Caprese Pasta Salad
A refreshing twist on the traditional Caprese salad, combining fresh tomatoes, basil, mozzarella, and pasta for a satisfying dish.
Equipment
- Large Pot
- Mixing Bowl
- Cutting Board
- Knife
Ingredients
Pasta
- 8 ounces pasta (fusilli, rotini, or penne) Choose your favorite shape for optimal texture.
Tomatoes
- 1 pint cherry tomatoes These burst with sweetness and juiciness.
Cheese
- 8 ounces fresh mozzarella balls Bocconcini or ciliegine, can be halved or left whole.
Herbs
- 1 cup fresh basil leaves Adds a fragrant aroma and peppery kick.
Dressing
- 1/4 cup extra virgin olive oil Enhances the overall taste.
- 2 tablespoons balsamic vinegar Adds tangy depth and sweetness.
- 1 teaspoon garlic powder Adds subtle flavor.
- to taste salt and black pepper Balance the flavors.
- 1/4 teaspoon red pepper flakes Optional for a little heat.
Instructions
- 1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- 2. Prepare the tomatoes: Wash and cut each cherry tomato in half.
- 3. Slice the mozzarella: Halve the mozzarella balls or dice larger mozzarella into bite-sized pieces.
- 4. Chop the basil: Rinse and chiffonade the basil leaves.
- 5. Make the dressing: Whisk together olive oil, balsamic vinegar, garlic powder, salt, black pepper, and red pepper flakes in a small bowl.
- 6. Combine the ingredients: In a large bowl, mix the pasta, tomatoes, mozzarella, and basil. Drizzle with dressing and toss gently.
- 7. Let it marinate: Allow the salad to sit for at least 15 minutes before serving.
- 8. Serve: Toss again before serving and enjoy!
Notes
Use the freshest ingredients for the best flavor. You can customize the salad with additional vegetables or proteins as desired.