Balsamic Caprese Pasta Salad
A refreshing and vibrant pasta salad featuring fresh mozzarella, ripe tomatoes, and a tangy balsamic vinaigrette.
Equipment
- 1 Large pot for boiling pasta
- 1 Mixing Bowl for combining ingredients
- 1 Whisk for dressing
Ingredients
Main Ingredients
- 12 oz fusilli or rotini pasta
- 2 cups cherry tomatoes halved
- 8 oz fresh mozzarella balls halved
- 1/2 cup fresh basil leaves torn
Dressing
- 1/4 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1 tsp honey
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- While the pasta is cooking, halve the cherry tomatoes and mozzarella balls. Tear the basil leaves to release their flavor.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooked pasta, tomatoes, mozzarella, and basil. Pour the dressing over the salad and toss gently to combine.
- Allow the salad to sit for at least 10 minutes before serving to let the flavors meld together. Serve chilled or at room temperature.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled.
Notes
Pro Tips: Use fresh, high-quality ingredients for the best flavor. Allow the salad to sit for a short while after tossing it with the dressing to enhance the flavors. Ingredient Substitutions: Feel free to add grilled chicken, avocado, or roasted red peppers. How to Serve: Serve chilled or at room temperature. Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the pasta and dressing in advance, and combine just before serving.