Caprese Pasta Salad (Printable)
Al dente pasta with cherry tomatoes, mozzarella, basil and balsamic for a light, summery dish.
# What You'll Need:
→ Pasta
01 - 10 oz short pasta such as fusilli, rotini, or penne
02 - Salt for boiling pasta
→ Vegetables & Cheese
03 - 9 oz cherry tomatoes, halved
04 - 7 oz 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 Make:
01 - Bring a large pot of salted water to a boil. Add the short pasta and cook to al dente following package directions. Drain and rinse under cold water until chilled. Set aside.
02 - In a large mixing bowl, combine extra virgin olive oil, balsamic vinegar, minced garlic, sea salt, and black pepper. Whisk thoroughly to emulsify.
03 - Add the cooled pasta, halved cherry tomatoes, mozzarella balls, and torn basil leaves to the bowl with dressing. Gently toss with salad servers or a large spoon until every ingredient is well coated.
04 - Taste for seasoning and add additional salt or pepper if needed. Serve immediately, or refrigerate for up to two hours to chill before serving.
# Expert Tips:
01 -
- The dressing clings to every spiral of pasta, making every bite full of flavor in a way that surprises you.
- When you serve it cold, everyone scoops in for seconds and there’s never any left to pack away – that’s how you know it’s a winner.
02 -
- If the pasta is overcooked, it turns mushy after chilling – so stay close when boiling.
- Letting the salad sit for an hour brings all the flavors together better than serving it immediately.
03 -
- Always taste after chilling – cold mellows flavors, so sometimes more vinegar or salt brings it back to life.
- Halving small mozzarella balls is quick if you use a wet knife and work in batches.