Caprese Pasta Salad
A delightful summertime dish combining fresh flavors of pasta, cherry tomatoes, and creamy mozzarella, lightly dressed with olive oil and balsamic vinegar.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (rotini, penne, or fusilli) Can substitute with whole wheat or gluten-free pasta.
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, cubed Can substitute with regular mozzarella or feta.
- 1 cup fresh basil leaves, chopped Can substitute with arugula for a peppery flavor.
Dressing
- 3 tablespoons olive oil Use high-quality extra virgin olive oil for better taste.
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
Instructions
Preparation
- Cook the pasta according to the package instructions. Drain and let cool.
- In a large mixing bowl, combine the halved cherry tomatoes, cubed mozzarella, chopped basil, and the cooled pasta.
- Drizzle in the olive oil and balsamic vinegar.
- Gently toss all the ingredients together until well mixed and coated.
- Season with salt and pepper according to your taste.
- Serve chilled or at room temperature.
Notes
For added texture, sprinkle with pine nuts or walnuts before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.