Caprese Pasta Salad (Printer-Friendly)
Pasta tossed with cherry tomatoes, mozzarella, basil and a balsamic-olive oil dressing; ready in 25 minutes.
# What You'll Need:
→ Pasta
01 - 10 ounces short pasta such as fusilli, rotini, or penne
02 - Salt for boiling pasta water
→ Vegetables & Cheese
03 - 9 ounces cherry tomatoes, halved
04 - 7 ounces 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 It:
01 - Boil the pasta in generously salted water according to package directions until al dente. Drain thoroughly and rinse with cold water to cool. Set aside.
02 - In a large mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, sea salt, and black pepper until fully emulsified.
03 - Add the cooled pasta, halved cherry tomatoes, mozzarella balls, and torn basil leaves to the bowl with the dressing. Gently toss to coat all ingredients evenly.
04 - Taste and adjust seasoning as desired. Serve immediately, or chill for up to two hours for a colder presentation.
# Expert Advice:
01 -
- This salad is secretly just as good cold as it is at room temp, making leftovers a rare treat to fight over.
- The quick homemade dressing takes five minutes and transforms simple pantry staples into something genuinely memorable.
02 -
- If you don’t cool the pasta before mixing, the basil wilts and mozzarella melts, leaving everything a bit sad.
- Letting the salad sit, even just ten minutes, makes the flavors marry in a way you’ll actually notice.
03 -
- Toss very gently so the cheese stays whole and the pasta doesn’t break up; it’s worth the slow pace.
- A little balsamic glaze on top makes everyone think you’ve done something extra fancy—even if you haven’t.