Description
Creamy Caprese Pasta Salad is a fresh and vibrant dish combining al dente pasta with juicy cherry tomatoes, fresh mozzarella, and aromatic basil, all tossed in a luscious creamy balsamic dressing. This easy-to-make salad is perfect for summer gatherings, potlucks, or as a light meal any time of the year.
Ingredients
Scale
Pasta
- 1 pound pasta (rotini, penne, or farfalle)
Fresh Ingredients
- 8 ounces fresh mozzarella balls (bocconcini), halved or quartered if large
- 1 pint cherry tomatoes, halved
- 1/2 cup fresh basil leaves, roughly chopped
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain immediately and transfer the pasta to a large bowl to cool slightly.
- Prepare the Creamy Caprese Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, and red pepper flakes if using. Then add the heavy cream and whisk until the mixture is smooth. Stir in the grated Parmesan cheese and lemon juice. Season the dressing with salt and freshly ground black pepper to taste.
- Assemble the Pasta Salad: Pour the prepared dressing over the warm pasta and toss gently to coat every piece evenly. Add the halved or quartered fresh mozzarella balls, halved cherry tomatoes, and chopped fresh basil leaves. Toss gently to combine the ingredients without breaking the cheese or tomatoes.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate your pasta salad for at least 30 minutes. This step allows the flavors to meld beautifully, enhancing the overall taste and texture.
- Serve: Give the salad a gentle toss before serving to redistribute the dressing and ingredients. Serve chilled or at room temperature. Optionally, garnish with extra fresh basil leaves, a drizzle of olive oil, or a sprinkle of Parmesan cheese for added flavor and presentation.
Notes
- For best texture, avoid overcooking the pasta; al dente is ideal.
- Fresh mozzarella should be patted dry if too watery to prevent a soggy salad.
- Red pepper flakes are optional and add a mild heat; omit if you prefer a milder flavor.
- This salad can be made a few hours ahead for better flavor but is best served within 24 hours.
- Use good quality balsamic vinegar and extra virgin olive oil for the best taste.
