Creamy Caprese Pasta Salad (Print Version)
# Ingredients:
→ Pasta and Essentials
01 -
1 pound small pasta, such as fusilli, orecchiette, or penne
02 -
16 ounces mozzarella balls, such as ciliegine or pearls
03 -
3 cups cherry tomatoes, halved
04 -
1/2 cup fresh basil, thinly sliced
05 -
1/3 cup extra virgin olive oil
06 -
3 tablespoons white balsamic vinegar
07 -
1 teaspoon kosher salt, plus more for pasta water
08 -
1 teaspoon freshly ground black pepper
09 -
1 clove garlic, minced or pressed
# Instructions:
01 -
Bring a pot of water to a boil. Season the water generously with kosher salt, then add the pasta. Cook until al dente according to package instructions. Drain the pasta in a colander and rinse lightly with cold water to stop the cooking process. Set aside to cool.
02 -
While the pasta is cooking, drain the mozzarella balls and cut them in half. Slice the cherry tomatoes in half and add them to a mixing bowl along with the halved mozzarella balls.
03 -
Once the pasta has cooled, add it to the mixing bowl with the mozzarella and tomatoes. Toss in the sliced basil and combine all ingredients.
04 -
In a small bowl or mason jar, combine olive oil, white balsamic vinegar, minced garlic, kosher salt, and black pepper. Mix or shake well to combine thoroughly.
05 -
Drizzle the prepared dressing over the pasta salad in the mixing bowl. Toss gently to coat evenly. Taste and adjust seasoning as needed. Let the salad sit for 30 minutes for the flavors to meld. Serve immediately or refrigerate for up to 3 days.
# Notes:
01 -
Reserve 1/2 cup of pasta cooking water to help the dressing coat the pasta evenly.
02 -
Let the salad rest at room temperature for 15 minutes before serving to enhance flavor.