Summer Caprese Pasta Perfection
This vibrant and flavorful pasta salad captures the essence of summer with fresh mozzarella, juicy cherry tomatoes, and fragrant basil. Tossed in a tangy balsamic dressing, it's perfect for potlucks, picnics, or a simple weeknight meal. It's an easy and delicious way to enjoy the classic Caprese flavors.
Equipment
- Large pot
- Colander
- Large bowl
- Small bowl or jar
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons
- Airtight container
Ingredients
- 1 pound short pasta rotini, penne, farfalle, or fusilli
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella balls bocconcini or ciliegine
- ½ cup fresh basil, chopped
- ¼ cup red onion, finely diced
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt to taste
- Black pepper to taste
- Optional: Pine nuts, toasted
- Optional: Grilled zucchini
- Optional: Grilled bell peppers
- Optional: Grilled eggplant
- Optional: Italian herbs
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to package directions until al dente.
- Drain the pasta well and rinse with cold water to stop the cooking process.
- Set the pasta aside to drain completely.
- While the pasta is cooking, halve the cherry tomatoes, halve (or quarter if large) the mozzarella balls, chop the fresh basil, and finely dice the red onion.
- In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, fresh basil, and red onion.
- In a small bowl or jar, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey (or maple syrup), salt, and black pepper.
- Taste and adjust the seasonings as needed.
- Pour the balsamic dressing over the pasta salad.
- Gently toss to coat all the ingredients evenly.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for at least 2 hours.
- If using, sprinkle toasted pine nuts over the salad just before serving.
Notes
For enhanced flavor, marinate the mozzarella in a little olive oil, balsamic vinegar, and Italian herbs before adding it to the salad. Prepare the pasta salad up to 24 hours in advance, storing it in an airtight container in the refrigerator. Add the basil just before serving to prevent it from wilting. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much dressing, add a little more olive oil or balsamic vinegar before serving. This salad is not suitable for freezing.