Creamy Caprese Pasta Salad (Print Version)
# Ingredients:
01 -
1 pound small pasta (fusilli, orecchiette, or penne)
02 -
16 ounces mozzarella balls (ciliegine or pearls)
03 -
3 cups cherry tomatoes
04 -
1/2 cup thinly sliced fresh basil
05 -
1/3 cup extra virgin olive oil
06 -
3 tablespoons white balsamic vinegar
07 -
1 teaspoon kosher salt
08 -
1 teaspoon freshly ground black pepper
09 -
1 clove garlic, minced or pressed
# Instructions:
01 -
Bring a pot of water to a boil. Season the water generously with kosher salt, then add the pasta. Cook until al dente according to the package instructions. Drain the pasta in a colander and rinse lightly with cold water to stop the cooking process. Set aside.
02 -
Drain the mozzarella balls and cut them in half. Slice the cherry tomatoes in half and add them to a mixing bowl along with the halved mozzarella balls.
03 -
Once the pasta has cooled, add it to the mixing bowl with the mozzarella and tomatoes. Toss in the thinly sliced basil to combine.
04 -
In a small bowl or mason jar, whisk together the olive oil, white balsamic vinegar, minced garlic, kosher salt, and black pepper. Mix or shake well to thoroughly combine the ingredients.
05 -
Drizzle the prepared dressing over the pasta salad. Toss gently to coat evenly. Adjust seasoning if necessary. Let the salad sit for about 30 minutes to allow the flavors to meld. Serve or refrigerate for up to 3 days.
# Notes:
01 -
Pasta should be slightly undercooked when drained to ensure an al dente texture after cooling.
02 -
For optimal flavor, allow the salad to rest before serving.