Caprese Pasta Salad
A fresh and vibrant caprese pasta salad with juicy tomatoes, creamy mozzarella, fragrant basil, and a tangy balsamic glaze tossed with your favorite pasta.
Servings 8
Equipment
- Large pot for cooking pasta
- Colander
- Large mixing bowl
- Serving bowl
- Small bowl or jar for dressing
Ingredients
- 1 pound farfalle bow tie pasta
- 2 pints cherry tomatoes halved
- 8 ounces fresh mozzarella pearls drained
- 1 cup fresh basil leaves torn or roughly chopped (reserve some whole leaves for garnish)
- ⅓ cup extra virgin olive oil
- 2 cloves garlic finely minced
- 2 tablespoons balsamic vinegar
- 3 tablespoons balsamic glaze for drizzling
- 1 teaspoon sea salt plus more for pasta water
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
Optional additions
- ¼ cup toasted pine nuts
- ¼ cup thinly sliced red onion soaked in ice water and drained
- 1 can artichoke hearts drained and quartered
- ½ cup diced salami or prosciutto
Instructions
- Bring a large pot of water to a boil. Add 1-2 tablespoons salt to the water, then add pasta and cook until 1 minute less than package directions for al dente.
- While pasta cooks, place halved cherry tomatoes in a large bowl and sprinkle with a pinch of salt. Toss gently and let sit.
- In a small bowl or jar, combine olive oil, minced garlic, balsamic vinegar, 1 teaspoon salt, black pepper, and red pepper flakes if using. Whisk or shake well to combine.
- Drain the pasta well (do not rinse) and spread on a baking sheet for 2-3 minutes to release steam and stop the cooking process.
- Add the warm pasta to the bowl with tomatoes, then pour the dressing over. Toss gently to combine. Let cool for 15 minutes.
- Add the mozzarella pearls and most of the torn basil leaves. Fold gently to combine.
- Transfer to a serving bowl and drizzle with balsamic glaze. Top with reserved fresh basil leaves and any optional ingredients.
- Let the salad rest at room temperature for at least 30 minutes before serving to allow flavors to develop.
Notes
For the best flavor, serve this salad at room temperature, not cold from the refrigerator. If making ahead, remove from the fridge at least 30 minutes before serving.