Go Back
- 8 oz fusilli or penne pasta - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls (bocconcini) - 3 tablespoons extra virgin olive oil - 2 tablespoons balsamic glaze - 1 clove garlic, minced - 1/2 cup fresh basil leaves, roughly torn - 1/4 cup pine nuts, toasted - Salt and pepper to taste The main ingredients create a bright and fresh base for your salad. Fusilli or penne pasta gives it a fun shape and texture. Cherry tomatoes add a sweet burst of flavor. The fresh mozzarella balls, or bocconcini, provide creamy goodness that pairs perfectly with the pasta. For the dressing, I use extra virgin olive oil as a rich base. Balsamic glaze adds a sweet tang that enhances the dish. Minced garlic brings a nice depth to the flavor. This combo gives your salad a zing that keeps you coming back for more. You can add fresh basil leaves for a fragrant touch. They also add a lovely green color to the dish. If you want some crunch, toasted pine nuts are a great choice. Just sprinkle them on top for a delightful finish. Finally, season with salt and pepper to taste. This will enhance all the flavors in your pasta salad. As you prepare this dish, feel free to adjust the ingredients. You can swap the pasta type or add your favorite veggies. The main goal is to create a tasty, vibrant salad that you enjoy. 1. Bring water to a boil and season: Start by filling a large pot with water. Add a generous amount of salt to enhance the pasta's flavor. Bring it to a rolling boil. 2. Cooking time for al dente texture: Add your 8 ounces of fusilli or penne pasta. Cook it according to the package directions, usually around 8 to 10 minutes. You want it to be firm but tender. 3. Draining and rinsing the pasta: Once cooked, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This keeps your pasta from becoming mushy. Set it aside to cool completely. 1. Mixing vegetables in a bowl: In a large mixing bowl, combine 1 cup of halved cherry tomatoes, 1 cup of fresh mozzarella balls, and 1/2 cup of roughly torn basil leaves. Add 1 clove of minced garlic for flavor. The colors should pop and look fresh. 2. Tips for using fresh ingredients: Always choose ripe tomatoes and fresh mozzarella for best taste. Look for bright green basil. Fresh ingredients make your salad lively and tasty. 1. Whisking ingredients together: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic glaze. Add salt and pepper to taste. This gives your salad a bright and tangy flavor. 2. Adjusting flavor profiles: Taste your dressing. If you want it sweeter, add more balsamic glaze. For a bit more kick, add a touch more garlic. Adjust until it feels just right for you. To make the best Tomato Basil Caprese Pasta Salad, you need the right mix of ingredients. Here are some tips: - Pasta: Use 8 oz of fusilli or penne. This gives a nice bite. - Tomatoes: One cup of halved cherry tomatoes adds freshness. - Mozzarella: Use one cup of fresh mozzarella balls for creaminess. - Basil: 1/2 cup of torn basil leaves gives that classic flavor. For a quick prep, cook the pasta while you cut the tomatoes. This saves time. Rinse the pasta in cold water after cooking. It stops the cooking and cools it down fast. When it comes to serving, presentation matters. Here are some fun ideas: - Large Bowl: Serve the salad in a big bowl for gatherings. This invites people to dig in. - Garnish: Drizzle extra balsamic glaze on top. Add whole basil leaves and grated Parmesan for a wow factor. Pair the salad with grilled chicken or garlic bread. It makes a great meal. Want to elevate your salad? Here are some options: - Herbs: Add more herbs like oregano or thyme. They bring depth. - Spices: A pinch of red pepper flakes can add heat. For protein, consider adding grilled chicken or chickpeas. They make the salad more filling. {{image_2}} You can use many types of pasta for this salad. Fusilli and penne work well. If you prefer gluten-free options, try using gluten-free fusilli or brown rice pasta. Cooking times may differ, so check the package. Generally, gluten-free pasta cooks faster. Aim for al dente, as it holds up better in salads. If you can't find fresh mozzarella, try using burrata or feta cheese. Both options add a nice creaminess. For tomatoes, substitute with roasted red peppers or sun-dried tomatoes. In summer, use heirloom tomatoes for their great flavor. This keeps the dish fresh and colorful. While balsamic glaze is a favorite, you can try vinaigrette or pesto for a twist. A lemon vinaigrette adds a bright zing. For add-ins, grilled veggies like zucchini or bell peppers work wonders. You can also mix in olives for a briny kick. These variations keep your salad exciting and full of flavor. To keep your Tomato Basil Caprese Pasta Salad fresh, store it properly. Use an airtight container. Glass containers work best because they do not stain or hold odors. Plastic containers are fine too, but choose BPA-free options. Always let the salad cool before sealing it. This helps prevent moisture buildup. In the fridge, this salad lasts about 3 to 5 days. Check for signs of spoilage. If the tomatoes look mushy or the cheese smells sour, it is time to toss it. Fresh basil will also lose its bright color and become limp. If you notice any of these signs, do not eat the salad. You can serve leftovers cold or at room temperature. If you prefer warm pasta, gently reheat it in a pan on low heat. Add a splash of olive oil to keep the pasta moist. Avoid the microwave, as it can make the pasta mushy. Enjoy your salad with the same fresh taste! To make this pasta salad vegan, swap the mozzarella for vegan cheese. You can find many plant-based options at stores. You can also use tofu or avocado for creaminess. Ensure your balsamic glaze does not contain any dairy or egg products. This way, you keep all the great flavors while sticking to a vegan diet. Yes, you can make this pasta salad ahead of time. Prepare the salad up to a day in advance. Store it in the fridge in an airtight container. Just remember to add the pine nuts just before serving. This keeps them crunchy. The salad tastes even better after sitting for a while, as the flavors blend nicely. This pasta salad pairs well with many dishes. Grilled chicken or shrimp adds protein. You can also serve it with garlic bread for a hearty meal. A light green salad complements the pasta nicely. For a complete Italian feast, add a slice of pizza or some bruschetta on the side. Enjoy! This blog post covered how to make a tasty pasta salad. You learned about the main ingredients like pasta, cherry tomatoes, and mozzarella balls. We shared easy steps for cooking the pasta and making the dressing. Tips for perfecting your salad and fun variations were included too. You can also store it properly to keep it fresh. In conclusion, making pasta salad is simple and fun. Feel free to explore new flavors and ingredients. Enjoy every bite of your creation!

