Description
A refreshing and vibrant Balsamic Caprese Pasta Salad combining tender penne pasta with fresh mozzarella, grape tomatoes, aromatic basil, and a tangy balsamic dressing. Perfect for summer gatherings or a light lunch, this colorful salad blends Italian-inspired flavors in a simple, no-fuss dish.
Ingredients
Scale
Pasta
- 4 cups uncooked penne pasta
Salad
- 8 ounces fresh mozzarella or Bocconcini, cubed
- 1/2 small red onion, chopped
- Handful of grape tomatoes, halved
- Large handful fresh basil, torn
- Fresh parsley, chopped, to taste
- Salt and pepper, to taste
Dressing
- 4 teaspoons balsamic vinegar (or to taste)
- 2 tablespoons olive oil (or to taste)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente, usually about 10-12 minutes.
- Prepare ingredients: While the pasta cooks, chop the red onion, halve the grape tomatoes, cube the mozzarella, tear the basil leaves, and chop parsley.
- Drain and cool pasta: Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process and cool it down. Shake off any excess water.
- Combine salad ingredients: Transfer the cooled pasta into a large mixing bowl. Add the fresh mozzarella, chopped onion, halved tomatoes, torn basil, chopped parsley, balsamic vinegar, olive oil, and season with salt and pepper.
- Toss and adjust seasoning: Gently toss all ingredients together to evenly coat the pasta with the dressing and distribute the fresh vegetables and cheese. Taste and adjust balsamic vinegar, olive oil, salt, or pepper as desired.
- Chill or serve: You can serve the salad immediately or chill it in the refrigerator for at least one hour to let the flavors meld. Stir gently before serving.
Notes
- Use fresh mozzarella or Bocconcini for best texture and flavor.
- For a vegan option, substitute mozzarella with a plant-based cheese alternative.
- Adjust balsamic vinegar and olive oil quantities to your preferred level of dressing.
- This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.
- Rinsing pasta with cold water stops the cooking process and prevents sticking.
