Description
This Creamy Caprese Pasta Salad is a delightful and easy-to-make dish featuring al dente pasta tossed with fresh mozzarella, juicy cherry tomatoes, and fragrant basil, all coated in a luscious creamy balsamic dressing. Perfect for summer gatherings, picnics, or as a refreshing side, this salad combines classic Italian flavors in a simple, no-bake pasta salad that’s both satisfying and elegant.
Ingredients
Scale
Pasta
- 1 pound pasta (rotini, penne, or farfalle work best)
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Add-ins
- 8 ounces fresh mozzarella balls (bocconcini), halved or quartered if large
- 1 pint cherry tomatoes, halved
- 1/2 cup fresh basil leaves, roughly chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, usually about 8-10 minutes. Drain the pasta immediately and transfer it to a large bowl while still warm to prepare for dressing.
- Prepare the Creamy Caprese Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, dried oregano, and red pepper flakes if using. Then add the heavy cream and whisk until the mixture is smooth. Stir in grated Parmesan cheese and lemon juice. Season the dressing with salt and freshly ground black pepper to taste.
- Assemble the Pasta Salad: Pour the prepared dressing over the warm pasta and toss gently to ensure all the pasta is coated evenly. Add the halved or quartered fresh mozzarella balls, halved cherry tomatoes, and roughly chopped basil leaves. Toss gently again to combine all ingredients without breaking up the mozzarella.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes. This chilling time allows the flavors to meld and the dressing to infuse the pasta and fresh ingredients with taste.
- Serve: Before serving, give the pasta salad a gentle toss. Serve chilled or at room temperature. Optionally, garnish with extra fresh basil leaves, a drizzle of olive oil, or a sprinkle of Parmesan cheese for enhanced flavor and presentation.
Notes
- Use pasta shapes like rotini, penne, or farfalle that hold dressing well.
- For best texture, cook pasta al dente to avoid mushiness in the salad.
- Fresh mozzarella balls are preferable over block mozzarella for ease of mixing and texture.
- The dressing can be adjusted to taste: add more lemon juice for brightness or more cream for extra richness.
- This salad holds well for up to 2 days refrigerated but is best eaten fresh.
- Red pepper flakes are optional but add a nice subtle heat.
