Summer Time Side Salad|Orecchiette Caprese

orecchiette caprese salad



1 cup Italian dressing, purchased or make your own

1/4 teaspoon honey or sugar, optional

1 clove garlic, minced

1/2 cup perle mozzarella balls

68 cherry tomatoes, halved

red onion slices, as per taste and size

1/2 cup chopped walnuts, toasted

1 tablespoon each fresh basil, parsley, chives, diced

68 ounces dried orecchiette or small pasta of choice

dash sea salt and ground black pepper


  1. In small skillet with 1/2 teaspoon olive oil, toast chopped walnuts until lightly browned.  Set aside.
  2. In small mixing bowl add dressing, sugar, garlic, mozzarella, cherry tomatoes, onion, basil, parley, and chives, allow to marinate for 30 minutes at room temperature.
  3. Meanwhile, cook pasta according to package.  Drain liquid and add to dressing marinade.  Toss to coat.
  4. Sprinkle with sea salt, and pepper before serving.
  5. Serve chilled or at room temperature.


  • Salad travels well for picnics.
  • Serve as side salad for grilling.

Keywords: Summer Side Salad, pasta, caprese