Caprese Pasta Salad is a delightful and refreshing dish that embodies the classic flavors of Italian cuisine, combining fresh ingredients that celebrate the beauty of summer.
Ingredients
Scale:
8 ounces of rotini or penne pasta, cooked al dente
8 ounces of fresh mozzarella, halved or diced
2 cups of cherry tomatoes, halved
½ cup of basil pesto
¼ cup of balsamic glaze, for drizzling
½ cup of fresh basil, chopped or torn
2 tablespoons of olive oil, preferably extra virgin
½ teaspoon of salt, to taste
¼ teaspoon of pepper, to taste
Instructions
In a large pot, bring salted water to a boil. Add 8 ounces of rotini or penne pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente.
Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process and cool the pasta down.
In a large mixing bowl, combine the cooled pasta, 2 cups of halved cherry tomatoes, and 8 ounces of fresh mozzarella. Gently mix to combine.
Pour ½ cup of basil pesto over the pasta mixture and gently fold until evenly coated.
Add 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper. Toss everything together to evenly distribute the seasonings.
Fold in ½ cup of chopped or torn fresh basil, reserving a few pieces for garnishing later.
Cover the bowl with plastic wrap and refrigerate the Caprese Pasta Salad for at least 30 minutes before serving.
Before serving, drizzle with ¼ cup of balsamic glaze and garnish with reserved fresh basil.
