Caprese Pasta Salad
This tasty Caprese Pasta Salad combines fresh tomatoes, mozzarella, and basil with tender bowtie pasta and a flavorful homemade balsamic dressing!
Equipment
- Pot
- Colander
- Small bowl
- large mixing bowl
Ingredients
- 8 oz mini bowtie pasta or favorite small pasta
- 8 oz mozzarella balls or pearls
- 2 cups cherry tomatoes
- 1/4-1/2 cup chopped or chiffonade fresh basil
Balsamic Caprese Salad Dressing
- 1/3 cup extra virgin olive oil
- 2 TBSP white wine vinegar or red wine vinegar
- 1-2 TBSP balsamic vinegar plus extra to taste
- 1 clove garlic peeled, smashed, and minced
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp dried oregano leaves
Instructions
- Bring a pot of water to a boil and season with a 1-2 pinches of sea salt.
- While you wait for the water to boil, measure out all your ingredients, this salad comes together fast!
- Add the pasta to boiling water and cook until al dente, approx. 8 minutes for mini bowties or follow package instructions for different shapes.
- Drain cooked pasta in a colander and rinse with cold water. Set aside.
- To make the dressing, peel smash and mince fresh garlic. Add to a small bowl with oil, vinegar, salt, pepper, and oregano. Mix well then pour over pasta. Toss to coat.
- Halve, quarter, or chop tomatoes (any variety will work here) and add to the pasta along with basil and mozzarella balls.
- Mix well and allow salad to sit for 30 minutes (at room temperature or in fridge if preferred) for the flavors to meld. This is optional but I always try to set aside some time to marinate in the dressing. Taste and add any additional balsamic or seasoning desired. Enjoy!
- This salad can be made the day before for a party or gathering and will keep in the fridge for up to 3-4 days.
Notes
Nutrition Facts below are estimated for pasta salad and dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!