If there's one pasta salad you'll be making on repeat all summer long, it's this caprese pasta salad. It's fast, it's simple, and it's so frigging good.
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
1poundshort pasta , such as fusilli, orrechiette, penne
16ouncesmozzarella balls , ciligiine or pearls
1/2cupslivered fresh basil
1/3cupextra virgin olive oil
3tablespoonswhite balsamic vinegar
1 teaspoonfreshly ground black pepper
1garlic clove, pressed or minced
Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
While the pasta is cooking, drain the mozzarella balls then cut in half. Slice the cherry tomatoes in half and add to a mixing bowl with the mozzarella balls. Add the cooled pasta and slivered basil.
In a small bowl or mason jar with a lid, add the olive oil, white balsamic vinegar, garlic, kosher salt and freshly ground black pepper. Mix well then drizzle over the pasta. Toss to coat and taste for seasoning. The salad is best after about 30 minutes and can be refrigerated for 3 days.
Add diced chicken or cooked shrimp to make this an all in one meal.