Description
This Caprese Pasta Salad is summer in a bowl! Skip the boring potluck sides and bring this Italian-inspired dish that combines juicy tomatoes, creamy mozzarella, and fresh basil with perfectly cooked pasta.
Ingredients
Scale
- 1 pound (450g) short pasta (penne, rotini, or farfalle)
- 2 cups (300g) cherry or grape tomatoes, halved
- 8 oz (225g) fresh mozzarella pearls or regular mozzarella cut into ½-inch cubes
- ½ cup (20g) fresh basil leaves, torn or thinly sliced
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons (30ml) balsamic glaze or reduction
- 2 cloves garlic, minced
- 1 teaspoon salt, plus more for pasta water
- ½ teaspoon freshly ground black pepper
- 1 tablespoon Italian seasoning (optional)
Instructions
- Bring a large pot of water to boil, add 1-2 tablespoons salt, and cook pasta until al dente according to package directions (about 8-10 minutes).
- While pasta cooks, prepare other ingredients: halve tomatoes, mince garlic, and tear or slice basil leaves.
- Drain pasta in a colander and rinse briefly with cool water to stop cooking. Shake off excess water and transfer to a large mixing bowl.
- While pasta is still warm, add minced garlic and half the olive oil, tossing well to coat. Let cool for about 5 minutes.
- Add tomatoes, mozzarella, and most of the basil (save some for garnish) to the pasta.
- Drizzle with remaining olive oil and balsamic glaze. Season with salt, pepper, and Italian seasoning if using.
- Gently toss all ingredients together until well combined, taking care not to break up the mozzarella or crush the tomatoes.
- Let the pasta salad rest for 15-30 minutes before serving for best flavor development.
- Just before serving, garnish with reserved fresh basil leaves and an extra drizzle of balsamic glaze.