Colorful Caprese Pasta Salad
A delightful twist on classic Caprese salad featuring twirly pasta, cherry tomatoes, mozzarella, and fresh basil, perfect for potlucks and summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8–12 oz pasta (fusilli, farfalle, or rotini)
- 1 pint cherry or grape tomatoes, halved
- 8 oz mozzarella balls (bocconcini or ciliegine), drained
- 1 cup fresh basil leaves, torn or chiffonade
- 3–4 tbsp extra-virgin olive oil
- 1–2 tbsp balsamic vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until just al dente.
- Drain the pasta and spread it on a baking sheet or into a large bowl to cool quickly and stop cooking. Let it rest a few minutes.
- In a large mixing bowl, combine the cooled pasta with the halved cherry tomatoes, drained mozzarella balls, and torn basil leaves.
- Drizzle with extra-virgin olive oil and balsamic vinegar. Sprinkle with salt and freshly ground black pepper.
- Toss gently to combine, taking care not to bruise the tomatoes or break up the cheese. Serve straight away, or cover and chill for 30 minutes to meld flavors.
Notes
Best served at room temperature. For less bite, use 1 tbsp balsamic and 2 tbsp olive oil. For more tang, drizzle with balsamic glaze just before serving.
Find it online: https://www.wholesomeeasy.com/colorful-caprese-pasta-salad-2/