Creamy Caprese Pasta Salad
Enjoy this Creamy Caprese Pasta Salad, a delightful mix of pasta, mozzarella, and fresh basil, perfect for summer gatherings.
Equipment
- pot
- Mixing bowl
- small bowl or jar
Ingredients
- 1/2 cup thinly sliced fresh basil
- 1 lb small pasta (e.g., fusilli, orecchiette, or penne)
- 16 oz mozzarella balls (e.g., ciliegine or pearls, drained)
- 3 cups cherry tomatoes (halved)
- 1 clove garlic (minced)
- 1/3 cup extra virgin olive oil
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 3 tbsp white balsamic vinegar
Instructions
- Boil salted water, cook the pasta until al dente, then drain and rinse with cold water.
- While the pasta cooks, drain and halve the mozzarella balls and cherry tomatoes, then combine them in a bowl.
- Add the cooled pasta and sliced basil to the bowl, then toss to combine.
- Mix olive oil, white balsamic vinegar, minced garlic, kosher salt, and black pepper in a small bowl.
- Drizzle the dressing over the salad, toss gently, and let it rest for 30 minutes before serving.
Notes
To prevent overcooking, ensure the pasta is cooked just until al dente. Add basil just before serving for freshness, and reserve some pasta cooking water to help dress the salad if needed.