Creamy Caprese Pasta Salad
This Creamy Caprese Pasta Salad combines fresh ingredients for a delightful meal.
Equipment
- Pot
- Mixing bowl
Ingredients
For the Salad
- 1 lb small pasta (e.g., fusilli, orecchiette, or penne)
- 16 oz mozzarella balls (such as ciliegine or pearls, drained well)
- 3 cups cherry tomatoes (halved for easier eating)
For the Dressing
- 1 clove garlic (minced very fine)
- ⅓ cup extra virgin olive oil (use Colavita robust extra virgin olive oil)
- 1 teaspoon ground black pepper (freshly ground for best flavor)
- 1 teaspoon kosher salt
- 3 tablespoon white balsamic vinegar (for a lighter color and brighter taste)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine the pasta, mozzarella balls, cherry tomatoes, and basil.
- In a separate bowl, whisk together the garlic, olive oil, black pepper, salt, and white balsamic vinegar.
- Pour the dressing over the pasta salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
This salad can be made ahead of time. Store it in the refrigerator for up to two days.