Creamy Caprese Pasta Delight

This hearty Caprese Pasta Salad has been my summer go-to for years. Its fresh Mediterranean flavors transform simple ingredients into something truly special that captures the essence of Italian cuisine in every bite.

I first made this pasta salad for an impromptu neighborhood gathering, and it disappeared faster than anything else on the table. Now it's requested at every summer event I attend, and my family has come to expect it as our Monday meal prep staple.

Ingredients

• 1 pound small pasta: Choose a shape with ridges or curves that will hold the dressing well.
• 16 ounces fresh mozzarella balls: These provide creamy pockets of flavor throughout the salad and are the authentic choice for true caprese flavor.
• 3 cups cherry tomatoes: Look for bright, firm tomatoes with vibrant color for the best flavor burst.
• 1/2 cup fresh basil: Always use fresh for this recipe as it provides that distinctive aromatic quality that dried simply cannot match.
• 1/3 cup extra virgin olive oil: Use a high quality oil since this forms the base of your dressing and its flavor will shine through.
• 3 tablespoons white balsamic vinegar: This adds brightness without darkening the salad like regular balsamic would.
• 1 teaspoon kosher salt: Plus more for pasta water. The coarse texture dissolves perfectly and seasons more evenly than table salt.
• 1 teaspoon freshly ground black pepper: Fresh grinding releases more aromatic oils than pre-ground.
• 1 clove garlic minced or pressed: Provides a subtle background note that enhances the other flavors.

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil then add a generous amount of salt until it tastes like sea water. Add your pasta and cook until just al dente following package instructions usually around 8 minutes. Immediately drain and rinse briefly with cold water to stop the cooking process. Be careful not to overcook as the pasta will continue to soften as it absorbs the dressing.

Prepare Fresh Ingredients:

While pasta cooks drain the mozzarella balls and pat them dry with paper towels to prevent excess moisture in your salad. Cut each ball in half so they match the size of your tomatoes. Slice cherry tomatoes in half creating bite sized pieces that release their juices into the dressing. Stack basil leaves neatly and roll them into a tight cylinder then slice across to create thin ribbons.

Make the Dressing:

Combine olive oil white balsamic vinegar minced garlic kosher salt and freshly ground pepper in a small bowl or jar. Whisk vigorously or shake until completely emulsified. The garlic will infuse the oil with flavor so let it sit while you combine the other ingredients. This simple dressing allows the fresh ingredients to shine without overwhelming them.

Combine and Toss:

Place cooled pasta in a large mixing bowl and add the halved mozzarella balls and tomatoes. Pour the dressing over everything and toss gently to coat all pieces evenly. Add the basil ribbons last and fold them in carefully to prevent bruising. The warm pasta will slightly melt the cheese creating a wonderful creamy texture throughout.

Rest and Serve:

Allow the salad to rest at room temperature for about 30 minutes before serving. This crucial step gives time for the pasta to absorb the dressing and for all flavors to meld together. Taste again before serving and adjust seasoning if needed with a bit more salt pepper or a splash of vinegar.

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The fresh mozzarella is what makes this dish truly special. I discovered the tiny pearl sized balls at my local Italian market, and they transformed this salad from good to extraordinary. My daughter now insists on helping me make this recipe, carefully placing each mozzarella ball into the mix like tiny treasures.

Fresh Mozzarella Selection

The type of mozzarella you choose significantly impacts this salad. Fresh mozzarella in small ball form is ideal because it maintains its milky texture and mild flavor. Look for ciliegine or pearl sized varieties that match your pasta and tomatoes for perfect bite composition. Always drain and pat dry your mozzarella before adding it to prevent excess liquid from diluting your dressing. If you can only find larger balls simply cut them into bite sized pieces roughly the size of your pasta shapes.

Perfect Pasta Tips

Pasta selection matters tremendously in this recipe. Short shapes with ridges or curves like fusilli orecchiette or penne work best because they capture and hold the dressing. Always cook your pasta al dente or even slightly firmer as it will continue absorbing liquid from the dressing as it sits. Rinsing the pasta briefly after cooking stops the cooking process and removes excess starch that might make your salad gummy. Reserve a bit of pasta water before draining to add back if your salad seems dry after sitting.

Serving Suggestions

This versatile pasta salad works beautifully as both a side dish and main course. For a complete meal add grilled chicken slices or Italian seasoned shrimp on top. It pairs perfectly with crusty garlic bread for a light lunch or alongside grilled vegetables and Italian sausages for a more substantial dinner. At summer gatherings I often serve it with a simple arugula salad dressed with lemon vinaigrette to create a perfect Italian inspired spread. During hot weather serve it slightly chilled but not ice cold to best appreciate the flavors.

Frequently Asked Questions

→ What type of pasta works best for this dish?

Short pasta shapes like fusilli, bow ties, or penne complement this salad perfectly. Ensure to cook them al dente for the best texture.

→ Can I use regular mozzarella instead of mozzarella balls?

Yes, larger mozzarella can be cut into bite-sized chunks. For best results, use fresh mozzarella rather than regular block mozzarella.

→ How do I store leftover pasta salad?

Store it in an airtight container in the fridge for up to 3 days. Let it sit at room temperature for about 15 minutes before serving.

→ What can I use instead of white balsamic vinegar?

Regular balsamic vinegar, red wine vinegar, or champagne vinegar are great alternatives. Adjust based on desired flavor and color.

→ What’s the best way to keep basil fresh in this dish?

Slice fresh basil thinly and add it just before serving to preserve its vibrant color and flavor.