Caprese Pasta Salad with Basil and Mozzarella
Caprese pasta salad is what I make when I want all the flavor of a caprese platter but need something that can actually stand on a picnic table or a busy weeknight counter.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Spoon or spatula
- Knife
- Cutting board
Ingredients
- 225 g short pasta (fusilli, rotini, penne, or farfalle) 8 oz
- 240 g cherry or grape tomatoes halved (about 1 1/2 cups; about 1 dry pint)
- 225 g fresh mozzarella balls (ciliegine or bocconcini) drained; halved if large (8 oz)
- 20-25 g fresh basil leaves torn by hand (about 1 lightly packed cup)
- 60 ml extra-virgin olive oil 1/4 cup
- 30 ml balsamic vinegar or balsamic glaze 2 tbsp
- 1 small clove garlic finely grated or minced
- 1/2-3/4 tsp fine sea salt plus more for the pasta water
- 1/4 tsp freshly ground black pepper plus more to taste
- 1-2 tbsp grated Parmesan optional
Instructions
- Cook the pasta. Bring a large pot of well-salted water to a boil (it should taste pleasantly salty). Add the pasta and cook according to package directions until just barely past al dente. For pasta salad, slightly tender is better than too firm.
- Cool the pasta without turning it gummy. Drain the pasta in a colander, then immediately rinse under cool running water, tossing gently, until it’s just warm. Shake off excess water and let it sit in the colander for a few minutes so it doesn’t water down your dressing.
- Whisk the dressing right in the serving bowl. In a large mixing bowl, whisk together the olive oil, balsamic, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Taste it: it should be a little punchy and salty because the pasta and cheese will mellow it out.
- Season the tomatoes first. Add the halved cherry tomatoes to the bowl and toss them in the dressing. Let them sit for 5–10 minutes while you deal with the mozzarella and basil.
- Prep the mozzarella and basil. Pat the mozzarella balls dry with a clean towel and cut them in half if they’re larger than bite-sized. Tear the basil leaves by hand into bite-sized pieces.
- Combine pasta and dressing. Add the cooled pasta to the bowl with the tomatoes and dressing. Toss thoroughly so every piece is lightly coated. If anything looks dry, drizzle in another tablespoon of olive oil.
- Fold in mozzarella and basil gently. Add the mozzarella and most of the basil (save a small handful for the top). Fold everything together with a big spoon or spatula so you don’t tear up the cheese.
- Taste and adjust. If it tastes flat, add more salt. If it tastes heavy, add a teaspoon or two more balsamic.
- Chill if you have time, or serve right away. Serve immediately, or refrigerate 20–30 minutes. If you chill longer than an hour, drizzle in a bit more olive oil and add a pinch of salt before serving. Don’t add extra basil until just before you eat.
- Finish and garnish. Right before serving, sprinkle the remaining basil on top, add a little extra pepper, and, if you like, a spoonful of grated Parmesan or a light zigzag of balsamic glaze.
Nutrition
Calories: 520kcalCarbohydrates: 52gProtein: 19gFat: 27gSaturated Fat: 10gCholesterol: 50mgSodium: 620mgPotassium: 520mgFiber: 3gSugar: 7gVitamin A: 900IUVitamin C: 14mgCalcium: 320mgIron: 2.4mg
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