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Caprese Pasta Salad

Caprese Pasta Salad

The ultimate summer dish, Caprese Pasta Salad combines fresh ingredients for a vibrant and delicious meal. Easy to make and perfect for gatherings, this salad will have everyone coming back for more!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Salads, Side Dishes
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Dried pasta I used fusilli bucati but any short shape works.
  • ¼ cup Extra virgin olive oil
  • ¼ cup Balsamic vinegar
  • 2 small cloves Garlic minced or grated
  • ¼ teaspoon Red pepper flakes optional
  • ¼ teaspoon Ground black pepper
  • ½ teaspoon Salt
  • 3 cups Cherry tomatoes halved
  • ¼ red onion Diced red onion
  • 8 ounces Mozzarella pearls
  • ¼ cup Fresh basil leaves chopped

Equipment

  • Large Salad Bowl

Method
 

  1. Cook dried pasta in salted boiling water according to the package instructions until al dente, usually about 10-12 minutes. Drain and rinse under cold water.
  2. In a large salad bowl, combine extra virgin olive oil, balsamic vinegar, garlic, red pepper flakes, black pepper, and salt. Whisk until blended.
  3. Add the drained pasta to the bowl and toss with the dressing until well coated.
  4. Stir in cherry tomatoes, red onion, mozzarella pearls, and fresh basil leaves. Mix gently to combine.
  5. Adjust seasonings to taste and let the salad chill in the refrigerator for at least 30 minutes before serving.
  6. Before serving, drizzle with more olive oil and balsamic vinegar if desired. Serve and enjoy!

Notes

  • Don’t overcook the pasta! You want the pasta to be fully cooked, but still a bit al dente when you bite into a piece.
  • Let the pasta cool: If the pasta is still warm when you add the rest of the ingredients, your cheese might melt and your dressing could soak in too quickly.
  • Chill: The salad is ready to eat as soon as it’s mixed up, but letting it chill in the fridge for an hour or more can enhance the flavor and texture.
  • Storing/Make Ahead: This salad can be made and stored in the fridge for up to 5 days. If it seems dry after storing, drizzle with olive oil and a bit of balsamic to freshen it up.