I love the fresh flavors of a Caprese salad: mozzarella, basil, and tomatoes, drizzled with balsamic. So “old country.” A pasta salad version couldn’t go wrong.
I adapted this recipe from one on Delish.com. Their version would feed a small crowd, but I was feeding two so I scaled it back, making most ingredients half of what was called for, with one exception: cheese. I used the same amount of cheese for half the salad. Why? Because (repeat after me) “There is no such thing as too much cheese!”
Looks right to me!
In my opinion, what takes this salad from good to great is the balsamic glaze. Yummy! Now, if you’d really like, I could recommend a recipe for making balsamic glaze. But really, who wants to?
Finding this grocery item was life-changing for me. In my opinion, it’s not worth making from scratch unless you cook with it All. The. Time. Which I do not. 😀
Like most pasta salads, this one comes together very quickly. Use the time while the pasta is cooking to cut up the tomatoes and basil, and then everything is combined. Easy-peasy!
Dress it up with more basil and balsamic glaze to make it just as pretty as it is delicious.
Caprese Pasta Salad
For the Pasta Salad
- 2 cups dry pasta radiatore or fusilli
- 8 oz. fresh mozzarella balls pearl size
- 1 pt. grape tomatoes halved
- 2 TB thinly sliced basil plus more for garnish if desired
- Balsamic glaze for drizzling
For the Dressing
- 1/4 c. extra-virgin olive oil
- 1½ TB red wine vinegar
- ½ tsp. Italian seasoning
- 1 small clove garlic minced
- Salt and pepper to taste
- Cook pasta in a large pot of salted water according to package directions. Drain and rinse with cold water.
- In a medium bowl, combine pasta, cheese, tomatoes and basil.
- In a small bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and whisk until combined.
- Pour dressing over pasta salad and toss to combine. Garnish with sliced basil, drizzle with balsamic glaze and serve.
Interesting fact: Radiatore pasta is so named because they resemble radiators.