In this Caprese Pasta Salad we easily pull those flavors together and then toss it with a homemade balsamic dressing for a delicious and easy pasta salad that everyone will love. This pasta salad recipe is a great potluck dish, but can be cut in half to make a great side dish for family dinners. The leftovers are delicious and perfect to bring to work the next day.
Pasta: I used Radiatori because I love the way those ridges hold on to the dressing. But you could use any small pasta in this recipe.Cherry Tomatoes: These tiny tomatoes are perfect for pasta salad because the hold up so well in a salad.Pearl Mozzarella: These tiny balls of fresh mozzarella mimic what you would get in a Caprese salad, but work perfect in this pasta salad recipe.Fresh Basil: Any good Caprese salad needs fresh basil. If you aren’t growing any, you should definitely buy some for this recipe. Keep an eye out for the plants in the produce section of your grocery store. Sometimes they are less expensive than a package of fresh basil.Balsamic Dressing: To all that we add a great balsamic dressing. Below I give you instructions for how to make it homemade. It is very simple. But I am also going to give you the amount you need so that you could use your favorite store-bought brand.
Make sure to add enough water. You want there to be a LOT of room for that pasta to grow. It shouldn’t stick out of the water at the end. You need at least 4 quarts of water for a pound of pasta.Bring your water to a roaring boil. Before you add any pasta, you want to see BIG bubbles. Turn the heat on high and cover your pot to make this happen faster.Add salt to the water after you add the noodles. You don’t need to measure it, but add a generous pinch – about 1 to 2 teaspoons for a full pound of pasta.Cook the pasta according to the time on the package. If there is a range given. Test the pasta at the bottom end of the range. It should still have a bite to it. If it is gummy, you cooked too long.Drain the pasta and then rinse with water. We want to stop the cooking process. Additionally, this is a cold pasta salad, so we don’t need our noodles to stay warm.
If you decide that you would like to use store-bought dressing instead, no judgement from me. Shortcuts can be so helpful in cooking. You will need about 1 cup of store-bought dressing. Leftovers of this recipe should be stored in an airtight container in the refrigerator. They can be kept for up to three days. I would not recommend freezing this recipe.
My marinated chicken grilled up would be great on the side of this.This Mediterranean Salad is perfect next to this pasta salad.Finally, if you want to add in some more veggies, my dad’s Zucchini Panzanella Salad would absolutely compliment this.
If you try my Caprese Pasta Salad recipe or any of my other recipes, please leave me a comment and let me know what you think.