Tomato Basil Caprese Pasta Salad

Dive into summer with this delightful Sunshine Tomato Basil Caprese Pasta Salad! Featuring vibrant cherry tomatoes, creamy mozzarella, and fresh basil, this dish is perfect for BBQs or a light meal. In just 30 minutes, you can whip up a refreshing salad that's bursting with flavor. Don't miss out on the easy recipe and presentation tips that will impress your guests! Click through to explore this tasty dish now and make your summer shine!
Print Recipe Pin Recipe

Ingredients
  

8 oz fusilli or penne pasta

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini)

1/2 cup fresh basil leaves, roughly torn

3 tablespoons extra virgin olive oil

2 tablespoons balsamic glaze

1 clove garlic, minced

Salt and pepper to taste

Optional: 1/4 cup pine nuts, toasted

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the fusilli or penne pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

    Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, mozzarella balls, torn basil leaves, and minced garlic.

      Make the Dressing: In a small bowl, whisk together the olive oil, balsamic glaze, salt, and pepper. Adjust seasoning to taste.

        Combine Ingredients: Add the cooled pasta to the bowl with the tomato and mozzarella mixture. Pour the dressing over the top and gently toss everything together until well-coated.

          Add Crunch: If using, sprinkle the toasted pine nuts over the salad and give it a final toss.

            Chill and Serve: Let the pasta salad sit for about 15-30 minutes in the refrigerator to allow the flavors to meld, or serve immediately.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4

                - Presentation Tips: Serve the salad in a large bowl with a drizzle of additional balsamic glaze on top. Garnish with a few whole basil leaves and sprinkle with grated Parmesan cheese for an extra touch.