Easy Caprese Pasta Salad
A fresh and vibrant Caprese pasta salad with cherry tomatoes, mozzarella, and basil tossed in a simple balsamic vinaigrette.
Ingredients
- 12 oz short pasta fusilli, rotini, or farfalle
- 1 pint cherry or grape tomatoes halved
- 8 oz fresh mozzarella pearls or a large ball, diced
- 0.5 cup fresh basil leaves roughly chopped or torn
- 0.25 cup extra virgin olive oil
- 2 tbsp balsamic vinegar or balsamic glaze
- 1 clove garlic minced, optional
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and rinse briefly with cool water.
- Step 2: Transfer the drained pasta to a large bowl. Drizzle with 1 tablespoon of olive oil and toss to coat. Set aside to cool completely.
- Step 3: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, minced garlic (if using), salt, and pepper to make the vinaigrette.
- Step 4: Once the pasta is cool, add the halved cherry tomatoes and mozzarella pearls to the bowl.
- Step 5: Pour the vinaigrette over the pasta mixture and toss gently until well coated.
- Step 6: Just before serving, add the fresh basil and toss gently one last time.
- Step 7: Serve immediately at room temperature, or chill briefly if desired.
Notes
To keep basil fresh, add it at the very last minute. Optional add-ins include grilled chicken, avocado, or arugula. For more intense sweetness, drizzle balsamic glaze over the finished salad before serving.
