Description
A refreshing and creamy Caprese pasta salad combining al dente pasta with juicy cherry tomatoes, fresh mozzarella, and basil, all tossed in a luscious balsamic and Parmesan dressing. Perfect for a light lunch or a crowd-pleasing side dish, this easy recipe requires minimal cooking and is ready in under an hour.
Ingredients
Scale
Pasta
- 1 pound pasta (rotini, penne, or farfalle)
Fresh Ingredients
- 8 ounces fresh mozzarella balls (bocconcini), halved or quartered if large
- 1 pint cherry tomatoes, halved
- 1/2 cup fresh basil leaves, roughly chopped
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, usually about 8 to 10 minutes. Drain immediately and transfer the pasta to a large bowl while still warm.
- Prepare the Creamy Caprese Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, dried oregano, and red pepper flakes if using. Then add the heavy cream and whisk until the mixture is smooth. Stir in the grated Parmesan cheese and lemon juice. Season with salt and freshly ground black pepper to taste, adjusting flavors as desired.
- Assemble the Pasta Salad: Pour the creamy dressing over the warm pasta and toss gently to ensure all pasta is well coated. Add the halved or quartered fresh mozzarella balls, halved cherry tomatoes, and chopped fresh basil. Toss gently again to combine all the ingredients evenly without breaking the mozzarella.
- Chill: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld beautifully and the salad to chill.
- Serve: Before serving, toss the salad gently once more. Serve chilled or at room temperature. Optionally garnish with extra fresh basil leaves, a drizzle of olive oil, or a sprinkle of Parmesan cheese for added flavor and presentation.
Notes
- Use pasta shapes like rotini, penne, or farfalle for best texture and coating of the dressing.
- Make sure to drain the pasta well and toss it while warm to better absorb the dressing flavors.
- Adjust the amount of red pepper flakes for your preferred spice level or omit if desired.
- This salad can be made a few hours ahead and refrigerated, making it perfect for meal prep or potlucks.
- For a lighter version, substitute heavy cream with Greek yogurt or omit it entirely.
