Caprese Pasta Salad
This Caprese Pasta Salad combines tender small pasta with juicy cherry tomatoes, creamy mozzarella, fragrant basil, and a bright white balsamic dressing. It is a refreshing make-ahead salad with classic Italian-inspired flavors and a light, well-balanced finish.
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Ingredients
- 3 tablespoons white balsamic vinegar used for a pale, lively dressing
- 1 pound small-shaped pasta such as penne, orecchiette, or fusilli
- 1 teaspoon freshly ground black pepper
- 16 ounces mozzarella balls such as pearls or ciliegine, thoroughly drained
- 1/3 cup robust extra virgin olive oil
- 3 cups cherry tomatoes sliced in half for easy serving
- 1 teaspoon kosher salt plus additional salt for seasoning the pasta water
- 1 garlic clove finely minced or pressed
- 1/2 cup fresh basil leaves cut into delicate thin ribbons
Instructions
- Bring a large pot of water to a rolling boil. Add a generous amount of kosher salt to the water, then stir in the pasta.
- Cook the pasta until just al dente, following the timing recommended on the package. Drain it well, then rinse briefly under cold water to halt the cooking process. Set the cooled pasta aside.
- While the pasta cooks, drain the mozzarella thoroughly and cut the mozzarella balls in half if desired. Place them in a large mixing bowl.
- Halve the cherry tomatoes and add them to the bowl with the mozzarella.
- Once the pasta has cooled, transfer it to the bowl with the tomatoes and mozzarella. Add the thinly sliced basil and gently toss the ingredients together.
- In a small bowl or lidded jar, combine the extra virgin olive oil, white balsamic vinegar, minced garlic, kosher salt, and freshly ground black pepper. Whisk or shake until the dressing is fully blended.
- Pour the dressing over the pasta mixture. Toss carefully until the pasta, tomatoes, mozzarella, and basil are evenly coated.
- Taste and adjust the seasoning as needed. Allow the salad to stand for about 30 minutes before serving so the flavors can develop.
Notes
This pasta salad may be refrigerated for up to 3 days, making it suitable for advance preparation or leftovers.