Caprese Pasta Salad (Insalata di Pasta Caprese)
Caprese Pasta Salad is a modern spin on two classic Italian recipes. In Italy, this dish is known as ‘Insalata di Pasta Caprese’ and combines delicious fusilli pasta that's cooked al dente and then cooled and add it to key ingredients used in a traditional Caprese salad recipe (Insalata Caprese).
Equipment
- Cooking pot with lid
- large glass bowl
- Cutting board and Chef Knife
- Salad Serving spoons
- Salad Serving platter
Ingredients
Caprese pasta salad
- 8 oz. 220g dry pasta (We used fusilli (spiral) pasta)
- 8 oz. 220g mozzarella (fresh cubed mozzarella or mini mozzarella balls)
- 2 cups cherry tomatoes halved
- 1 /4 cup fresh basil leaves finely chopped
- Salt and pepper to taste
Vinaigrette dressing
- 1 /4 cup olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp fresh lemon juice around 1 lemon
- 1 clove of garlic minced
- 1 tsp Italian seasoning
- Salt
- Black pepper
Instructions
Step 1 - Cook Fusilli Pasta
- Cook the fusilli pasta according to package instructions. It should take around 9 minutes to become al dente once submerged in boiling water (make sure the water is boiling before adding the pasta).8 oz. 220g dry pasta (We used fusilli (spiral) pasta)
- Remove pasta from the heat and drain in a colander. Rinse with cold water for a minute or two or until the pasta is cool enough to touch.
- Drizzle with a splash of olive oil and mix through (this stops the pasta from sticking together while we prepare the salad and dressing)
- Set pasta aside to cool.
Step 2 - Prepare Vinaigrette dressing
- NOTE: Prepare the Vinaigrette dressing before making the salad so it gives plenty of time for the ingredients to meld.
- In a small bowl, Squeeze the juice from 1 lemon.2 tbsp fresh lemon juice
- Add the olive oil, balsamic vinegar, minced garlic, herbs, and seasoning. Give everything a mix for 30 seconds or until the ingredients combine.1 /4 cup olive oil, 1 tbsp balsamic vinegar, 1 clove of garlic, 1 tsp Italian seasoning, Salt and pepper
Step 3 - Prepare Salad
- Add the cooled pasta to a large bowl.
- Halve cherry tomatoes and add to the bowl.2 cups cherry tomatoes
- Chop the mozzarella into small cubes around half an inch (1cm). Add to the bowl with the pasta8 oz. 220g mozzarella (fresh cubed mozzarella or mini mozzarella balls)
- Finely chop around half of the basil leaves and add to the salad ingredients1 /4 cup fresh basil leaves
- Drizzle the dressing over the salad ingredients and mix well with salad tongs.
- Loosely scatter the remaining basil leaves on top of the salad. Season to taste and serve.Salt, Black pepper
Video
Notes
Cooking Tips:
- Don’t leave your pasta to soak in cool water as it will absorb liquid and become mushy. Give it a light rinse under cool water, and then set aside in a colander with just a splash of olive oil mixed in.
- Don’t have Italian seasoning? See the information in the article on how to make your own.
- Mozzarella pearls are also great for this recipe.