Description
This fresh caprese pasta salad combines juicy cherry tomatoes, mozzarella, and basil with a tangy balsamic dressing—perfect for picnics or quick summer meals.
Ingredients
8 oz (about 2 cups) pasta (rotini, fusilli, or your choice)
1 pint cherry tomatoes, halved
8 oz fresh mozzarella balls (bocconcini), halved
1/4 cup fresh basil leaves, torn
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar (or balsamic glaze)
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and freshly ground black pepper, to taste
Instructions
Cook pasta according to package directions until al dente. Drain and rinse under cold water.
In a large bowl, combine pasta with cherry tomatoes and mozzarella.
Add torn basil leaves to the bowl.
Whisk olive oil, balsamic vinegar, mustard, and garlic in a small bowl.
Pour dressing over the pasta mixture and toss to combine.
Season with salt and pepper, then let sit for 10 minutes or refrigerate for 2 hours before serving.
Notes
Add grilled chicken or avocado for extra protein.
Orzo, penne, or gluten-free pasta can be used instead of fusilli.
For a lighter taste, substitute balsamic vinegar with lemon juice.
Store chilled in the fridge; best enjoyed cold.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Pasta
- Method: Boiling, Tossing
- Cuisine: Italian, Mediterranean
