Caprese Pasta Salad
A vibrant and fresh pasta salad combining creamy mozzarella, juicy tomatoes, and fragrant basil, all tossed in a tangy balsamic-lemon dressing.
Servings: 4 servings
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Dressing
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2-3 tablespoons fresh lemon juice (from about 1 large lemon)
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Pasta
- 1/2 pound dried pasta (farfalle or any small pasta shape)
Salad Ingredients
- 8 ounces mozzarella pearls or fresh mozzarella, cubed
- 2 cups grape tomatoes, sliced in half
- 1/4 cup fresh basil leaves, thinly sliced
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well and let it cool for a few minutes.
- While the pasta is cooking, make the dressing. In a large mixing bowl, whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, kosher salt, and black pepper.
- Once the pasta has cooled slightly, add it to the bowl with the dressing and toss gently to coat.
- Add the mozzarella pearls or cubed mozzarella, halved grape tomatoes, and sliced basil leaves to the bowl. Gently fold everything together until well combined.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, or cover and chill in the refrigerator for 30 minutes to let the flavors meld.
- Just before serving, give everything a gentle toss and sprinkle with a little extra fresh basil, if desired.
Notes
For a gluten-free version, swap in your favorite gluten-free pasta. This salad is best enjoyed cold or at room temperature.