Caprese Pasta Salad Recipe

5 from 1 vote

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Well-seasoned tomatoes and garlic-infused olive oil make all the difference in this recipe. Including these simple steps means you’ll serve a pasta salad that everyone will love!

Prep Time20

Cook Time10

Total Time30

Servings: people

Author: Marcellina

Ingredients

12 ounces (340 grams) farfalle pasta (See note 1)
salt for pasta water
12 ounces (340 grams/2 cups) cherry tomatoes
8 ounces (220 grams/1 cup) cherry bocconcini
½ cup fresh basil leaves (about 10–15 leaves, torn)
¼ cup extra virgin olive oil
1 garlic clove
2 teaspoons red wine vinegar
1 teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)

Instructions

Halve or quarter the cherry tomatoes, depending on size. Place in a bowl with 1 teaspoon of salt, toss well, and set aside for 10 minutes to draw out excess moisture and intensify the flavor.
Peel the garlic and lightly crush with the side of a knife. Warm the olive oil and garlic in a small pan over medium-low heat until the garlic is lightly golden and sizzling. Remove from the heat and allow the garlic to steep as the oil cools. Once cooled, discard the garlic.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain well. Do not rinse.
Spread the hot pasta onto a large baking sheet. Drizzle with half the garlic oil, toss gently, and allow to cool until just warm.
In a large bowl, combine the cooled pasta with the salted tomatoes and their juices. Tear the bocconcini into bite-sized pieces and add to the bowl along with the remaining garlic oil and red wine vinegar.
Add torn basil leaves. Season with salt and freshly ground black pepper to taste. Toss gently to combine. Let the salad rest at room temperature for 20 minutes before serving to allow the flavors to develop.
Serve at room temperature or chilled.

Notes

Alternatively, use any short pasta. You’ll need about ¾ of a one pound box/package.

Tips for Success

Salt the tomatoes to enhance and concentrate their flavor.
Tear, don’t cut, the cheese so it catches more dressing and juices.
Use good-quality pasta to avoid mushy results.
Cook pasta according to package directions.
Never rinse pasta. Spread on a tray and toss with oil to prevent sticking.
Use a 3:2:1 ratio of pasta, tomatoes, and mozzarella to easily scale the recipe.

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