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For a great Caprese Pasta Salad, you need some basic items. Here’s what you will need: - 8 ounces of pasta (fusilli or farfalle are excellent choices) - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls (bocconcini), halved - 1/2 cup fresh basil leaves, roughly chopped - 1/4 cup sun-dried tomatoes, diced - 3 tablespoons balsamic glaze - 2 tablespoons extra-virgin olive oil - 1 teaspoon garlic powder - Sea salt and freshly cracked black pepper to taste These ingredients create a fresh and tasty dish that is perfect for any occasion. You can add extra ingredients to make your salad unique. Here are some ideas: - 1/4 cup pine nuts, toasted (for a delightful crunch) - 1/2 cup arugula (for a peppery touch) - 1/4 cup olives (for a briny flavor) - 1/4 cup chopped bell peppers (for extra color and taste) Feel free to mix and match these options. This way, you can create a dish that suits your taste. Understanding the nutrition in your meal is important. Here’s a rough idea of what you get per serving: - Calories: About 300 - Protein: 10 grams - Carbohydrates: 40 grams - Fat: 14 grams - Fiber: 3 grams This salad is a great way to enjoy fresh ingredients while keeping it light. It is perfect for lunch or dinner! You can find the Full Recipe to ensure you have everything you need for this delightful dish. To start, fill a large pot with water and add a good amount of salt. Bring it to a boil. Once boiling, toss in 8 ounces of pasta. I like using fusilli or farfalle for this recipe. Cook the pasta until it is al dente, which usually takes about 8-10 minutes. When done, drain the pasta and rinse it with cold water. This stops the cooking and cools it down. Set the pasta aside for later. In a big bowl, add 1 cup of halved cherry tomatoes and 1 cup of halved mozzarella balls. I love using fresh mozzarella, as it adds a creamy texture. Next, add 1/4 cup of diced sun-dried tomatoes and 1/2 cup of roughly chopped fresh basil leaves. These ingredients give the salad a vibrant look and great taste. Gently mix everything together so the flavors combine well. Now, grab a smaller bowl. Whisk together 3 tablespoons of balsamic glaze, 2 tablespoons of extra-virgin olive oil, and 1 teaspoon of garlic powder. Add a pinch of sea salt and freshly cracked black pepper to taste. Taste the dressing and adjust if needed. It should be tangy and rich, enhancing the salad's flavors. Pour the cooled pasta into the bowl with the veggies and cheese. Drizzle the dressing over everything. Toss it gently to coat all the ingredients well. You want each piece to be covered in the tasty dressing. This step is key to getting all the flavors to shine. If you want some extra crunch, sprinkle 1/4 cup of toasted pine nuts over the salad. They add a lovely nutty flavor and texture. It’s an optional step, but I highly recommend it for that delightful crunch! Let the salad sit at room temperature for about 15 minutes. This time helps the flavors meld nicely. If you prefer a chilled salad, pop it in the fridge for up to 1 hour before serving. This makes the Caprese Pasta Salad even more refreshing. You can serve it in a large bowl, maybe drizzle a bit more balsamic glaze on top, and garnish with fresh basil leaves for a beautiful presentation. Enjoy your Caprese Pasta Salad with a twist! For the full recipe, check back at the beginning. To cook pasta perfectly, start with a large pot of water. Add a pinch of salt to flavor the pasta. Bring the water to a rolling boil. Then, add the pasta and stir to prevent sticking. Follow the cooking time on the package for al dente. When the pasta is ready, drain it but do not rinse. Rinsing washes away flavor and starch. For the best Caprese Pasta Salad, choose ripe cherry tomatoes. Look for tomatoes that are plump and fragrant. Fresh mozzarella should be soft and springy. If you can, buy mozzarella balls packed in water. Always pick bright green basil leaves. They should be fresh and fragrant. Check for any brown spots on the leaves. Sun-dried tomatoes should be firm and not overly dry. This salad serves about 4 to 6 people. For larger gatherings, you can double the recipe. If you plan to serve this as a side dish, consider 1 cup per person. For a main dish, serve about 1.5 cups per person. Adjust the serving sizes based on appetite and the number of other dishes. {{image_4}} You can easily make this dish gluten-free. Just swap the pasta with gluten-free options. Look for brands that use rice or corn. They cook similarly and taste great. You still get all the yummy flavors of the Caprese salad. Toss in the same fresh tomatoes, mozzarella, and basil. The dressing stays the same too, keeping it simple and delicious. Want to add protein? Grilled chicken works wonders. Cook the chicken breasts on a grill or in a pan. Season with salt and pepper for flavor. Once it's cooked, let it cool and chop it into bite-sized pieces. Mix it into the pasta salad with the other ingredients. The chicken adds a savory touch. Plus, it makes the salad a complete meal. For a vegan version, skip the mozzarella. Instead, use vegan cheese or firm tofu. Cut the tofu into small cubes. Marinate it in balsamic vinegar for extra flavor. You can also add avocado for creaminess. This keeps the salad fresh and plant-based. The cherry tomatoes and fresh basil still shine bright in this version. Enjoy all the flavors while sticking to a vegan diet. For the full recipe, check the Caprese Pasta Salad with a Twist section. After you enjoy your Caprese Pasta Salad, store the leftovers in an airtight container. Keep it in the fridge. It stays fresh for about three days. Make sure the lid is tight to prevent air from getting in. This helps keep the flavors intact. Freezing Caprese Pasta Salad is not the best choice. The texture of the fresh ingredients can change. If you must freeze, store just the pasta. Avoid freezing tomatoes and mozzarella. When ready to eat, thaw the pasta in the fridge overnight. If you want to warm up your pasta, do so gently. Use a microwave or a stovetop. Add a splash of olive oil to keep it moist. Stir it well to heat evenly. Enjoy your Caprese Pasta Salad fresh rather than hot for the best taste. Yes, you can use many types of pasta. Fusilli and farfalle are great options. You can also try penne or rotini. Just pick a shape that holds dressing well. This choice adds variety and fun to your dish. If you need a mozzarella substitute, use feta or ricotta. Both add a creamy texture. You can also try vegan cheese if you're dairy-free. These options keep the salad tasty and fresh. Caprese pasta salad lasts about 3 days in the fridge. Keep it in an airtight container. The flavors will blend better over time. However, the texture might change, so enjoy it fresh for the best taste. Yes, Caprese pasta salad is healthy! It offers fresh veggies and healthy fats. The cherry tomatoes add vitamins, while mozzarella adds protein. Use whole grain pasta for more fiber. It’s a balanced meal you can feel good about. For the full recipe, check out Caprese Pasta Salad with a Twist. Caprese pasta salad is a simple yet tasty dish. We covered all the key elements, from required and optional ingredients to helpful tips and variations. You can make it gluten-free or vegan if needed. Storing leftovers is easy, and I provided tips for the best taste. In the end, this salad is not just a meal; it’s a fun way to enjoy fresh ingredients. Enjoy making your own version, and share it with friends and family!

