Creamy Caprese Pasta Salad

This creamy Caprese pasta salad transforms the classic Italian appetizer into a satisfying meal perfect for warm weather gatherings. The combination of juicy tomatoes, creamy mozzarella, and aromatic basil creates a flavor profile that's both refreshing and comforting—a guaranteed crowd-pleaser at any summer potluck.

I first created this pasta salad for my daughter's graduation party, worried about having enough food. It disappeared faster than any other dish, and three guests requested the recipe before leaving.

Ingredients

• Small pasta: such as fusilli, orecchiette, or penne creates pockets that capture the dressing and small ingredients
• Mozzarella balls: add creamy richness and protein that transforms this from side dish to main course
• Cherry tomatoes: provide bursts of juicy sweetness look for ones that are fragrant and give slightly when pressed
• Fresh basil: brings the signature aromatic element that defines Caprese dishes always add just before serving for brightest flavor
• Extra virgin olive oil: forms the base of the dressing use your best bottle as the flavor really shines through
• White balsamic vinegar: offers gentle acidity without discoloring the pasta or cheese
• Kosher salt: enhances all flavors particularly important for pasta water
• Black pepper: adds subtle warmth grind it fresh for best flavor
• Fresh garlic: provides a pungent undertone that balances the creaminess of the cheese

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil and add enough salt to make it taste like seawater about 1 tablespoon per 4 quarts. Add pasta and cook just until al dente typically 1 minute less than package directions suggest. Immediately drain and rinse briefly under cold water to halt cooking. Toss with a light drizzle of olive oil to prevent sticking.

Prepare the Fresh Ingredients:

While pasta cooks, cut mozzarella balls in half or quarters depending on their size they should be bite-sized but substantial enough to notice in each forkful. Halve cherry tomatoes to release their juices which will mingle with the dressing. Stack basil leaves, roll them tightly, and slice into thin ribbons just before adding to preserve color and aroma.

Make the Dressing:

Combine olive oil, white balsamic vinegar, minced garlic, salt and pepper in a jar with a tight-fitting lid. Shake vigorously until emulsified and slightly thickened. Taste and adjust seasonings remembering that the pasta will absorb some of the flavor.

Assemble the Salad:

In a large serving bowl, combine cooled pasta, prepared mozzarella, and tomatoes. Pour three-quarters of the dressing over ingredients and toss gently but thoroughly. Add basil and remaining dressing, then fold carefully to incorporate without bruising the herbs.

Final Touch:

Cover and let the salad rest at room temperature for 30 minutes before serving to allow flavors to meld. If refrigerating, remove 20 minutes before serving to take the chill off the ingredients.

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The white balsamic vinegar is my secret weapon in this recipe. My grandmother, who grew up in southern Italy, taught me that using white instead of dark balsamic keeps the colors vibrant while still delivering that signature tangy sweetness that makes the dish sing.

Storing Your Pasta Salad

This Caprese pasta salad will keep beautifully in the refrigerator for up to three days in an airtight container. The flavors actually improve after the first day as the pasta absorbs the dressing. If you're planning to make it more than a day ahead, consider reserving half the dressing and a portion of the fresh basil to refresh the salad just before serving. The pasta will continue to absorb moisture during storage, so this keeps it from becoming dry.

Customization Ideas

While the classic Caprese combination is perfect on its own, this pasta salad provides an excellent canvas for customization. Add diced avocado for extra creaminess, grilled chicken for protein, or pine nuts for crunch. For a flavor boost, consider stirring in a tablespoon of prepared pesto or a drizzle of balsamic glaze just before serving. Vegetarians can add cannellini beans for protein, while meat lovers might enjoy diced salami or prosciutto.

Choosing the Right Pasta

The shape of your pasta matters significantly in this recipe. Opt for shapes with ridges, curves, or hollows that can trap the dressing and small ingredients. Fusilli, orecchiette, farfalle, and rotini are ideal choices. Avoid long, smooth pasta like spaghetti or linguine, which won't hold the components as effectively. For a healthier version, whole wheat or legume-based pasta works wonderfully and adds a nutty flavor that complements the fresh ingredients.

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Frequently Asked Questions

→ What type of pasta works best?

Small pasta shapes such as fusilli, orecchiette, or penne are ideal as they hold the dressing and ingredients well.

→ Can I substitute white balsamic vinegar?

Yes, regular balsamic vinegar or white wine vinegar can be used, although the flavor profile may vary slightly.

→ How do I store leftovers?

Store the salad in an airtight container in the refrigerator for up to three days. Toss before serving.

→ Can I add protein to this dish?

Yes, grilled chicken, shrimp, or chickpeas can be great additions for extra protein.

→ Is this salad suitable for meal prep?

Absolutely! It's easy to prepare ahead and the flavors improve as it sits in the refrigerator.

→ Can I use dried basil instead of fresh?

Fresh basil is recommended for its vibrant flavor, but dried basil can work in a pinch. Use sparingly to avoid overpowering the dish.