Caprese Pasta Salad is a delightful twist on the classic Caprese salad, merging the freshness of ingredients with the heartiness of pasta. This dish celebrates Italian cuisine through its vibrant flavors and colorful presentation, making it a perfect choice for summer picnics or quick weeknight dinners.
Ingredients
Scale:
12 ounces of fusilli or penne pasta
8 ounces fresh mozzarella, diced or in small balls
2 cups cherry tomatoes, halved
½ cup basil pesto (store-bought or homemade)
3 tablespoons balsamic glaze
2 tablespoons extra virgin olive oil
¼ cup fresh basil, chopped
Salt, to taste
Pepper, to taste
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (typically about 8-10 minutes). Drain and rinse under cold water to stop the cooking process.
Prepare the Vegetables: While the pasta cooks, wash and halve the cherry tomatoes. Set aside.
Combine Ingredients: In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, and diced fresh mozzarella.
Add the Pesto: Pour the basil pesto over the pasta mixture. Toss gently until everything is evenly coated.
Season: Drizzle with olive oil, then season with salt and pepper to taste. Mix thoroughly.
Garnish: Transfer the salad to a serving dish and garnish with chopped fresh basil and a drizzle of balsamic glaze.
Chill (Optional): For the best taste, let the salad rest in the refrigerator for 30 minutes before serving.
