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Here’s a lively way to bring a bit of Italy home for summer. Tuck into Caprese Pasta Salad with juicy tomatoes, soft mozzarella, and fragrant basil tossed with perfectly cooked noodles. It’s great cold for lunch or let it warm up to room temp for dinner. Wanna make it more your own? Mix in whatever you like!
Vibrant Twist on Caprese
I really dig how this version turns a simple Caprese from Capri into something more filling. You still get those striking Italian colors and bright tastes but now it’s actually hearty enough to be the main deal.
Gather Your Favorites
- Basics: - Bite-size pasta (12 oz) - Halved little cherry tomatoes - Soft mozzarella bites - Loads of basil leaves
- Dressing: - Tasty olive oil - Thick balsamic drizzle - Fresh chopped garlic - Salt and black pepper
Time to Toss It Up
- Let Those Flavors Settle:
- Pop it in the fridge so everything melds together nicely.
- Finish It All Off:
- Stir pasta, tomatoes, mozzarella, and basil together with your tasty dressing.
- Whip Up the Dressing:
- Mash up olive oil, garlic, balsamic, and your seasonings until it’s blended.
- Get That Pasta Ready:
- Boil the water, cook your pasta just right, then cool it down with cold water.
Awesome Sides
This salad really pops with crispy Caesar salad, garlic bread, or some grilled veggies. It pairs great with lemony chicken, prosciutto-wrapped melon, or even a bowl of creamy tomato soup.
Feel-Good Food
Here’s the cool part: antioxidants from tomatoes and basil, mozzarella gives you protein, and pasta keeps you moving. Want an even healthier spin? Switch to whole grain pasta for a fiber kick.
Top Notch Tricks
Don’t let the pasta get mushy! Grab the best stuff you can—the flavors stand out. Always chill it so everything shines, and season until it tastes just right.
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Tweak It Your Way
Add toasted pine nuts, spicy chili, or crunchy croutons if you want some extra kick. Change up the pasta shape, stir in some roasted red peppers, or swap in vegan swaps you love—it’s all yours!
Common Questions
- → Which pasta shapes should I use?
Penne, fusilli, or farfalle work great since they trap the dressing and add-ins.
- → Is it okay to prepare this in advance?
Yep. Just toss the basil in right before you eat so it doesn't wilt. You might want to add more dressing later.
- → How long can I store it?
This keeps for a couple days, maybe three, in the fridge. Give it another splash of dressing when serving.
- → Can I throw in extra veggies?
Go for it—add some roasted peppers, greens like arugula, or artichokes for a twist.
- → What's the reason to rinse the pasta?
Stopping the cooking and making sure the noodles don't stick together in the salad. That's why you rinse.