Classic Caprese Pasta Salad Recipe
- 1 pound pasta
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese, diced
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes.
- Meanwhile, in a large bowl, combine cherry tomatoes, diced mozzarella, chopped basil.
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper.
- Once pasta is cooked, drain and rinse in cold water to stop the cooking process.
- Add pasta to the bowl with the tomato mixture and toss well to combine.
- Drizzle the dressing over the pasta and toss until evenly coated.
- Serve cold with additional fresh basil leaves, if desired.
There’s something special about pasta salad during the spring and summer months. It’s cool, refreshing, and can be packed with some of the best flavors around. Classic Caprese Pasta Salad is one of my go-to recipes for outdoor gatherings and picnics. It’s a simple recipe to prepare, requires no cooking skills, and it’s always satisfying.
This salad is a staple in Italy, and it’s made with fresh tomatoes, mozzarella cheese, and basil. It’s drizzled with a mixture of olive oil and balsamic vinegar, which gives it an incredible tanginess. You can use cherry or grape tomatoes, and the fresh mozzarella has a creamy texture that pairs well with the pasta.
When I make this salad, I like to use spiral pasta or bowties. However, you can use any short pasta you have on hand. One trick I use to make this recipe quicker is to buy pre-chopped garlic. It eliminates the need to chop up the garlic yourself and can save you some time.
Lastly, for an extra pop of flavor, sprinkle some red pepper flakes over the salad before serving. It adds just a hint of heat, and it’s delicious. This salad is perfect for a picnic or served alongside grilled meats. I hope you enjoy this Classic Caprese Pasta Salad recipe as much as I do.