Description
This Strawberry Caprese Pasta Salad combines fresh strawberries, cherry tomatoes, and mozzarella in a tangy balsamic dressing, making it a vibrant and refreshing dish. Ideal as a side or light main course, its perfect for any occasion. Enjoy it chilled for the best flavor!
Ingredients
Scale
- 8 ounces of pasta (fusilli or penne)
- 1 cup fresh strawberries, hulled and sliced
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, torn or chopped
- 1/4 cup balsamic glaze
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt for every 4 quarts of water to enhance the flavor of the pasta.
- Once the water is boiling, add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes.
- Stir occasionally to prevent the pasta from sticking together.
- Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process and cool it down.
- Set the pasta aside in a large mixing bowl to allow it to cool completely.
- While the pasta is cooling, prepare the strawberries. Rinse them under cold water, hull them (remove the green tops), and slice them into thin pieces. Place them in a separate bowl.
- Next, wash the cherry tomatoes. Cut each tomato in half and add them to the bowl with the strawberries.
- Take the fresh mozzarella balls and cut them in half if they are larger than bite-sized. If using bocconcini, they can be left whole. Add the mozzarella to the bowl with the strawberries and tomatoes.
- Finally, wash the fresh basil leaves. Tear or chop them into smaller pieces and add them to the bowl with the other ingredients.
- In a small bowl, combine the balsamic glaze, extra virgin olive oil, and red wine vinegar.
- Whisk the ingredients together until they are well combined. You can also use a jar with a lid to shake the ingredients together for a more thorough mix.
- Season the dressing with salt and pepper to taste. Start with a pinch of each and adjust according to your preference.
- Once the pasta has cooled, add the sliced strawberries, halved cherry tomatoes, and mozzarella to the bowl with the pasta.
- Pour the dressing over the pasta and vegetable mixture. Use a spatula or large spoon to gently toss everything together, ensuring that the pasta and vegetables are evenly coated with the dressing.
- Be careful not to mash the strawberries or mozzarella while mixing.
- Once everything is well mixed, taste the salad and adjust the seasoning if necessary.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad a gentle toss to redistribute the dressing and ingredients.
- If the pasta has absorbed some of the dressing, you can add a little more olive oil or balsamic glaze to moisten it.
- Serve the Strawberry Caprese Pasta Salad in individual bowls or on a large serving platter. Garnish with additional fresh basil leaves for a pop of color and flavor.
- This salad can be served as a refreshing side dish or as a light main course.
Notes
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- If you have leftovers, store them in an airtight container in the refrigerator. The salad is best enjoyed within 2-3 days.
- Note that the pasta may absorb some of the dressing over time, so you may want to add a splash of olive oil or balsamic glaze before serving leftovers to refresh the flavors.
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- Prep Time: 30 minutes
- Cook Time: 10 minutes