Description
This Caprese Pasta Salad is a fresh, vibrant twist on the classic Italian salad. With juicy tomatoes, creamy mozzarella, fresh basil, and a tangy balsamic dressing, it’s the perfect side dish or light meal.
Ingredients
Scale
- 8 ounces (225g) pasta (such as rotini, farfalle, or penne)
- 1 pint (2 cups) cherry tomatoes, halved
- 8 ounces (225g) fresh mozzarella pearls or small bocconcini, halved or quartered
- 1/3 cup (15g) fresh basil leaves, chopped or torn
- 1/4 cup (60ml) extra-virgin olive oil
- 2 tablespoons (30ml) balsamic vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup pine nuts, toasted
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Let cool.
- While the pasta cooks, halve the cherry tomatoes, halve or quarter the mozzarella, and chop the basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled pasta, tomatoes, mozzarella, and basil. Pour the dressing over and toss gently to combine.
- If using, stir in toasted pine nuts. Taste and adjust seasoning with more salt, pepper, or balsamic vinegar if desired.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Garnish with extra basil if desired.
Notes
For best flavor, let the salad sit at room temperature for 10-15 minutes before serving. You can substitute fresh basil with 1-2 tablespoons of pesto for a different twist. Leftover salad keeps well in the refrigerator for up to 2 days.
Nutrition
- Calories: 320
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 30g
- Protein: 12g