Description

This caprese pasta salad is a visually stunning and utterly delicious dish that feels fancy but takes minimal effort, perfect for healthy, stress-free meals.

Ingredients

10.6 oz orecchiette pasta (or similar short pasta)
14 oz cherry or grape tomatoes, halved
8.8 oz fresh bocconcini (small mozzarella balls), drained and halved
1.8 oz fresh basil leaves, picked and torn
0.5 cup extra virgin olive oil, divided
0.25 cup balsamic glaze
1 tsp fine sea salt, plus more for pasta water
0.5 tsp freshly ground black pepper

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Instructions

Cook Pasta: Bring salted water to a boil, add orecchiette, and cook for 8-10 minutes until al dente. Drain, rinse with cold water, drain thoroughly, then toss with 1 tbsp olive oil.
Prepare Ingredients: Halve cherry tomatoes and bocconcini. Tear fresh basil leaves.
Combine Salad: In a large bowl, combine the cooled pasta, tomatoes, mozzarella, and two-thirds of the basil.
Dress and Season: Drizzle with 7 tbsp olive oil and 0.25 cup balsamic glaze. Season with salt and pepper, then toss gently until well coated.
Chill Salad: Cover and chill the pasta salad in the refrigerator for at least 30 minutes to allow flavors to meld.

Notes

Do not overcook pasta; ensure it is al dente. Rinse cooked pasta with cold water to prevent sticking and cool quickly. Always use fresh basil for the best flavor. For dietary adjustments, use gluten-free pasta or part-skim mozzarella. Consider adding cucumber, bell peppers, red pepper flakes, or minced garlic for extra flavor.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Mixing
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups (200 g)
Calories: 380 calories
Sugar: 12 g
Sodium: 350 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 25 mg