Caprese Pasta Salad
This Caprese Pasta Salad combines the fresh flavors of tomatoes, mozzarella, and basil with al dente pasta, drizzled with a balsamic reduction. It's a delightful dish that is perfect as a side or a light meal, showcasing the classic Italian Caprese salad in a pasta form.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 serving bowl
- 1 measuring cups and spoons
Ingredients
- 12 oz pasta (such as penne or fusilli)
- 1 pint cherry tomatoes, halved
- 8 oz fresh mozzarella balls, halved
- 1 cup fresh basil leaves, roughly chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional) for a bit of heat
Instructions
- In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente, about 8-10 minutes.
- Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Allow it to cool.
- In a mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and chopped basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and crushed red pepper flakes (if using).
- Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
- Transfer the salad to a serving bowl and serve immediately, or refrigerate for 30 minutes for the flavors to meld.
- Optionally, consider adding ingredients like olives, arugula, or grilled chicken to enhance flavor.
Notes
You can increase the serving size by doubling the ingredients.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days, though the basil may wilt slightly.
To make this salad even more flavorful, consider adding olives, arugula, or grilled chicken.