Description
A vibrant and refreshing Caprese Pasta Salad combining al dente pasta with juicy cherry tomatoes, creamy mozzarella balls, and fragrant basil leaves, all tossed in a tangy balsamic and garlic olive oil dressing. Perfect for summer gatherings or a light meal.
Ingredients
Scale
Pasta Salad
- 8 ounces pasta (such as penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, torn
Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Prepare the pasta according to package instructions until it reaches al dente perfection. Drain thoroughly and rinse under cold water to halt the cooking process and cool the pasta for the salad.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, mozzarella balls, and torn basil leaves. Gently mix to evenly distribute the ingredients.
- Prepare the Dressing: In a separate small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper until emulsified and well combined.
- Toss the Salad: Pour the dressing over the pasta mixture and toss gently to ensure every bite is coated with the flavorful dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully. Serve cold or at room temperature for a refreshing dish.
Notes
- For extra sweetness and a richer flavor, add a drizzle of reduced balsamic glaze before serving.
- Consider using part-skim mozzarella for a lighter version, or omit the cheese to keep it dairy-free.
- Fresh herbs such as oregano or parsley can be added to vary the flavor profile and add freshness.
