Balsamic Caprese Pasta Salad
A refreshing and easy-to-make Balsamic Caprese Pasta Salad, perfect for summer gatherings.
Equipment
- 1 Large pot for boiling pasta
- 1 Mixing Bowl large
- 1 jar for vinaigrette
Ingredients
Salad Base
- 12 oz pasta of choice penne or fusilli recommended
- 2 cups cherry tomatoes halved
- 8 oz mozzarella balls drained
- 1 cup fresh basil leaves torn
Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and rinse under cold water to stop cooking.
- In a small jar, combine balsamic vinegar, olive oil, salt, and pepper. Seal the jar and shake vigorously until well combined.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and basil. Drizzle with the balsamic vinaigrette and toss gently to coat all ingredients evenly.
- Refrigerate the salad for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.
Serving
- Garnish with additional fresh basil leaves or a sprinkle of freshly grated Parmesan cheese before serving.
Storage
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving.
- Prepare the salad up to a day in advance, keeping the vinaigrette separate until just before serving to maintain freshness.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Make the vinaigrette in advance for convenience.
Ingredient Substitutions: Substitute mozzarella with feta for a different taste.
How to Serve: Pair with grilled meats or as a standalone dish.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Mix all ingredients except vinaigrette and refrigerate; add vinaigrette before serving.
Ingredient Substitutions: Substitute mozzarella with feta for a different taste.
How to Serve: Pair with grilled meats or as a standalone dish.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Mix all ingredients except vinaigrette and refrigerate; add vinaigrette before serving.