Description
This Caprese Pasta Salad combines al dente pasta with fresh cherry tomatoes, mozzarella, and fragrant basil, all tossed in a tangy balsamic and garlic dressing. Perfect for summer gatherings, this refreshing and light salad is easy to prepare and can be served as a side dish or a main course.
Ingredients
Scale
Pasta
- 8 ounces of pasta (fusilli or penne recommended)
Vegetables and Cheese
- 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 Water: 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 to prevent sticking.
- 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.
- Transfer Pasta: Transfer the rinsed and cooled pasta to a large mixing bowl, preparing it for mixing with other ingredients.
- Prepare Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, pepper, and red pepper flakes until well combined.
- 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 for a burst of freshness and flavor.
- Add Dressing: Drizzle half of the prepared dressing over the pasta and vegetable mixture to start the seasoning process.
- Toss Salad: Using a large spoon or spatula, gently toss everything together, being careful not to break the mozzarella balls and ensuring even distribution.
- Adjust Seasoning: After tossing, taste the salad and adjust the seasoning if necessary by adding more salt, pepper, or dressing.
- Chill Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill.
- Final Stir and Adjust: Just before serving, stir the salad again to redistribute the dressing. Add a splash of olive oil or balsamic vinegar if it seems dry.
- Serve: Serve the Caprese Pasta Salad in individual bowls or on a large platter, garnished with extra basil leaves for a fresh touch.
- Store Leftovers: Store leftovers in an airtight container in the refrigerator for 2-3 days. Add more dressing before serving if needed to refresh the salad.
Notes
- Use fusilli or penne pasta as they hold the dressing well and complement the salad texture.
- Rinsing the pasta with cold water stops the cooking process and cools it down for the salad.
- Adjust the amount of balsamic vinegar and olive oil in the dressing to suit your taste preferences.
- Gently toss to avoid breaking the mozzarella balls and to keep the salad visually appealing.
- This salad tastes best after resting in the refrigerator for at least 30 minutes to meld flavors.
- Leftovers can be stored refrigerated up to 3 days; refresh with extra dressing before serving.
- For a spicier kick, increase the red pepper flakes or add a pinch of chili powder.
