A light and refreshing pasta salad with the classic Caprese flavors of basil, fresh mozza, and tomato. Tossed with a delicious balsamic vinaigrette dressing.
balsamic caprese pasta salad
AuthorSalt & Lavender
8ouncesfresh mozzarella or Bocconcini (see note)
1/2small red onionchopped
Handful grape tomatoeshalved
4teaspoonsbalsamic vinegaror to taste
2tablespoonsolive oilor to taste
Large handful fresh basiltorn
Fresh parsleychopped, to taste
Salt & pepperto taste
Bring a salted pot of water to a boil and cook the pasta according to package directions.
Meanwhile, prep your other ingredients.
When the pasta is done, drain it and rinse it under cold water. Ensure it's properly drained again before adding it to a large bowl.
Add the mozzarella, onion, tomatoes, vinegar, oil, basil, parsley, and salt & pepper to the bowl. Gently toss it. Adjust vinegar, oil, and seasonings as needed depending on how much dressing you like. Chill for an hour or serve immediately.
Serves 6+ as a side dish.
I bought an 8 ounce ball of fresh mozzarella and broke it into bite-sized pieces for the photos. You could also try those mini Bocconcini. I love the ones packed in oil & herbs.
When I make this salad, I add extra balsamic vinegar and plenty of salt & pepper. I wrote this recipe with customization in mind. You have to play with the dressing to make it taste the way you like e.g. if you prefer more/stronger dressing.