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Fresh Caprese Pasta Salad

Fresh Caprese Pasta Salad

Get ready to bring the taste of Italian summer to your table with this incredibly simple and delicious Fresh Caprese Pasta Salad. This recipe is your go-to for a quick, satisfying meal or side dish that bursts with fresh flavors, perfect for picnics, potlucks, or a light weeknight dinner.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces pasta (such as farfalle, rotini, or penne) cooked according to package directions and drained
  • 1 pint cherry tomatoes halved or quartered if large
  • 8 ounces fresh mozzarella balls (bocconcini) drained and halved or quartered if large
  • 1/2 cup fresh basil leaves roughly chopped or torn
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic glaze or a reduction of balsamic vinegar
  • 1 clove garlic minced (optional, for extra flavor)
  • salt to taste
  • freshly ground black pepper to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small Bowl
  • Salad tongs or two large spoons

Method
 

  1. Cook the chosen pasta in a large pot of salted water according to package directions until al dente. Drain the pasta thoroughly in a colander. Rinse it briefly with cool water to stop the cooking process and prevent it from clumping, especially if preparing it ahead of time.
    12 ounces pasta (such as farfalle, rotini, or penne)
  2. While the pasta is cooking, prepare your fresh ingredients. Halve or quarter the cherry tomatoes, depending on their size, so they are bite-sized. Drain the fresh mozzarella balls (bocconcini) from their liquid. If they are small, leave them whole; if larger, cut them in half or quarters for easier distribution. Roughly chop or tear your fresh basil leaves to release their aromatic oils.
    1 pint cherry tomatoes, 8 ounces fresh mozzarella balls (bocconcini), 1/2 cup fresh basil leaves
  3. In a large mixing bowl, combine the cooked and drained pasta, halved cherry tomatoes, and prepared fresh mozzarella. Add the roughly chopped fresh basil leaves to the bowl.
    12 ounces pasta (such as farfalle, rotini, or penne), 1 pint cherry tomatoes, 8 ounces fresh mozzarella balls (bocconcini), 1/2 cup fresh basil leaves
  4. In a small bowl or directly over the salad, whisk together the extra virgin olive oil and the balsamic glaze. If you enjoy a hint of garlic, add the minced garlic clove to the dressing. Season generously with salt and freshly ground black pepper to your taste.
    1/4 cup extra virgin olive oil, 2 tablespoons balsamic glaze, 1 clove garlic, salt, freshly ground black pepper
  5. Pour the prepared dressing over the ingredients in the large mixing bowl. Gently toss everything together using salad tongs or two large spoons to ensure all the pasta, tomatoes, and mozzarella are evenly coated with the dressing. Be careful not to over-mix, which can break down the delicate mozzarella.
  6. Taste the Fresh Caprese Pasta Salad and adjust the seasoning if needed. You might want to add a little more salt, pepper, or balsamic glaze to achieve your desired flavor profile.
    salt, freshly ground black pepper, 2 tablespoons balsamic glaze
  7. For the best flavor, cover the bowl and refrigerate the Fresh Caprese Pasta Salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Notes

This salad is best stored in an airtight container in the refrigerator and will stay fresh for 2-3 days. It is best served chilled or at room temperature.