Creamy Caprese Pasta Salad
This Creamy Caprese Pasta Salad combines fresh ingredients and a creamy dressing for a quick and satisfying meal, perfect for busy weeknights and gatherings.
Ingredients
Pasta and Produce
- 1 lb small pasta (fusilli, orecchiette, or penne) Opt for whole-grain options for added fiber.
- 3 cups cherry tomatoes, halved Use ripe, in-season tomatoes for maximum flavor.
- 16 oz mozzarella balls, halved If using larger mozzarella, cube it instead of halving.
- 1/2 cup thinly sliced fresh basil Use as much fresh basil as desired.
- 1 clove garlic, finely minced Adds a nice flavor boost.
Dressing
- 1/3 cup extra virgin olive oil For a creamy texture and flavor.
- 3 tbsp white balsamic vinegar Provides acidity and tang.
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
Instructions
Preparation
- Boil salted water and cook pasta until just al dente. Drain and rinse with cold water to stop the cooking process.
- While pasta cools, drain and halve mozzarella balls and cherry tomatoes.
- In a large mixing bowl, combine cooled pasta, mozzarella, cherry tomatoes, and fresh basil.
- In a small bowl, whisk together olive oil, white balsamic vinegar, minced garlic, salt, and pepper.
- Pour dressing over salad mixture and toss gently to coat. Let sit for about 30 minutes to allow flavors to meld.
Notes
For optimal freshness, chill all ingredients. Prepare salad at least 30 minutes in advance for best flavor. Can store leftovers in an airtight container in the fridge for up to 3 days.