Description
This fresh and vibrant Caprese pasta salad combines al dente pasta with juicy cherry tomatoes, creamy fresh mozzarella, and fragrant basil leaves, all tossed in extra virgin olive oil and finished with a sweet and tangy balsamic glaze. Perfect for a quick, flavorful meal or a refreshing side dish, this salad is ready in just 25 minutes and serves four people.
Ingredients
Scale
Salad Ingredients
- 250 grams (about 8 oz) pasta
- 250 grams (about 1 pint) cherry tomatoes, halved
- 200 grams (about 7 oz) fresh mozzarella balls
- 1 cup fresh basil leaves, roughly torn
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 4 tablespoons balsamic glaze
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, approximately 8 to 10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Prepare the vegetables: While the pasta cooks, wash and halve the cherry tomatoes. Drain the fresh mozzarella balls and roughly tear the basil leaves to release their fragrance.
- Combine ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, mozzarella balls, and torn basil leaves. This layering ensures even distribution of flavors.
- Toss with dressing: Drizzle the mixture with extra virgin olive oil and season with salt and pepper to taste. Toss all ingredients gently to combine. Then drizzle with the balsamic glaze and give it a final light toss for a glossy, flavorful finish.
- Serve or chill: Transfer the pasta salad to a serving bowl or platter. Garnish with additional basil leaves if desired. Serve immediately for the freshest flavor, or refrigerate for up to one hour to allow flavors to meld.
Notes
- Use high-quality extra virgin olive oil for the best flavor.
- If balsamic glaze is not available, reduce balsamic vinegar to a syrupy consistency as a homemade alternative.
- This salad is best served fresh; avoid storing for longer than one hour for the best texture.
- For a vegetarian dish, ensure mozzarella is made with microbial or vegetarian rennet.
- Can be made gluten-free by substituting regular pasta with gluten-free pasta.
