Caprese Pasta Salad (Printable)

Tomato, mozzarella, and basil pasta tossed in a tangy balsamic dressing for a quick Italian-inspired dish.

# What You’ll Need:

→ Pasta

01 - 8.8 oz short pasta (fusilli, penne, or farfalle)

→ Vegetables & Cheese

02 - 7 oz cherry tomatoes, halved
03 - 7 oz fresh mozzarella balls (ciliegine or bocconcini), halved
04 - ½ small red onion, thinly sliced
05 - 1 cup fresh basil leaves, torn

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1½ tbsp balsamic vinegar
08 - 1 clove garlic, minced
09 - ½ tsp kosher salt
10 - ¼ tsp freshly ground black pepper

# How-To Steps:

01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain in a colander and rinse briefly under cold running water to halt cooking and cool the pasta completely.
02 - In a large mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, kosher salt, and freshly ground black pepper until the dressing is well emulsified and smooth.
03 - Add the cooled pasta, halved cherry tomatoes, halved mozzarella balls, thinly sliced red onion, and torn basil leaves to the bowl with the dressing. Toss gently but thoroughly until every component is evenly coated.
04 - Taste the salad and adjust the salt and pepper as needed. Serve right away at room temperature, or refrigerate for up to 2 hours for a chilled version. Garnish with additional fresh basil leaves if desired.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means you can decide to make it at five oclock and be eating by five thirty.
  • The balsamic garlic dressing seeps into every fold of the pasta and makes each bite taste like summer in Italy.
02 -
  • Rinsing the pasta is actually correct here because you want to stop the cooking and wash off the starch that would make the dressing gummy.
  • If you are making this more than two hours ahead, hold the basil back until just before serving so it stays vibrant and green.
03 -
  • Let the salad sit for about fifteen minutes before eating so the pasta can absorb the dressing and the flavors can meld together.
  • A glass of Pinot Grigio beside this bowl turns a random Tuesday dinner into something worth remembering.

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