and tasty and a wonderful summer side dish that pairs well with any grilled meat.