Description
Caprese cold pasta salad combines tender cooled pasta with ripe cherry tomatoes, fresh mozzarella pearls, fragrant basil, and a light balsamic vinaigrette.
Ingredients
12 oz rotini, bow tie, or fusilli pasta
2 cups cherry tomatoes, halved
8 oz mozzarella pearls or small bocconcini
1/4 cup fresh basil leaves, torn or chiffonade
1/3 cup extra-virgin olive oil
3 tbsp balsamic vinegar
1 tbsp fresh lemon juice
1 garlic clove, minced
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil and cook pasta al dente.
2. Drain pasta and rinse thoroughly under cold water until completely cooled.
3. Whisk together olive oil, balsamic vinegar, lemon juice, garlic, honey, salt, and pepper.
4. Add cooled pasta, tomatoes, mozzarella pearls, and basil to large bowl.
5. Pour dressing over salad and toss gently to combine.
6. Chill for 20-30 minutes before serving.
Notes
Rinse pasta well with cold water to stop cooking and remove excess starch.
Use high-quality balsamic vinegar and extra-virgin olive oil.
Serve with balsamic glaze drizzle for presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg