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Fresh Caprese Pasta Salad Recipe with Easy Basil Vinaigrette Dressing

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A fresh, vibrant pasta salad combining creamy mozzarella, juicy tomatoes, and a zesty basil vinaigrette. Quick and easy to make, perfect for summer meals and entertaining.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or bowtie pasta
  • 8 ounces (225 grams) fresh mozzarella, cut into bite-sized pieces
  • 2 cups (about 300 grams) cherry tomatoes, halved
  • 1 cup packed fresh basil leaves, torn or roughly chopped
  • 1/3 cup (80 ml) extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon honey
  • 1 small clove garlic, minced (optional)
  • Salt and freshly ground black pepper to taste
  • Balsamic glaze (optional, for drizzling)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Drain well and set aside.
  2. In a blender or bowl, combine 1 cup packed fresh basil leaves, 1/3 cup (80 ml) extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey, and 1 small minced garlic clove. Blend or whisk until smooth and emulsified. Season with salt and freshly ground black pepper to taste. Add a teaspoon or two of water if a thinner dressing is desired.
  3. In a large mixing bowl, combine the cooled pasta, 2 cups halved cherry tomatoes, and 8 ounces (225 grams) bite-sized mozzarella. Gently toss with the basil vinaigrette until everything is evenly coated. Add 1 cup torn fresh basil leaves and fold them in gently to avoid bruising.
  4. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Drizzle with balsamic glaze right before serving if desired. Optionally add a pinch of crushed red pepper flakes for a subtle kick.
  5. Serve immediately or refrigerate for 30 minutes to let the flavors meld. If refrigerated longer than a few hours, add a splash of olive oil and toss again before serving.

Notes

Do not overcook pasta; al dente texture holds dressing better. Rinse pasta under cold water to stop cooking and cool it down. Blend vinaigrette for best flavor and color, or whisk if no blender is available. Fold salad gently to keep mozzarella intact. Prepare dressing ahead and keep refrigerated. Adjust seasoning to taste.

Nutrition

Keywords: Caprese pasta salad, basil vinaigrette, fresh mozzarella, cherry tomatoes, easy pasta salad, summer salad, gluten-free pasta salad, vegetarian pasta salad

Find it online: https://milacook.com/fresh-caprese-pasta-salad-recipe-with-easy-basil-vinaigrette-dressing/