Orecchiette Caprese Pasta Salad
This Orecchiette Caprese Pasta Salad captures the vibrant essence of the Italian seaside, making it a delightful dish for warm gatherings or cozy dinners. Bursting with color and flavor, it celebrates simple, quality ingredients.
Equipment
- Large pot for boiling pasta
- Colander
- Mixing bowl
- Whisk or fork for the dressing
- Serving bowl
Ingredients
For the Pasta Salad
- 12 oz orecchiette pasta
- 1 pint small cocktail tomatoes halved (or regular tomatoes if desired)
- 8 oz mini mozzarella balls
- 1 cup fresh basil sliced
For the Dressing
- 3 tbsp olive oil
- 1 to 1½ tbsp balsamic vinegar
- 1 small garlic clove finely grated or minced
- Salt and black pepper to taste
Instructions
Step 1: Cook the Orecchiette
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions, usually around 8-10 minutes, until al dente.
- Tip: Add a splash of olive oil to the boiling water to prevent sticking.
Step 2: Prepare the Dressing
- While the pasta cooks, whisk together the olive oil, balsamic vinegar, grated garlic, salt, and black pepper in a mixing bowl. Taste and adjust seasoning if needed.
Step 3: Combine the Ingredients
- Once the pasta is cooked, drain it in a colander and rinse with cold water to stop cooking. In a large bowl, combine the orecchiette, halved tomatoes, mini mozzarella, and sliced basil.
Step 4: Toss with Dressing
- Pour the dressing over the pasta salad and gently toss everything together until evenly coated. Let it sit for a few minutes to allow the flavors to meld.
- Tip: Enjoy it at room temperature, or chill for 30 minutes to serve it cold.
Notes
Pro tips
- Use fresh ingredients whenever possible for the best flavor.
- If you're making this salad ahead of time, store the dressing separately until you're ready to serve.
- For added crunch, consider throwing in some toasted pine nuts or walnuts.
- Customize by adding vegetables like arugula or spinach for extra nutrients.