Caprese Pasta Salad Easy Style
A refreshing and easy Caprese Pasta Salad combining classic Italian flavors with pasta for a delightful dish perfect for any occasion.
Equipment
- 1 Large pot for boiling pasta
- 1 Large mixing bowl
- 1 Strainer for draining pasta
Ingredients
Main Ingredients
- 12 oz pasta fusilli or penne
- 2 cups cherry tomatoes halved
- 8 oz fresh mozzarella balls halved
- 1/2 cup fresh basil leaves torn
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, combine the cherry tomatoes, mozzarella balls, and torn basil leaves. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss gently to combine.
- Add the cooled pasta to the bowl with the Caprese mix. Toss everything together until well combined. Taste and adjust seasoning as needed.
- Transfer the salad to a serving dish. Garnish with additional basil if desired. Let the salad sit for a few minutes before serving to allow the flavors to meld.
- Store leftovers in an airtight container in the fridge for up to 3 days. Toss before serving.
Notes
Pro Tips: Use the freshest ingredients for the best flavor. Ingredient Substitutions: Swap mozzarella for a vegan cheese to make it vegan. How to Serve: Serve chilled as a side or main dish. Storage & Freshness: Best consumed within 3 days. Make-Ahead Tips: Prepare the night before and store in the fridge for flavors to meld.