Nothing beats the classic combination of fresh basil, sweet cherry tomatoes, and creamy mozzarella on a warm day. This Caprese pasta salad comes together in less than 20 minutes and is always the first dish to disappear at any barbecue or picnic.
Ingredients
- 1 lb rotini or fusilli pasta
- 1 pint cherry tomatoes, halved
- 8 oz mini mozzarella pearls
- 1/2 cup fresh basil leaves, chiffonade
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic glaze
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process and cool it down quickly.
- In a large mixing bowl, whisk together the olive oil, minced garlic, salt, and pepper.
- Add the cooled pasta, halved tomatoes, and mozzarella pearls to the bowl and toss to coat in the dressing.
- Gently fold in the fresh basil just before serving to keep it vibrant and green.
- Drizzle the balsamic glaze over the top right before serving.
Tips
For the best flavor, let the pasta salad sit in the refrigerator for at least 30 minutes before serving. This allows the dressing to soak into the pasta noodles.
FAQ
Can I make this pasta salad ahead of time?
Yes, you can make the salad a day in advance, but store the fresh basil separately and add it just before serving to prevent wilting.
What is the best pasta shape to use?
Short, sturdy pasta shapes like rotini, fusilli, or farfalle work best because they hold the dressing and mozzarella pearls perfectly in their ridges.