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Caprese Pasta Salad

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A fresh and colorful dish combining the classic flavors of a caprese salad with hearty pasta, perfect for any occasion.

Ingredients

Scale
  • 6 ounces (2 cups) whole grain fusilli or rotini pasta
  • ⅓ cup extra-virgin olive oil
  • 2 pints cherry or grape tomatoes
  • ½ teaspoon fine sea salt
  • 8 ounces mozzarella “pearls”
  • Several sprigs of fresh basil, chopped
  • 2–3 teaspoons white balsamic vinegar

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
  2. In a large non-reactive skillet or Dutch oven, combine olive oil, cherry tomatoes, and salt. Cover and cook over medium heat, stirring occasionally until most tomatoes burst and release juices, about 6–12 minutes.
  3. Remove the skillet from heat and add the cooked pasta. Let the mixture cool for a few minutes before proceeding.
  4. Stir in the mozzarella and chopped basil, followed by the balsamic vinegar. Taste and adjust with more vinegar or salt if necessary.
  5. For best flavor, let the salad rest for about 20 minutes to allow the pasta to absorb the flavors. You can also refrigerate it for later use.

Notes

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Add a bit more olive oil or vinegar just before serving to refresh the flavors.

Nutrition

Keywords: Caprese Pasta Salad, summer salad, easy pasta dish, vegetarian salad, healthy recipe

Find it online: https://yourfavoriterecipes.com/caprese-pasta-salad/