Caprese Pasta Salad
With juicy tomatoes, creamy mozzarella, fresh basil, and a tangy balsamic dressing, this Caprese Pasta Salad is bursting with fresh flavor.
Servings: 12
Ingredients
For the Caprese Pasta Salad
- 16 ounces pasta bow-tie, rotini, corkscrew, etc.
- 1 pint grape or cherry tomatoes halved
- 8 ounces mini fresh mozzarella balls 1 large ball fresh mozzarella, diced into ½-inch pieces
- 8 basil leaves sliced into ribbons
For the Balsamic Dressing
- ⅓ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- ½ tablespoon Dijon mustard
- 1 tablespoon molasses
Instructions
- Bring a large pot of water to a rapid boil. Generously salt the water with 1-2 tablespoons kosher salt. Add the pasta and cook according to package directions until just al dente. Drain but DO NOT rinse.
- While the pasta cooks, prepare the dressing. In a small bowl or jar, combine ⅓ cup balsamic vinegar, ¼ cup extra virgin olive oil, ½ teaspoon minced garlic, ½ teaspoon kosher salt, ¼ teaspoon pepper, ½ teaspoon onion powder, ½ tablespoon Dijon mustard, and 1 tablespoon molasses. Whisk or shake until well combined and emulsified.
- Drain the pasta well, but do not rinse. Transfer the warm pasta to a large mixing bowl and toss with half of the prepared dressing. Allow the pasta to cool for 10-20 minutes, until just slightly warm or at room temperature. Speed up the process by spreading the noodles out onto a rimmed sheet pan.
- Once the pasta has cooled, return it to the mixing bowl if needed. Add the remaining dressing, tomatoes, mozzarella, and basil. Toss gently to combine.
- Cover and refrigerate the pasta salad for at least 30 minutes before serving. Once chilled, toss again and serve.
Notes
Basil: To chiffonade basil, stack the leaves, roll them tightly, and slice into thin ribbons.
Tomatoes: If using Roma or vine-ripened tomatoes, remove the seeds before chopping to keep the pasta salad from becoming watery.
Storage: Store in an airtight container for up to 3 days in the refrigerator.
Refreshing Leftovers: Pasta absorbs dressing as it sits. If the salad seems dry after chilling, toss with an extra ½ tablespoon olive oil and ½ tablespoon balsamic vinegar before serving again.
Nutrition
Calories: 256kcal | Carbohydrates: 33g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 229mg | Potassium: 228mg | Fiber: 2g | Sugar: 5g | Vitamin A: 471IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 1mg
