Description
This Creamy Caprese Pasta Salad combines tender small pasta with fresh mozzarella balls, juicy cherry tomatoes, and fragrant basil, all tossed in a luscious white balsamic vinaigrette. Perfect as a light lunch or a side dish, it offers a refreshing twist on the classic Caprese salad with a creamy texture and vibrant flavors in every bite.
Ingredients
Pasta and Dairy
- 1 pound small pasta (e.g., fusilli, orecchiette, or penne)
- 16 ounces mozzarella balls (such as ciliegine or pearls)
Vegetables and Herbs
- 3 cups cherry tomatoes, halved
- 1/2 cup thinly sliced fresh basil
Dressing
- 1/3 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt (plus more for pasta water)
- 1 teaspoon freshly ground black pepper
- 1 clove garlic, minced or pressed
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 1 teaspoon kosher salt and the pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool, then set aside.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, white balsamic vinegar, minced garlic, 1 teaspoon kosher salt, and freshly ground black pepper until emulsified and creamy.
- Combine Salad Ingredients: In a large bowl, mix together the cooled pasta, mozzarella balls, halved cherry tomatoes, and sliced fresh basil.
- Toss with Dressing: Pour the prepared dressing over the pasta mixture. Gently toss all ingredients together until everything is evenly coated with the dressing.
- Chill and Serve: Refrigerate the pasta salad for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature, garnishing with additional basil if desired.
Notes
- Use small, bite-sized pasta shapes to ensure easy eating and good sauce coverage.
- For best flavor, use fresh mozzarella and ripe cherry tomatoes.
- This salad can be made a few hours ahead and stored in the refrigerator.
- Adjust salt and pepper to taste after tossing.
- For a creamier texture, add a tablespoon of mayonnaise or Greek yogurt to the dressing.
