Caprese Pasta Salad with Balsamic Drizzle: 1 sensational recipe
A vibrant Caprese Pasta Salad with a sweet and tangy balsamic drizzle, perfect for any occasion. This salad combines fresh mozzarella, juicy tomatoes, and fragrant basil with your favorite pasta, all tossed in a light dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus chilling time
- Yield: 6-8 servings
- Category: Salad
- Method: No-Cook (after pasta is cooked)
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound pasta (penne, rotini, or farfalle)
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella balls (bocconcini), halved or quartered if large
- 1/2 cup fresh basil leaves, torn
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup pine nuts, toasted
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, and fresh mozzarella.
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
- Pour the dressing over the pasta mixture.
- Gently toss to combine all ingredients.
- Stir in the torn basil leaves and toasted pine nuts (if using).
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a richer flavor, you can use a good quality balsamic glaze instead of the balsamic vinegar and olive oil dressing.
- Feel free to add other vegetables like chopped red onion or cucumber.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup