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Caprese Pasta Salad

Caprese Pasta Salad

Caprese pasta salad with cherry tomatoes, fresh mozzarella, basil, and balsamic glaze. An easy 20 minute summer lunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Italian
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 12 oz fusilli pasta
  • 2 cups cherry tomatoes halved
  • 1 tsp salt for tomatoes
  • 8 oz fresh mozzarella pearls
  • 1 cup fresh basil chiffonade
  • 1/3 cup olive oil extra virgin
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 3 tbsp balsamic glaze
  • 1/4 cup parmesan grated

Method
 

  1. **Boil.** Cook the pasta in heavily salted water until al dente. Drain and rinse under cold water to stop the cooking.
  2. **Salt.** Toss the tomatoes with 1 teaspoon salt in a large bowl. Let sit for 10 minutes to release their juices.
  3. **Whisk.** Combine olive oil, garlic, oregano, and black pepper in a small bowl.
  4. **Combine.** Add the cooled pasta, mozzarella pearls, and dressing to the tomatoes. Toss gently.
  5. **Chill.** Let sit in the fridge for 20 minutes so the flavors meld.
  6. **Serve.** Top with fresh basil, parmesan, and a drizzle of balsamic glaze right before serving.

Notes

Store in the fridge for up to 3 days. Add fresh basil right before serving. Serve cold or at room temperature. Let it sit for 10 minutes before eating cold. Undercook the pasta by 1 minute. It firms up as it cools.