Caprese Pasta Salad
Ingredients
Vinaigrette:
- 1/3 cup high quality extra-virgin olive oil
- 1 Tablespoon balsamic vinegar
- 1 medium clove garlic pressed or minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon fine sea salt*
Pasta Salad:
- 1/2 pound short pasta
- 8 ounces mozzarella pearls or mini bocconcini quartered, or you can cut a large ball of fresh mozzarella into 1/4” cubes
- 2 cups cherry or grape tomatoes quartered
- 7 large fresh basil leaves diced
Instructions
- To a large pot of salted boiling water, add the pasta and cook to al dente, according to the package instructions. Once the pasta is finished cooking, drain it through a colander and rinse it thoroughly with cold water.
- While the pasta is cooking, make the vinaigrette. To a small bowl, add the olive oil, balsamic vinegar, garlic, Italian seasoning, and fine sea salt. Whisk to combine.
- In a large bowl, toss the pasta, vinaigrette, mozzarella, tomatoes, and basil together.
- Let the pasta salad rest for 20 minutes before serving. Taste and adjust salt and pepper to your preference.
Notes
If you’re using table salt, this amount will be too salty. It’s better to half it to 1/4 teaspoon, and adjust up from there if you’d like it saltier.
This recipe can be doubled if you’re planning to make it for a large crowd.
If you’re making this ahead, only mix in 2/3 of the vinaigrette and store the salad in an airtight container in the fridge, then toss the salad with the remaining vinaigrette just before serving.
This recipe can be doubled if you’re planning to make it for a large crowd.
If you’re making this ahead, only mix in 2/3 of the vinaigrette and store the salad in an airtight container in the fridge, then toss the salad with the remaining vinaigrette just before serving.