Caprese Pasta Salad
This vibrant and fresh Caprese Pasta Salad is a delightful combination of al dente pasta, juicy tomatoes, creamy mozzarella, and fragrant basil, all tossed in a simple balsamic vinaigrette. Perfect as a refreshing side dish or a light lunch, it's both easy to make and packed with flavor.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
Ingredients
- 8 ounces pasta (such as fusilli or penne)
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella balls (bocconcini)
- 1 cup fresh basil leaves, loosely packed
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente, about 8-10 minutes.
- Once cooked, drain the pasta in a colander and rinse with cold water to stop the cooking process. Let it cool for a few minutes.
- In a mixing bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.
- Add the cooled pasta, halved cherry tomatoes, mozzarella balls, and basil leaves to the bowl with the dressing.
- Toss everything together gently until the pasta and vegetables are well coated with the dressing.
- Taste and adjust seasoning if necessary. If desired, add more olive oil or balsamic vinegar for extra flavor.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld together.
Notes
This salad can be prepared a few hours in advance and stored in the refrigerator. Just make sure to toss it again before serving.
Feel free to add other ingredients like avocado, olives, or grilled chicken for added protein and flavor.
For a gluten-free version, substitute traditional pasta with gluten-free pasta.