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Caprese Pasta Salad

Caprese Pasta Salad
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This Caprese Pasta Salad is a fresh, light, and flavorful dish combining tender pasta with juicy cherry tomatoes, creamy ciliegine mozzarella, aromatic basil, and a zesty balsamic glaze. Perfect for warm days, casual get-togethers, or a quick lunch, it delivers a colorful and satisfying meal packed with vibrant Mediterranean flavors.

Ingredients

Scale

Main Ingredients

  • 2 cups cooked penne, fusilli, or rotini pasta (al dente and cooled)
  • 1 cup ciliegine mozzarella balls, drained (cut larger pieces if necessary)
  • 1 cup cherry or grape tomatoes, halved or quartered depending on size
  • 1/2 cup fresh basil leaves, gently torn or chopped
  • 2 tablespoons balsamic glaze or 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Variations

  • Grilled chicken, sliced (for added protein)
  • Gluten-free pasta (as a pasta alternative)
  • 1/2 cup avocado cubes (to replace or complement mozzarella)
  • 1 cup fresh spinach or arugula (to mix in leafy greens)
  • Herb mixes such as oregano, thyme, or mint (to experiment with herbal notes)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil, then add your chosen pasta and cook according to the package instructions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta down for the salad.
  2. Prepare the fresh ingredients: While the pasta cooks, wash the cherry tomatoes and fresh basil. Slice the tomatoes in halves or quarters, depending on size, and gently tear or chop the basil leaves. Drain the mozzarella balls and cut larger pieces if necessary.
  3. Combine the ingredients: In a large mixing bowl, gently toss the pasta with the tomatoes, mozzarella, and basil. Be careful not to crush the delicate cheese or bruise the basil.
  4. Dress the salad: Drizzle extra virgin olive oil and balsamic glaze (or a splash of balsamic vinegar) over the salad. Sprinkle salt and freshly ground black pepper to taste, then toss everything together evenly for flavor harmony.
  5. Chill and serve: For best results, refrigerate the salad for at least 30 minutes before serving, allowing the flavors to meld. Give it a quick toss before plating and enjoy!

Notes

  • Choose ripe tomatoes: The quality of tomatoes makes a huge difference, so pick the ripest and sweetest you can find.
  • Use small pasta shapes: Pasta like rotini or penne holds dressing and ingredients well, creating a more cohesive salad.
  • Don’t overdress: Add the olive oil and balsamic gradually to avoid overwhelming the fresh flavors.
  • Prepare ahead: This salad tastes even better after a little time in the fridge, so make it ahead for a flavorful finish.
  • Handle basil with care: Tear it by hand rather than chopping to preserve its natural oils and aroma.
  • Serve cold or at room temperature; avoid reheating.
  • Store leftovers in an airtight container in the refrigerator and consume within 1-2 days for best freshness.

Nutrition

Keywords: Caprese Salad, Pasta Salad, Italian, Gluten-Free, Quick Lunch, Vegetarian, Summer Salad

Find it online: https://ninagourmet.com/caprese-pasta-salad/