Caprese Pasta Salad

$- 8 ounces of fusilli or rotini pasta - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls (bocconcini), halved - 1 cup fresh basil leaves, roughly chopped - 1 clove garlic, minced - 3 tablespoons balsamic glaze - 4 tablespoons extra virgin olive oil - Salt and freshly cracked black pepper to taste - 1/4 teaspoon red pepper flakes (optional) - 1/2 cup arugula (for added freshness) I love using fresh ingredients in Caprese Pasta Salad. The pasta gives you a nice base. Fusilli or rotini works well because it holds the dressing. Cherry tomatoes add a burst of flavor. They are sweet and juicy. Fresh mozzarella provides a creamy texture. It pairs perfectly with the tomatoes. Basil brings a lovely aroma and taste. You can chop it roughly, which adds a rustic feel. For the dressing, I prefer making it myself. Minced garlic gives a nice kick. Balsamic glaze adds a sweet tang. Olive oil keeps it smooth. Salt and pepper enhance all the flavors. If you like some heat, add red pepper flakes. They give a nice touch without being too spicy. If you want extra freshness, try adding arugula. It adds a peppery note that complements the other ingredients well. You can find all the details in the Full Recipe. - Bring a large pot of salted water to a boil. - Add 8 ounces of fusilli or rotini pasta. - Cook the pasta until al dente and then drain. Cooking pasta right is key for a great salad. Al dente means it has a slight bite. This texture helps the pasta hold up with the dressing and other ingredients. Rinsing the pasta under cool water stops it from cooking further. This step keeps your pasta fresh and ready to mix. - In a small bowl, whisk together: - 1 clove garlic, minced - 3 tablespoons balsamic glaze - 4 tablespoons extra virgin olive oil - Salt and freshly cracked black pepper to taste - 1/4 teaspoon red pepper flakes (optional) The dressing brings everything together. Use fresh garlic for the best taste. Balsamic glaze adds sweetness and depth. Olive oil gives a rich flavor. Adjust salt and pepper to your liking. If you want heat, add the red pepper flakes. This mix adds a bright kick to your salad. - In a large mixing bowl, mix the cooked pasta with: - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls (bocconcini), halved Gently toss the pasta with the tomatoes and mozzarella. The tomatoes burst with flavor, and the mozzarella adds creaminess. - Fold in 1 cup of fresh basil leaves, roughly chopped, and 1/2 cup arugula. - Drizzle the prepared dressing over the pasta salad. Toss gently until everything is well-coated. Basil and arugula give a fresh, peppery taste. Tossing gently helps keep the pasta intact. Let the salad sit for about 10 minutes. This resting time lets the flavors blend nicely. Serve the salad at room temperature or chilled. It looks great in a large bowl. To impress, garnish with whole basil leaves. You can also drizzle extra balsamic glaze on top for a beautiful finish. For the full recipe, check out the Caprese Pasta Salad Delight. - Use plenty of salted water for cooking. This helps the pasta absorb flavor. - Rinse pasta under cool water to halt cooking. It prevents the pasta from getting mushy. - Allow dressing to sit briefly to enhance flavor. This helps the ingredients blend well. - Adjust ratios based on taste preference. You may want more garlic or balsamic glaze. - Serve at room temperature or chilled. Both options bring out the salad's fresh taste. - Garnish with whole basil leaves and balsamic glaze. This adds beauty and extra flavor. You can find the full recipe to create this delicious Caprese Pasta Salad. Enjoy making it! {{image_2}} You can give your Caprese pasta salad a classic Italian twist. Adding olives or sun-dried tomatoes boosts the flavor. The briny taste of olives or the sweet tang of sun-dried tomatoes brightens the dish. These additions add depth and make each bite exciting. If you want a heartier meal, consider adding protein. Grilled chicken or shrimp works well with the salad. Chicken adds a nice texture, while shrimp brings a sweet flavor. This makes the salad filling and great for lunch or dinner. For a lighter option, swap out the mozzarella. You can use vegan cheese or leave it out entirely. This change keeps the salad fresh and vibrant. It also makes it suitable for those who avoid dairy. Store your Caprese pasta salad in an airtight container in the refrigerator. This keeps the salad fresh and tasty. Make sure to seal it well to avoid any odors from other foods. When stored properly, your salad stays good for up to 3 days. After that, the ingredients may lose their crunch and flavor. It’s best to enjoy it within that time to savor every bite. I do not recommend reheating this salad. Caprese pasta salad shines when served cold. The flavors mix well when chilled, giving you that refreshing taste. Enjoy it straight from the fridge for the best experience. Prep time is 15 minutes, total time is about 30 minutes. This quick dish comes together fast, making it perfect for busy days. Yes, it's best when allowed to sit for flavors to meld. Letting it rest for a bit brings all the tastes together. Consider adding herbs like oregano or a squeeze of lemon juice. These simple additions can elevate the taste and give it a fresh twist. Yes, use gluten-free pasta if desired for a gluten-free option. Many brands offer tasty alternatives that work well. Experiment with seasonal vegetables or different dressings to enhance flavors. Adding roasted peppers or a splash of pesto can make it unique. You can check the Full Recipe for more ideas! This Caprese Pasta Salad is simple and fun to make. We covered the key ingredients, like pasta, tomatoes, and mozzarella. The easy steps take about 30 minutes, making this dish quick for any meal. You learned tips for cooking pasta and serving options to keep it fresh. Consider adding your favorite proteins or veggies for a twist. This recipe stores well and tastes great cold. Enjoy making this meal your own and share it with friends!$

Looking for a fresh and flavorful dish? Try this mouthwatering Caprese Pasta Salad that combines sweet cherry tomatoes, creamy mozzarella, and fragrant basil in every bite. Perfect for warm days or gatherings, this quick and easy recipe will impress your guests! Discover tips for the best dressing and serving styles to elevate your meal. Click through to explore the full recipe and create this delicious salad today!

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Ingredients

8 ounces of fusilli or rotini pasta

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini), halved

1 cup fresh basil leaves, roughly chopped

1 clove garlic, minced

3 tablespoons balsamic glaze

4 tablespoons extra virgin olive oil

Salt and freshly cracked black pepper to taste

1/4 teaspoon red pepper flakes (optional)

1/2 cup arugula (for added freshness)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli or rotini pasta and cook according to the package instructions until al dente. Drain and rinse under cool water to stop the cooking process.

Prepare the Dressing: In a small bowl, whisk together the minced garlic, balsamic glaze, olive oil, salt, black pepper, and red pepper flakes, if using. Set aside.

Combine Ingredients: In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, and mozzarella balls. Gently toss together.

Add Freshness: Fold in the chopped basil leaves and arugula. Drizzle the prepared dressing over the pasta salad and toss gently until everything is well-coated.

Adjust Seasoning: Taste and adjust seasoning with more salt or pepper if needed. Allow the salad to sit for about 10 minutes to let the flavors meld.

Serve: Serve the salad at room temperature or chilled.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings

- Presentation Tips: Serve in a large, shallow bowl, garnished with a few whole basil leaves and a drizzle of additional balsamic glaze on top for an appealing finish.