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- 8 oz. rotini or fusilli pasta - 1 pint cherry tomatoes, halved - 8 oz. fresh mozzarella balls, halved The foundation of this dish is the pasta. I love rotini or fusilli because they hold the dressing well. The cherry tomatoes add sweetness and color. Fresh mozzarella balls bring a creamy texture that pairs perfectly with the other ingredients. - Fresh basil leaves, roughly torn - Extra virgin olive oil - Balsamic glaze Fresh basil adds a bright aroma and flavor. I use extra virgin olive oil for a rich taste. Balsamic glaze gives a sweet and tangy kick that elevates the salad. - Garlic powder - Red pepper flakes - Salt and freshly cracked black pepper These add-ins let you customize the salad. Garlic powder gives depth, while red pepper flakes add a touch of heat. Salt and freshly cracked black pepper enhance all the flavors. You can adjust these to suit your taste. For the full recipe, check out the details above. To start, bring a large pot of salted water to a boil. This helps flavor the pasta. Add 8 oz. of rotini or fusilli pasta. Cook it for 8-10 minutes. The goal is al dente, which means it should still have a bit of bite. Once the pasta is done, drain it in a colander. Rinse it under cold water to stop cooking. Let it cool completely before using. Next, let’s make the dressing. In a small bowl, mix 3 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic glaze. If you want more flavor, add 1 teaspoon of garlic powder and ¼ teaspoon of red pepper flakes. Season with salt and pepper. Whisk everything until it's smooth. This step is key because it blends the flavors well. Now, it’s time to mix everything. In a large bowl, add the cooled pasta, 1 pint of halved cherry tomatoes, and 8 oz. of halved fresh mozzarella balls. Toss in 1 cup of roughly torn fresh basil leaves. Make sure each ingredient is evenly distributed. This way, you get a bite of everything in each scoop. Drizzle your prepared dressing over the pasta mixture. Use a large spoon or spatula to gently toss everything together. You want to coat all the ingredients evenly with the dressing. This makes every bite flavorful. Once mixed, cover the bowl with plastic wrap or a lid. Let the salad chill in the fridge for about 30 minutes. Chilling helps the flavors blend together nicely. Before serving, give it a final gentle toss. Adjust the seasoning if needed. You can find the full recipe above if you want to see all the details again. To cook pasta just right, use a big pot. Bring salted water to a boil. Add your pasta and check the time on the package. Aim for al dente, which means it should be firm but cooked through. Usually, that takes about 8 to 10 minutes. After cooking, drain it and rinse with cold water to stop the cooking. This step keeps your pasta from getting too soft. To enhance flavors, you need the right seasonings. I love using fresh basil leaves, olive oil, and balsamic glaze. They bring the dish to life. If you want a bit more kick, add garlic powder and red pepper flakes. A pinch of salt and pepper brightens everything up. For gatherings, serve your salad in a bright, big bowl. This draws attention and makes it look tasty. You can add extra basil leaves on top for a pop of color. A drizzle of balsamic glaze makes it even more appealing. People eat with their eyes first! Feel free to get creative! You can add in grilled chicken, shrimp, or even beans for protein. If you want to keep it vegan, swap mozzarella for avocado or a vegan cheese. For a gluten-free version, use gluten-free pasta. These changes let you make the salad your own while keeping it fresh and delicious. {{image_4}} You can switch up your Easy Caprese Pasta Salad by adding seasonal vegetables. In spring, try fresh peas or asparagus. In fall, add roasted pumpkin or butternut squash. These veggies bring new flavors and colors. You can also incorporate fruits for summer freshness. Think of juicy peaches or watermelon cubes. These fruits add a sweet twist that brightens your salad. If you want to make this dish heartier, consider adding protein. Options like grilled chicken or shrimp work great. Just cook them separately and mix them in. You can also use beans, such as chickpeas or black beans. They add a nice texture and flavor. Balancing flavors with protein can make your salad more filling and satisfying. You can give your salad a regional flair. Use local ingredients to make it unique to your area. For a classic Italian touch, add olives or artichokes. You can also adapt the recipe to different cuisines. For a Mexican twist, include corn and avocado. These changes keep the dish fun and exciting. Each variation tells a new story through flavors. To keep your Easy Caprese Pasta Salad fresh, store it in the fridge. Use an airtight container. This helps keep moisture in and air out. Make sure the salad is cool before sealing it. If you have a lot left, divide it into smaller containers. This makes it easy to grab a quick snack later. Your pasta salad will taste best for 3 to 5 days in the fridge. After that, it may lose some flavor and texture. Look for signs that it has gone bad. If you see any mold or an odd smell, throw it away. A change in color can be a sign too. When you are ready to enjoy leftovers, refresh them! Take the salad out of the fridge and let it sit for a few minutes. If it looks dry, add a splash of olive oil or balsamic glaze. Toss it gently to mix the dressing back in. This brings back the salad's yummy flavor. Enjoy every bite! You can use any pasta shape you like. I recommend rotini or fusilli. These shapes hold the sauce well, making each bite full of flavor. Penne also works great if you want a different texture. The key is to choose a pasta that cooks evenly and has a fun shape. Yes, you can! This salad is perfect for meal prep. Make it a few hours before serving. The flavors blend better when it sits. Just remember to keep it in the fridge until you're ready to eat. If you're making it a day ahead, hold off on adding fresh basil until just before serving. This keeps it fresh and vibrant. You can easily change the dressing to suit your taste. For a creamier option, mix in some Greek yogurt or sour cream. If you like more tang, add lemon juice or extra balsamic. Fresh herbs like parsley or oregano can also give your dressing a nice twist. Feel free to play around with the flavors until you find your favorite! Absolutely! To make this salad vegan, simply swap the mozzarella for vegan cheese or omit it altogether. You can add more nuts or seeds for texture. For the dressing, use a vegan balsamic glaze and skip any dairy products. There are many tasty options to keep it plant-based without losing flavor. Caprese Pasta Salad can last in the fridge for about three days. Store it in an airtight container to keep it fresh. If you see any moisture or it starts to smell off, it's best to toss it. Always check for signs of spoilage before eating leftovers. In this blog post, we explored the delightful Caprese Pasta Salad. We began with key ingredients, like rotini, cherry tomatoes, and mozzarella. Next, I shared step-by-step instructions to make it easy for you. You learned how to perfect flavors, present it well, and customize your dish. Remember, this salad is versatile and can be adjusted for different tastes. It’s a bright, fresh dish for any gathering. Enjoy your cooking and have fun experimenting with flavors!

