Caprese Pasta Salad
A refreshing and vibrant summer salad featuring pasta, cherry tomatoes, mozzarella, and basil, tossed in a light dressing.
Ingredients
Pasta and Vegetables
- 8 oz pasta, preferably fusilli or bowtie Cooked al dente
- 1 cup cherry tomatoes, halved Use ripe, juicy tomatoes
- 1 cup mozzarella pearls Fresh mozzarella preferred
- 1/2 cup fresh basil leaves, torn or chopped Adds freshness
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- to taste salt and pepper Adjust to preference
Instructions
Cooking the Pasta
- Boil water in a large pot and cook the pasta according to package instructions until al dente.
Preparing the Dressing
- While the pasta cooks, whisk together the olive oil, balsamic vinegar, salt, and pepper in a small bowl. Adjust seasoning to your liking.
Combining Ingredients
- Once the pasta is cooked, drain and rinse it under cold water to cool it down. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, and basil leaves.
Dressing the Salad
- Pour the prepared dressing over the pasta mixture and gently toss everything together until well combined.
Final Touches
- Taste the salad and adjust seasoning with more salt, pepper, or olive oil as desired.
- If time allows, let the salad chill in the refrigerator for about 30 minutes before serving.
Notes
For a twist, add garlic, red pepper flakes, or grilled chicken to enhance flavor. Best served fresh, but can be made ahead; add basil and dressing before serving.