Caprese Pasta Salad
This easy Caprese pasta salad is everything summer! Tomatoes, mozzarella and basil make a fresh and crowd-pleasing side dish.
Ingredients
- 1 poundbowtie pasta
- 2 pintscherry tomatoes, sliced in half
- 8 ouncessmall mozzarella cheese balls (ciliegine)
- ½ cupbasil leaves, thinly sliced
- 3 tablespoonswhite wine vinegar
- 2 teaspoonsgranulated sugar
- ½ teaspoongarlic powder
- 1 teaspoonkosher salt, plus more to taste
- fresh ground black pepper
- 3 tablespoonsolive oil
- 3 tablespoonsneutral oil (like grapeseed or organic canola or vegetable oil**)
- ½ cupshredded parmesan cheese
- add-in: stir in a few drizzles balsamic reduction
Directions
- 1
Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
- 2
Meanwhile, slice the tomatoes in half. Thinly slice the basil. Drain the mozzarella balls.
- 3
In a large bowl, whisk together the white wine vinegar, granulated sugar, garlic powder, kosher salt, and fresh ground black pepper to taste. Then whisk in the olive oil and neutral oil.
- 4
Once the pasta is done, add it to the large bowl of dressing and toss with the chopped tomatoes, basil (unless you’re making it in advance), mozzarella cheese and Parmesan cheese. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 4 days refrigerated, but the basil does become brown over time. If making ahead, omit the basil and add just before serving. To revive leftovers, allow to come to room temperature, then stir in more chopped basil, a drizzle olive oil, handful Parmesan cheese, and a few pinches of salt.