Easy Caprese Pasta Salad Recipe with Vinaigrette Dressing
Leisha Lockrem
This easy Caprese pasta salad with a simple vinaigrette dressing is the perfect summer dish. Tender pasta is tossed with peppery fresh basil, juicy tomatoes, and creamy mozzarella for a classic combination that's always a crowd-pleaser. The homemade vinaigrette comes together in minutes and brings all the fresh flavors together with minimal effort.
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Equipment
Knife
Cutting Board
large pot
strainer
salad serving bowl
measuring spoons and cups
Prevent your screen from going dark
Ingredients
Caprese Pasta Salad
16oz rotini pasta
10ozcherry tomatoes2 cups
1ozbasil leaves1 cup, cut into strips
13ozmozzarella cheese2 cups
Balsamic Vinaigrette
110golive oil½ cup
65gbalsamic vinegar¼ cup
1tbspmustard
2Thoney
1clovegarlic
¼ tspsalt
½tspblack pepper
Instructions
Balsamic Vinaigrette Dressing
Add olive oil, balsamic vinegar, mustard, honey, minced garlic, salt, and pepper to a quart-size mason jar. Add the top and shake until fully combined.
Cook Pasta
Add 3 quarts of water and 2 tsp to a large pot. Bring to a boil over medium-high heat. Once boiling, add the pasta. Cook according to the package directions, stirring occasionally, until the pasta is al dente, about 7-8 minutes,
Drain the pasta in a strainer and run cold water over the tender pasta to bring the temperature down and remove the excess starch.
Add cooled pasta to a large bowl.
Prep Ingredients
Next, wash the cherry tomatoes and slice in half, or into quarters if the tomatoes are large.
Cut basil into ribbons.
Dice the fresh mozzarella cheese into small pieces.
Dress and Toss
Add the cheese, diced tomatoes, and basil to the bowl with the pasta. Pour the dressing over the top of the salad and toss to mix the salad ingredients and coat with the dressing.
Storage
Store leftovers in an airtight container and refrigerate up to 3 days. Over time, the basil softens and oxidizes.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
Tips
Use your favorite short pasta, such as rotini, penne, bow tie, or even cheese tortellini.
No fresh basil? Toss the pasta salad with pesto instead of the balsamic vinaigrette for a delicious twist.
The best pasta salads have a little bit of everything in each bite. Cut the mozzarella and tomatoes into pieces about the same size as the pasta so every forkful is perfectly balanced with cheese, tomatoes, basil, and pasta.
What is the Best Way to Cut Basil?
Learning how to cut fresh basil leaves is pretty simple. Wash the leaves to remove any dirt and debris, and pat dry. Remove the leaves from the stem. Stack 4 - 5 leaves on top of another, and roll from the side. Using a sharp knife, cut the rolled basil into thin strips. Toss to unravel. Be sure to handle the basil gently to avoid bruising. Over time, the cut basil will begin to oxidize and turn dark. This is normal. Coating the salad with the dressing helps, and cutting the basil right before adding to the salad helps delay the oxidation and preserve the basil's bright green color.
Can you make caprese pasta salad ahead of time?
Yes! Making the salad 4-8 hours ahead of serving lets the dressing flavor the salad. For longer storage, make the salad without the dressing, cover, and refrigerate. Add the vinaigrette before serving.
