Creamy Caprese Pasta Salad (Printable Version)
Pasta, mozzarella, tomatoes, and basil mingle in a creamy olive oil dressing for a crowd-pleasing summer favorite.
# What You'll Need:
→ Pasta and Vegetables
01 -
450 g short pasta (such as fusilli, orecchiette, or penne)
02 -
3 cups (approximately 450 g) cherry tomatoes, halved
03 -
16 ounces (450 g) fresh mozzarella balls (ciliegine or pearls), halved
04 -
1/2 cup (15 g) fresh basil leaves, thinly sliced
→ Dressing
05 -
80 ml extra virgin olive oil
06 -
3 tablespoons (45 ml) white balsamic vinegar
07 -
1 clove garlic, finely minced
08 -
1 teaspoon (5 g) kosher salt, plus more for pasta water
09 -
1 teaspoon (2 g) freshly ground black pepper
# Step-by-Step Guide:
01 -
Bring a large pot of water to a boil and season generously with kosher salt. Add the pasta and cook until al dente according to package instructions. Drain thoroughly and rinse briefly with cold water to cool. Set aside.
02 -
While the pasta cooks, drain the mozzarella balls and slice each in half. Halve the cherry tomatoes. Combine both in a large mixing bowl.
03 -
Add the cooled pasta to the bowl with tomatoes and mozzarella. Gently toss to distribute evenly.
04 -
Add thinly sliced fresh basil to the bowl and gently toss to combine.
05 -
In a small bowl or jar, combine extra virgin olive oil, white balsamic vinegar, minced garlic, 1 teaspoon kosher salt, and black pepper. Whisk or shake well to emulsify.
06 -
Drizzle dressing evenly over the pasta mixture. Toss gently until all ingredients are thoroughly coated. Taste and adjust seasoning if needed.
07 -
Let the salad stand at room temperature for 15 to 30 minutes before serving to allow flavors to meld. For advance preparation, cover and refrigerate for up to 3 days. Stir and adjust seasoning if necessary before serving.
# Additional Notes:
01 -
To prevent a watery salad, thoroughly drain and pat dry the mozzarella before mixing. Always cook the pasta just to al dente, as it continues softening when absorbing dressing. Slice basil just before serving for the brightest color and flavor.
02 -
For best results, reserve 120 ml of starchy pasta cooking water before draining, adding a splash as needed to keep the salad creamy and evenly dressed.
03 -
Prepare the salad in advance and store in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for 15–20 minutes and stir before serving to refresh the flavors.