Caprese Pasta Salad Recipe
This vibrant Caprese Pasta Salad combines al dente pasta with juicy cherry tomatoes, fresh mozzarella, and fragrant basil, all tossed in a homemade balsamic vinaigrette. Ready in just 20 minutes, it's a refreshing and easy dish perfect for warm-weather meals or quick gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Salad:
- 1 pound small dry pasta (such as rotini or farfalle)
- 2 pints cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella cheese, cut into small cubes
- ¼ cup fresh basil leaves, thinly sliced (plus extra for garnish)
- Salt and freshly cracked black pepper, to taste
Balsamic Vinaigrette:
- 3 tablespoons balsamic vinegar
- ¼ cup olive oil
- 1 clove garlic, minced
- Salt and freshly cracked black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, according to package directions. Drain the pasta and rinse under cold water to cool and stop the cooking process.
- Prepare the Ingredients: While the pasta cooks, slice the cherry or grape tomatoes in half and cut the fresh mozzarella into small, bite-sized cubes.
- Make the Balsamic Vinaigrette: In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and freshly cracked black pepper until the dressing is well combined. Alternatively, shake the ingredients in a tightly sealed container until emulsified.
- Combine the Salad: In a large bowl, gently combine the cooled pasta, halved tomatoes, mozzarella cubes, and thinly sliced basil leaves. Drizzle the prepared balsamic vinaigrette over the salad and fold carefully to coat all ingredients evenly without breaking the cheese.
- Garnish and Serve: Sprinkle additional fresh basil leaves and freshly cracked black pepper over the salad as garnish. Serve immediately, or chill in the refrigerator until ready to serve for a cold pasta salad.
Notes
- Use fresh mozzarella for the best texture and flavor.
- For an extra flavor boost, try adding a pinch of red pepper flakes to the vinaigrette.
- If preparing ahead, keep the dressing separate and toss with salad just before serving to prevent sogginess.
- Substitute gluten-free pasta to make this dish gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Find it online: https://simpleplatter.com/caprese-pasta-salad-recipe/