Caprese Pasta Salad

Elevate your summer meals with this refreshing Caprese Pasta Salad with a Twist! Discover how to create a delightful blend of cherry tomatoes, fresh mozzarella, and aromatic basil, all tossed with a zesty balsamic glaze. Perfect for picnics or gatherings, this easy recipe comes together in just 30 minutes. Click through to explore the full recipe and impress your guests with this colorful and tasty salad!
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Ingredients
  

8 ounces of pasta (fusilli or farfalle are excellent choices)

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini), halved

1/2 cup fresh basil leaves, roughly chopped

1/4 cup sun-dried tomatoes, diced

3 tablespoons balsamic glaze

2 tablespoons extra-virgin olive oil

1 teaspoon garlic powder

Sea salt and freshly cracked black pepper to taste

1/4 cup pine nuts, toasted (optional for a delightful crunch)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until it reaches al dente texture. Once done, drain the pasta and rinse it under cold water to halt the cooking process and cool it down. Set aside.

    Prepare the Veggies: In a spacious mixing bowl, add the halved cherry tomatoes, mozzarella balls, diced sun-dried tomatoes, and roughly chopped fresh basil. Gently mix the ingredients to combine them evenly.

      Mix the Dressing: In a smaller bowl, whisk together the balsamic glaze, extra-virgin olive oil, garlic powder, and a generous pinch of sea salt and freshly cracked black pepper. Taste the dressing and adjust the seasoning as needed for your preference.

        Combine Everything: Add the cooled pasta to the mixing bowl with the vegetable and cheese mixture. Drizzle the prepared dressing over the top and toss everything together gently until the pasta and veggies are well coated and the mixture is evenly distributed.

          Add the Crunch: If you’re using pine nuts, sprinkle them over the salad for an added layer of flavor and a satisfying crunch.

            Chill and Serve: Let the salad sit at room temperature for about 15 minutes to allow the flavors to meld beautifully. Alternatively, for a more chilled experience, refrigerate the salad for up to 1 hour before serving to enhance the taste.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                - Presentation Tips: For an appealing presentation, serve the salad in a vibrant, large bowl. Drizzle a bit more balsamic glaze on top for decoration, and garnish with additional fresh basil leaves to add a pop of color and freshness. Enjoy your beautifully crafted Caprese Pasta Salad with a twist!