Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a rolling boil. Add the dried pasta and cook according to package directions until al dente. Al dente means the pasta should be tender but still have a slight bite to it. Once cooked, drain the pasta thoroughly in a colander. You can rinse it briefly with cold water if you want to stop the cooking process immediately and prevent sticking, especially if you're not dressing it right away. Place the drained pasta back into the empty pot.12 ounces dried pasta (such as rotini, penne, or farfalle)
- While the pasta is cooking, in a medium bowl, whisk together the extra virgin olive oil, mayonnaise, balsamic glaze (or reduced balsamic vinegar), lemon juice, and minced garlic. Season this creamy mixture with salt and freshly ground black pepper to achieve your desired flavor profile. Taste the dressing and adjust seasonings as needed; you might want a little more salt or pepper depending on your preference.1/4 cup extra virgin olive oil, 1/4 cup mayonnaise, 2 tablespoons balsamic glaze (or balsamic vinegar reduced by simmering), 1 tablespoon lemon juice, 2 cloves garlic, minced, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
- To the pot with the drained pasta, add the halved cherry tomatoes, the prepared fresh mozzarella balls, and the roughly chopped fresh basil leaves. Gently toss these ingredients together with the pasta to distribute them evenly.12 ounces dried pasta (such as rotini, penne, or farfalle), 2 cups cherry tomatoes, halved, 8 ounces fresh mozzarella balls (bocconcini), drained and halved or quartered if large, 1/2 cup fresh basil leaves, roughly chopped
- Pour the prepared creamy dressing over the pasta and vegetable mixture. Toss everything gently but thoroughly until all the ingredients are evenly coated with the dressing. Ensure every piece of pasta and vegetable has a nice sheen of the creamy sauce.1/4 cup extra virgin olive oil, 1/4 cup mayonnaise, 2 tablespoons balsamic glaze (or balsamic vinegar reduced by simmering), 1 tablespoon lemon juice, 2 cloves garlic, minced, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste, 12 ounces dried pasta (such as rotini, penne, or farfalle), 2 cups cherry tomatoes, halved, 8 ounces fresh mozzarella balls (bocconcini), drained and halved or quartered if large, 1/2 cup fresh basil leaves, roughly chopped
- For the best flavor, cover the bowl and refrigerate the Creamy Caprese Pasta Salad for at least 30 minutes to allow the flavors to meld together. This chilling time is crucial for intensifying the deliciousness of the dish. Before serving, give it another gentle toss. If desired, you can garnish with toasted pine nuts, shredded grilled chicken, or a sprinkle of grated Parmesan cheese for an added layer of flavor and texture.Optional: Toasted pine nuts, grilled chicken, or a sprinkle of Parmesan cheese for serving
Notes
The flavors tend to meld and improve overnight, making it even tastier on the second day.