Description
Ready in under 30 minutes, this easy caprese pasta salad is loaded with mini mozzarella pearls, fresh basil, and juicy cherry tomatoes.
Ingredients
Scale
- 1 pound short pasta (such as fusilli, orrechiette, penne)
- 16 ounces mozzarella balls (ciligiine or pearls)
- 3 cups cherry tomatoes
- 1/2 cup slivered fresh basil
- 1/3 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 garlic clove, pressed or minced
Instructions
- Step: Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
- Step: While the pasta is cooking, drain the mozzarella balls then cut in half. Slice the cherry tomatoes in half and add to a mixing bowl with the mozzarella balls. Add the cooled pasta and slivered basil.
- Step: In a small bowl or mason jar with a lid, add the olive oil, white balsamic vinegar, garlic, 1 teaspoon of kosher salt, and freshly ground black pepper. Mix well then drizzle over the pasta. Toss to coat and taste for seasoning. The salad is best after about 30 minutes and can be refrigerated for 3 days.
Notes
Add diced cooked chicken or shrimp to make this an all-in-one meal. If making ahead, store the dressing separately and combine up to an hour before serving.
- Prep Time: PT15M
- Cook Time: PT10M
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 359 kcal
- Sugar: 3 g
- Sodium: 274 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 16 mg
Keywords: caprese pasta salad, pasta salad, vegetarian pasta salad, summer salad, italian pasta salad