This simple Caprese Pasta Salad recipe is easy to make with fresh herbs and mozzarella. Tossed with quick balsamic vinaigrette it's a perfect summer side.
12ouncescherry tomatoesgrape tomatoes or other tomatoes, cut into bite sized pieces
16ouncesblack olivesdrained
½cupfresh basilloosely packed and cut into ribbons
½cupshredded parmesan cheese
balsamic vinaigrette
2clovesgarlicpeeled and chopped
¼teaspoonred pepper flakes
1teaspoondijon mustard
1teaspoonsalt
3tablespoonsbalsamic vinegar
½cupolive oil
1tablespoonfresh basilsliced
Instructions
Cook pasta in generously salted water according to package directions. Drain but do not rinse then place in large mixing bowl.
Meanwhile, prepare balsamic vinaigrette salad dressing and toss with drained but not rinsed pasta.
Refrigerate pasta mixture until completely cooled, about 30 minutes or longer.
While pasta cools prepare other ingredients. Drain mozzarella and discard brine. If mozzarella balls are large, cut in halves or quarters to make roughly bite sized pieces. Similarly cut tomatoes in bite sized pieces.
Toss cooled and dressed pasta with mozzarella, tomatoes, olives, parmesan and basil.
balsamic vinaigrette
Combine chopped garlic cloves, red pepper flakes, salt, dijon mustard and basil in a medium bowl. Stir in balsamic vinegar and slowly pour olive oil while whisking the mixture. Balsamic vinaigrette will be slightly thick and emulsified after the olive oil is properly combined with the mustard/balsamic mixture.