Creamy Caprese Pasta Salad (Print Version)
# Ingredients:
01 -
1 pound small pasta (such as fusilli, orecchiette, or penne)
02 -
16 ounces mozzarella balls (such as ciliegine or pearls)
03 -
3 cups cherry tomatoes
04 -
1/2 cup thinly sliced fresh basil
05 -
1/3 cup extra virgin olive oil
06 -
3 tablespoons white balsamic vinegar
07 -
1 teaspoon kosher salt (plus more for pasta water)
08 -
1 teaspoon freshly ground black pepper
09 -
1 clove garlic, minced or pressed
# Instructions:
01 -
Bring a pot of water to a boil. Season with kosher salt and add the pasta. Cook until al dente according to package instructions. Drain in a colander and rinse lightly with cold water to stop the cooking process. Set aside.
02 -
Drain the mozzarella balls and cut them in half. Slice the cherry tomatoes in half and add them to a mixing bowl along with the mozzarella.
03 -
Add the cooled pasta to the mixing bowl with the mozzarella and tomatoes. Toss in the slivered basil to combine.
04 -
In a small bowl or mason jar, combine olive oil, white balsamic vinegar, minced garlic, kosher salt, and black pepper. Mix or shake well to combine thoroughly.
05 -
Drizzle the dressing over the pasta salad in the mixing bowl. Toss gently to coat evenly. Taste and adjust seasoning if necessary. Let the salad sit for about 30 minutes for best flavor. Refrigerate for up to 3 days if desired.