Description
This Pasta Caprese Salad features al dente pasta mixed with fresh cherry tomatoes, creamy mozzarella, and fragrant basil, all tossed in a delicious pesto dressing. It’s a refreshing dish perfect for a light lunch or as a side at gatherings.
Ingredients
Scale
- 8 ounces of pasta (rotini or penne recommended)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1 cup fresh basil leaves, roughly chopped
- 1/2 cup homemade or store-bought pesto
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Optional: 1/4 cup pine nuts, toasted
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
- Add the pasta to the boiling water and cook according to package instructions (typically 8-10 minutes for al dente), stirring occasionally.
- Once cooked, drain the pasta in a colander and rinse under cold running water to stop the cooking process and remove excess starch.
- Transfer the drained pasta to a large mixing bowl and let it cool for a few minutes.
- Slice the cherry tomatoes in half to release their juices, enhancing the salad’s flavor.
- Halve the mozzarella balls or cut larger ones into bite-sized pieces.
- Roughly chop the fresh basil leaves or tear them for a rustic look.
- In a small bowl, whisk together the pesto, olive oil, and balsamic vinegar. Season with salt and pepper to taste.
- In the bowl with the cooled pasta, add the halved tomatoes, mozzarella, and chopped basil. Gently toss to combine.
- Drizzle the dressing over the pasta mixture and gently fold it in, being careful not to break the mozzarella.
- Taste the salad and adjust seasoning if necessary, adding more balsamic vinegar or salt as desired.
- Toast pine nuts in a dry skillet over medium heat for 3-5 minutes until golden. Sprinkle over the salad for added crunch.
- Let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Toss gently before serving and garnish with extra basil leaves or a drizzle of olive oil if desired.
Notes
- For best results, use fresh ingredients.
- This salad can be made ahead of time and stored in the refrigerator for 2-3 days.
- If you prefer a vegan option, substitute mozzarella with a plant-based cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes