Delightful Caprese Pasta Salad: A Fusion of Fresh Flavors

Course: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Indulge in the exquisite harmony of flavors with our Caprese Pasta Salad recipe. This delightful dish seamlessly blends the classic Caprese elements with the comforting allure of pasta, creating a refreshing and satisfying culinary experience.
In this recipe, the vibrant colors and robust flavors come together effortlessly. A medley of cherry tomatoes, fresh mozzarella pearls, and basil leaves dances on a canvas of perfectly cooked short pasta, such as orecchiette or fusilli. The dressing, a symphony of garlic, olive oil, and balsamic vinegar, ties the elements together, delivering a burst of Mediterranean goodness in every bite.
The preparation is a breeze, with simple yet effective steps ensuring a fantastic outcome. From boiling the pasta to crafting the flavorful dressing, each stage is meticulously laid out for a seamless cooking experience. The versatility of this Caprese Pasta Salad makes it a perfect addition to any occasion – a light lunch, a side dish for dinner, or a delightful contribution to a summer picnic.
Elevate your culinary repertoire with this recipe that not only delights the taste buds but also captivates the eyes with its vibrant presentation. Whether you’re a seasoned chef or a home cook looking for a flavorful adventure, this Caprese Pasta Salad is a testament to the beauty of simplicity in cooking. Prepare to savor the freshness of summer in every mouthwatering forkful.

Ingredients

2 cloves garlic
3 tablespoons olive oil
3 tablespoons balsamic vinegar, with extra if needed
1/2 teaspoon kosher salt, with additional for seasoning
1/4 teaspoon freshly ground black pepper, with additional for seasoning
1 pound dried short pasta (orecchiette, fusilli, or medium shells)
2 pints cherry or grape tomatoes (about 20 ounces or 4 cups total)
1/2 cup packed fresh basil leaves
1 pound fresh mozzarella cheese pearls (perlini) or mini cherry-size balls (ciliegine)

Directions

Begin by bringing a large pot of salted water to a boil. While waiting, finely mince 2 garlic cloves and place them in a spacious bowl. Add 3 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk these ingredients together until well combined and emulsified.
Add 1 pound of dried short pasta to the boiling water and cook until al dente, approximately 10 minutes or as per package instructions. Simultaneously, halve 2 pints of cherry or grape tomatoes (or quarter if they are large), and add them to the dressing bowl.
Drain the cooked pasta in a colander and quickly rinse it under cool water to slightly lower its temperature. Drain thoroughly and add it to the dressing bowl. Toss the pasta meticulously, ensuring an even coating. Allow it to rest for 10 minutes, stirring occasionally, to let the flavors meld and the pasta cool to room temperature.
Tear 1/2 cup of fresh basil leaves into bite-sized pieces. Drain 1 pound of fresh mozzarella cheese pearls or halve mini cherry-sized balls if using. Incorporate both the mozzarella and basil into the pasta salad, gently folding to combine. Taste and adjust the seasoning with more salt, pepper, or vinegar if necessary.