Caprese Pasta Salad (Printable Version)
Juicy tomatoes, mozzarella, and basil tossed with pasta in a balsamic vinaigrette for a fresh Italian-inspired dish.
# What You Need:
→ Pasta
01 - 8.8 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables & Cheese
02 - 7 oz cherry tomatoes, halved
03 - 7 oz fresh mozzarella balls (ciliegine or bocconcini), halved
04 - 1/2 small red onion, thinly sliced
05 - 1 cup fresh basil leaves, torn
→ Dressing
06 - 3 tbsp extra virgin olive oil
07 - 1 1/2 tbsp balsamic vinegar
08 - 1 clove garlic, minced
09 - 1/2 tsp kosher salt
10 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain through a colander and rinse briefly under cold running water to halt cooking and cool the pasta completely.
02 - In a large mixing bowl, combine the extra virgin olive oil, balsamic vinegar, minced garlic, kosher salt, and freshly ground black pepper. Whisk vigorously until the dressing is well emulsified and uniform.
03 - Add the cooled pasta, halved cherry tomatoes, halved mozzarella balls, thinly sliced red onion, and torn basil leaves to the bowl with the dressing. Toss gently with a large spoon or tongs until every component is evenly coated.
04 - Taste the salad and adjust salt and pepper as needed. Serve immediately at room temperature, or refrigerate for up to 2 hours for a chilled presentation. Garnish with additional fresh basil leaves if desired.
# Expert Tips:
01 -
- It captures the magic of a Caprese salad but becomes substantial enough to stand alone as a meal.
- The balsamic dressing seeps into every pasta crevice and tastes even better after a short rest in the fridge.
02 -
- Rinsing pasta feels wrong if you grew up Italian, but for cold salad it prevents the noodles from turning gummy and sticking into a sad clump.
- Do not dress the salad more than two hours ahead or the basil will darken and the mozzarella will release too much liquid.
03 -
- Salt the pasta water until it tastes like mild seawater because that is the only chance you get to season the noodles from the inside.
- Halve the tomatoes and mozzarella ahead of time and let them sit at room temperature for twenty minutes so their flavors open up.