Description
A delightful twist on the classic Caprese salad, this fresh and colorful pasta dish combines juicy tomatoes, creamy mozzarella, and fragrant basil.
Ingredients
Scale
- 6 ounces (2 cups) whole grain fusilli or rotini pasta
- ⅓ cup extra-virgin olive oil
- 2 pints cherry or grape tomatoes
- ½ teaspoon fine sea salt
- 8 ounces mozzarella “pearls”
- Several sprigs of fresh basil, chopped
- 2–3 teaspoons white balsamic vinegar
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
- Combine olive oil, cherry tomatoes, and salt in a large non-reactive skillet. Cover and cook over medium heat, stirring occasionally until most tomatoes burst, about 6–12 minutes.
- Remove the skillet from heat and add the cooked pasta. Let the mixture cool for a few minutes before proceeding.
- Stir in the mozzarella and chopped basil, followed by the balsamic vinegar. Taste and adjust with more vinegar or salt if necessary.
- Let the salad rest for about 20 minutes to allow the pasta to absorb the flavors. Refrigerate if desired.
Notes
Use fresh ingredients, especially basil and tomatoes, for the best flavor. Keep basil separate until serving if storing leftovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg