Description
This Easy Caprese Pasta Salad combines al dente pasta with juicy cherry tomatoes, fresh mozzarella balls, and aromatic basil, all tossed in a simple olive oil and balsamic vinegar dressing. Ideal as a refreshing summer side dish, this Italian-inspired salad is quick to prepare, versatile, and perfect for potlucks or light meals.
Ingredients
Scale
Pasta Salad
- 12 ounces pasta (rotini, penne, or bowtie)
- 1 1/2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini or ciliegine)
- 1/2 cup fresh basil leaves, torn
Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes depending on the pasta shape. Drain the pasta and rinse under cold water to stop the cooking process and cool it completely.
- Prepare Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper until well combined.
- Combine Salad: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves.
- Toss Salad: Pour the dressing over the pasta mixture and gently toss everything together to coat evenly.
- Chill or Serve: Chill the salad in the refrigerator for 15 to 30 minutes to allow flavors to meld, or serve immediately at room temperature.
Notes
- For added flavor, drizzle the salad with extra balsamic glaze just before serving.
- You can substitute chopped fresh mozzarella if mozzarella balls are unavailable.
- Best enjoyed the same day, but can be stored covered in the fridge for up to 2 days.
