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Caprese Pasta Salad

A fresh, vibrant pasta salad combining classic Caprese ingredients of tomatoes, basil, and mozzarella with pasta for a delicious meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 6 ounces whole grain fusilli or rotini pasta About 2 cups.
  • ⅓ cup extra-virgin olive oil
  • 2 pints cherry or grape tomatoes
  • ½ teaspoon fine sea salt
Cheese and Herbs
  • 8 ounces mozzarella “pearls” or torn mozzarella ball Torn into bite-sized pieces.
  • 2-3 teaspoons white balsamic vinegar or regular balsamic vinegar Adjust to taste.
  • Several sprigs of fresh basil Enough for 2+ tablespoons chopped.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta and set aside.
Preparing the Tomatoes
  1. In a large skillet or Dutch oven over medium heat, combine olive oil, cherry tomatoes, and salt. Cover and cook for 6 to 12 minutes until the tomatoes begin to burst.
Combining Ingredients
  1. Remove the skillet from heat and add the drained pasta. Let it cool for a few minutes.
  2. Stir in the mozzarella and chopped basil. Drizzle with balsamic vinegar and toss to combine. Taste and adjust vinegar or salt as needed.
Letting It Rest
  1. For the best flavor, let the salad sit for about 20 minutes to allow the pasta to absorb the sauce.
Storing Leftovers
  1. Store leftovers in an airtight container in the refrigerator for up to 4 days. Enjoy cold, at room temperature, or reheat.

Notes

Feel free to customize with additional vegetables like bell peppers, cucumbers, or olives. This dish can be prepared ahead of time; flavors improve with sitting time.