Fresh Caprese Pasta Salad
Chilled pasta tossed with juicy tomatoes, creamy mozzarella, and fresh basil in a bright balsamic vinaigrette. A no-cook summer classic ready in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
lightfreshitalianvegetariancheesetendersoftweeknight
Ingredients
- 8 oz short pasta (farfalle, penne, or fusilli)
- 8 oz fresh mozzarella, torn into bite-sized pieces
- 1.5 cups cherry tomatoes, halved
- ½ cup fresh basil leaves
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
Instructions
- 1
Boil pasta in salted water until al dente, about 9 minutes. Drain and rinse with cold water until completely chilled.
- 2
Whisk together balsamic vinegar and olive oil in a large bowl. Season with salt and pepper to taste.
- 3
Add cooled pasta, mozzarella, and tomatoes to the dressing. Toss gently until everything is coated.
- 4
Tear basil leaves by hand and fold in just before serving. Taste and adjust vinegar or oil if needed.
Tools you’ll need
- large pot
- colander
- large mixing bowl
- whisk
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