Description
A bright and simple Caprese Pasta Salad made with fresh basil, ripe tomatoes, and creamy mozzarella, perfect for summer gatherings.
Ingredients
Scale
- 12 ounces short pasta (small shells, fusilli, or farfalle)
- 1 tbsp kosher salt (for pasta water)
- 1/3 cup extra-virgin olive oil
- 16 ounces halved cherry tomatoes
- 8 ounces fresh mozzarella pearls
- 1 cup thinly sliced fresh basil
- 2 tbsp balsamic vinegar
- 1 minced garlic clove
- 1/2 tsp freshly ground black pepper
Instructions
- Cook pasta in 4–6 quarts of boiling salted water for 9–11 minutes until al dente. Drain and rinse under cold water until cool.
- Toss pasta with olive oil to prevent sticking.
- Add cherry tomatoes, mozzarella, and basil to the pasta.
- In a small bowl, mix balsamic vinegar, garlic, salt, and pepper; then pour over the salad.
- Chill for 30 minutes to meld flavors before serving.
Notes
For best flavor, make the salad a few hours ahead while reserving a bit of dressing to refresh just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg