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Caprese Pasta Salad

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A vibrant summer salad that combines pasta, cherry tomatoes, mozzarella, and fresh basil, all drizzled with olive oil and balsamic vinegar.

Ingredients

Scale
  • 8 ounces pasta (such as rotini or penne)
  • 1 cup cherry tomatoes, halved
  • 8 ounces fresh mozzarella balls, halved
  • 1/2 cup fresh basil leaves, torn
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package instructions; once it reaches al dente, drain it and let it cool.
  2. Combine the cooled pasta, halved cherry tomatoes, mozzarella, and torn basil in a large bowl.
  3. Whisk together the olive oil, balsamic vinegar, salt, and pepper in a small bowl until well blended.
  4. Dress the salad by pouring the dressing over the pasta mixture and tossing gently to combine.
  5. Serve immediately, or refrigerate for about 30 minutes to let the flavors meld beautifully.

Notes

Best served fresh, but can be made ahead with dressing added just before serving.

Nutrition

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