Caprese Pasta Salad (Printable Version)
Cherry tomatoes, mozzarella, basil and balsamic-olive oil with al dente pasta for a bright, picnic-ready summer dish.
# Ingredient List:
→ Pasta
01 - 10 ounces short pasta such as fusilli, rotini, or penne
02 - Salt for 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:
01 - Bring a large pot of salted water to a boil. Add short pasta and cook according to package instructions until al dente. Drain with a colander and rinse under cold water to cool. Set aside.
02 - In a large mixing bowl, whisk together extra virgin olive oil, balsamic vinegar, minced garlic, sea salt, and black pepper until emulsified.
03 - Add the cooled pasta, halved cherry tomatoes, halved fresh mozzarella balls, and torn basil leaves to the bowl with dressing. Gently toss with salad servers until everything is evenly coated.
04 - Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to two hours for a chilled salad.
# Expert Tips:
01 -
- If you whisper just a bit more balsamic in the dressing, everyone will ask for your secret.
- You can throw it together in under half an hour and barely use more than one bowl.
02 -
- If you skip rinsing the cooked pasta, the heat can wilt the basil and make the cheese too soft.
- Whisking the dressing in the serving bowl saves a dish and ensures everything gets evenly coated.
03 -
- Let the salad sit for a few minutes after tossing so the flavors meld, but not so long that the basil wilts.
- Halve your cherry tomatoes lengthwise so they release just enough juice to flavor the dressing without making it watery.