Caprese Pasta Salad (Italian Recipe)
This Italian pasta salad is the ultimate summer crowd-pleaser—bursting with juicy tomatoes, creamy mozzarella, and fresh basil, all tossed with peppery arugula and pasta in a light olive oil dressing. It’s fresh, vibrant, and irresistibly Italian.
Servings: 8 servings
Ingredients
- 3 cups cherry tomatoes such as cherry bombs; cut in half
- 1½ cups baby arugula salad pre-washed (or baby spinach)
- 16 ounces fresh mozzarella balls in water; such as bocconcini, pearls, or ciliegine
- ½ cup good quality olive oil
- 2 tablespoons balsamic vinegar optional
- 1 pound fusili or short pasta of your choice
- ½ cup basil leaves torn by hand
- salt and pepper to taste
Instructions
- Toss the tomatoes, olive oil, vinegar (if using), basil, salt, and pepper in a large bowl. Let sit on counter for 5-10 minutes.
- Meanwhile, boil 6 quarts water and add 3 tablespoons of salt to season the pasta water. Cook pasta according to package directions for al dente texture.
- While pasta is cooking, add the arugula to the bowl of tomatoes and let sit until the pasta is done cooking.
- When pasta is done cooking, strain, and add to the bowl of prepared ingredients. Toss to coat evenly. Let cool for 5 minutes.
- Add the mozzarella balls on top and drizzle liberally with more olive oil and a little salt and pepper. (If you add the mozzarella when the pasta is too hot, it will melt and not taste or look the same.)
- Serve this pasta salad warm, room temperature, or cold!
Notes
- Salt your pasta water like the sea. This is your only chance to season the pasta itself and makes a huge difference in flavor.
- Do not rinse the pasta. Rinsing removes the starch that helps the dressing cling. In Italian cooking, we want that starch to absorb the olive oil and tomato juices for maximum flavor.
- Tear, don’t chop the basil. Tearing releases essential oils without bruising the leaves, giving a fresher flavor and more rustic look.
- Let the tomatoes sit in olive oil and salt. A few minutes of marinating enhances their flavor and creates a light, natural dressing.
- Serve it slightly warm or room temp. Italians rarely serve cold pasta salad straight from the fridge. Let it sit out a bit so the flavors shine.
Nutrition
Serving: 1serving | Calories: 515kcal | Carbohydrates: 47g | Protein: 21g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 45mg | Sodium: 367mg | Potassium: 314mg | Fiber: 2g | Sugar: 4g | Vitamin A: 825IU | Vitamin C: 14mg | Calcium: 314mg | Iron: 2mg
