Caprese Pasta Salad
This Caprese Pasta Salad is a refreshing and flavorful dish featuring al dente pasta tossed with mozzarella balls, grape tomatoes, fresh basil, and a tangy vinaigrette made with extra virgin olive oil, white balsamic vinegar, garlic, salt, and pepper. It's a perfect side dish for any occasion.
Equipment
- Large Pot
- Serving Bowl
- Small Mason Jar with Lid
Ingredients
- 1 lb short pasta (rotini, penne, or cavatappi)
- ½ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 2 cloves garlic, crushed
- 16 ounces mozzarella balls
- 4 cups grape or cherry tomatoes, sliced in half
- ½ cup basil, cut in ribbons
- Red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to boil. Cook the pasta al dente according to the package directions and drain. Rinse with a little cold water to stop the cooking process and drain well. Add the pasta to a large serving bowl and toss with 1 tablespoon olive oil. Let it cool to room temperature.
- In a small mason jar with a tight fitting lid, add the remaining olive oil, balsamic vinegar, kosher salt, black pepper, and garlic. Shake well to combine.
- Add the mozzarella balls, grape tomatoes, and basil to the bowl with the cooled pasta. Drizzle with the dressing and toss to coat.
- If desired, sprinkle with a little red pepper flakes.
Notes
This Caprese Pasta Salad is a delightful blend of flavors, combining the freshness of tomatoes and basil with the creaminess of mozzarella, all brought together with a tangy vinaigrette. It's perfect for picnics, potlucks, or as a side dish for grilled meats.