Caprese Pasta Salad (Print Version)
Juicy tomatoes, fresh mozzarella, and basil tossed with pasta and balsamic glaze for a refreshing Italian dish.
# What You'll Need:
→ Pasta
01 - 10 oz short pasta (penne, fusilli, or farfalle)
02 - Salt, for pasta water
→ Salad
03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 1 cup (1 oz) fresh basil leaves, roughly torn
06 - 2 tablespoons extra-virgin olive oil
07 - Freshly ground black pepper, to taste
→ Dressing
08 - 2 tablespoons balsamic glaze
09 - 1 small garlic clove, finely minced (optional)
# How to Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain through a colander and rinse under cold running water to halt cooking and cool the pasta completely.
02 - Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, drained and halved mozzarella balls, and roughly torn basil leaves. Toss gently to distribute evenly.
03 - Drizzle the extra-virgin olive oil over the salad mixture. If using, add the finely minced garlic. Toss gently until all ingredients are evenly coated. Season with freshly ground black pepper to taste.
04 - Just before serving, drizzle the balsamic glaze over the top of the salad. Garnish with additional torn basil leaves if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The sweet tang of balsamic glaze against creamy mozzarella is the kind of flavor combination that makes people close their eyes when they take a bite.
- It comes together in the time it takes to boil pasta, which means you can decide to make it twenty five minutes before guests arrive and still look like you planned it all week.
02 -
- Rinsing the pasta under cold water stops the cooking immediately and prevents it from turning gummy, which I learned after one too many bowls of sticky, clumped together pasta salad.
- Always add the balsamic glaze at the very last second because if it sits too long it pools at the bottom and makes the bottom half of the salad soggy while the top stays bare.
03 -
- Pat the mozzarella balls completely dry with a paper towel before halving them because excess moisture waters down the dressing.
- If you cannot find balsamic glaze, simmer regular balsamic vinegar in a small pan for about five minutes until it thickens and coats the back of a spoon.