Caprese Pasta Salad (Printable Version)
Juicy tomatoes, fresh mozzarella, and basil tossed with pasta and balsamic glaze for a vibrant Italian dish.
# What You Need:
→ Pasta
01 - 10 oz short pasta (penne, fusilli, or farfalle)
02 - Salt, for pasta water
→ Salad
03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 1 cup (1 oz) fresh basil leaves, roughly torn
06 - 2 tablespoons extra-virgin olive oil
07 - Freshly ground black pepper, to taste
→ Dressing
08 - 2 tablespoons balsamic glaze (store-bought or homemade)
09 - 1 small garlic clove, finely minced (optional)
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain through a colander and rinse under cold running water to halt cooking and cool the pasta completely.
02 - Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, mozzarella balls, and torn basil leaves. Toss gently to distribute evenly.
03 - Drizzle the olive oil over the pasta mixture and add the minced garlic if using. Toss gently to coat all ingredients. Season with freshly ground black pepper to taste.
04 - Just before serving, drizzle the balsamic glaze over the top of the salad. Garnish with additional basil leaves if desired. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It comes together in the time it takes your pasta water to boil, which means you can genuinely make it right before heading out the door.
- The balsamic glaze situation will make you look like someone who really knows their way around a kitchen, even though the whole thing is practically effortless.
02 -
- Rinsing the pasta might feel wrong if you grew up never rinsing pasta, but here it stops the cooking process and prevents everything from turning into a gummy clump.
- Hold off on adding the balsamic glaze until the very last moment, because it darkens the whole salad if it sits too long and you lose that bright fresh look.
03 -
- If you only have regular balsamic vinegar on hand, use it very sparingly and whisk it into the olive oil first so the flavor distributes evenly without overpowering the salad.
- Drain the mozzarella thoroughly on paper towels before adding it, because excess moisture dilutes the dressing and makes the bottom of the bowl soupy.