Caprese Pasta Salad
This delightful pasta salad brings together the vibrant flavors of sweet cherry tomatoes and creamy mozzarella with a light, tangy balsamic dressing. The burst tomatoes infuse the olive oil with a rich flavor, creating a colorful and refreshing dish perfect for a side or standalone meal. The addition of fresh basil adds a touch of herbal brightness to the dish, making it a crowd-pleasing favorite that's easy to prepare and enjoy.
— Constant Cookbook
Ingredients
- 6 ounces whole grain fusilli or rotini pasta
- 1/3 cup olive oil
- 2 pints cherry or grape tomatoes
- 1/2 teaspoon sea salt
- 8 ounces baby mozzarella balls (ciliegine), or one mozzarella ball
- several sprigs fresh basil (enough for 2 tablespoons chopped)
- 2 to 3 teaspoons white balsamic vinegar, to taste
Instructions
- Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain the pasta and set it aside.
- While the pasta is cooking, combine the olive oil, tomatoes and salt in a large, non-reactive skillet or Dutch oven over medium heat. Cover the skillet (use a baking sheet if you don’t have a better lid). Cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (about 6 to 12 minutes).
- Remove the skillet from the heat and stir in the cooked pasta. Let the mixture cool for a few minutes while you chop the basil. We don’t want the cheese to melt on contact, so wait to proceed to the next step until your pasta is lightly warm (not hot).
- Stir the mozzarella balls and basil into the pasta. Add the vinegar, then taste and add additional vinegar and/or salt, if it doesn’t quite taste spectacular yet. For best flavor, let the mixture rest for about 20 minutes, so the pasta can absorb some of the sauce. Or, refrigerate it for future use.
- This salad will keep well in the refrigerator for up to 4 days. Leftovers are great chilled or at room temperature. You can also reheat the pasta if you don’t mind the mozzarella melting (yum).
Cook Time
10M
Prep Time
PT5M
Yield
2 to 4
Nutrition
- Calories: 552 calories
- Sugar Content: 8.3 g
- Sodium Content: 681.8 mg
- Fat Content: 33.9 g
- Saturated Fat Content: 11.5 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 47.1 g
- Fiber Content: 8.4 g
- Protein Content: 20 g
- Cholesterol Content: 50.6 mg
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