Caprese Pasta Salad
A refreshing salad that combines bowtie pasta, fresh mozzarella, tomatoes, and basil, dressed with a tangy vinaigrette.
Equipment
- Large pot
- Large Bowl
- Whisk
- Colander
Ingredients
- 1 lb bowtie pasta (454 g)
- salt
- 3 tbsp vinegar (good quality vinegar, apple cider, sherry, or balsamic)
- 1 tsp dijon mustard (5 g)
- 3 cloves garlic minced
- ½ cup extra virgin olive oil (120 ml)
- black pepper freshly ground
- 25 large basil leaves chopped
- 1 pint grape tomatoes (300 g, halved)
- 16 oz fresh mozzarella ciliegini (454 g)
- salt to taste
- black pepper freshly ground, to taste
Instructions
- Start by cooking your bowtie pasta in a large pot of salted water until it is al dente. You will know it is ready when a little bite remains, which will keep it from turning mushy. Make sure not to overcook it, or you will end up with a soggy salad later.
- Whisk together good quality vinegar and dijon mustard in a small bowl. The tangy scent of vinegar will start filling the air. Slowly drizzle in the olive oil while mixing. This helps emulsify the dressing for a nice, smooth texture. Avoid lumpiness by mixing thoroughly.
- Stir in the minced garlic to your dressing mixture. You will smell that delicious garlic aroma wafting up, which brings a savory kick to the whole dish. Be careful with the garlic; too much can overpower the salad.
- In a large bowl, toss the cooled pasta with the dressing. You will want to coat the pasta evenly so it absorbs all that garlicky goodness. Take your time here to mix well.
- Gently mix in the chopped basil and halved grape tomatoes, enjoying the fresh, vibrant colors. Their taste and brightness will uplift the entire dish. Make sure not to crush the tomatoes; you want them intact for that juicy burst in each bite.
- Finally, toss in the fresh mozzarella ciliegini. Their creaminess will add a lovely texture to the mix, making the salad feel hearty without being heavy. Handle them delicately to prevent them from breaking apart.
- Season the salad with freshly ground black pepper and adjust the salt to taste. Taste before serving to avoid a bland salad.
- Let the salad chill in the fridge for a bit if time allows; the flavors will meld beautifully. As you serve, consider adding tomatoes right before plating for the best texture and flavor. Enjoy your refreshing creation!
Notes
Storage Tips: Keep in an airtight container in the fridge for up to 5 days. Freezing is not recommended. To maintain freshness, store the dressing separately if you have leftovers.
Expert Tips: If the pasta turns out mushy, cook it until al dente and rinse with cold water to stop the cooking process. Adjust seasoning before serving if the salad tastes bland after chilling. Consider adding tomatoes shortly before serving to prevent them from becoming mealy. If you want to add protein, grilled chicken or chickpeas can be used for an extra boost that is also gluten-free.
Serving Suggestions: Pair with grilled meats like chicken or steak. Serve alongside a colorful appetizer platter. Package for a healthy lunch on the go.
Recipe Variations: Stir in pesto for added flavor. Add crumbled bacon for a savory touch. Incorporate olives for a briny twist.
Ingredient Notes: Use high-quality artisanal mozzarella for best flavor. Cook pasta al dente to avoid mushiness. Season pasta water generously for better flavor.