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Caprese Pasta Salad
nibbleboard.com/recipes/caprese-pasta-salad
Ingredients
Dressing
- 1/2 cup extra virgin olive oil (plus more for drizzling)
- 3 tbsp fresh lemon juice
- 1 garlic clove, pressed or minced
- 1 tsp fine sea salt (plus more for pasta water)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried oregano
Salad
- 8 oz small mozzarella balls (pearls or bocconcini)
- 3 cups cherry or grape tomatoes, halved
- 1/3 cup fresh basil leaves, chopped (plus more for garnish)
Garnish
- Balsamic glaze for drizzling (optional)
Instructions
- Whisk together olive oil, lemon juice, garlic, salt, pepper, and oregano in a measuring cup or mason jar until emulsified. Set aside.
- Bring a large pot of water to a boil and season with salt (slightly less than you'd use for a hot pasta dish — cold salads amplify saltiness). Cook fusilli until al dente according to package directions.
- Drain pasta, rinse under cold running water until completely cooled, and shake off excess water.
- Halve the cherry tomatoes and add them to a large mixing bowl along with the mozzarella balls.
- Add the cooled pasta to the bowl. Pour the dressing over everything and toss gently until evenly coated.
- Let the salad rest at room temperature for 20-30 minutes so the flavors meld together.
- Stir in the chopped basil just before serving. Drizzle with balsamic glaze and an extra thread of olive oil.
Nutrition per Serving
242Calories
9gProtein
8gCarbs
20gFat
Chef Tips
- Use bronze-cut pasta if you can find it — the rough, textured surface grips the vinaigrette much better than smooth Teflon-extruded pasta.
- Always rinse the pasta under cold water for a cold salad. It stops the cooking and washes off excess starch that would make the salad gummy.
- Salt your pasta water a bit less than usual. Cold dishes taste saltier than hot ones, so what seems perfectly seasoned warm will be too salty once chilled.
- Stir in the basil right before serving so it stays vibrant green and doesn't wilt or darken.
- If making ahead, keep the dressing separate and toss just before serving — the pasta absorbs dressing as it sits. You may need an extra splash of olive oil and lemon when you serve.
Storage
Store in an airtight container in the fridge for up to 4 days. The pasta will absorb dressing over time — refresh with a drizzle of olive oil and squeeze of lemon before serving.