Caprese Pasta Salad
A vibrant dish bursting with summer colors—ripe tomatoes, fresh basil, and creamy mozzarella with al dente pasta. Perfect for gatherings or a refreshing weeknight dinner.
Equipment
- Large pot for boiling pasta
- Colander
- Mixing bowl
- Whisk or fork for dressing
Ingredients
For the Salad
- 8 ounces pasta preferably rotini or bowtie
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella balls halved
- 1 cup fresh basil leaves torn
- ½ cup extra-virgin olive oil
- Salt and pepper to taste
For the Dressing
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon Italian seasoning
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- Tip: Stir occasionally to prevent sticking.
Step 2: Prepare the Ingredients
- While the pasta cooks, halve the cherry tomatoes and mozzarella balls. Tear the basil leaves into bite-sized pieces to release their fresh aroma.
Step 3: Make the Dressing
- In a mixing bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, and Italian seasoning. Slowly drizzle in the olive oil while whisking until well combined.
Step 4: Combine Everything
- Once the pasta is cooked and drained, toss it in a large bowl with the tomatoes, mozzarella, and basil. Pour the dressing over and gently mix until everything is coated.
- Tip: Taste and adjust with salt and pepper to enhance the flavor.
Step 5: Chill and Serve
- For the best taste, let the salad sit for at least 15 minutes to allow the flavors to meld. Serve it warm or refrigerate for a chilled salad option.
Notes
Pro tips