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Fresh Caprese Pasta Salad Recipe with Basil Easy Summer Delight

Fresh Caprese Pasta Salad - featured image
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A light and refreshing pasta salad combining fresh tomatoes, basil, mozzarella, and a tangy balsamic-lemon dressing, perfect for summer gatherings.

Ingredients

Scale
  • 12 ounces (340 g) short pasta like rotini, penne, or farfalle
  • 2 cups (about 300 g) cherry tomatoes, halved
  • 8 ounces (225 g) fresh mozzarella, torn into bite-sized pieces
  • 1 cup packed fresh basil leaves, roughly torn
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon aged balsamic vinegar
  • Zest of one lemon
  • 1 small garlic clove, finely minced (optional)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons pine nuts, toasted (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain pasta well and rinse briefly under cold water to stop cooking and cool it down. Set aside to drain completely for about 5 minutes.
  3. While pasta cooks, halve cherry tomatoes, tear mozzarella into bite-sized pieces, roughly tear basil leaves, mince garlic if using, and zest one lemon carefully avoiding the white pith.
  4. Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring constantly. Remove from heat and cool. Alternatively, toast in microwave with 30-second bursts, stirring in between.
  5. In a small bowl or jar, whisk together extra virgin olive oil, aged balsamic vinegar, lemon zest, minced garlic, salt, and freshly ground black pepper to taste.
  6. In a large bowl, combine drained pasta, tomatoes, mozzarella, basil leaves, and toasted pine nuts. Pour dressing over salad and gently toss to coat evenly without mashing the ingredients.
  7. Chill the salad in the refrigerator for at least 20 minutes before serving to allow flavors to meld. Adjust seasoning if needed before serving.

Notes

Drain and pat mozzarella dry to prevent sogginess. Rinse pasta under cold water after cooking to stop cooking and remove excess starch. Use short, ridged pasta shapes for best texture. Toast pine nuts carefully to avoid burning. Salad tastes better after chilling and can be served chilled or at room temperature. Add fresh basil just before serving if stored overnight to keep color vibrant.

Nutrition

Keywords: Caprese pasta salad, summer salad, fresh basil, mozzarella salad, easy pasta salad, balsamic dressing, quick summer recipe

Find it online: https://cheerycrisp.com/fresh-caprese-pasta-salad-recipe-with-basil-easy-summer-delight/