Caprese Pasta Salad Recipe

As I tossed together this vibrant Caprese Pasta Salad, I couldn’t help but feel like I was bottling up the very essence of summer in one delicious bowl.

I adore this Caprese Pasta Salad. The flavors that comprise this dish are nothing short of vibrant.

The pasta, cooked perfectly, twirls together with the juicy cherry tomatoes and the creamy mozzarella balls to form a nutritionally powerhouse dish. And the dressing—oh, the dressing!

Emulsified with fresh basil, olive oil, and a whisper of balsamic vinegar, it just screams summer.

Caprese Pasta Salad Recipe Ingredients

• Pasta: Rich in carbohydrates; provides energy and a satisfying texture.
• Cherry tomatoes: Bursting with juiciness; rich in vitamins A and C.
• Fresh mozzarella: Creamy texture; a good source of calcium and protein.
• Basil leaves: Fragrant herb; adds fresh, aromatic flavor and nutrients.
• Extra-virgin olive oil: Heart-healthy fats; enhances flavor and richness.
• Balsamic vinegar: Adds acidity; balances flavors with a tangy sweetness.

Caprese Pasta Salad Recipe Ingredient Quantities

• 12 ounces pasta (such as rotini or fusilli)
• 1-pint cherry tomatoes, halved
• 8 ounces fresh mozzarella balls (ciliegine), halved
• 1 cup fresh basil leaves, torn or chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and freshly ground black pepper, to taste
• Optional: 1 clove garlic, minced
• Optional: 1/4 teaspoon red pepper flakes

How to Make this Caprese Pasta Salad Recipe

1. Prepare the pasta in a large pot of salted boiling water according to the package instructions. Cook until al dente, then drain the pasta. Rinse it under cold water to stop the cooking process, then set aside.

2. As the pasta cooks, get the ingredients ready: cut cherry tomatoes and mozzarella balls in half, and either tear or chop the basil leaves.

3. In a small bowl, whisk together the oil and vinegar. Add salt and pepper to taste. For an extra flavor kick, mix in some minced garlic and red pepper flakes.

4. In a large mixing bowl, stir together the cooked pasta, cherry tomatoes, mozzarella, and basil.

5. Pour the mixture of balsamic vinegar and olive oil over the pasta salad. Toss in a gentle manner to make sure all the mix-ins are well integrated and equally coated with the dressing.

6. Adjust the seasoning, if necessary, by adding more salt and pepper to taste.

7. Let the salad sit for a minimum of 15 minutes at room temperature before serving so that it allows the flavors to meld together.

8. If desired, you can add a few more fresh basil leaves for presentation before you serve it.

9. The Caprese Pasta Salad can be served as either a light main dish or as a side salad. Either way, when you combine pasta, fresh mozzarella, tomatoes, flavorful basil, and a drizzle of good olive oil, you’ve got a dish that sings of summer.

10. Savor the delightful Caprese Pasta Salad, suitable for any time, any event.

Caprese Pasta Salad Recipe Equipment Needed

1. Large pot
2. Colander
3. Knife
4. Cutting board
5. Small bowl
6. Whisk
7. Large mixing bowl
8. Measuring tablespoons
9. Measuring cup

FAQ

• Can I use a different type of pasta?Certainly! You have the flexibility to choose any small pasta shapes you like, such as penne or bowtie.
• How can I make this recipe gluten-free?Replace the pasta with your preferred gluten-free pasta.
• Can I prepare this pasta salad ahead of time?You can, of course, make it a few hours ahead. Store it in the fridge and then add the basil just before serving.
• Is there a way to make it more filling?For additional protein, you may add cooked chicken, grilled shrimp, or chickpeas.
• How long will this salad keep?An airtight container will keep it fresh for about 2 to 3 days in the refrigerator.
• Can I use dried basil instead of fresh?If you want the best flavor, use fresh basil, but if that’s not available, about 1 tablespoon of dried basil will suffice.
• How can I enhance the flavor of the dressing?For extra zest, add a splash of lemon juice or a bit more balsamic vinegar.

Caprese Pasta Salad Recipe Substitutions and Variations

Substitute with whole wheat pasta or gluten-free pasta for dietary preferences: 12 ounces pasta (such as rotini or fusilli).
Halved 1-pint cherry tomatoes: For variety, swap in grape tomatoes or diced heirloom tomatoes.
8 ounces fresh mozzarella balls (ciliegine), halved: Replace with fresh mozzarella cut into dice or bocconcini (small balls of mozzarella).
1 cup fresh basil leaves, torn or chopped: If you want a different flavor, sub in fresh baby spinach leaves or arugula.
3 tablespoons extra-virgin olive oil
Substitute with avocado oil or a light olive oil for a milder taste.

Pro Tips

1. Infuse the Oil For even more flavor, try infusing the olive oil with the minced garlic and red pepper flakes by gently heating them together over low heat for a few minutes. Let it cool before whisking with balsamic vinegar.

2. Upgrade the Balsamic Consider using balsamic glaze instead of regular balsamic vinegar for a richer, sweeter finish. Drizzle it sparingly over the salad just before serving for an added burst of flavor.

3. Optimize Texture After rinsing the pasta, toss it with a small amount of olive oil to prevent sticking and add a subtle extra layer of flavor that complements the salad dressing.

4. Chill before Serving For best flavor, refrigerate the assembled salad for at least an hour after integrating the dressing. This allows the ingredients to fully absorb the dressing, enhancing the overall taste experience.

5. Freshest Ingredients Use the freshest mozzarella and basil you can find. Consider tearing the mozzarella by hand for a rustic look and optimal texture.