Caprese Pasta Salad
A fresh and vibrant salad featuring short pasta, cherry tomatoes, mozzarella, and a tangy dressing.
Equipment
- Pot
- Colander
- Mixing bowl
- Mason jar or small bowl
- Fork or whisk
Ingredients
- 1 pound short pasta such as fusilli, orecchiette, or penne
- 16 ounces mozzarella balls ciliegine or pearls
- 3 cups cherry tomatoes
- ½ cup slivered fresh basil fresh
- ⅓ cup extra virgin olive oil (80 milliliters)
- 3 tablespoons white balsamic vinegar (45 milliliters)
- 1 teaspoon kosher salt plus more for salting the pasta water
- 1 teaspoon freshly ground black pepper
- 1 garlic clove pressed or minced
Instructions
- Start by boiling a pot of salted water and toss in your short pasta. As it cooks, keep an eye on it, swirling occasionally until it’s al dente. Be careful not to overcook it, or you’ll end up with mushy pasta that won’t hold up in the salad.
- In a bowl, whisk together olive oil, white balsamic vinegar, minced garlic, kosher salt, and black pepper. You’ll smell the garlic and tang of the vinegar right away. This dressing is key for adding brightness, so do not skip or skimp on the seasoning.
- Once the pasta is done, drain and rinse it under cold water. This cools it down and prevents sticking. Do not skip this step; warm pasta can wilt the salad and take away the fresh taste you want.
- In a large mixing bowl, add the cooled pasta, cherry tomatoes, mozzarella balls, and slivered basil. As you combine everything, you’ll see vibrant colors popping out. Mix gently to avoid breaking the mozzarella, which can turn into a cheesy mess.
- Drizzle the dressing over the pasta mixture and toss everything together again. You’ll want to see a light coating on all the ingredients. Too much dressing can make it soggy, so go lightly, then add more if needed.
- Allow the salad to sit for about 30 minutes. This helps the flavors meld together beautifully. You will notice how it smells even better by the time you serve it. Just remember, a quick stir before serving is always nice!
Notes
Storage Tips
Once tossed with the balsamic dressing, the pasta salad should be eaten within 3 days. The basil will oxidize over time, but the salad will still be delicious. Expert Tips
If pasta becomes mushy, cook it 1-2 minutes less than package instructions for al dente texture. When dressing separates, shake it in a jar before drizzling over the salad for better consistency. If salad tastes bland, ensure to season with kosher salt and adjust dressing to suit your taste. For sticky pasta, rinse well after cooking to keep the noodles separate and easier to mix. When looking for a sweeter flavor, consider using golden balsamic vinegar to enhance the taste of the salad.
Once tossed with the balsamic dressing, the pasta salad should be eaten within 3 days. The basil will oxidize over time, but the salad will still be delicious. Expert Tips
If pasta becomes mushy, cook it 1-2 minutes less than package instructions for al dente texture. When dressing separates, shake it in a jar before drizzling over the salad for better consistency. If salad tastes bland, ensure to season with kosher salt and adjust dressing to suit your taste. For sticky pasta, rinse well after cooking to keep the noodles separate and easier to mix. When looking for a sweeter flavor, consider using golden balsamic vinegar to enhance the taste of the salad.