Caprese Pasta Salad (Printable version)
Bright Caprese pasta with tomatoes, bocconcini and basil, tossed in a tangy balsamic-olive oil dressing.
# What you need:
→ Pasta
01 - 10 oz (approximately 3 cups) short pasta such as fusilli, rotini, or penne
02 - Salt for boiling pasta
→ Vegetables & Cheese
03 - 9 oz (about 1 1/2 cups) cherry tomatoes, halved
04 - 7 oz (about 1 cup) fresh mozzarella balls (bocconcini or ciliegine), halved
05 - 1 cup fresh basil leaves, torn
→ Dressing
06 - 3 tablespoons extra virgin olive oil
07 - 2 tablespoons balsamic vinegar
08 - 1 clove garlic, minced
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
# How To:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain thoroughly and rinse under cold water to stop the cooking process. Set aside.
02 - In a large mixing bowl, whisk together extra virgin olive oil, balsamic vinegar, minced garlic, sea salt, and black pepper until emulsified.
03 - Add the cooled pasta, halved cherry tomatoes, mozzarella balls, and torn basil leaves to the bowl with dressing. Gently toss until all components are well coated and evenly distributed.
04 - Taste and adjust seasoning as needed. Serve immediately or cover and refrigerate for up to two hours for a chilled salad.
# Expert Advice:
01 -
- There’s honestly no chopping session more calming than halving juicy tomatoes while the pasta cooks.
- The bright dressing and creamy mozzarella turn leftovers into a cold lunch you’ll look forward to.
02 -
- Once, I skipped rinsing the pasta and wound up with a lukewarm tangle instead of a proper cold salad.
- Tearing basil instead of slicing keeps it from browning and brings out its fragrance.
03 -
- Letting the pasta cool completely prevents a soggy salad later on.
- Using slightly undercooked pasta makes for the best texture once it soaks up the dressing.