Caprese Pasta Salad
Bright, herby, and impossibly simple, this Caprese Pasta Salad combines pantry staples like cherry tomatoes, fresh mozzarella, and basil with al dente pasta for a refreshing summer side or light main dish.
Ingredients
Main Ingredients
- 8 oz pasta (e.g., fusilli or penne) Short, ridged pasta recommended.
- 1 cup cherry tomatoes, halved Choose firm and ripe tomatoes.
- 1 cup fresh mozzarella balls, halved Use bocconcini or ciliegine for best results.
- 1/4 cup fresh basil leaves, chopped Add just before serving.
Dressing
- 1/4 cup balsamic vinegar For a pronounced tang.
- 1/2 cup olive oil Use high-quality extra-virgin for best flavor.
- to taste Salt and pepper Adjust seasoning as needed.
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions; drain and let cool.
- Bring a large pot of salted water to a rolling boil, add the pasta, and cook until just al dente.
- Drain the pasta and rinse briefly under cold water to stop cooking.
Combining Ingredients
- In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and basil.
- Toss gently so the tomatoes and cheese don’t burst or mash.
Preparing the Dressing
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
- Whisk until emulsified and adjust seasoning to taste.
Final Assembly
- Pour the dressing over the pasta salad and toss to combine.
- Serve immediately or refrigerate for later.
Notes
For maximum flavor, serve salad at room temperature. If making ahead, keep dressing separate and add basil just before serving.