Description
This Caprese Pasta Salad is a refreshing and vibrant dish perfect for summer gatherings. Combining al dente pasta with juicy cherry tomatoes, creamy fresh mozzarella, and fragrant basil, all tossed in a tangy balsamic and garlic dressing, this salad offers a delightful blend of classic Italian flavors that is easy to prepare and sure to impress.
Ingredients
Scale
Salad Ingredients
- 8 ounces 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 Ingredients
- 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)
Instructions
- Boil the 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 to prevent sticking.
- Drain and Cool: Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Let it sit for a few minutes to drain excess water.
- Transfer Pasta: Move the rinsed and cooled pasta into a large mixing bowl.
- Make Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, pepper, and red pepper flakes until well combined.
- Adjust Dressing: Taste the dressing and modify its tanginess or richness by adding more balsamic vinegar or olive oil as preferred.
- Add Salad Components: To the bowl with pasta, add halved cherry tomatoes, mozzarella balls, and chopped basil.
- Add Dressing: Drizzle half of the prepared dressing over the pasta and vegetable mixture.
- Toss Salad: Gently toss everything together with a large spoon or spatula, careful not to break the mozzarella balls.
- Season to Taste: Taste the salad and adjust seasoning if necessary with additional salt, pepper, or dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
- Final Stir and Serve: Before serving, stir the salad to redistribute the dressing. Add more olive oil or balsamic vinegar if it seems dry.
- Presentation: 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
- Using fresh mozzarella (bocconcini) gives the salad a creamy texture and authentic flavor.
- Rinsing the pasta under cold water stops it from overcooking and helps to cool the salad quickly.
- You can substitute cherry tomatoes with grape tomatoes or diced heirloom tomatoes.
- Adjust red pepper flakes or omit them for a milder taste.
- For a vegan version, replace mozzarella with vegan cheese or omit it entirely.
- Make the salad a few hours in advance to allow the flavors to meld perfectly.
