Description

This Caprese Pasta Salad combines fresh cherry tomatoes, creamy mozzarella, and aromatic basil, creating a dish that’s both flavorful and easy to prepare. Ideal for quick dinners or as a light meal, it’s sure to please any palate.

Ingredients

Scale

1 pound bowtie pasta
2 pints cherry tomatoes, sliced in half
8 ounces small mozzarella cheese balls
1/2 cup basil leaves, thinly sliced
3 tablespoons white wine vinegar
2 teaspoons granulated sugar
½ teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
fresh ground black pepper
3 tablespoons olive oil
3 tablespoons neutral oil (like grapeseed or organic canola or vegetable oil)
1/2 cup shredded parmesan cheese
add-in: stir in a few drizzles balsamic reduction

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Instructions

Boil a large pot of well-salted water, then cook the pasta until al dente according to the package instructions. Drain and cool with running water until at room temperature.
Slice the cherry tomatoes in half and thinly slice the basil leaves. Drain the mozzarella balls.
In a large bowl, whisk together the white wine vinegar, granulated sugar, garlic powder, kosher salt, and fresh ground black pepper. Then, gradually whisk in the olive oil and neutral oil.
Add the cooled pasta to the bowl of dressing. Toss in the tomatoes, basil, mozzarella, and Parmesan cheese. Adjust salt to taste. Serve immediately or store in the fridge for up to 4 days, omitting the basil if preparing in advance.

Notes

If making ahead, add the basil just before serving to keep it fresh.
To revive leftovers, allow them to reach room temperature and add more basil, olive oil, and Parmesan.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 10g
Cholesterol: 30mg