By the time the sliding door is open and the stove’s cooled off, you want lunch that feels fresh without asking much from your tiny sink. Van Life Caprese Pasta Salad hits that sweet spot: a big bowl of tender pasta tossed with juicy tomatoes, creamy mozzarella, and torn basil that smells like summer the second it hits the warm noodles.
This is a no-cook (after the pasta) kind of meal—boil once on your camp stove, then switch to “assemble and eat.” The simple balsamic vinaigrette clings to the pasta, soaking into the tomatoes and turning their juices into part of the dressing, so every forkful tastes bright, a little tangy, and satisfyingly rich. If you’ve got a cooler, it travels well for trailhead lunches, beach days, or a picnic table spread at a car-camping site.
Make it ahead in a lidded container and let it hang out while you drive; it only gets better as the flavors mingle. A quick toss before serving wakes everything back up, and cleanup stays mercifully minimal—one pot, one bowl, and you’re back outside.
Van Life Caprese Pasta Salad
Equipment
- Medium pot
- Colander
- Bowl
- Knife
Ingredients
- 8 oz short pasta fusilli or penne
- 1 cup cherry tomatoes halved
- 1/2 cup mozzarella balls bocconcini, halved
- 1/4 cup fresh basil torn
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta in boiling salted water until al dente, about 8 minutes. Drain, rinse with cold water, and set aside.
- In a large bowl, toss pasta with tomatoes, mozzarella, and basil.
- Drizzle with olive oil and balsamic vinegar. Toss again and season with salt and pepper.
- Chill in cooler or serve immediately.