Delightful Creamy Caprese Pasta Salad

This silky Caprese pasta salad turns a beloved Italian starter into a filling dish that's perfect for sunny day get-togethers. The mix of plump tomatoes, soft mozzarella, and fragrant basil makes a taste combo that's both cool and satisfying—a sure hit at any summer gathering.

I whipped up this pasta salad for my kid's graduation bash when I was worried we wouldn't have enough to eat. It vanished quicker than everything else, and I had three people ask me how to make it before they left.

What You'll Need

• Bite-sized pasta: like orecchiette, penne, or fusilli which have nooks that grab the sauce and smaller bits
• Mozzarella balls: bring a rich creaminess and enough protein to turn this side into a main dish
• Cherry tomatoes: add pops of sweet juice look for ones that smell good and feel slightly soft
• Fresh basil: delivers that key scent that makes Caprese dishes special toss it in right before eating for best aroma
• Extra virgin olive oil: creates the foundation for your dressing grab your nicest bottle since you'll really taste it
• White balsamic vinegar: gives mild tang without staining the noodles or cheese
• Kosher salt: brings out all the tastes especially important when boiling pasta
• Black pepper: gives gentle heat crack it fresh for fullest flavor
• Fresh garlic: adds a zingy kick that works well with the smooth cheese

Easy Cooking Steps

Boil Your Pasta:

Fill a big pot with water, bring to a full boil and add salt until it tastes like the ocean about 1 tablespoon per 4 quarts. Drop in pasta and cook until just firm to the bite usually a minute under what the box says. Drain fast and give a quick cold water rinse to stop it cooking. Toss with a splash of olive oil so it won't stick together.

Fix the Fresh Stuff:

While pasta's cooking, chop mozzarella balls into halves or quarters so they're small enough to eat but big enough to notice when you take a bite. Cut cherry tomatoes in half to let their juices mix with the dressing. Stack up basil leaves, roll them tight, and slice into thin strips right before mixing in so they stay bright and smell amazing.

Whip Up the Dressing:

Put olive oil, white balsamic vinegar, chopped garlic, salt and pepper in a container with a good lid. Shake hard until it's all mixed and a bit thick. Give it a taste and add more of what it needs, keeping in mind the pasta will soak up some flavor.

Mix Everything:

In a big bowl, put your cooled pasta, cut mozzarella, and tomatoes. Pour most of the dressing on top and mix well but gently. Add basil and the rest of the dressing, then fold it all together carefully so you don't bruise the herbs.

Last Step:

Cover the bowl and let everything sit at room temp for half an hour before serving so the flavors can blend. If you keep it in the fridge, take it out 20 minutes before eating so it's not too cold.

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White balsamic vinegar is my hidden trick in this dish. My grandma from southern Italy taught me that white instead of dark balsamic keeps everything looking bright while still giving that yummy sweet-sour kick that makes the whole thing pop.

Keeping Your Pasta Fresh

This Caprese pasta salad stays good in the fridge for up to three days if you keep it in a sealed container. It actually gets better after sitting overnight as the pasta soaks up all that dressing. If you're making it more than a day ahead, maybe save half your dressing and some fresh basil to add just before you serve it. Since the pasta will keep drinking up moisture while stored, this stops it from drying out.

Ways To Switch It Up

The simple Caprese mix works great by itself, but this pasta salad can be changed up however you want. Try adding chunks of avocado for extra smoothness, some grilled chicken for protein, or a handful of pine nuts for a nice crunch. Want more flavor? Stir in a spoonful of pesto or a drizzle of sweet balsamic glaze right before you eat. Vegetarians can toss in white beans for protein, while meat fans might enjoy some chopped salami or thin slices of prosciutto.

Picking The Best Pasta

Your pasta shape really matters in this dish. Go for types with ridges, curves, or little pockets that can catch the dressing and smaller ingredients. Rotini, farfalle, orecchiette, and fusilli work great. Stay away from long, smooth kinds like linguine or spaghetti, which won't hold everything together as well. For a healthier twist, try whole wheat or bean-based pasta which adds a nutty taste that goes nicely with all the fresh stuff.

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Common Questions

→ What type of pasta works best?

Compact pasta shapes like fusilli, orecchiette, or penne work great because they catch all the sauce and bits in their nooks.

→ Can I substitute white balsamic vinegar?

Sure thing, normal balsamic or white wine vinegar will do the job though your salad might taste a bit different.

→ How do I store leftovers?

Pop the salad in a sealed container and keep it in the fridge for up to three days. Give it a good stir before eating.

→ Can I add protein to this dish?

For sure, toss in some cooked chicken, sautéed shrimp, or even chickpeas if you want to bulk it up.

→ Is this salad suitable for meal prep?

You bet! It's super easy to make ahead and actually tastes even better after sitting in the fridge for a while.

→ Can I use dried basil instead of fresh?

Fresh basil really makes this dish pop, but dried works in a pinch. Just go easy with it so it doesn't take over the whole salad.