Description

This Creamy Caprese Pasta Salad is a delightful, easy-to-make dish perfect for warm weather or a light meal. Combining al dente pasta with fresh mozzarella, juicy cherry tomatoes, and vibrant basil, all tossed in a creamy, tangy dressing made with olive oil, balsamic vinegar, garlic, and Parmesan cheese. The salad is chilled to allow flavors to meld, resulting in a refreshing and satisfying Mediterranean-inspired pasta salad.

Ingredients

Scale

Pasta Salad Ingredients

1 pound pasta (rotini, penne, or farfalle work best)
8 ounces fresh mozzarella balls (bocconcini), halved or quartered if large
1 pint cherry tomatoes, halved
1/2 cup fresh basil leaves, roughly chopped

Dressing Ingredients

1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
2 tablespoons heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain immediately and transfer the pasta to a large mixing bowl.
Prepare the Creamy Caprese Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, dried oregano, and red pepper flakes if using. Add the heavy cream and whisk until smooth. Stir in the grated Parmesan cheese and lemon juice. Season the dressing with salt and freshly ground black pepper to taste.
Assemble the Pasta Salad: Pour the prepared dressing over the warm pasta and toss gently to coat the pasta evenly. Add the fresh mozzarella balls, halved cherry tomatoes, and chopped basil leaves. Toss gently once more to combine all ingredients thoroughly.
Chill: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes. This allows the flavors to meld together and the dressing to infuse the pasta and vegetables.
Serve: Before serving, give the pasta salad a gentle toss to redistribute the dressing and ingredients. Serve chilled or at room temperature. Optional garnishes include additional fresh basil leaves, a drizzle of olive oil, or a sprinkle of extra grated Parmesan cheese.

Notes

For best results, use fresh mozzarella balls (bocconcini) rather than shredded mozzarella to maintain texture and creaminess.
Choose your favorite pasta shape; rotini, penne, or farfalle hold the dressing well.
Adjust red pepper flakes according to heat preference; omit for a milder salad.
The salad is best served within 24 hours but can be stored in the refrigerator for up to 2 days.
To make it gluten-free, substitute the pasta with a gluten-free variety.
Allowing the salad to chill enhances the flavor blend, but it can also be served immediately if needed.