Ingredients:
- 8 ounces (about 2 cups) pasta (fusilli, penne, or bow-tie)
- 1 pint cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella balls (bocconcini), halved or cubed
- 1 cup fresh basil leaves, torn or roughly chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar (or balsamic glaze for a sweeter flavor)
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Optional: 1/4 cup pine nuts, toasted (for added crunch)
Instructions:
1. Cook the Pasta:
- Boil: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- Drain and Cool: Drain the pasta and rinse under cold water to stop the cooking process. Let it cool completely.
2.Prepare the Salad:
- Combine Ingredients: In a large bowl, combine the cooled pasta, halved tomatoes, mozzarella, and basil leaves.
- Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
- Toss the Salad: Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
3. Finish and Serve:
- Chill: If possible, let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Optional: Just before serving, sprinkle the toasted pine nuts over the salad for extra texture.
Tips:
- Balsamic Glaze: For a sweeter touch, drizzle balsamic glaze over the salad just before serving.
- Pasta Choic: Choose pasta shapes that can hold onto the dressing and ingredients, like fusilli or rotini
- Freshness: Use the freshest ingredients for the best flavor, especially the basil and tomatoes.
Enjoy your Caprese Pasta Salad!