Go Back

Recipe by:

Elena SMITH

Vibrant Caprese Pasta Salad for Autumn

This Caprese Pasta Salad combines al dente pasta, ripe tomatoes, fresh basil, and creamy mozzarella, creating a refreshing dish perfect for any festive occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Group: Pasta and Vegetables
  • 8 ounces rotini pasta or your pasta of choice
  • 1 pint cherry tomatoes halved
Group: Creamy Elements
  • 8 ounces fresh mozzarella balls bocconcini, drained
  • 1 cup fresh basil leaves torn into smaller pieces
Group: Dressing
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • Optional: Pinch of red pepper flakes for a touch of heat

Method
 

  1. Begin by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process.
  2. While the pasta is cooking, prepare the ingredients. Halve the cherry tomatoes and drain your mozzarella balls, cutting them if they’re large.
  3. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, salt, and pepper.
  4. In a large mixing bowl, add the drained pasta, cherry tomatoes, mozzarella balls, and torn basil leaves. Drizzle the dressing over the top and toss gently to combine.
  5. Allow the salad to sit for about 15-30 minutes at room temperature for the flavors to meld.
  6. When ready to serve, give it a quick stir, adjust seasoning if needed, and enjoy.

Notes

This salad is best enjoyed cold or at room temperature. It can be stored in an airtight container for up to 3 days in the fridge.