Caprese Pasta Salad (Print Version)
Tomato, mozzarella, and basil tossed with pasta and balsamic glaze for a fresh Italian-inspired dish.
# What You'll Need:
→ Pasta
01 - 10 oz short pasta such as penne, fusilli, or farfalle
02 - Salt, for pasta water
→ Salad
03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 1 cup loosely packed fresh basil leaves, roughly torn
06 - 2 tablespoons extra-virgin olive oil
07 - Freshly ground black pepper, to taste
→ Dressing
08 - 2 tablespoons balsamic glaze
09 - 1 small garlic clove, finely minced (optional)
# How to Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain through a colander and rinse under cold running water to halt cooking and cool the pasta completely.
02 - Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, mozzarella balls, and torn basil leaves. Toss gently to distribute evenly.
03 - Drizzle the olive oil over the salad along with the minced garlic, if using. Toss gently to coat all ingredients. Season with freshly ground black pepper to taste.
04 - Just before serving, drizzle the balsamic glaze over the top of the salad. Garnish with additional basil leaves if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The balsamic glaze creates these gorgeous dark ribbons across the white mozzarella and red tomatoes, making it look like you spent hours instead of minutes.
- It travels beautifully to picnics and potlucks, and honestly tastes even better after sitting in the fridge for a few hours when the flavors have had time to mingle.
02 -
- Rinsing the pasta might feel wrong if you are used to Italian cooking rules, but for cold salad it prevents the noodles from sticking into a gummy clump.
- Do not add the balsamic glaze until the last possible moment because it will darken the mozzarella and make the whole bowl look muddy after a few hours.
03 -
- If you only have regular balsamic vinegar, reduce it in a small saucepan over medium heat for about eight minutes until it coats the back of a spoon, and you have homemade glaze.
- Make the salad base a few hours ahead and store it without the balsamic drizzle, then finish it off right when guests arrive for maximum visual impact.