Caprese Pasta Salad (Printable View)
Pasta tossed with tomatoes, mozzarella, basil, and balsamic glaze for a fresh Italian-inspired dish.
# What You Need:
→ Pasta
01 - 10 oz short pasta (penne, fusilli, or farfalle)
02 - Salt, for pasta water
→ Salad
03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 1 cup fresh basil leaves, roughly torn
06 - 2 tbsp extra-virgin olive oil
07 - Freshly ground black pepper, to taste
→ Dressing
08 - 2 tbsp balsamic glaze (store-bought or homemade)
09 - 1 small garlic clove, finely minced (optional)
# How-To Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain through a colander and rinse under cold running water to halt cooking and cool the pasta quickly.
02 - Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, mozzarella balls, and torn basil leaves. Toss gently to distribute evenly.
03 - Drizzle the extra-virgin olive oil over the salad. If using, add the finely minced garlic. Toss gently to coat all ingredients. Season with freshly ground black pepper to taste.
04 - Just before serving, drizzle the balsamic glaze over the top of the salad. Garnish with additional torn basil leaves if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It tastes like summer in Italy without leaving your kitchen and the balsamic glaze makes people think you spent hours.
- The recipe forgives almost any mistake and still looks beautiful on the plate.
02 -
- Adding the balsamic glaze too early turns the whole salad brown and muddy instead of glossy and dramatic.
- Rinsing the pasta is essential here even though it feels wrong because residual heat will melt your mozzarella into sad stretchy strings.
03 -
- Drain the mozzarella on paper towels for ten minutes before adding it so excess moisture does not water down your dressing.
- Make the balsamic glaze yourself by simmering regular balsamic vinegar until it coats the back of a spoon for a sweeter more complex result.