Caprese pasta salad with basil
Caprese pasta salad with basil
Ingredients
For the Salad
- 8 ounces short pasta, such as rotini, fusilli, or penne
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, ciliegine or bocconcini, halved if large
- 1/2 cup fresh basil leaves, packed, thinly sliced (chiffonade)
For the Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic, clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the short pasta and cook according to package directions until al dente, typically 10 to 12 minutes. Drain the pasta well and rinse with cold water to cool it down and prevent sticking. Set aside.
⏱️ 12 min - 2
While the pasta cooks, prepare the balsamic vinaigrette. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, kosher salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, and fresh mozzarella balls.
⏱️ 3 min - 4
Pour the prepared balsamic vinaigrette over the pasta mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min - 5
Add the thinly sliced fresh basil leaves to the salad. Toss again gently. Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld, especially if serving on a hot day.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Caprese pasta salad with basil
Ingredients
For the Salad
- 8 ounces short pasta, such as rotini, fusilli, or penne
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, ciliegine or bocconcini, halved if large
- 1/2 cup fresh basil leaves, packed, thinly sliced (chiffonade)
For the Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic, clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the short pasta and cook according to package directions until al dente, typically 10 to 12 minutes. Drain the pasta well and rinse with cold water to cool it down and prevent sticking. Set aside.
⏱️ 12 min - 2
While the pasta cooks, prepare the balsamic vinaigrette. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, kosher salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, and fresh mozzarella balls.
⏱️ 3 min - 4
Pour the prepared balsamic vinaigrette over the pasta mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min - 5
Add the thinly sliced fresh basil leaves to the salad. Toss again gently. Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld, especially if serving on a hot day.
⏱️ 3 min