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Creamy Caprese Pasta Salad with Fresh Basil, Mozzarella, and Tomatoes

This creamy caprese pasta salad is exactly the kind ofrecipe that earns a permanent spot in warm-weather meal planning. It is fresh,easy, pretty on the table, and flexible enough for everything from weeknightdinners to picnic spreads. When a recipe tastes like summer and still keeps theprep simple, it is worth making again.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course: Side Dish
Cuisine: Italian-inspired
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 pound small pasta such as fusilli, orecchiette, or penne.
  • 16 ounces fresh mozzarella balls ideally ciliegine or pearls.
  • 3 cups cherry tomatoes halved.
  • 1/2 cup fresh basil thinly sliced.
  • 1/3 cup extra virgin olive oil.
  • 3 tablespoons white balsamic vinegar.
  • 1 teaspoon kosher salt plus more for the pasta water.
  • 1 teaspoon freshly ground black pepper.
  • 1 clove garlic minced or pressed.

Method
 

  1. Boil the pasta. Bring a large pot of water to a boil, salt it well, and cook the pasta until just al dente. Drain it and rinse lightly with cold water to stop the cooking.
  2. Prep the caprese mix-ins. While the pasta cooks, drain the mozzarella and cut it in half if needed. Halve the tomatoes and place them in a large mixing bowl with the cheese.
  3. Add the pasta and basil. Once the pasta has cooled, add it to the bowl and toss in the basil.
  4. Make the dressing. In a small bowl or jar, combine the olive oil, white balsamic vinegar, garlic, salt, and black pepper. Stir or shake until well mixed.
  5. Dress the salad. Pour the dressing over the pasta mixture and toss gently so everything is evenly coated. Taste and adjust the seasoning if needed.
  6. Let it sit before serving. For the best flavor, rest the salad for about 30 minutes so the ingredients have time to mingle.

Notes

Cook the pasta only to al dente. The source specifically warns that overcooked pasta will keep absorbing dressing and can turn the whole salad soft and heavy.
Fresh mozzarella is the best match here, especially the small balls like ciliegine or pearls. The source notes that block mozzarella is less ideal because it does not have the same soft, milky texture in a cold pasta salad. It also recommends draining and patting the mozzarella dry so the salad does not get watery.
Slice the basil thinly and add it close to serving time. The source says adding basil too early or chopping it too roughly can make it wilt and darken.
Reserve a little pasta water before draining. The source suggests about 1/2 cup, since the starch can help the dressing coat the pasta more smoothly if needed.
Letting the salad sit at room temperature for at least 15 minutes before serving helps the tomatoes and mozzarella release a little flavor into the dressing and improves the overall taste.