Ingredients
Scale
- 1 pound small pasta (e.g., fusilli, orecchiette, or penne)
- 16 ounces mozzarella balls (such as ciliegine or pearls)
- 3 cups cherry tomatoes
- 1/2 cup thinly sliced fresh basil
- 1/3 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt (plus more for pasta water)
- 1 teaspoon black pepper, freshly ground
- 1 clove garlic, minced or pressed
Instructions
- Cook the Pasta to Al Dente: Bring a large pot of generously salted water to a rolling boil. Add your chosen small pasta and cook according to package directions until al dente, usually about 8-10 minutes. I've found that slightly undercooking the pasta prevents it from becoming mushy when tossed with the dressing. (Pro tip: Reserve 1/4 cup of pasta water before draining in case you need to loosen the salad later.)
- Prepare the Tomatoes and Mozzarella: While the pasta cooks, halve the cherry tomatoes and place them in a large mixing bowl. Drain the mozzarella balls and cut any larger ones in half; small pearls can be kept whole. Add the mozzarella to the bowl with the tomatoes.
- Make the Vinaigrette: In a small jar or bowl, combine the extra virgin olive oil, white balsamic vinegar, minced garlic, kosher salt, and freshly ground black pepper. Whisk or shake vigorously until the dressing is emulsified. The white balsamic offers a milder, slightly sweet acidity that doesn't overpower the fresh basil.
- Toss the Pasta with Dressing: Drain the cooked pasta and let it cool for 2-3 minutes - you want it warm but not steaming hot. Pour the vinaigrette over the warm pasta and toss well to coat. This method reduces the time needed for flavors to meld, as the warm pasta absorbs the dressing more effectively than cold pasta.
- Combine All Ingredients: Add the dressed pasta to the bowl with the tomatoes and mozzarella. Gently fold everything together with a large spatula, being careful not to break the mozzarella balls.
- Add Fresh Basil: Thinly slice the fresh basil into chiffonade strips. Sprinkle the basil over the salad and fold it in gently just before serving. Adding basil at the end prevents it from wilting and ensures its bright flavor shines through.
- Taste and Adjust Seasoning: Taste the Caprese Pasta Salad and adjust with additional salt, pepper, or a splash of vinegar if needed. I often add a pinch more salt at this stage since pasta can absorb a lot of seasoning.
- Rest for Optimal Flavor (Optional): For the best flavor, let the salad rest at room temperature for 15-20 minutes before serving. Unlike boiling, which is purely a cooking process, resting allows the ingredients to marry beautifully. If making ahead, cover and refrigerate for up to 24 hours, then let it come to room temperature before serving.
- Serve and Garnish: Transfer the salad to a serving platter or bowl. Garnish with a few extra basil leaves and a drizzle of olive oil for a beautiful presentation. Serve as a main dish or alongside grilled proteins for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes