Cold Caprese Pasta Salad with Cherry Tomatoes and Mozzarella
This Cold Caprese Pasta Salad is a refreshing and easy-to-make dish that combines the classic flavors of Caprese with the satisfying texture of pasta.
Equipment
- 1 Large pot for boiling pasta
- 1 Colander for draining pasta
- 1 Large mixing bowl for combining ingredients
Ingredients
Pasta Salad Ingredients
- 12 oz pasta penne, rotini, or farfalle
- 1 pint cherry tomatoes halved
- 8 oz fresh mozzarella balls halved
- 1/4 cup fresh basil leaves torn
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool quickly.
- While the pasta is cooking, halve the cherry tomatoes and mozzarella balls. Tear the basil leaves into small pieces.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Adjust the seasoning to taste.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil. Drizzle the dressing over the top.
- Gently toss the ingredients until everything is evenly coated with the dressing. Be careful not to crush the tomatoes.
- Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serving and Storage
- Before serving, give the salad a quick toss. Garnish with additional basil leaves if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
Notes
Pro Tips: Use high-quality olive oil for the best flavor. Ingredient Substitutions: Try adding roasted red peppers or grilled chicken for variety. How to Serve: Pair with grilled meats or a fresh green salad. Storage & Freshness: Best enjoyed fresh, but can be stored for up to 3 days. Make-Ahead Tips: Prepare the salad in advance and add basil just before serving for freshness.