Store any leftovers in an airtight container in the fridge for up to 2 days—just give it a splash of olive oil and a quick toss before serving to refresh the flavors.
Caprese Pasta Salad
Servings: people
This Caprese Pasta Salad is the perfect summer dish—fresh, simple, and bursting with the classic flavors of Italy.
Ingredients
- 12 ounces short pasta penne, orecchiette, fusilli
- 2 cups cherry tomatoes halved, or beefsteak tomatoes diced
- 8 ounces small mozzarella balls like bocconcini or ciliegine, halved
- ⅓ cup fresh basil leaves torn
- 1 teaspoon dried oregano
- ¼ cup extra virgin olive oil
- 1 clove garlic optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons basil pesto or pistachio pesto
Instructions
- Marinate the ingredients – In a large bowl, combine 2 cups cherry tomatoes (halved), 8 ounces small mozzarella balls (halved), ⅓ cup fresh basil leaves (torn), 1 teaspoon dried oregano, ¼ cup extra virgin olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Add 1 clove garlic (crushed whole). Toss well and let sit for 15–20 minutes to marinate. Remove the garlic before adding the pasta.
- Cook the pasta – Bring a large pot of salted water to a boil. Cook 12 ounces short pasta according to the package instructions until al dente. Drain, rinse under cold water for about 10 seconds to stop the cooking, then drain again very well. Add the cooled pasta to the bowl and toss everything well.
- Finish and serve – Taste, adjust salt, and serve right away—or chill for 30 minutes. Right before serving, drizzle with 2 tablespoons basil pesto and crushed pistachios, if desired.
Notes
SUBSTITUTIONS
- Short pasta – Penne, fusilli, or orecchiette work best.
- Cherry tomatoes – Halved, or sub with diced ripe tomatoes.
- Mozzarella balls – Bocconcini or ciliegine, or diced fresh mozzarella.
- Fresh basil – Torn by hand. Don’t sub with dried!
- Dried oregano – Optional, adds Mediterranean flair.
- Extra virgin olive oil – Use your best; it’s the main dressing.
- Garlic (optional) – Crushed whole, then removed.
- Salt – Draws out tomato juices and boosts flavor.
- Black pepper – Freshly cracked for balance.
- Pesto (optional) – Basil or pistachio pesto for extra herby richness.
- Use ripe tomatoes – Cherry, grape, or even juicy diced beefsteak—flavor starts here.
- Salt early – Salt the tomatoes to draw out juices and build a natural dressing.
- Crush the garlic – Whole and crushed is best. Toss it after marinating.
- Quick rinse only – 10 seconds under cold water is enough—don’t overdo it.
- Drain pasta well – Too much water waters down the flavor.
- Tear the basil – Never chop it—tearing keeps the aroma alive.
- Let it sit – A 30-minute rest helps the flavors come together beautifully.
- Good olive oil counts – It’s your main dressing—make it a good one!
