Description
Caprese pasta salad is a twist on the classic beloved summer salad, caprese salad. It’s got simple, fresh, summertime ingredients. It’s simple and easy to make. The perfect weeknight entree, or serve it as a side salad at a party.
Ingredients
- 8 ounces short cut pasta, such as rotini, or penne
- 3 tablespoons kosher salt
Balsamic vinaigrette
- 1/3 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 2 to 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 to 3 cloves garlic, crushed
Remaining pasta salad
- 16 ounces grape or cherry tomatoes, sliced in half
- 16 ounces fresh mozzarella pearls (or sub mozzarella balls that are cubed)
- 1 cup of fresh basil leaves, packed, torn
Instructions
- Cook the pasta: Follow the package directions for how to cook your pasta. Once the water has come up to a boil add the 3 tablespoons of salt, followed by the pasta. Cook the pasta 2 to 3 minutes under the recommended cooking time so that it’s al dente.
- Drain the pasta: Once the pasta is cooked drain it and rinse it under cold water until the pasta is cold. This helps with 2 things: the starch to be removed from the pasta so it doesn’t stick together, and for the pasta to not get overcooked. Set aside.
- Make the balsamic vinaigrette: While the pasta is cooking you can make the vinaigrette. Add all of the vinaigrette ingredients to a large mixing bowl – balsamic vinegar, olive oil, honey, Dijon mustard, salt, pepper, and garlic. Whisk together until well combined. Taste and adjust flavors as needed. Add the cooked, cold pasta to the bowl with the vinaigrette, give the pasta a gentle toss.
- Finish: Use a serrated knife to slice the tomatoes, add those to the bowl. Then add the cheese to the bowl, breaking up the pearls from the cluster. Or, cubing up the whole mozzarella ball. Toss to combine the salad.
- Chill: You can serve this pasta salad room temperature, but it is best when it’s slightly chilled. Therefore, I recommend chilling it for at least 2 hours. Overnight works too, just know that the tomatoes get a little soft on you, which is fine if you don’t mind that.
- To serve: Just before serving give the salad a gentle toss. Add the torn basil leaves. These are best when added right before serving as they wilt the longer they sit in the vinaigrette. Transfer to serving bowls and serve immediately. Garnish with an extra, whole leaf of basil, if you’d like.
Notes
Leftovers: This salad will keep in the fridge for up to 24 hours. The pasta and cheese are nice marinating in the vinaigrette. The tomatoes, however, get a little mushy, which is okay if you don’t mind that. If the basil is in there leftover it will wilt and loose flavor, which is also okay, but you may want to add more fresh basil before eating again.
Add extra protein: You could easily add some cooked chicken or shrimp to this recipe for added protein. I think shrimp would be especially good.
Gluten Free: To make this recipe gluten free you can use a gluten free pasta. I personally love Banza pasta, it’s made from chickpeas.
