Caprese Pasta Salad

Name: Caprese Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb rotini or penne pasta, cooked and cooled; 2 cups fresh mozzarella balls (ciliegine), halved; 2 cups cherry tomatoes, halved; 1/2 cup fresh basil leaves, torn; 1/4 cup sun-dried tomatoes, chopped (optional); 1/4 cup basil pesto; 3 tbsp olive oil; 2 tbsp balsamic vinegar or balsamic glaze; Salt and black pepper to taste

A fresh, vibrant pasta salad with mozzarella, tomatoes, avocado, and basil, dressed with balsamic vinegar.

Total time

30 min

Serves

8

Difficulty

Medium

play_circle Watch episode 60

As seen on Episode 60

The pantry

kitchen

Essentials · serves 8

1 lb rotini or penne pasta, cooked and cooled 2 cups fresh mozzarella balls (ciliegine), halved 2 cups cherry tomatoes, halved 1/2 cup fresh basil leaves, torn 1/4 cup sun-dried tomatoes, chopped (optional) 1/4 cup basil pesto 3 tbsp olive oil 2 tbsp balsamic vinegar or balsamic glaze Salt and black pepper to taste

·

smart_display Watch the episode

The preparation

7 steps, about 30 minutes start to finish.

01
Cook pasta according to package directions. Drain and rinse with cold water to cool. Let drain completely.
02
In a large bowl, combine cooled pasta, mozzarella, cherry tomatoes, and sun-dried tomatoes.
03
Add basil pesto and olive oil. Toss to coat.
04
Drizzle with balsamic vinegar or glaze.
05
Fold in fresh basil leaves.
06
Season with salt and pepper to taste.
07
Refrigerate for at least 30 minutes before serving. Toss again before serving and adjust seasoning.

lightbulb The chef's notes

“Drain the cooled pasta really well so the dressing clings instead of sliding off. Tear the basil in at the very end too, since it bruises and darkens fast once it's cut.”

More from Salads

See all east

Salads

Caprese Pasta Salad

The preparation

More from Salads

Greek Pasta Salad

Crab and Corn Salad

Thai Cucumber Salad