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Caprese Pasta Salad Recipe

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4.4 from 2 reviews

This Caprese pasta salad is a vibrant and refreshing summer dish combining al dente cavatappi pasta with juicy cherry tomatoes, fresh basil, creamy mozzarella, and a tangy balsamic vinaigrette. It's easy to prepare, perfect for make-ahead meals, and makes a delightful side or light main course.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 8 ounces cavatappi pasta

Dressing

  • ⅓ cup extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • ¼ cup grated pecorino cheese
  • 2 garlic cloves, grated
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste

Salad

  • 3 cups cherry tomatoes, halved
  • 1 cup mini mozzarella balls, halved
  • ½ cup thinly sliced red onion
  • Heaping 1 cup fresh basil leaves, torn, plus more for garnish
  • ¼ cup shaved pecorino cheese

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until slightly past al dente. Drain well, then toss with a drizzle of olive oil to prevent sticking. Spread the pasta on a large plate or baking sheet to cool completely.
  2. Prepare the Dressing: In a large bowl, whisk together ⅓ cup extra-virgin olive oil, fresh lemon juice, balsamic vinegar, grated pecorino cheese, grated garlic, sea salt, and several grinds of freshly ground black pepper until well combined.
  3. Toss the Salad: Add the cooled pasta to the dressing and toss to coat evenly. Then, add the halved cherry tomatoes, halved mini mozzarella balls, thinly sliced red onion, and torn fresh basil leaves. Toss gently to combine all ingredients.
  4. Add Final Touches: Sprinkle the shaved pecorino cheese on top and give the salad a gentle toss to incorporate. Adjust seasoning with additional salt and pepper if needed.
  5. Serve: Garnish with more fresh basil leaves before serving. This salad can be served immediately or chilled for an hour to meld the flavors.

Notes

  • Cook the pasta slightly past al dente as it will continue to soften when mixed with the dressing.
  • Use fresh, high-quality ingredients like extra-virgin olive oil and fresh basil for the best flavor.
  • This salad can be made a few hours ahead and refrigerated; bring to room temperature before serving for best taste.
  • Feel free to substitute mozzarella balls with cubed fresh mozzarella if mini balls are unavailable.
  • Add a pinch of red pepper flakes to the dressing for a subtle spicy kick if desired.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad, Side Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://avascooking.com/caprese-pasta-salad-recipe/