Pasta Caprese Confetti by Liz Rueven

Pasta Caprese Confetti by Liz Rueven

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Pasta Caprese Confetti

Serves 6-8

 Dairy (easily veganized by leaving off the cheese).

 This basic pasta salad shines with farm-fresh, sun-ripened tomatoes and local cheese.  Add whichever herbs are available at the market.

 To keep this pasta salad even more local, buy your pasta at the farmers’ market!



– 1 10 oz. box pennette or shells

– 3 bell peppers, I each:  red, yellow, and orange

– ½ pint cherry tomatoes – red or mixed colors, cut in half

– 8 oz. fresh mozzarella cheese or farm-fresh goat cheese, cut into ½” chunks

– fresh basil

– chopped parsley or cilantro

– ¼ cup olive oil

– 3-5 tablespoons unseasoned rice vinegar

– salt and pepper to taste



1.  Cook pasta as directed.  After draining, rinse in cold water and toss with 1 tablespoon olive oil to keep from sticking.  Place in large bowl.

2.  Chop the colored peppers finely.  Chop 5-7 large leaves of fresh basil; reserve some leaves for garnish.

3.  Toss all of the ingredients with the pasta.  Add salt and pepper to taste, and serve.

Shopping List

10 oz. boxed or fresh pasta

3 bell peppers, mixed colors

½ pint cherry tomatoes

8 oz. farm-fresh cheese (seasoned goat cheese is super)

fresh basil

parsley or cilantro

olive oil

unseasoned rice vinegar

Contributed by:

Liz Rueven, Editor/Founder, Kosher Like Me

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