Description
Bright, fresh, and bursting with flavor, this Caprese Pasta Salad is your new go-to for any occasion. It captures the essence of a classic Caprese salad in a wonderfully satisfying pasta dish, drizzled with a simple yet elegant balsamic glaze. Perfect for potlucks or a satisfying lunch.
Ingredients
3 cups dry orecchiette pasta, or other small pasta, (or 4 1/2 cups cooked pasta)
1/3 cup pesto, or more to taste
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, or more to taste
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon balsamic vinegar, more to taste
1 1/2 cups halved cherry or grape tomatoes
1 1/2 cups small pearlini fresh mozzarella balls, (or ciliegine cut in half)
6 leaves fresh basil leaves, finely shredded
(optional) balsamic glaze
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 minutes. Drain the pasta and let it cool completely.
2. In a large mixing bowl, whisk together the pesto, olive oil, salt, garlic powder, black pepper, and balsamic vinegar.
3. Add the cooled pasta to the bowl and toss until well coated, then gently fold in the halved cherry tomatoes, mozzarella pearls, and fresh basil.
4. Place the salad in the refrigerator to chill until you are ready to serve, and finish with a drizzle of balsamic glaze if desired.
Notes
Don’t overcook the pasta: For the best texture, cook the pasta just until tender. Overcooked pasta can turn mushy in a salad.
Drain pasta well: Excess water can dilute the dressing and make the salad soggy. Ensure your pasta is thoroughly drained.
Fresh is best: Using fresh basil and ripe tomatoes makes a significant difference in the overall flavor of this Caprese Pasta Salad.
Adjust dressing to taste: Feel free to adjust the amount of olive oil, balsamic vinegar, and seasonings to suit your palate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Italian