Description
A bright and satisfying pasta salad that combines the classic Caprese flavors with fusilli pasta, perfect for summer gatherings or easy lunches.
Ingredients
- 8 oz fusilli or rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls (bocconcini or ciliegine), drained
- 1 cup fresh basil leaves, whole or torn
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Optional: Balsamic glaze for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and cool under running water.
- In a large bowl, combine the cooled pasta, halved cherry tomatoes, drained mozzarella, and fresh basil leaves. Gently fold to combine.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Adjust seasoning to taste.
- Pour the dressing over the pasta mixture and toss until evenly coated. Let rest for 10-15 minutes at room temperature or chill for 30 minutes.
- Serve chilled or at room temperature, garnished with extra basil and a drizzle of balsamic glaze if desired.
Notes
This salad holds up well both chilled and at room temperature, making it ideal for potlucks and picnics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian