Classic Caprese Pasta Salad
This flavorful Caprese Pasta Salad features cherry tomatoes, mozzarella pearls, basil, and pasta tossed in a balsamic vinaigrette dressing.
Servings 8
Equipment
- Large pot
- Medium bowl
Ingredients
- 1 pound casarecce pasta (or any other short pasta)
- 2/3 cup plus 1 tablespoon olive oil, divided
- 1/3 cup rosé or white balsamic vinegar
- 2 garlic cloves, finely minced or grated
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups cherry tomatoes, halved
- 16 ounces small mozzarella pearls
- 1 cup chopped fresh basil
- 1/4-1/2 teaspoon red pepper flakes, to taste
Instructions
- In a large pot, cook pasta according to package directions for al dente. Drain, rinse with cold water, and return to pot. Toss with 1 tablespoon olive oil and set aside.
- In a medium bowl, whisk together the remaining 2/3 cup oil, vinegar, garlic, salt, and pepper until combined.
- Add tomatoes and mozzarella to dressing and toss to coat. Let marinate while the pasta cools, about 15 minutes.
- Add tomato mixture and basil to cooled pasta. Gently toss to coat. Garnish with red pepper flakes.
- Refrigerate for 1-2 hours. Toss salad again just before serving.
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