Caprese Salad Pasta (Printable)

Vibrant Italian pasta with cherry tomatoes, fresh mozzarella, and basil, finished with extra-virgin olive oil.

# What You Need:

→ Pasta

01 - 12 oz short pasta such as penne, fusilli, or farfalle
02 - Salt for pasta water

→ Salad

03 - 9 oz cherry tomatoes, halved
04 - 7 oz mozzarella pearls, drained
05 - 1 cup fresh basil leaves, torn or chopped
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze, optional
08 - Freshly ground black pepper to taste
09 - Salt to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse briefly under cold water to cool, and set aside.
02 - In a large mixing bowl, combine the cherry tomatoes, mozzarella pearls, and basil leaves.
03 - Add the cooled pasta to the bowl. Drizzle with olive oil and toss gently to combine.
04 - Season with salt and freshly ground black pepper to taste. If desired, drizzle with balsamic glaze.
05 - Serve immediately, garnished with extra basil if desired, or chill for 20 to 30 minutes for a cold pasta salad.

# Expert Suggestions:

01 -
  • It comes together in the time it takes to boil pasta, which means you can have dinner ready before the hunger panic sets in.
  • Every bite tastes bright and fresh, like you're eating something healthy without feeling like you're on a diet.
  • You can serve it warm right away or let it chill into a cold pasta salad that's perfect for lunch the next day.
  • It uses simple ingredients you can find anywhere, but the flavor feels restaurant fancy.
02 -
  • Don't skip rinsing the pasta under cold water, or the residual heat will turn your mozzarella into a melted mess instead of creamy bites.
  • Season the pasta water like the ocean, because underseasoned pasta can't be fixed later and will make the whole dish taste flat.
  • Use the best tomatoes you can find, because when there are only a few ingredients, each one has to pull its weight.
03 -
  • Use pasta shapes with ridges or twists so the olive oil and tomato juices cling to every piece instead of pooling at the bottom of the bowl.
  • Let the tomatoes sit with a pinch of salt for a few minutes before tossing, and they'll release their juices to create a natural dressing.
  • Tear the basil by hand instead of cutting it with a knife, because metal can bruise the leaves and turn them bitter.
  • Taste the dish before adding balsamic glaze, because sometimes the tomatoes are sweet enough on their own and you don't need it.
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