Caprese Pasta Salad Delish
Caprese Pasta Salad Delish is one of those dishes that just screams summer delight, doesn’t it? Fresh basil, juicy tomatoes, and creamy mozzarella all tangled up with al dente pasta. And let’s not forget a good drizzle of balsamic glaze because why not? Whether it’s for a spontaneous backyard gathering or just a treat for yourself on a Tuesday night, this salad is where simple meets fancy. Plus, it’s like a vacation on your plate—who doesn’t need a taste of Italy in their life?
So, let me tell you, my husband absolutely goes wild over this Caprese Pasta Salad. Of course, it’s not just him—even our picky little ones have given it a thumbs up, especially when they sneak those mozzarella pearls straight out of the bowl. This recipe found its way into our lives one chaotic day when I blanked on dinner plans, and it’s been a staple ever since. Maybe it’s the dreamy tomato-basil combo or perhaps the simplicity just speaks to our busy household, but it’s become our go-to for lazy summer dinners or impromptu picnics.
Why You’ll Love This Caprese Pasta Salad Delish
– It’s like sunshine in a bowl.
– No “weird” ingredients—just pure, simple flavors.
– Pairs with almost anything on your grill.
– Leftovers are a win, just ask my midnight self.
– Super forgiving, even if you have two left hands in the kitchen.
This Caprese Pasta Salad was super easy to throw together and totally hit the spot for a light, fresh dinner! The combo of juicy tomatoes, creamy mozzarella, and basil was classic and delicious. I’ll definitely be making this again for summer potlucks!
How to Make It
Alright, picture this: you’re overlooking a pot of salty, rolling water, and let the pasta flow in like a waterfall. While that’s doing its thing, grab those ripe tomatoes and slice them into bite-size stars of the show. Mozzarella? Pop those pearls like confetti into a big mixing bowl. Annnd blitz around the kitchen for your freshest basil. Make sure you’re humming some Italian opera for effect.
Don’t forget to rescue the pasta from overcooking—no one loves a mush party. Then, drizzle all that goodness with olive oil and balsamic glaze. Toss like you’re on a cooking show and voilà! You’re practically a pasta salad master.
Ingredient Notes
– Cherry Tomatoes: These little gems burst with flavor. Once, I grabbed some that were a bit wrinkly… let’s just say, fresh is best.
– Mozzarella Pearls: Perfect size and texture. Don’t sub with the big mozzarella unless you’re feeling slice-happy.
– Balsamic Glaze: The magic touch. Be generous, and don’t go for just balsamic vinegar—it’s not the same!
Recipe Steps
1. Cook pasta according to package directions until al dente; set aside to cool.
2. Chop cherry tomatoes and fresh basil; place in a large bowl.
3. Add mozzarella pearls to the bowl with tomatoes.
4. Mix in cool pasta, drizzle with olive oil, balsamic glaze, a pinch of salt, and pepper.
5. Toss everything gently until well combined.
6. Serve and feel like a picnic star.
What to Serve It With
Tips & Mistakes
– Don’t drown it in balsamic. A drizzle, dear, a drizzle.
– Tomatoes too ripe? Toast some bread and slap on a bruschetta.
Storage Tips
Trust me, this salad is fantastic the next day. Cover it up and pop it in the fridge. Straight from the fridge in the morning? Not gonna judge—sometimes it’s a breakfast adventure. Just give it a quick toss to refresh it.
Variations and Substitutions
Got a rogue zucchini in the fridge? Slice it thin and toss it in, raw or grilled. Sub gluten-free pasta? Go for it. Running low on mozzarella? Try fresh parmesan slices instead—not quite the same, but hey, still cheesy.
Frequently Asked Questions
Remember it later
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Caprese Pasta Salad Delish
Ingredients
Main Ingredients
- 8 oz penne pasta
- 1.5 cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls drained
- 0.5 cup fresh basil leaves, chopped
- 0.25 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
Instructions
Preparation Steps
- Cook the penne pasta in salted boiling water according to package instructions until al dente, about 8-10 minutes; drain and rinse with cold water to cool.
- In a large bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped basil.
- Add the cooked and cooled pasta to the bowl with vegetables and cheese.
- Drizzle the olive oil and balsamic vinegar over the salad, then season with salt and freshly ground black pepper.
- Toss everything gently to combine thoroughly and serve chilled or at room temperature.
Notes
Featured Comments
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