Caprese Pasta Salad
Total Time
30 mins
Prep Time
20 mins
Cook Time
10 mins
Rating
4.58 out of 5 stars
(54)
Ingredients
6
- 2 cups grape tomatoes, halved
- 8 oz bocconcini (small fresh mozzarella balls)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- 4 tablespoons chopped basil, divided
- ½ teaspoon dried oregano
- Dash of crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 8 oz pasta (I like orecchiette)
- Balsamic glaze, for garnish
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Preparation
Step 1
In a large bowl, combine the tomatoes, mozzarella cheese, olive oil, balsamic vinegar, garlic, 2 tablespoons of the basil, oregano, red pepper flakes, salt, and black pepper. Stir until tomatoes and cheese are well coated. Let sit for 30 minutes.
Step 2
Cook the pasta to al dente, according to package instructions, making sure you salt the water. Drain the pasta and rinse with cold water.
Step 3
Add the pasta to the bowl of tomatoes and mozzarella. Stir until combined. Add the remaining 2 tablespoons of basil. Drizzle with a little balsamic glaze and season with salt and pepper, to taste. Serve.
Step 4
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Chef's notes
Store leftover pasta salad in an airtight container in the fridge for up to 4 days. If you need the salad to be gluten-free, use gluten-free pasta.
