Description
This Caprese Pasta Salad is a fresh and flavorful dish perfect for summer gatherings. Combining al dente pasta with juicy cherry tomatoes, creamy mozzarella balls, fragrant basil, and a tangy balsamic vinaigrette, it offers a delightful balance of textures and classic Italian flavors. Easy to prepare and served chilled, it makes an ideal side or light main dish for warm weather meals.
Ingredients
Scale
Pasta
- 8 ounces of pasta (fusilli or penne recommended)
Vegetables & 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 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 Rinse: 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: Move the cooled, drained pasta into a large mixing bowl for tossing.
- 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 Salad Ingredients: To the bowl with the cooled pasta, add halved cherry tomatoes, mozzarella balls, and chopped basil leaves.
- 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.
- Season to Taste: 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: 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
- The salad can be made a few hours ahead to enhance flavor melding but avoid adding dressing too early to prevent sogginess.
- For a vegan version, substitute mozzarella with vegan cheese or omit it entirely.
- You can use any short pasta shape, though fusilli and penne hold the dressing well.
- Adding toasted pine nuts or a sprinkle of grated Parmesan cheese can add extra texture and flavor.
- Adjust the amount of red pepper flakes to control the heat level according to preference.
