Description
A refreshing and vibrant Caprese Pasta Salad combining al dente rotini pasta with juicy cherry tomatoes, creamy fresh mozzarella, and aromatic basil, all tossed in a tangy homemade balsamic dressing. Perfect for a light lunch or as a side dish for summer gatherings.
Ingredients
Scale
Pasta and Salad
- 8 ounces rotini pasta
- 2 teaspoons kosher salt (for pasta water)
- 1 pint cherry tomatoes, cut in half
- 8 ounces fresh mozzarella, diced
- ½ cup fresh basil, julienned
- Kosher salt and pepper to taste
Balsamic Dressing
- 1 tablespoon Dijon mustard
- 3 tablespoons balsamic vinegar
- 6 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Cook Pasta: Fill a large pot with 2 quarts of water and add 2 teaspoons of kosher salt. Bring the water to a boil, then add the rotini pasta and cook until al dente according to package directions.
- Prepare Dressing: While the pasta cooks, combine Dijon mustard, balsamic vinegar, extra virgin olive oil, dried oregano, kosher salt, and pepper in a mason jar. Shake vigorously to emulsify the dressing. Set aside.
- Drain and Cool Pasta: Drain the cooked pasta and immediately rinse with cold water to stop the cooking process and cool the pasta for the salad.
- Toss Salad: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, diced fresh mozzarella, and balsamic dressing. Stir gently until all ingredients are well coated with the dressing.
- Season and Serve: Season the salad to taste with kosher salt and pepper. Add the julienned fresh basil, stir again to distribute evenly, and serve immediately for best freshness.
Notes
- To keep the salad fresh, add basil just before serving to prevent wilting.
- For a vegan version, substitute fresh mozzarella with a plant-based cheese alternative.
- You can prepare the dressing in advance and store it in the refrigerator for up to 3 days.
- Make sure to rinse pasta under cold water to prevent it from becoming mushy and to cool it for the salad.
