Caprese Pasta Salad with Sun-Dried Tomatoes
A refreshing Caprese Pasta Salad with sun-dried tomatoes, fresh mozzarella, and basil, perfect for any gathering.
Equipment
- Large pot
- Large Bowl
- Small bowl
- sauce pan
- Whisk
Ingredients
- 16 oz bowtie pasta uncooked
- 8 oz fresh mozzarella cheese chopped into small pieces
- ¼ cup fresh basil chopped into ribbons
- 1 jar julienne cut sun-dried tomatoes packed in oil with herbs
- 2 teaspoons balsamic vinegar
- ¾ cup balsamic vinegar for dressing
- 2 teaspoons olive oil
- 1 ½ teaspoons fresh minced garlic
- ½ teaspoon salt
- 1 ½ teaspoons dried basil
- fresh black pepper to taste
- grated parmesan cheese to taste (optional)
Instructions
- Start by boiling some water in a large pot and add in the bowtie pasta. Cook until al dente, about 10 minutes, so that it remains slightly firm to the bite. Rinse the pasta in cool water afterward to prevent sticking.
- In a small bowl, whisk together the olive oil, 2 teaspoons of balsamic vinegar, minced garlic, salt, dried basil, and freshly cracked black pepper. The mixture will be smooth and glossy with a fragrant garlic aroma.
- In a large mixing bowl, add the sun-dried tomatoes (including some oil) and chopped mozzarella. Stir gently to coat the cheese with the dressing without breaking it apart too much.
- Once the pasta is cool, fold it into the tomato and cheese mixture. Stir well so that the pasta is coated with the dressing; drizzle in some reserved sun-dried tomato oil if it appears dry.
- Gently toss in the fresh basil ribbons and mix until evenly distributed. The aroma should be sweet and herbal, giving a fresh burst to the dish. Handle the basil gently to keep the leaves intact.
- Allow the salad to sit for about 15 minutes to meld flavors. When serving, sprinkle some grated parmesan on top, if desired. For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
Storage Tips: Store in the refrigerator in an airtight container for up to 3 days.
Expert Tips: If the pasta becomes mushy, ensure it is cooked until al dente and rinse with cool water. If the salad is too dry after refrigeration, add reserved sun-dried tomato oil to moisten before serving. When making balsamic reduction, remove from heat immediately once it coats the back of a spoon to avoid hardening. Enhance flavor with a pinch of salt or fresh herbs if necessary.
Reheating Instructions: This salad is best served cold. If preferred, you can let it sit at room temperature for a short time before serving but do not expose it to heat.
Serving Suggestions: Serve with grilled chicken for a complete meal, or pair with a light white wine for a refreshing touch. Adding mixed greens on the side can also enhance freshness.
Recipe Variations: You may add olives for a briny touch or incorporate grilled vegetables for added texture. For a fun shape, replace bowtie pasta with rotini.
Ingredient Notes: When selecting ingredients, opt for high-quality sun-dried tomatoes in oil for the best flavor. You can substitute mozzarella with feta cheese for a different taste profile.