Caprese Pasta Salad

Get ready for the ultimate summer pasta salad that’ll make your taste buds dance! This isn’t just any ordinary pasta dish – it’s a beautiful marriage of juicy burst tomatoes, creamy mozzarella, and fragrant basil that captures the essence of Italian cuisine in every bite.

What makes this recipe truly special is the cooking method: as the tomatoes slowly burst in olive oil, they create their own incredible sauce that coats every piece of pasta with bright, concentrated flavor. No boring, dry pasta salad here!

Ingredients

For the Pasta Base:

• 6 ounces (2 cups) whole grain fusilli or rotini pasta
• ⅓ cup extra-virgin olive oil
• 2 pints cherry or grape tomatoes
• ½ teaspoon fine sea salt

For the Fresh Additions:

• 8 ounces mozzarella “pearls” (or one mozzarella ball, torn into bite-sized pieces)
• Several sprigs fresh basil (enough for 2+ tablespoons chopped)
• 2 to 3 teaspoons white balsamic vinegar or regular balsamic vinegar, to taste

Steps

1. Bring a large pot of well-salted water to a rolling boil. Add pasta and cook until al dente (8-10 minutes), stirring occasionally to prevent sticking. Test a piece at the minimum cook time – it should have a slight bite. Drain thoroughly in a colander, but do not rinse.
2. While pasta cooks, combine ⅓ cup olive oil, tomatoes and ½ teaspoon salt in a large, non-reactive skillet over medium heat. Cover with a tight-fitting lid (or use a baking sheet if needed). Cook for 6-12 minutes, stirring every 2-3 minutes, until tomatoes burst and release their juices. You’ll know they’re ready when the oil takes on a light red color.
3. Remove skillet from heat and add drained pasta, stirring to coat evenly with the tomato-oil mixture. Let cool for 5-7 minutes – the pasta should be warm but not hot enough to melt the cheese. This is the perfect time to chop your basil.
4. Once pasta has cooled slightly, gently fold in mozzarella and basil. Add 2 teaspoons vinegar initially, taste, and add more vinegar or salt as needed. The flavors should be bright and well-balanced.
5. For best results, let salad rest for 20 minutes at room temperature before serving, allowing the pasta to absorb the flavorful sauce. Can be served immediately or refrigerated for later.

Storage Notes:

• Keeps well in an airtight container for up to 4 days
• Enjoy chilled, at room temperature, or gently reheated
• If reheating, warm just until the mozzarella starts to soften

Smart Swaps

• Use pearl-sized fresh mozzarella for easier eating
• Substitute gluten-free pasta (cooking time may vary by 1-2 minutes)
• Try different shapes like orecchiette or penne
• Swap white balsamic for regular balsamic (note: will affect color)

Make It Diabetes-Friendly

• Use high-fiber pasta to reduce net carbs by 15g per serving
• Increase protein by adding ½ cup diced grilled chicken
• Serve smaller portions (¾ cup) alongside protein
• Add extra vegetables like zucchini to increase fiber

Pro Tips

• Salt pasta water until it tastes like sea water
• Don’t skip the resting time – it makes a huge difference in flavor
• Cut mozzarella pieces to match pasta size for perfect bites
• Reserve ¼ cup pasta cooking water to thin sauce if needed