Crispy Pasta Chip Caprese Salad

Pro tips

• Toss the cooked pasta with olive oil and seasonings while still warm so the coating adheres evenly before baking.
• Stir the pasta chips halfway through baking to ensure even browning and prevent burning at the edges.
• Add the crispy pasta chips to the salad just before serving; mixing them in earlier will soften them from the moisture of the tomatoes and vinaigrette.
• Use fresh mozzarella pearls (bocconcini) rather than shredded mozzarella for better texture and presentation.

Substitutions

• Orecchiette → small farfalle, ditalini, or chickpea pasta (same cooking time)
• Mozzarella pearls → fresh burrata or cubed fresh mozzarella (no texture change)
• Cherry tomatoes → heirloom or Roma tomatoes, diced (slightly more watery)
• Balsamic vinegar → red wine vinegar with 1 tsp honey (less sweet)

Storage & make-ahead

Store crispy pasta chips in an airtight container at room temperature for up to 2 days. Dress the salad components separately and combine just before serving to preserve crispness.

Can I make the pasta chips ahead of time?

Yes. Bake the pasta chips and store them in an airtight container for up to 2 days. Toss with the salad ingredients just before serving to keep them crispy.

What pasta shape works best for this recipe?

Orecchiette is ideal because its bowl shape holds the Parmesan and seasonings, and the pieces are bite-sized. Small pasta like ditalini or farfalle also work well.

How do I prevent the pasta chips from burning?

Spread the coated pasta in a single layer on a baking sheet and bake at 375°F, stirring halfway through. They should be golden and crispy, not dark brown.

Can I substitute fresh basil with dried?

Fresh basil is preferred for flavor, but you can use 1 teaspoon of dried Italian seasoning mixed into the vinaigrette if needed.

Is this recipe vegetarian?

Yes. All ingredients—pasta, Parmesan, olive oil, mozzarella, tomatoes, basil, and balsamic vinegar—are vegetarian.