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- 8 oz. fusilli pasta - 2 cups cherry tomatoes, halved - 1 cup fresh mozzarella balls (bocconcini) - 1 cup fresh basil leaves, torn into smaller pieces - 3 tablespoons extra-virgin olive oil - 1 tablespoon balsamic glaze (preferably thickened) - 2 cloves garlic, finely minced - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste For a great meal, this recipe serves four. Each serving is a filling portion. You can use a large bowl for mixing and a shallow dish for serving. A shallow dish shows off the colors well. Drizzle on extra balsamic glaze for a nice finish. Pair the salad with crusty bread for a complete meal. First, grab a large pot. Fill it with water and turn on the heat. Bring the water to a rolling boil. Once it boils, add a good amount of salt. This will help flavor the pasta. Now, drop in 8 ounces of fusilli pasta. Cook it for about 8 to 10 minutes. You want it al dente, which means tender but still firm. After cooking, drain the pasta in a colander. Rinse it under cold water to stop the cooking process. Next, find a large mixing bowl. In that bowl, combine the cooled fusilli pasta, 2 cups of halved cherry tomatoes, 1 cup of fresh mozzarella balls, and 1 cup of torn basil leaves. Use a spatula to mix these ingredients gently. You want to keep the mozzarella intact while mixing. Now, let’s make the dressing. In a separate small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 1 tablespoon of balsamic glaze, 2 minced garlic cloves, and 1 teaspoon of dried oregano. Add a pinch of salt and pepper. Whisk until smooth. Drizzle this dressing over your pasta mixture. Gently fold everything together. Be sure each piece gets coated with the dressing. Once mixed, it’s time for a little patience. Cover the salad bowl with plastic wrap or a lid. Place it in the fridge for at least 30 minutes. This step lets the flavors blend together. When you’re ready to serve, take the salad out of the fridge. Give it a light toss to mix everything again. For a lovely finish, add a few fresh basil leaves on top for color and aroma. Enjoy your Caprese Pasta Salad Delight! For the full recipe, check out the ingredients and instructions! Cooking pasta al dente is key for a great texture. Al dente means the pasta is firm but not hard. This way, it holds up well in your salad. When cooking fusilli, boil it until tender but still slightly chewy. This will give your salad a nice bite. Mixing is another important step. You want to combine everything without breaking the fresh mozzarella. Use a spatula and be gentle. This keeps the cheese intact and adds a creamy texture. You can change the flavor by using different dressings. A lemon vinaigrette can add brightness, while a creamy pesto can bring richness. Each dressing creates a unique taste. If you want to try a homemade dressing, whisk together olive oil, vinegar, and herbs. This way, you control the flavor. Using seasonal vegetables can elevate your Caprese pasta salad. In summer, add colorful bell peppers for crunch. In fall, roasted squash adds warmth. Adapting your salad to the season keeps it fresh and exciting. You can also swap out the basil for other herbs. Try parsley or arugula for a fun twist. {{image_4}} You can easily boost the protein in your Caprese pasta salad. Grilled chicken adds a nice touch. Simply slice it thin and mix it in. Shrimp is another great option. Cook and toss it with the salad for a seafood twist. If you're looking for vegetarian protein, consider chickpeas or white beans. Both add protein and a lovely texture. Need a gluten-free option? Use gluten-free pasta made from rice or quinoa. These work well and taste great. For a dairy-free version, swap fresh mozzarella with avocado. This keeps the creaminess and adds healthy fats. You can also try vegan mozzarella, made from nuts or soy. You can serve Caprese pasta salad as a side dish or a main meal. It pairs well with grilled meats or fish. For a fun twist, serve it in small cups at gatherings. This gives guests a cute, easy way to enjoy the salad. To present it beautifully, use a large, shallow bowl. Drizzle some balsamic glaze on top for a pop of color. Adding fresh basil leaves on top makes it look even more inviting. Check out the full recipe to try these ideas! To keep your Caprese pasta salad fresh, cool it to room temperature first. Do not let it sit out for more than two hours. Next, place it in an airtight container. Glass containers work well because they do not absorb odors. You can also use plastic containers, but make sure they seal tightly. Label the container with the date before putting it in the fridge. When it comes to reheating, I recommend serving it chilled. The flavors really shine when it's fresh. If you prefer it warm, add a little olive oil to a pan. Heat it gently on low, stirring often to avoid sticking. Be careful not to overcook the salad, as this can change its texture. Caprese pasta salad usually lasts about three to four days in the fridge. Always check for spoilage before eating. Signs include a sour smell, discoloration, or mushy tomatoes. If you notice any of these, it's best to throw it out. Enjoy your salad at its freshest! You can find the full recipe earlier in the article to make more whenever you like. Caprese pasta salad is a fresh, vibrant dish. It combines pasta, tomatoes, mozzarella, and basil. The flavors are bright and balanced. The cherry tomatoes add sweetness, while mozzarella brings creaminess. The fresh basil adds a fragrant touch. Extra-virgin olive oil and balsamic glaze enhance the taste. The dish is quick to prepare and filled with color. You can serve it warm or cold, making it versatile. Yes, you can make Caprese pasta salad ahead of time. Prepare the salad and let it chill in the fridge. This allows the flavors to blend well. Aim to make it at least 30 minutes before serving. You can even make it the day before. Just remember to toss it lightly right before serving. This keeps everything fresh and delicious. Yes, you can easily make this salad vegan. Swap fresh mozzarella for vegan cheese or tofu. Use a balsamic dressing that does not contain dairy. You can also add nuts for extra crunch. These changes keep the dish tasty while meeting vegan needs. Enjoy your Caprese pasta salad, guilt-free! Caprese Pasta Salad combines fresh flavors and simple steps. We explored main ingredients like fusilli, cherry tomatoes, and mozzarella. Then, we added seasonings and toppings for the perfect taste. Cooking tips help make the salad texture just right. You can customize with proteins and seasonal veggies. This dish is easy to make and a crowd-pleaser. With the right storage, your leftovers will stay fresh. Embrace these tips to enjoy Caprese Pasta Salad anytime, ensuring deliciousness in every bite.

