Caprese Pasta Salad

Caprese Pasta Salad is a fresh and summery dish that combines the simplicity of the ingredients of a classic Italian appetizer, the Caprese, with pasta to create a one-dish meal. Here is the recipe:

Ingredients

• 300 grams of short pasta (such as fusilli or farfalle)
• 250 grams of cherry tomatoes
• 200 grams of mozzarella, preferably buffalo, diced
• Fresh basil to taste
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste
• Balsamic vinegar (optional) for dressing

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the instructions on the package until it is al dente.
2. While the pasta is cooking, wash the cherry tomatoes and cut them in half or into quarters, depending on their size.
3. Dice the mozzarella and set it aside.
4. Once the pasta is ready, drain it and run it under cold water to stop the cooking process and cool it down quickly.
5. Transfer the pasta to a large salad bowl and add the cherry tomatoes, diced mozzarella, and a good amount of torn fresh basil leaves.
6. Season the pasta salad with salt, pepper, a generous drizzle of extra virgin olive oil and, if you like, a few drops of balsamic vinegar.
7. Gently mix to combine all the ingredients. Let the Caprese pasta salad rest for a few minutes at room temperature to allow the flavors to meld together.
8. Before serving, add a few fresh basil leaves for garnish and an additional touch of freshness.

Trivia

This salad takes its name from the island of Capri, from which the famous traditional Caprese salad originates, consisting only of tomato, mozzarella, and basil, dressed with salt, pepper, and extra virgin olive oil. The addition of pasta makes it a complete meal, ideal for outdoor summer lunches.