Caprese Pasta Salad Basil Tomato (Print Version)
Mozzarella, tomatoes, basil, and vinaigrette create a refreshing, flavorful option for any gathering.
# Ingredients:
→ Vinaigrette Dressing
01 -
60 ml extra-virgin olive oil
02 -
60 ml balsamic vinegar
03 -
30–45 ml freshly squeezed lemon juice
04 -
1 clove garlic, finely minced
05 -
1 teaspoon Italian seasoning
06 -
0.25 teaspoon kosher salt
07 -
0.25 teaspoon freshly ground black pepper
→ Caprese Pasta Salad
08 -
225 g dried farfalle pasta, or other small pasta
09 -
225 g mozzarella pearls or fresh mozzarella, diced
10 -
2 cups (approx. 300 g) grape tomatoes, halved
11 -
15 g fresh basil leaves, thinly sliced
12 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
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.
02 -
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.
03 -
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:
01 -
Allowing the salad to rest for 10–15 minutes before serving enhances the flavor integration.