Spring Caprese Pasta Salad
A fresh and vibrant Spring Caprese Pasta Salad combining tender pasta, ripe tomatoes, creamy mozzarella, and fragrant basil for a perfect light meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini), drained and halved
- 1/4 cup fresh basil leaves, torn
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, and torn basil leaves.
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
- Refrigerate the salad for at least 30 minutes before serving to let the flavors meld.
- Serve chilled or at room temperature, garnished with extra fresh basil if desired.
Notes
For added texture, toss in some toasted pine nuts or substitute balsamic vinegar with a drizzle of balsamic glaze for a sweeter finish.
Find it online: https://seasonedrecipe.com/spring-caprese-pasta-salad/