Description
A fresh and vibrant Caprese Pasta Salad made with tender shell pasta, juicy cherry tomatoes, creamy mozzarella balls, and fragrant basil. Tossed in olive oil and balsamic vinegar, it’s the perfect light dish for any summer occasion.
Ingredients
Scale
- 12 ounces shell pasta
- 2 cups cherry tomatoes, halved
- 8 ounces mozzarella balls (ciliegine or bocconcini)
- 1/2 cup fresh basil leaves, chopped or torn
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cool water.
- In a large bowl, combine cherry tomatoes, mozzarella balls, and basil.
- Add the cooled pasta to the bowl with the other ingredients.
- Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
- Toss everything gently until well combined.
- Chill in the fridge for 20–30 minutes before serving for best flavor.
- Garnish with extra basil and a drizzle of balsamic glaze if desired before serving.
Notes
- Use multicolored cherry tomatoes for extra color and flavor.
- Chill the salad before serving to allow flavors to blend.
- Cut fresh mozzarella into cubes if you can’t find mini balls.
- Add arugula or grilled chicken to make it a complete meal.