Description
A fresh Italian-inspired Caprese Pasta Salad with tender pasta, juicy cherry tomatoes, creamy mozzarella balls, and basil tossed in a light olive oil and balsamic dressing.
Ingredients
Scale
- 1 lb small pasta (fusilli, orecchiette, or penne)
- 16 oz mozzarella balls (ciliegine or pearls), drained
- 3 cups cherry tomatoes, halved
- 1/2 cup fresh basil, thinly sliced
- 1/3 cup extra virgin olive oil
- 3 tbsp white balsamic vinegar
- 1 clove garlic, minced
- 1 tsp kosher salt
- 1 tsp ground black pepper
Instructions
- Bring a large pot of water to a boil and season generously with kosher salt.
- Add the pasta and cook according to package directions until al dente.
- Drain the pasta in a colander and rinse lightly with cold water to stop the cooking process.
- Allow the pasta to cool completely.
- While the pasta cooks, drain the mozzarella balls and cut them in half if needed.
- Slice the cherry tomatoes in half.
- Place the cooled pasta in a large mixing bowl and add the mozzarella and tomatoes.
- Add the thinly sliced basil and gently toss to combine.
- In a small bowl or jar combine olive oil, white balsamic vinegar, minced garlic, kosher salt, and black pepper.
- Whisk or shake the dressing until well combined.
- Pour the dressing over the pasta mixture and toss gently until evenly coated.
- Taste and adjust seasoning if needed before serving.
Notes
- Cook pasta only until al dente so it stays firm in the salad.
- Slice fresh basil just before mixing to keep its color bright.
- Let the salad sit for about 15 minutes before serving so flavors blend.
- If making ahead, add basil and tomatoes just before serving for best freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 25 mg