Description
A refreshing and vibrant Caprese Pasta Salad combining tender pasta, ripe cherry tomatoes, fresh mozzarella, and fragrant basil leaves tossed in a classic balsamic vinaigrette. Perfect as a light meal or a summer side dish, this salad offers a delicious twist on the traditional Italian Caprese flavors with the added heartiness of pasta.
Ingredients
Pasta
- 8 ounces rotini or fusilli pasta
Salad Ingredients
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella balls (bocconcini), halved
- 1/2 cup fresh basil leaves, torn
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper until the dressing is well emulsified.
- Combine Ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves. Pour the dressing over the salad and toss gently to combine all ingredients evenly without breaking the mozzarella.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a final gentle toss and adjust seasoning if needed.
Notes
- Use high-quality balsamic vinegar for the best flavor.
- Fresh mozzarella should be drained well to avoid excess moisture in the salad.
- This salad can be made a few hours ahead; keep refrigerated until ready to serve.
- Feel free to add a handful of arugula or baby spinach for extra greens.
- For a vegan option, substitute mozzarella with vegan cheese or omit.
