Caprese Pasta Salad (Print Version)
Italian-style pasta tossed with tomatoes, mozzarella, basil, and balsamic glaze for a fresh crowd-pleasing dish.
# What You'll Need:
→ Pasta
01 - 10 oz short pasta (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 (1 oz) 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)
# Step-by-Step Guide:
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 - In a large mixing bowl, toss the cooled pasta together with the halved cherry tomatoes, mozzarella balls, and torn basil leaves until evenly distributed.
03 - Drizzle the olive oil over the salad and add the minced garlic if using. Gently toss 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 and serve chilled or at room temperature.
# Expert Suggestions:
01 -
- The balsamic glaze creates dark sweet pools that look beautiful and taste like something far more complicated than a ten minute dressing.
- It travels exceptionally well, making it the single best potluck contribution you will ever bring.
02 -
- Rinsing the pasta under cold water is essential here because residual heat will melt the mozzarella into unappealing strings before you even serve it.
- Always add the balsamic glaze at the very last second, as stirring it in too early turns the entire salad an unappetizing brown.
03 -
- Make the pasta a few hours ahead and let it sit in the fridge uncovered so the surfaces dry slightly and absorb the olive oil better.
- Tear the basil at the very last moment and leave some whole leaves on top for a visual punch that signals freshness before anyone even takes a bite.