Description
A creamy and refreshing twist on the traditional Caprese salad, this pasta salad combines juicy cherry tomatoes, mozzarella, and fresh basil with a rich olive oil dressing, making it a perfect dish for summer gatherings or quick lunches.
Ingredients
- 1 lb small pasta (like rotini or cavatappi)
- 1/3 cup extra-virgin olive oil
- 3 tbsp white balsamic vinegar
- 1 clove garlic, minced
- 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 16 oz fresh mozzarella (bocconcini or diced)
- 3 cups cherry tomatoes, halved
- 1/2 cup fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until slightly past al dente, then drain and rinse under cold water to stop cooking.
- In a big bowl, whisk together olive oil, white balsamic vinegar, garlic, salt, and pepper to make the dressing.
- Add cooled pasta to the dressing and toss to coat.
- Gently fold in mozzarella, tomatoes, and basil until everything is combined.
- Adjust salt and pepper to taste. Chill for 15–30 minutes before serving if desired.
Notes
- For best flavor, add fresh basil just before serving.
- Can be served slightly chilled or at room temperature.
- Add a splash of olive oil or vinegar to refresh leftovers.
- Customize with veggies or protein for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 3g
- Sodium: 430mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
