Caprese Pasta Salad
A fresh and vibrant pasta salad featuring cherry tomatoes, mozzarella, and basil, perfect for easy dinners or gatherings.
Ingredients
Pasta and Vegetables
- 12 ounces pasta (rotini or bowties) Cook in well salted water
- 2 cups cherry tomatoes, halved
- 1 packed cup fresh basil, torn or sliced Add right before serving
Cheese
- 8 ounces fresh mozzarella pearls or cubed mozzarella
Dressing
- 3 tablespoons extra virgin olive oil
- 1 to 2 tablespoons balsamic glaze or balsamic vinegar, to taste Start small for sweetness
- 1 small clove garlic, finely grated or minced
- to taste salt and black pepper Season in layers
- optional pinch of red pepper flakes or a spoon of pesto For added flavor
Instructions
Cooking and Mixing
- Cook pasta in well salted water until just tender. Drain and rinse briefly under cool water.
- In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, and basil.
- In a small bowl, mix olive oil, balsamic glaze, garlic, salt, and pepper. Taste and adjust seasoning.
- Pour dressing over the pasta mixture and toss. Let sit for 10 to 15 minutes before serving, tasting and adjusting seasoning if necessary.
Notes
This salad is best served fresh. Keep basil separate until serving for the best flavor and appearance. Store leftovers in an airtight container in the fridge for up to 3 days. Refresh with olive oil and salt if needed.