Caprese Pasta Salad Recipe
Introduction
Caprese Pasta Salad is a fresh and vibrant dish that combines the classic flavors of Caprese with a satisfying pasta twist. Perfect for warm days or as a colorful side, it’s easy to prepare and delicious to enjoy.
Ingredients
- 2 cups cooked pasta
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella, cubed
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons balsamic glaze
Instructions
- Step 1: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Step 2: In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and basil.
- Step 3: Drizzle the balsamic glaze over the mixture and gently toss to combine.
- Step 4: Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Tips & Variations
- Use fresh mozzarella balls for a creamier texture.
- Add a drizzle of olive oil for extra richness.
- Substitute balsamic glaze with a simple balsamic vinaigrette if preferred.
- Incorporate sliced cucumbers or olives for added crunch and flavor.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. For best flavor and texture, add the balsamic glaze just before serving if storing for longer periods. Reheat is not recommended; serve chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this salad?
Yes, short pasta shapes like penne, rotini, or shells work well because they hold the ingredients and dressing nicely.
Is this salad suitable for meal prep?
Absolutely. Prepare it ahead of time and keep it chilled. Just add delicate ingredients like basil and balsamic glaze right before serving for freshness.
PrintCaprese Pasta Salad Recipe
A refreshing and vibrant Caprese Pasta Salad combining al dente pasta with juicy cherry tomatoes, creamy mozzarella, fresh basil, and a tangy balsamic glaze. This easy-to-make salad is perfect for summer meals, picnics, or as a delightful side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 8 ounces pasta (such as penne or rotini)
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
Dairy
- 8 ounces fresh mozzarella balls (bocconcini), drained and halved
Dressing
- 2 tablespoons balsamic glaze
- 2 tablespoons extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Ingredients: While pasta cooks, halve the cherry tomatoes and mozzarella balls. Chop the fresh basil leaves finely.
- Toss the Salad: In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil. Drizzle with the olive oil and balsamic glaze. Gently toss to combine everything evenly.
- Season to Taste: Add salt and freshly ground black pepper to taste. Mix once more to distribute seasonings thoroughly.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature as desired.
Notes
- Use a high-quality balsamic glaze for a richer flavor and beautiful presentation.
- Fresh mozzarella can be substituted with shredded mozzarella if bocconcini is unavailable, though the texture will be different.
- You can add a splash of lemon juice or zest for an extra brightness.
- This salad is best enjoyed within 24 hours for optimal freshness.
- For a vegan version, substitute mozzarella with vegan cheese alternatives.
Keywords: Caprese Pasta Salad, Pasta Salad, Italian Salad, Vegetarian Salad, Summer Salad, Easy Pasta Recipe