Easy Caprese Pasta Salad

Dive into the freshness of summer with this easy Caprese Pasta Salad Delight! This vibrant dish combines rotini pasta, juicy cherry tomatoes, creamy mozzarella, and fragrant basil, all drizzled with a delectable balsamic dressing. Perfect for picnics or quick weeknight dinners, this recipe is not only simple but bursting with flavor. Click through to discover how to make this refreshing salad and impress your friends and family!
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Ingredients
  

8 oz. rotini or fusilli pasta

1 pint cherry tomatoes, halved

8 oz. fresh mozzarella balls (bocconcini), halved

1 cup fresh basil leaves, roughly torn

3 tablespoons extra virgin olive oil

2 tablespoons balsamic glaze (store-bought or homemade)

Salt and freshly cracked black pepper to taste

1 teaspoon garlic powder (optional for flavor enhancement)

¼ teaspoon red pepper flakes (optional for a spicy kick)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the rotini or fusilli pasta and cook according to the package instructions until al dente—usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to halt the cooking process. Allow the pasta to cool completely before proceeding.

    Prepare the Dressing: In a small mixing bowl, combine the extra virgin olive oil, balsamic glaze, garlic powder (if using), red pepper flakes (if you like some heat), and a generous pinch of salt and pepper. Whisk them together until well blended into a smooth dressing.

      Combine Ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, halved mozzarella balls, and roughly torn fresh basil leaves. You want to make sure each ingredient is evenly distributed.

        Dress the Pasta: Drizzle the prepared dressing over the pasta mixture. Using a large spoon or spatula, gently toss everything together until all the ingredients are well-coated with the delicious dressing.

          Chill and Serve: Once mixed, cover the bowl with plastic wrap or a lid, and let it chill in the refrigerator for about 30 minutes. This allows the flavors to meld beautifully. When ready to serve, give the salad a final gentle toss and adjust seasoning if necessary.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

              - Presentation Tips: For an eye-catching display, serve the salad in a large, vibrant serving bowl. Garnish with a few fresh basil leaves on top and add an extra drizzle of balsamic glaze to enhance the visual appeal and flavor. Enjoy!