Embrace the vibrant flavors of summer with our Summer Pasta Salad: Caprese with Balsamic. This dish combines the freshness of ripe tomatoes, creamy mozzarella, and fragrant basil, all tossed in a tangy balsamic dressing. It’s the ideal meal for busy weeknights or picnics, and it caters to both vegetarian and gluten-free diets!
Table of Contents
- About this Recipe
- Ingredients
- How to Make
- Tips
- Make-Ahead
- Storing
- Freezing
- Reheating
- Serving Suggestions
Summer Pasta Salad: Caprese with Balsamic
- Uniquely refreshing and vibrant flavors.
- Perfect for meal prep or quick weeknight dinners.
- Accommodates vegetarian and gluten-free diets easily.
Ingredients
- 8 oz. pasta of your choice (gluten-free if needed)
- 1 cup cherry tomatoes, halved
- 8 oz. fresh mozzarella balls, drained
- 1/2 cup fresh basil leaves, torn
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
How to Make
To make this delightful Summer Pasta Salad: Caprese with Balsamic, begin by cooking the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. In a large bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and torn basil leaves. In a separate small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Pour the dressing over the pasta mixture and toss gently until everything is well combined. Serve immediately, or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld.
Tips
– Use any pasta shape you like, but shapes that hold sauce, like fusilli or farfalle, work best.
– Reserve some fresh basil for garnish before tossing it with the salad.
Make-Ahead
This pasta salad can be made a day ahead of time. Simply store it in an airtight container in the fridge. The flavors will intensify overnight!
Storing
Leftovers can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container to preserve freshness.
Freezing
It’s not recommended to freeze this salad as the texture of the tomatoes and mozzarella may change after thawing.
Reheating
This salad is best enjoyed cold or at room temperature, so there’s no need for reheating. Just take it out of the fridge before serving!
Serving Suggestions
Pair this Summer Pasta Salad: Caprese with Balsamic with grilled chicken or steak for a hearty meal. It’s also a great side dish for any summer gathering!
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Summer Pasta Salad: Caprese with Balsamic
Embrace the vibrant flavors of summer with our Summer Pasta Salad: Caprese with Balsamic. This dish combines the freshness of ripe tomatoes, creamy mozzarella, and fragrant basil, all tossed in a tangy balsamic dressing. It’s the ideal meal for busy weeknights or picnics, and it caters to both vegetarian and gluten-free diets!
Ingredients
| 8 oz pasta of your choice (gluten-free if needed) | |
| 1 cup cherry tomatoes, halved | |
| 8 oz fresh mozzarella balls, drained | |
| 1/2 cup fresh basil leaves, torn | |
| 1/4 cup balsamic vinegar | |
| 3 tablespoons olive oil | |
| Salt and pepper to taste |
Preparation
Notes
- Use any pasta shape you like, but shapes that hold sauce, like fusilli or farfalle, work best.
- Reserve some fresh basil for garnish before tossing it with the salad.
