Caprese Pasta Salad
Ingredients
- Salad:
- 1 lb pasta fusilli, penne, or farfalle
- 8 oz fresh mozzarella cubed or pearls
- 2 cups cherry tomatoes halved
- 1 cup fresh basil leaves torn
- ¼ cup red onion thinly sliced (optional)
- ¼ cup pine nuts toasted (optional)
- 2 tbsp fresh parsley chopped (optional)
- Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tbsp fresh lemon juice
- 2 cloves garlic minced
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- ¾ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional
Instructions
- Boil salted water, cook pasta to al dente per package directions
- Drain, rinse under cold water, drain well, transfer to large bowl
- Cube fresh mozzarella (or use pearls), pat dry with paper towel
- Halve cherry tomatoes, let drain if very juicy
- Tear or chiffonade fresh basil leaves
- Toast pine nuts in dry skillet 3-5 minutes if using, cool
- Make dressing: whisk olive oil, balsamic, lemon juice, garlic, honey, Dijon, Italian seasoning, salt, pepper, red pepper flakes
- Or shake in jar until emulsified
- Taste and adjust seasoning
- Pour ¾ of dressing over pasta, toss well to coat
- Add tomatoes, toss gently
- Add mozzarella, fold in gently
- Add most of basil, onion, pine nuts, reserve some basil for garnish
- Fold gently to combine
- Cover, refrigerate at least 30 minutes up to 4 hours
- Remove 15 minutes before serving, toss again
- Add remaining dressing if dry, top with reserved basil
- Garnish with extra basil, serve cool or room temperature
Notes
- Don't overcook pasta—al dente is essential
- Rinse pasta to stop cooking
- Pat the mozzarella dry to prevent a watery salad
- Fresh basil essential—can't use dried
- Dress pasta while slightly warm
- Tastes better after 4-24 hours
- Store 3 days refrigerated
- Not freezer-friendly
- Add fresh basil close to serving
- Serve cool or room temp, not ice cold
- Quality ingredients matter—good olive oil, fresh mozzarella
- Add grilled chicken or shrimp for protein