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This caprese pasta salad transforms the classic Italian flavors of tomato, mozzarella, and basil into a satisfying meal perfect for warm weather gatherings. The bright vinaigrette brings everything together with a tangy finish that complements the fresh ingredients beautifully.
I first made this pasta salad for a neighborhood block party, and it disappeared faster than any other dish on the table. Now it's my go to recipe whenever I need something impressive but effortless during busy summer months.
Ingredients
- Fresh mozzarella pearls: provides a creamy texture and mild flavor that absorbs the dressing beautifully
- Grape tomatoes: offer concentrated sweetness and hold their shape better than larger varieties
- Fresh basil leaves: bring that distinctive aromatic quality that defines caprese flavors
- Balsamic vinegar: adds depth and slight sweetness to balance the acidity of the lemon juice
- Small pasta shapes: like farfalle catch more dressing in their crevices for better flavor distribution
- Italian seasoning: creates a flavor base that enhances the Mediterranean profile
Step-by-Step Instructions
- Prepare the vinaigrette:
- Combine olive oil, balsamic vinegar, fresh lemon juice, minced garlic, Italian seasoning, salt and pepper in a small bowl or jar. Whisk thoroughly until the mixture emulsifies and becomes slightly thickened. The garlic will infuse into the dressing while you prepare the other ingredients.
- Cook the pasta:
- Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until just al dente according to package instructions. Be careful not to overcook as the pasta will continue to absorb liquid from the dressing. Immediately drain and rinse under cold water to stop the cooking process.
- Assemble the salad:
- In a large mixing bowl, combine the cooled pasta, halved grape tomatoes, mozzarella pearls, and thinly sliced basil leaves. Pour the prepared vinaigrette over everything, starting with about two thirds of it. Gently toss until all ingredients are evenly coated. Add more dressing if needed.
- Season and serve:
- Taste the salad and adjust seasoning with additional salt and pepper as needed. For best flavor, let the salad rest for 15 minutes before serving to allow the pasta to absorb some of the dressing flavors.
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This pasta salad always reminds me of my trip to Italy where I first fell in love with the simplicity of caprese flavors. The key is using the freshest ingredients you can find especially the basil which makes all the difference in the final dish.
Make Ahead Tips
This caprese pasta salad actually improves when made ahead. Prepare it up to 24 hours in advance, but reserve a small portion of the dressing to refresh the salad just before serving. The pasta will absorb much of the initial dressing as it sits, so having extra to toss in will bring back the moisture and flavor.
Ingredient Substitutions
If fresh mozzarella isn't available, use diced regular mozzarella or even small cubes of provolone. For a dairy free version, try cubed avocado which provides a similar creamy texture. Swap the pasta for gluten free varieties, or try pearl couscous for an interesting texture variation. Red wine vinegar can replace balsamic in a pinch, though you might want to add a touch of honey to compensate for the missing sweetness.
Serving Suggestions
This versatile salad works beautifully alongside grilled meats, particularly chicken or fish. Serve it on a bed of arugula for a complete lunch, or tuck it into a wrap with some extra greens for a portable meal. For an elevated presentation, serve in individual portions with a few whole basil leaves and a drizzle of high quality balsamic glaze on top.
Seasonal Variations
In late summer, use heirloom cherry tomatoes in various colors for a stunning visual presentation. During cooler months, try roasting the tomatoes first to concentrate their flavor. In spring, add blanched asparagus pieces or fresh peas for seasonal brightness. During winter, incorporate roasted red peppers for color and sweetness when fresh tomatoes lack flavor.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, small pasta like rotini, penne, or shells work wonderfully in this dish, as they hold the vinaigrette and pair well with the other ingredients.
- → Can I make this dish ahead of time?
Absolutely! Prepare the salad and the vinaigrette separately, then mix them together just before serving to keep the flavors fresh and vibrant.
- → What can I use instead of mozzarella?
You can substitute mozzarella with feta cheese, goat cheese, or even cubed cheddar for a variation in taste and texture.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor.
- → Can I add protein to this salad?
Yes, cooked and cooled grilled chicken, shrimp, or even chickpeas can be added for extra protein to make it a more substantial meal.