Description
This Caprese Pasta Salad is a delightful and refreshing dish perfect for summer gatherings. Combining al dente pasta with juicy cherry tomatoes, fresh mozzarella, aromatic basil, and a tangy balsamic dressing, it serves as a flavorful, colorful, and easy-to-make side or main dish that can be prepared ahead of time and enjoyed chilled.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces of pasta (fusilli or penne recommended)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1 cup fresh basil leaves, roughly chopped
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
Instructions
- Boil Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
- Cook Pasta: Add the pasta to the boiling water and cook according to package instructions (typically 8-10 minutes for al dente), stirring occasionally.
- Drain and Cool Pasta: Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Let it sit in the colander for a few minutes to drain excess water.
- Combine Pasta in Bowl: Transfer the rinsed pasta to a large mixing bowl.
- Prepare Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, pepper, and red pepper flakes until well combined.
- Taste and Adjust Dressing: Taste the dressing and adjust the tanginess or richness by adding more balsamic vinegar or olive oil as desired.
- Add Vegetables and Cheese: To the bowl with the cooled pasta, add the halved cherry tomatoes, mozzarella balls, and chopped basil.
- Add Dressing: Drizzle half of the prepared dressing over the pasta and vegetable mixture.
- Toss Salad: Using a large spoon or spatula, gently toss everything together, being careful not to break the mozzarella balls.
- Adjust Seasoning: After tossing, taste the salad and adjust the seasoning if necessary.
- Chill Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.
- Final Stir and Adjust: Just before serving, stir the salad to redistribute the dressing. Add a splash of olive oil or balsamic vinegar if it seems dry.
- Serve: Serve in individual bowls or on a large platter, garnished with extra basil leaves.
- Store Leftovers: Store leftovers in an airtight container in the refrigerator for 2-3 days. Add more dressing before serving if needed.
Notes
- Use fusilli or penne pasta as they hold the dressing and ingredients well.
- Rinsing pasta under cold water stops cooking and cools it for salad use.
- Adjust red pepper flakes for desired heat level or omit if preferred.
- Letting the salad chill improves flavor blending.
- Fresh basil adds a vibrant, aromatic flavor—don’t substitute with dried basil.
- Add extra olive oil or balsamic vinegar before serving if the salad seems dry after chilling.
