Caprese Pasta Salad
A fresh and vibrant pasta salad featuring cherry tomatoes, mozzarella, and basil, tossed with a zesty olive oil dressing — a perfect summer dish.
Ingredients
Main ingredients
- 12 oz short pasta (fusilli, penne, or farfalle) holds dressing beautifully.
- 2 cups cherry or grape tomatoes, halved sweet and juicy for bursts of flavor.
- 8 oz fresh mozzarella balls (bocconcini), halved if large creamy and milky.
- 1 cup fresh basil leaves, torn aromatic and bright.
- 1/3 cup extra-virgin olive oil silky and fruity.
- 2 tablespoons balsamic vinegar or a reflux of balsamic glaze adds sweet-tart depth.
- 1 tablespoon lemon juice lifts the dressing with citrus brightness.
- 1 clove garlic, finely minced adds gentle warmth.
- Salt and freshly ground black pepper to taste.
Optional ingredients
- red pepper flakes for a little heat.
- capers for briny pops.
- toasted pine nuts for crunch.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining.
- While the pasta cooks, halve the tomatoes and mozzarella, and tear the basil leaves.
Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and pepper.
- If the dressing tastes too sharp, whisk in a spoonful of the reserved pasta water to mellow it.
Combine
- Toss the drained hot pasta with the dressing immediately so it absorbs the flavors.
- Add tomatoes, mozzarella, and basil to the pasta, and gently fold everything together.
- Taste and adjust seasoning, adding balsamic glaze if desired.
- Let the salad rest for 10 minutes before serving.
Notes
For variations, try grilled tomatoes and basil for a smoky twist, or add proteins like shredded chicken for a full meal. Store leftovers in an airtight container for up to 3 days.