Italian Caprese Pasta Salad
Our Italian Caprese Pasta Salad is a twist on the iconic caprese salad. Caprese salad is one of my favorite summer appetizers. What's not to like about juicy tomatoes, fresh creamy mozzarella and basil? This version uses orecchiette as its the perfect shape to hold all of the fresh summer ingredients.
For a little more acidity and complexity you can drizzle with balsamic vinegar or glaze.
This caprese pasta salad can be enjoyed cold, room temperature or hot.
(adsbygoogle = window.adsbygoogle || []).push({});A quick and summery Italian pasta salad with fresh cherry tomatoes, mozzarella, basil, olive oil and orecchiette.
- 1 lb Orecchiette Pasta
- 1 pint Cherry tomatoes (12 oz)
- 1 lb Fresh mozzarella (pearl or regular)
- 12 Basil leaves (large)
- 1/2 cup Extra Virgin Olive Oil
- 1 pinch Salt
- 1 pinch Crushed red pepper (optional)
- Prepare the dressing
In a large serving bowl add the cherry tomatoes quartered, the mozzarella cut into piece, basil, extra virgin olive oil and salt. Toss to coat and let sit for 30 minutes for the flavors to mix.
- Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package for al dente. Strain the pasta.
- Toss the pasta salad
Add the pasta to the serving bowl. Toss until it is all combined.
You can serve immediately or place in the fridge for 30 minutes if you prefer it cold.