Caprese Pasta Salad
If there's one pasta salad you'll be making on repeat all summer long, it's this caprese pasta salad. It's fast, it's simple, and it's so frigging good.
Ingredients
- 1 pound short pasta (, such as fusilli, orrechiette, penne)
- 16 ounces mozzarella balls (, ciligiine or pearls)
- 3 cups cherry tomatoes
- 1/2 cup slivered fresh basil
- 1/3 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt (, plus more for salting the pasta water)
- 1 teaspoon freshly ground black pepper
- 1 garlic clove (, pressed or minced)
Directions
- 1
Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
- 2
While the pasta is cooking, drain the mozzarella balls then cut in half. Slice the cherry tomatoes in half and add to a mixing bowl with the mozzarella balls. Add the cooled pasta and slivered basil.
- 3
In a small bowl or mason jar with a lid, add the olive oil, white balsamic vinegar, garlic, 1 teaspoon of kosher salt, and freshly ground black pepper. Mix well then drizzle over the pasta. Toss to coat and taste for seasoning. The salad is best after about 30 minutes and can be refrigerated for 3 days.