Italian Caprese Pasta Salad

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I love this Italian Caprese Pasta Salad. It feels like a bowl full of sun each time I make it.

The mix of soft pasta, red cherry tomatoes, soft mozzarella, & fresh basil blew me away. How could such a plain mix taste so full of life?

It’s light to eat on a hot day but still fills you up like a big meal. I take it to picnics, & all ask how to make it.

The blend of feels is the key to this dish.

The pasta is just right, the tomatoes burst with sweet, the mozzarella melts in the warm pasta & the basil gives that fresh smell.

Top it off with olive oil & sweet tang balsamic & you get that zest that pulls you back.

You can toss in what you like too. Some days, I add thin bell peppers or crisp cucumbers; some days, olives or art hearts.

I’ve changed mozzarella to burrata for a rich taste. You can play with the base mix & own it.

Ingredients

Eight oz pasta rotini or bowtie

One cup of cherry tomatoes cut

One cup fresh mozzarella balls cut

Half cup basil leaves torn

Three tbsp olive oil

Two tbsp balsamic vinegar

Salt & pepper to taste

Half tsp red pepper flakes

Mix Pluses

Pasta gives you energy & fullness

Tomatoes rich in things good for your heart

Mozzarella adds to bone & muscle

Basil fills it with good health bits

Olive oil makes your heart work well

Balsamic helps with blood sugar

Instructions

Boil pasta & cool a bit

Chop tomatoes & mozzarella

Rip basil by hand

Whisk olive oil balsamic salt pepper & red pepper

Pour it on the pasta tomatoes mozzarella & basil in a bowl

Mix well

Cool it in the fridge for 30 minutes or eat at once

It blends flavors better as it sits

Serve It

I pair it with grill chicken or fish
Or alone for a light lunch
Add avocado or grilled shrimp to fill you up more
Use a flat bowl to show off the bright colors

Save It

Keep it in a tight box in the fridge

Good for two days

Add more oil & balsamic if dry

It tastes fresh even when warm

Top Tips

Let it sit to bloom tastes

Prepare it hours early

Swap mozzarella with burrata for a rich taste

Pick a deep balsamic for a real taste kick

Add basil just before you serve to keep it fresh

Put in more veggies or change the pasta type

Each change keeps it fresh

Serve with bread or light meat

And maybe a cool white wine

It makes a full meal that shines

Why I Make It

It’s quick even on busy days

While pasta cooks chop veggies

When the dressing is mixed just toss it all

The recipe is easy to change

Forget an item or have more veggies toss them in

The dish looks as good as it tastes

I use a clear bowl to make the reds & greens pop

It makes any meal fun

It stays good for a day or two

I oft make more to have lunch set for the next day

I feel fine eating it as it is new & has good stuff in it

The mix of smooth cheese sharp sauce & fresh herbs makes each bite a small fest

I keep sneaking tastes while I put it all up