Description
This easy Caprese pasta salad combines juicy tomatoes, creamy mozzarella, and fresh basil with a pesto vinaigrette, perfect for beginner cooks.
Ingredients
Scale
- 8 oz rotini or fusilli pasta
- 1 cup grape or cherry tomatoes, halved
- 1 cup fresh mozzarella balls
- 1/4 cup fresh basil leaves, torn
- 1/4 cup pesto vinaigrette
- Balsamic glaze (optional)
- Salt and pepper to taste
Instructions
- Boil pasta in salted water until al dente. Drain and rinse with cold water to stop cooking.
- While pasta cools, halve the tomatoes and drain mozzarella if needed.
- In a large bowl, mix pasta, tomatoes, mozzarella, and basil.
- Drizzle with pesto vinaigrette and toss until evenly coated. Season with salt and pepper.
- Before serving, optionally drizzle with balsamic glaze for added flavor.
Notes
- Use short pasta shapes for better texture and dressing absorption.
- Store in an airtight container in the fridge for up to 3 days.
- Thin thick pesto with olive oil or lemon juice for a lighter dressing.
- Use dairy-free cheese and pesto for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (aside from boiling pasta)
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg