Description
This Caprese Pasta Salad has all the classic flavors. Fresh cherry tomatoes, sliced basil and mozzarella cheese tossed with a quick, easy and balsamic dressing.
Ingredients
Scale
- 2 cloves fresh garlic, minced or grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 pound orecchiette pasta
- fine sea salt, for salting water
- 1 pint cherry tomato, halved
- 8 ounces pearl mozzarella, drained
- 1/4 cup fresh basil leaves, thinly sliced
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Make the dressing: In a jar, add garlic, salt, pepper, vinegar, and oil. Shake to combine.
- Cook the pasta: Bring a large pot of water to a rolling boil. Add sea salt and the pasta; cook as directed, stirring often to avoid sticking.
- Cool the pasta: Once cooked, drain the pasta and rinse with cold water, then drain again thoroughly.
- Assemble salad: In a large bowl, add the pasta, tomatoes, mozzarella, and basil.
- Finish: Pour in the balsamic dressing and toss well to combine. Taste and season with salt and pepper if desired.
Notes
Make In Advance: Prepare pasta salad ingredients omitting the basil and dressing 1 day in advance and keep refrigerated. Add basil and dressing 1 to 2 hours prior to serving. Storage: Lasts 3 to 5 days in a refrigerated container with a tight fitting lid.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Salads
- Method: Boiling
- Cuisine: American, Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 139 kcal
- Sugar: 2 g
- Sodium: 71 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 4 mg
Keywords: caprese, pasta salad, side dish, Italian, summer salad, orecchiette