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Caprese Pasta Salad Recipe

Recipe by Pedro M. A. Neves

Caprese Pasta Salad combines the fresh simplicity of a classic Italian caprese with chilled pasta, creating a vibrant summer dish that celebrates ripe tomatoes, creamy mozzarella, and fragrant basil. This no-cook salad is perfect for meal prep and outdoor gatherings, requiring only quality ingredients and gentle assembly. The combination of warm pasta cooled with cool vegetables creates a refreshing, balanced dish.

Ingredients

• 400g dried pasta (fusilli or penne)
• 500g ripe cherry tomatoes, halved
• 250g fresh mozzarella di bufala, cut into bite-sized pieces
• 30g fresh basil leaves, roughly torn
• 75ml extra virgin olive oil
• 30ml red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 50g pine nuts, lightly toasted

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions, approximately 10-12 minutes.

2. While pasta cooks, prepare the dressing by whisking together the extra virgin olive oil, red wine vinegar, minced garlic, salt, and black pepper in a small bowl until emulsified.

3. Drain the cooked pasta in a colander and immediately transfer to a large serving bowl.

4. Pour the dressing over the warm pasta while it is still hot, tossing gently to coat evenly. Allow the pasta to cool to room temperature, approximately 10 minutes.

5. Add the halved cherry tomatoes, fresh mozzarella pieces, and torn basil leaves to the cooled pasta, folding gently to combine without breaking the cheese.

6. Top with lightly toasted pine nuts and adjust seasoning with additional salt and pepper if needed.

7. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld, or serve at room temperature within 2 hours of preparation.

Substitutions

• Replace fresh mozzarella with 200g marinated bocconcini for a tangier variation
• Substitute red wine vinegar with 30ml white wine vinegar or balsamic vinegar for different acidity levels
• Use baby spinach or rocket in place of fresh basil for a peppery alternative
• Replace pine nuts with toasted sunflower seeds for a nut-free option

Tips

• Do not refrigerate longer than 4 hours as the pasta will absorb excess moisture and the texture will become mushy; prepare fresh for best results
• Add the dressing to warm pasta immediately after draining to maximize flavor absorption while the pasta is still porous
• Keep mozzarella and basil separate until just before serving to prevent the cheese from becoming too soft and the basil from darkening

Caprese, originating from the Campania region in southern Italy, traditionally represents the colors of the Italian flag with tomato, mozzarella, and basil. This pasta salad adaptation honors that tradition while creating a more substantial dish suited to Italian summer dining and family gatherings.

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