Description
This Caprese Pasta Salad is a fresh and vibrant Italian-inspired dish featuring cavatappi pasta tossed with cherry tomatoes, mini mozzarella balls, fresh basil, and a zesty balsamic vinaigrette. Perfect as a summer side or light main, this recipe combines creamy cheese, tangy lemon, and aromatic herbs for a deliciously easy meal.
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
- 2 garlic cloves (grated)
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
Salad
- 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)
- ¼ cup shaved pecorino cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to the package instructions until slightly past al dente to ensure a tender texture once chilled. Drain the pasta and immediately drizzle with a bit of olive oil to prevent sticking. Spread it out on a large plate or baking sheet to cool completely.
- Prepare the Dressing: In a large bowl, whisk together the extra-virgin olive oil, fresh lemon juice, balsamic vinegar, grated pecorino cheese, grated garlic cloves, sea salt, and freshly ground black pepper. This creates a flavorful, tangy vinaigrette that coats the pasta beautifully.
- Toss the Salad: Add the cooled pasta to the dressing and toss thoroughly to ensure every piece is coated. Then fold in the halved cherry tomatoes, halved mini mozzarella balls, thinly sliced red onion, and torn fresh basil leaves. Toss gently but well to combine all ingredients evenly.
- Add Garnishes and Adjust Seasoning: Sprinkle the shaved pecorino cheese over the salad and give it a gentle toss to distribute. Taste the salad and adjust the seasoning with additional salt and pepper if needed. Garnish with extra fresh basil leaves before serving for a fresh, aromatic finish.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days to allow flavors to meld beautifully.
- For a nuttier depth, try substituting pecorino with freshly grated Parmesan if preferred.
- To keep the mozzarella balls from releasing too much moisture, ensure they are well drained before adding.
- Serve chilled or at room temperature for best flavor.
- Add a handful of arugula or spinach for extra greens and texture variations.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
