Caprese Pasta Salad Basil Tomato
A delightful dish that combines the classic tastes of a Caprese salad with the heartiness of pasta, bursting with flavor and perfect for busy weeknights or summer gatherings.
Ingredients
For the Dressing
- 60 ml extra-virgin olive oil Use high-quality for best flavor.
- 60 ml balsamic vinegar
- 30-45 ml freshly squeezed lemon juice
- 1 clove garlic, finely minced
- 1 teaspoon Italian seasoning
- 0.25 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
For the Salad
- 225 g dried farfalle pasta Or other small pasta.
- 225 g mozzarella pearls or fresh mozzarella, diced
- 300 g grape tomatoes, halved
- 15 g fresh basil leaves, thinly sliced
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, kosher salt, and black pepper in a small bowl or sealable jar until emulsified. Set aside.
- Cook pasta in a large pot of boiling salted water following package instructions until al dente. Drain and rinse under cold running water to cool and prevent overcooking.
- Combine the cooled pasta, halved grape tomatoes, mozzarella pearls, and sliced basil in a large mixing bowl.
- Drizzle with prepared vinaigrette and toss gently until all components are evenly coated. Adjust seasoning with extra salt and pepper as required.
Notes
Serve alongside grilled chicken or shrimp. Pair with a light arugula salad drizzled with lemon vinaigrette. Store leftovers in an airtight container in the refrigerator for up to three days. Freeze without dressing for longer storage.