Here’s a recipe for a delightful Caprese Pasta Salad that’s perfect for a summer dinner:
Caprese Pasta Salad:
Servings: 4-6
Ingredients:
- 8 oz (225g) penne pasta or your choice of pasta
- 1 pint (about 2 cups) cherry tomatoes, halved
- 8 oz (225g) fresh mozzarella balls (bocconcini), halved
- 1 cup fresh basil leaves, torn or roughly chopped
- 1/4 cup extra-virgin olive oil
- 2-3 tablespoons balsamic vinegar (adjust to taste)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Optional: Balsamic glaze for drizzling
- Optional: Freshly grated Parmesan cheese, for serving
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Adjust the amount of balsamic vinegar to your taste preferences.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked pasta, cherry tomato halves, fresh mozzarella balls, and torn basil leaves.
- Add the Dressing:
- Pour the prepared dressing over the pasta mixture. Gently toss to coat all the ingredients with the dressing.
- Chill and Marinate:
- Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.
- Serve:
- Just before serving, give the pasta salad a final toss. Drizzle with a bit of balsamic glaze for extra sweetness and presentation, if desired. You can also sprinkle freshly grated Parmesan cheese on top.
- Enjoy:
- Serve the Caprese Pasta Salad as a refreshing and flavorful summer dinner. It’s perfect as a main course or a side dish for grilled meats or seafood.
You can personalize this recipe by incorporating ingredients such as pine nuts, sun-dried tomatoes, or even a dash of honey to the dressing for a distinctive variation of the traditional Caprese taste.