Name: Caprese Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 pound (450g) fusilli or rotini pasta; 3 tablespoons extra virgin olive oil, plus more for drizzling; 2 tablespoons balsamic vinegar; 1 tablespoon balsamic glaze (optional, for serving); 3 cups cherry tomatoes, halved (about 1 pint); 16 ounces fresh mozzarella pearls (or mozzarella ball cut into 1/2-inch cubes); 1 cup fresh basil leaves, torn or roughly chopped, plus extra for garnish; 3 cloves garlic, minced; 1/2 teaspoon red pepper flakes (optional); 1 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually 8-10 minutes. Drain well and rinse under cold water to stop the cooking process.
Prepare the dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, black pepper, and red pepper flakes (if using). Set aside to allow flavors to meld.
Combine ingredients

In a large serving bowl, combine the cooled pasta, halved cherry tomatoes, and mozzarella pearls. Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
Add fresh herbs

Add the torn basil leaves to the pasta salad and gently fold to incorporate. Be careful not to over-mix, as the basil leaves can bruise easily.
Season and serve

Taste and adjust seasoning with additional salt and pepper if needed. Cover and refrigerate for at least 30 minutes to allow flavors to blend. Before serving, drizzle with additional olive oil and balsamic glaze if desired, and garnish with fresh basil leaves.

Caprese Pasta Salad

Ingredients

Instructions

Nutritional Information