Description
This Caprese Pasta Salad combines al-dente cavatappi pasta with fresh mozzarella, ripe tomatoes, and vibrant basil, creating a flavor-packed, quick meal that’s perfect for warm weather or casual gatherings.
Ingredients
Scale
- 1 pound cavatappi pasta
- 16 ounces mozzarella pearls or ciliegine
- 2 pints grape tomatoes or cherry tomatoes
- ½ cups fresh basil julienned
- 2/3 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons balsamic vinegar
- 3 teaspoons minced garlic
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
- Bring a large pot of water to a boil and add one tablespoon of salt. Cook the pasta according to the package instructions until al-dente, then drain, rinse with cold water, and let it cool.
- While the pasta cooks, halve the tomatoes and place them in a large bowl.
- Add the mozzarella pearls and basil to the bowl.
- In a small mason jar or measuring cup, combine olive oil, lemon juice, balsamic vinegar, garlic, salt, and pepper. Shake or stir until mixed well.
- Once the pasta is drained and cooled, add it to the large bowl with the tomatoes and mozzarella.
- Pour half of the dressing over the pasta and toss to combine. Taste and add more dressing if desired.
- Reserve the remaining dressing for later, as the pasta will absorb dressing over time and needs refreshing before serving.
- Serve the pasta salad at room temperature!
Notes
Ensure the pasta is cooled completely before mixing to avoid wilting the fresh ingredients.
Leftovers can be stored in the fridge; revive with the remaining dressing when eating again.
Use an assortment of tomatoes for added flavor and color.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg