Caprese Pasta Salad
Description: This Caprese pasta salad recipe is easy, fresh, and delicious! A perfect summer side dish, it's filled with cherry tomatoes, basil, creamy mozzarella, and a light balsamic vinaigrette. Find make-ahead tips in the blog post above!
Ingredients
- 8 ounces cavatappi pasta
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- ¼ cup grated pecorino cheese, plus ¼ cup shaved
- 2 garlic cloves, grated
- 1 teaspoon sea salt
- Freshly ground black pepper
- 3 cups cherry tomatoes, halved
- 1 cup mini mozzarella balls, halved
- ½ cup thinly sliced red onion
- Heaping 1 cup fresh basil leaves, torn, plus more for garnish
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until slightly past al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and spread on a large plate or baking sheet to cool.
- In a large bowl, whisk together the olive oil, lemon juice, balsamic vinegar, grated pecorino, garlic, salt, and several grinds of pepper. Add the cooled pasta and toss to coat, then add the cherry tomatoes, mozzarella, red onion, and basil and toss again. Add the shaved pecorino and gently toss.
- Season to taste, garnish with more basil, and serve.