Caprese Pasta Salad with White Balsamic Vinaigrette (Print-Friendly Version)
Pasta, mozzarella pearls and cherry tomatoes are tossed with white balsamic, olive oil and fresh basil. This version uses a vinaigrette rather than mayonnaise.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 pound small pasta such as fusilli, orecchiette, or penne
02 - 16 ounces mozzarella balls, preferably ciliegine or pearls
03 - 3 cups cherry tomatoes, halved
04 - 1/2 cup fresh basil, thinly sliced
05 - 1/3 cup extra virgin olive oil
06 - 3 tablespoons white balsamic vinegar
07 - 1 teaspoon kosher salt, or to taste; additional salt for pasta water
08 - 1 teaspoon freshly ground black pepper
09 - 1 clove garlic, minced or pressed
# How to Make It:
01 - Cook pasta according to its package until al dente. Drain and rinse with cold water, then leave to drain thoroughly.
02 - Drain mozzarella and halve larger balls. Halve the tomatoes and thinly slice basil.
03 - Whisk olive oil, white balsamic vinegar, garlic, salt and pepper. Taste the dressing before adding it to the salad.
04 - Combine cooled pasta, mozzarella and tomatoes in a large bowl. Re-whisk the dressing and pour it over, then fold gently. Add basil last.
05 - Chill until serving and toss again before portioning so dressing from the bottom coats the pasta.
# Extra Suggestions:
01 - It provides acidity without turning the cheese dark. Regular balsamic changes the color and can taste stronger.
02 - Small pearls may stay whole; cut larger ciliegine so cheese and tomato pieces are easy to eat together.
03 - Oil and vinegar separate while standing. Mixing immediately before pouring distributes both through the salad.
04 - This recipe uses sixteen ounces of mozzarella and three cups of tomatoes with an oil dressing. Keep its measurements together rather than borrowing the mayonnaise dressing quantities.