Ingredients
Scale
- 12 ounces of pasta (penne or fusilli work great)
- 2 cups cherry tomatoes, halved
- 8 ounces mozzarella balls, halved (or cubed if using a block)
- 1 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic glaze
- Salt and pepper to taste
- Optional: 1/4 cup pine nuts, toasted
Feel free to swap out the pasta for whole wheat or gluten-free varieties if you prefer. And if you’re feeling adventurous, throw in some grilled chicken or shrimp for added protein!
Instructions
- Start by cooking the pasta according to package instructions. Remember those family dinners when the pasta was always al dente? Aim for that perfect bite—around 8-10 minutes for most types.
- While the pasta is cooking, halve the cherry tomatoes and mozzarella balls. My kids love helping with this part; it’s a great way to get them involved in the kitchen.
- Once the pasta is cooked, drain and rinse it under cold water to stop the cooking process. This step is crucial for pasta salads to keep the noodles from sticking together.
- In a large mixing bowl, combine the pasta, cherry tomatoes, mozzarella, and basil leaves. Drizzle with the olive oil and balsamic glaze, then gently toss to combine.
- Season generously with salt and pepper. If you’re using pine nuts, toast them in a dry skillet over medium heat for about 3 minutes, then add them to the salad.
- Let the salad sit for about 10 minutes before serving to allow the flavors to meld together, much like how my mom’s dishes always tasted better after a bit of a rest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Caprese Pasta Salad, recipe, cooking, food
