Description
Caprese Pasta Salad is a delightful dish that combines the classic flavors of a traditional Caprese salad with the heartiness of pasta, featuring fresh ingredients like cherry tomatoes, mozzarella, and basil.
Ingredients
Scale
- 250 grams (8 oz) pasta: Fusilli or rotini works best
- 200 grams (7 oz) cherry tomatoes: A mix of red and yellow
- 200 grams (7 oz) fresh mozzarella balls: Also known as bocconcini
- 1/4 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper: To taste
Instructions
- Cook the pasta in salted boiling water until al dente, about 8 to 10 minutes, then drain and rinse under cold water.
- Wash and slice the cherry tomatoes in half, and tear the basil leaves into smaller pieces.
- In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, and mozzarella balls, then gently fold in the torn basil leaves.
- Drizzle the olive oil and balsamic vinegar over the mixture, season with salt and pepper, and toss gently to combine.
- Transfer to a serving bowl, garnish with additional basil, and serve immediately or chill for 30 minutes before serving.
Notes
- Opt for fusilli or rotini pasta for better dressing adherence.
- Use fresh, ripe ingredients for the best flavor.
- Can be served as a side dish or a light main course.
- Can be made ahead of time; add basil just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Caprese, Pasta Salad, Italian, Summer Salad, Easy Recipe