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–+ servings
Linda S. Smith

Creamy Caprese Pasta Salad

A vibrant and fresh pasta salad that combines the classic flavors of a Caprese salad with creamy mozzarella and a tangy dressing, perfect for warm weather gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side, Vegetarian
Cuisine: Italian
Calories: 590
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Dressing Ingredients
  • 1 lb small pasta (fusilli, orecchiette, or penne) Use any small pasta according to your preference.
  • 3 cups cherry tomatoes, halved Use ripe, sweet tomatoes for best flavor.
  • 16 oz fresh mozzarella balls (bocconcini), drained and halved Opt for burrata for a creamier version if desired.
  • 1/2 cup thinly sliced fresh basil Add just before serving for best color and flavor.
  • 1 clove garlic, finely minced Toast lightly in oil for a mellower flavor if desired.
  • 1/3 cup extra virgin olive oil Use high-quality oil for the best taste.
  • 3 tbsp white balsamic vinegar Regular balsamic can be substituted for a darker color and flavor.
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package directions.
  2. Drain and rinse under cold water to stop the cooking. Shake off excess water.
  3. While the pasta cools, halve the cherry tomatoes and mozzarella balls. Thinly slice the basil and mince the garlic.
Assembly
  1. In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, and basil.
  2. Whisk together olive oil, white balsamic vinegar, minced garlic, salt, and pepper until emulsified.
  3. Pour the dressing over the salad and toss gently to coat everything evenly.
  4. Let the salad sit at room temperature for 30 minutes, or chill for up to 2 hours to allow flavors to blend.
  5. Taste and adjust salt and pepper before serving.

Nutrition

Calories: 590kcalCarbohydrates: 60gProtein: 23gFat: 30g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may absorb dressing over time; refresh with olive oil or vinegar before serving. Do not freeze.

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