Caprese Pasta Salad Mix (Print)

A colorful mix of pasta, cherry tomatoes, mozzarella, basil, and tangy balsamic dressing.

# Components:

→ Pasta

01 - 10.5 oz short pasta (penne, fusilli, or farfalle)
02 - 1 tsp salt for boiling water

→ Vegetables & Herbs

03 - 8.8 oz cherry tomatoes, halved
04 - 1 small clove garlic, minced
05 - 1 oz fresh basil leaves, torn

→ Cheese

06 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 1.5 tbsp balsamic vinegar
09 - 1 tsp honey or maple syrup
10 - 0.5 tsp sea salt
11 - 0.25 tsp freshly ground black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
02 - In a large salad bowl, combine the halved cherry tomatoes, minced garlic, and torn basil leaves.
03 - Add the mozzarella balls to the salad bowl with the vegetables and herbs.
04 - In a small bowl or jar, whisk together the extra-virgin olive oil, balsamic vinegar, honey, sea salt, and freshly ground black pepper until emulsified.
05 - Add the cooled pasta to the salad bowl. Pour the prepared dressing over the salad and toss gently to combine.
06 - Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes to enhance the flavors.

# Chef Secrets:

01 -
  • It comes together faster than delivery and tastes like you spent hours fussing over it.
  • You can eat it warm right off the stove or cold from the fridge the next day, and somehow it gets even better.
  • Every bite feels bright and summery, even when the weather outside is gray.
02 -
  • Rinse the pasta under cold water immediately after draining or it will clump into a sticky, unappetizing mass.
  • Don't skip the honey in the dressing, it sounds fussy but it's what makes the tomatoes sing instead of tasting flat.
  • If your mozzarella is too wet, the whole salad will turn soupy, so press the balls gently in a clean towel before slicing.
03 -
  • Use a vegetable peeler to shave a few ribbons of Parmesan over the top just before serving, it adds a nutty, salty layer that makes the whole thing feel more special.
  • If your tomatoes aren't perfectly ripe, toss them with a pinch of sugar and let them sit for ten minutes before adding them to the bowl, it coaxes out their sweetness.
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