Description
This vibrant Caprese pasta salad brings together juicy tomatoes, creamy mozzarella, and fragrant basil tossed with a zesty homemade dressing. Finished with a drizzle of balsamic glaze, it’s the perfect refreshing side or light lunch for summer gatherings.
Ingredients
- For the Dressing:
- 1/2 cup extra virgin olive oil, plus more to drizzle
- 3 tablespoons fresh lemon juice
- 1 teaspoon fine sea salt (plus more for pasta water)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano leaves
- 1 garlic clove, pressed or minced
- For the Salad:
- 8 oz fusilli, penne, or orecchiette pasta
- 8 oz small mozzarella balls (mozzarella pearls or bocconcini; halve if large)
- 3 cups cherry or grape tomatoes, halved
- 1/3 cup fresh basil leaves, chopped (plus more for garnish)
- Balsamic glaze, for drizzling
Instructions
- In a mason jar or measuring cup, combine olive oil, lemon juice, garlic, salt, pepper, and oregano. Whisk or shake to emulsify. Set aside.
- Boil a large pot of salted water. Add pasta and cook until al dente.
- Drain and rinse under cold water to stop cooking. Toss lightly with olive oil.
- In a large bowl, combine cooked pasta, halved tomatoes, and mozzarella.
- Pour dressing over and toss to coat evenly.
- Let salad rest for 20–30 minutes to allow flavors to meld.
- Just before serving, stir in chopped basil and drizzle with balsamic glaze.
Notes
- Use fresh, ripe tomatoes for the best flavor.
- Tossing pasta with a little olive oil prevents sticking before adding the dressing.
- For a make-ahead option, store salad and dressing separately and combine before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 15mg
