Caprese Pasta Salad
A refreshing and colorful pasta salad with cherry tomatoes, fresh mozzarella, and basil, dressed with balsamic vinegar and olive oil. Perfect for potlucks and gatherings.
Ingredients
Main Ingredients
- 8 oz short pasta (like rotini, penne, or farfalle) Use any short pasta that is on sale.
- 8 oz fresh mozzarella cheese Cubed or mini balls; fresh mozzarella in water is best.
- 1 cup cherry tomatoes Halved or quartered if large; grape tomatoes or romas can be used.
- 1 cup fresh basil leaves Torn, not chopped, to maintain freshness.
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- to taste salt
- to taste pepper
Instructions
Cooking the Pasta
- Cook the pasta according to the package instructions and let it cool.
Combining Ingredients
- In a large bowl, combine the cooled pasta, chopped cherry tomatoes, cubed mozzarella, and fresh basil leaves.
Make the Dressing
- In a separate bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to make the dressing.
Toss and Serve
- Pour the dressing over the pasta salad and toss to combine.
- Serve chilled or at room temperature.
Notes
Make it a few hours ahead and keep it chilled; if made a day ahead, the basil may darken and the pasta can soak up dressing. For protein add grilled chicken or chickpeas. Tear basil right before serving to prevent it from browning.