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a plain bowl of medium pasta shells with red cherry-tomato halves, small white fresh-mozzarella pieces and torn green basil leaves lightly coated in balsamic vinaigrette
Rachel Kim

Caprese Pasta Salad

Tomatoes, mozzarella and basil need very little help, so keep this Caprese pasta salad focused on those three ingredients and a restrained balsamic dressing. Drain the mozzarella well before it goes into the bowl. Its packing liquid would dilute the dressing and leave the small shells sliding through milky water. Tear the basil just before the final toss so it stays in recognizable pieces, and serve while the tomatoes still have a fresh, firm bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry medium pasta shells
  • 1 tbsp fine salt for pasta water
  • 1/3 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp fine salt for dressing
  • 1/4 tsp black pepper
  • 1 pint cherry tomatoes halved
  • 8 oz small fresh mozzarella balls drained and halved
  • 3/4 cup loosely packed fresh basil leaves torn

Method
 

  1. Boil shells in water with the tablespoon salt until fully tender. Drain and rinse briefly under cool water, then drain thoroughly.
  2. Whisk oil, balsamic vinegar, Dijon, dressing salt and pepper in a large bowl.
  3. Add pasta, tomatoes and well-drained mozzarella and fold gently until coated.
  4. Tear basil into the bowl just before serving and toss once more. Serve cool, or refrigerate the salad without basil for up to 24 hours and add basil when ready to eat.
  5. Refrigerate leftovers within 2 hours.