Italian Caprese Pasta Salad
A refreshing and hearty pasta salad featuring the classic flavors of Caprese with fresh tomatoes, mozzarella, and basil.
Equipment
- 1 Large pot for cooking pasta
- 1 Colander to drain pasta
- 1 Mixing Bowl large, for salad
Ingredients
Salad Ingredients
- 1 pound rotini pasta
- 2 cups cherry tomatoes halved
- 1 pound fresh mozzarella diced
- 1 cup fresh basil leaves torn
Dressing
- 3 tablespoons extra virgin olive oil
- Salt and freshly cracked black pepper to taste
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 the cooking process.
- While the pasta is cooking, halve the cherry tomatoes and dice the mozzarella. Tear the basil leaves by hand to release their aromatic oils.
Assembly
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and basil leaves. Gently toss to mix.
- Drizzle the olive oil over the salad. Season with salt and freshly cracked black pepper. Toss gently to ensure even distribution of the dressing.
Serving
- Transfer the salad to a serving platter and drizzle with balsamic glaze if desired. Serve chilled or at room temperature.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Add fresh basil just before serving to maintain its vibrant flavor.
Notes
Pro Tips: Choose high-quality ingredients for the best flavor. Ingredient Substitutions: Use gluten-free pasta if desired. How to Serve: Serve with a drizzle of balsamic glaze. Storage & Freshness: Keep refrigerated and consume within 2 days. Make-Ahead Tips: Prepare pasta and combine with tomatoes and mozzarella a day ahead, add basil and dressing before serving.