Description
This Caprese Pasta Salad is a refreshing and vibrant Italian-inspired dish featuring cavatappi pasta tossed with cherry tomatoes, mini mozzarella balls, fresh basil, and a tangy balsamic vinaigrette. Perfect for summer gatherings, it combines the classic flavors of Caprese salad with a hearty pasta base, making it a delightful and easy-to-make side or light main.
Ingredients
Scale
Pasta
- 8 ounces cavatappi pasta
Dressing
- ⅓ cup extra-virgin olive oil (plus more for drizzling)
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- ¼ cup grated pecorino cheese (plus ¼ cup shaved)
- 2 garlic cloves (grated)
- 1 teaspoon sea salt
- Freshly ground black pepper
Salad Components
- 3 cups cherry tomatoes (halved)
- 1 cup mini mozzarella balls (halved)
- ½ cup thinly sliced red onion
- Heaping 1 cup fresh basil leaves (torn, plus more for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions, slightly past al dente to ensure tenderness. Drain well, then toss with a drizzle of olive oil to prevent sticking. Spread the pasta out on a large plate or baking sheet to cool completely.
- Prepare the dressing: In a large bowl, whisk together ⅓ cup extra-virgin olive oil, fresh lemon juice, balsamic vinegar, grated pecorino cheese, grated garlic cloves, sea salt, and several grinds of freshly ground black pepper until well combined and slightly emulsified.
- Toss the salad: Add the cooled pasta to the dressing and toss thoroughly to ensure the pasta is evenly coated. Then add the halved cherry tomatoes, halved mini mozzarella balls, thinly sliced red onion, and torn fresh basil leaves. Toss gently to mix all ingredients.
- Finish and serve: Sprinkle the shaved pecorino cheese over the salad and gently toss again to incorporate. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra torn basil leaves for a fresh finish. Serve immediately or chill before serving.
Notes
- This Caprese pasta salad is best served fresh but can be made a few hours ahead and refrigerated. Add fresh basil and pecorino just before serving for best flavor and texture.
- Use good-quality extra-virgin olive oil and fresh ingredients to enhance the salad’s vibrant flavors.
- For added texture, you can toast pine nuts or walnuts and sprinkle on top before serving.
- If mini mozzarella balls aren’t available, small cubes of fresh mozzarella cheese can be used instead.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 20 mg
