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Caprese Pasta Salad

A bright and fresh pasta salad perfect for summer gatherings, featuring juicy tomatoes, mozzarella, and basil.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (shells or rotini) Cook according to package instructions.
  • 2 cups cherry tomatoes Chopped.
  • 8 oz fresh mozzarella balls Cut in half.
  • 1 cup fresh basil leaves Torn into pieces.
Dressing
  • 1/4 cup olive oil Good quality.
  • 2 tbsp balsamic vinegar Adjust to taste.
  • 1 clove garlic Crushed.
  • to taste salt and pepper For seasoning.

Method
 

Preparation
  1. Cook the pasta according to package instructions in salted water, then drain and cool it down to prevent wilting the basil.
  2. While the pasta cools, chop the cherry tomatoes and cut the mozzarella balls in half.
  3. Tear up the fresh basil leaves.
Dressing and Tossing
  1. In a bowl, whisk together olive oil, balsamic vinegar, crushed garlic, salt, and pepper.
  2. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and torn basil.
  3. Drizzle the dressing over the pasta salad and toss gently, adding more dressing if necessary.
  4. Let the salad chill in the refrigerator for about 20 minutes before serving.
  5. Just before serving, garnish with additional basil leaves and mozzarella.

Notes

Store any leftovers in an airtight container, and to avoid sogginess, keep half of the dressing to add just before serving. This salad holds up for 1-2 days, but is best when fresh.