Creamy Caprese Pasta Salad (Print)
Tender pasta with mozzarella, tomatoes, and basil tossed in a creamy, tangy dressing for vibrant flavor.
# Ingredients:
→ Salad
01 -
450 g small pasta shapes (fusilli, orecchiette, or penne)
02 -
450 g mozzarella balls (ciliegine or pearls), drained
03 -
3 cups (450 g) cherry tomatoes, halved
04 -
120 ml fresh basil, thinly sliced
→ Dressing
05 -
80 ml extra virgin olive oil
06 -
45 ml white balsamic vinegar
07 -
1 teaspoon kosher salt, plus extra for pasta water
08 -
1 teaspoon freshly ground black pepper
09 -
1 clove garlic, minced
# Steps:
01 -
Bring a large pot of water to a boil and add enough kosher salt so the water is well seasoned. Add the pasta and cook until just al dente, following package directions. Drain the pasta using a colander and rinse briefly under cold water to halt cooking. Set pasta aside to cool completely.
02 -
While the pasta cooks, drain the mozzarella balls and cut them in half. Slice the cherry tomatoes in half. Place both ingredients in a large mixing bowl.
03 -
Add the cooled pasta and sliced basil to the bowl with mozzarella and tomatoes. Gently toss to combine all ingredients evenly.
04 -
In a small bowl or jar with a lid, combine extra virgin olive oil, white balsamic vinegar, minced garlic, 1 teaspoon kosher salt, and ground black pepper. Whisk or shake vigorously until fully emulsified.
05 -
Pour the dressing over the salad. Toss gently until all ingredients are well coated. Taste and adjust seasoning as needed. For optimal flavor, let sit for 30 minutes before serving. Refrigerate leftovers up to 3 days.
# Notes:
01 -
For a richer flavor, allow the pasta salad to rest at room temperature for 30 minutes before serving so the flavors can develop.