This Tomato Garlic Confit Caprese Pasta Salad is everything you love about a classic Caprese salad made even better! Featuring juicy tomato and garlic confit baked to perfection, creamy mozzarella, and fragrant fresh basil leaves, it’s elevated crispy prosciutto, meaning every bite is out of this world delicious.
The perfect summery side dish for picnics, potlucks, or easy weeknight dinners, this caprese salad with pasta is quick, easy, and gluten-free-friendly!
Confit Caprese Salad with Pasta and Prosciutto
I love a good Caprese salad in the summer, but often need something a little heartier to keep me full. That’s when I turn to this caprese pasta salad recipe! Similar to my Caprese Pesto Pasta Saladit’s inspired by the classic flavors but given a rich, savory twist with the addition of tender pasta, crispy prosciutto, and a garlicky tomato confit dressing.
The best part? It’s ready to eat in under an hour and makes up to six large servings! It’s my go-to side dish for barbecues and picnics, but also doubles as an easy meal prep option. All I have to do is add leftover air fryer chicken or salmonand it makes for a filling main course, too. Try it out, and you may never go back to plain Caprese salads again!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
Garlic Tomato Confit Dressing
- Tomatoes: I use cherry tomatoes, but grape tomatoes will also work.
- Garlic: Make sure to use whole peeled garlic cloves, not pre-minced garlic!
- Oil: I highly recommend using a high-quality olive oil for a rich, peppery taste.
- Lemon Juice: Freshly squeezed is best, but bottled lemon juice is also fine. The acidity helps balance some of the richness of the oil.
- Herbs and Spices: Dried oregano, salt, and black pepper create a delicious savory, herbaceous taste. Then, I add fresh basil for an extra pop of peppery flavor and a bit of brightness.
Salad paste
- Pasta: Use any pasta you like best. I recommend short pasta or medium-sized shapes like elbow, bowtie pasta, cavatappi, rotini, or penne pasta. If needed, gluten-free pasta also works. Boil it in a large pot of salted water, cooking just to al dente according to package instructions before you begin. Then, drain and set it aside to cool.
- Mini Mozzarella Pearls: These add a creamy consistency and savory, salty flavor. If you can’t find mozzarella balls, you can also slice up fresh mozzarella cheese. Alternatively, feel free to experiment with any cheese you like best! Feta cheese makes a great substitution. Or, omit it completely if you need to keep this recipe dairy-free.
- Shallot: I like to use shallot instead of onions for a slightly sweeter taste, but you can swap white or red onion, if preferred.
- Prosciutto: This is a type of cured, thinly sliced, Italian-style ham. I typically find it in the deli section of my local grocery store. However, bacon will also work.
How to Make My Caprese Pasta Salad Recipe
How to Store
Transfer leftovers to an airtight container and store them in the refrigerator for up to 4 days. Enjoy them cold, or reheat them in the microwave for a few seconds if you prefer your pasta salad warm.
More Pasta Salads To Try
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Garlic Tomato Confit Dressing:
- 10 oz cherry tomatoes
- 16 garlic cloves peeled
- ¾ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ cup fresh basil leaves plus extra for topping
Salad paste:
- 2 oz prosciutto
- 10 oz pasta of choice cooked and cooled
- 8 oz Mini Mozzarella Balls
- 1 shallot finely diced
Make the Tomato Confit:
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Preheat oven to 400°F. In a small baking dish, add cherry tomatoes and garlic cloves. Pour olive oil over the top to fully cover. Bake for 30 minutes, or until the tomatoes have burst and softened.
10 oz cherry tomatoes, 16 garlic cloves, ¾ cup olive oil
Prepare the Dressing:
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To a blender, add the garlic cloves, half the roasted tomatoes, and the infused olive oil from the baking dish. Add lemon juice, oregano, salt, pepper, and basil. Blend until smooth and creamy.
2 tablespoons lemon juice, 1 teaspoon dried oregano, 2 teaspoons salt, 1 teaspoon black pepper, ½ cup fresh basil leaves
Crisp the Prosciutto:
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Reduce oven temperature to 375°F. Arrange prosciutto slices on a parchment-lined baking sheet. Bake for 8–10 minutes, or until crispy. Watch closely to avoid burning. Once cool, crumble into bite-sized pieces.
2 Oz Ham
Assemble the Pasta Salad:
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In a large bowl, combine cooked pasta, mozzarella balls, diced shallot, and crispy prosciutto. Pour the dressing over the top and toss to coat.
10 oz pasta of choice, 8 oz mini mozzarella balls, 1 shallot
Finish and Serve:
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Top the salad with the remaining roasted tomatoes and extra fresh basil. Serve warm, at room temperature, or chilled.
Storage: Transfer leftovers to an airtight container and store them in the refrigerator for up to 4 days.
Serving: 1servingCalories: 591kcalCarbohydrates: 42gProtein: 17gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 0.01gCholesterol: 36mgSodium: 1085mgPotassium: 309mgFiber: 2gSugar: 3gVitamin A: 604IUVitamin C: 16mgCalcium: 232mgIron: 2mg