Caprese Pasta Salad

Elevate your summer meals with this Caprese Pasta Salad Delight! Bursting with fresh cherry tomatoes, creamy mozzarella, and fragrant basil, this refreshing dish is perfect for gatherings or a light lunch. In just 15 minutes of prep, learn how to create a vibrant salad that’s drizzled with a homemade balsamic dressing. Click to explore the recipe now and savor the delightful flavors of Italy on your plate!
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Ingredients
  

8 oz. fusilli pasta

2 cups cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini)

1 cup fresh basil leaves, torn into smaller pieces

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic glaze (preferably thickened)

2 cloves garlic, finely minced

Salt and freshly ground black pepper to taste

1 teaspoon dried oregano

Instructions
 

Begin by bringing a large pot of water to a boil. Once boiling, generously salt the water before adding the fusilli pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse thoroughly under cold water to halt the cooking process and cool the pasta down.

    In a spacious mixing bowl, combine the cooled fusilli pasta with the halved cherry tomatoes, fresh mozzarella balls, and the torn basil leaves. Gently mix the ingredients with a spatula to keep the mozzarella intact.

      In a separate small bowl, prepare the dressing by whisking together the extra-virgin olive oil, balsamic glaze, minced garlic, dried oregano, along with a generous pinch of salt and freshly ground black pepper. Whisk until all the ingredients are well combined and the dressing has a smooth consistency.

        Drizzle the dressing over the pasta mixture generously and use a gentle folding motion to toss everything until each component is well-coated with the dressing.

          Taste the salad and adjust the seasoning as needed, adding more salt or pepper according to your preference to enhance the flavors.

            Once everything is well combined, cover the bowl with plastic wrap or a lid and refrigerate for a minimum of 30 minutes. This step allows the flavors to marry beautifully together.

              Just before you are ready to serve, retrieve the salad from the refrigerator and give it a light toss to redistribute the dressing. For an added touch, garnish the salad with a few additional fresh basil leaves on top for color and aroma.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large, shallow bowl or on a platter for a family-style meal. Drizzle a little extra balsamic glaze on top for an elegant finish, and consider pairing with crusty bread to enhance the dining experience.