Description
Creamy Caprese Pasta Salad is a fresh and flavorful dish made with tender pasta, juicy cherry tomatoes, creamy mozzarella, and fragrant basil tossed in a bright white balsamic dressing. Perfect for picnics, potlucks, or easy summer meals.
Ingredients
- 1 pound small pasta (fusilli, orecchiette, or penne)
- 16 ounces mozzarella balls (ciliegine or pearls), drained and halved
- 3 cups cherry tomatoes, halved
- ½ cup thinly sliced fresh basil
- 1 clove garlic, minced very fine
- ⅓ cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt (plus more for pasta water)
- 1 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of water to a boil. Generously salt the water and cook the pasta until al dente according to package instructions.
2. Drain the pasta in a colander and rinse lightly with cold water to stop the cooking process. Set aside to cool.
3. In a large mixing bowl, combine halved mozzarella balls and cherry tomatoes.
4. Add the cooled pasta to the bowl along with the sliced fresh basil and gently toss to combine.
5. In a small bowl or jar, whisk together olive oil, white balsamic vinegar, minced garlic, kosher salt, and freshly ground black pepper until well combined.
6. Drizzle the dressing over the pasta salad and toss gently until evenly coated.
7. Taste and adjust seasoning if needed. Let the salad sit for about 30 minutes before serving to allow flavors to meld.
Notes
For best flavor, allow the salad to rest for at least 30 minutes before serving.
Store in an airtight container in the refrigerator for up to 3 days.
Use high-quality extra virgin olive oil for the best taste.
Avoid overcooking the pasta to maintain the perfect texture.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg