Caprese Pasta Salad
A refreshing and easy pasta salad featuring juicy tomatoes, fresh basil, and mozzarella, perfect for summer gatherings.
Ingredients
Pasta and Dressing
- 12 ounces short pasta (rotini is my go to) Use a short pasta shape that holds dressing well.
- 3 tablespoons olive oil Good quality olive oil recommended.
- 1 to 2 tablespoons balsamic vinegar or balsamic glaze Start small; can adjust according to taste.
- 1 small clove garlic, grated or very finely minced Adds flavor to the dressing.
- optional pinch of red pepper flakes or a drizzle of honey For those who prefer a slight kick or sweetness.
Fresh Ingredients
- 2 cups cherry tomatoes, halved Keep juicy tomatoes controlled by draining if overly watery.
- 8 ounces fresh mozzarella pearls or chopped mozzarella Ensure it's patted dry for the best texture.
- 1 to 2 cups fresh basil leaves, torn Add right before serving to maintain freshness.
Instructions
Preparation
- Cook the pasta until it is just tender. Drain and cool it down quickly, then shake off extra water.
- In a big bowl, stir together olive oil, balsamic vinegar, garlic, salt, and pepper. Taste it and adjust seasoning if necessary.
Mixing
- Add cooked pasta, tomatoes, and mozzarella. Toss gently so the cheese does not get smashed.
- Right before serving, add basil and toss again. If it looks dry, add a little extra olive oil.
Notes
Best enjoyed fresh. Can be made a day ahead, but store basil, mozzarella, and tomatoes separately until just before serving to maintain freshness. Leftovers can be refreshed with a splash of olive oil and a pinch of salt.