Healthy Caprese Pasta Salad to try
A quick and easy Italian-inspired pasta salad featuring roasted cherry tomatoes, fresh mozzarella, and basil, tossed in olive oil and balsamic vinegar for a refreshing, wholesome meal.
Equipment
- 1 Large Pot (for boiling pasta)
- 1 Enameled cast iron Dutch oven or skillet (for cooking tomatoes)
- 1 Colander (for draining pasta)
- 1 Sharp chef’s knife (for chopping basil and mozzarella)
Ingredients
- 6 ounces whole grain fusilli or rotini pasta
- ⅓ cup extra-virgin olive oil
- 2 pints cherry or grape tomatoes
- ½ teaspoon fine sea salt
- 8 ounces mozzarella pearls or one mozzarella ball torn into pieces
- Several sprigs fresh basil about 2 tablespoons chopped
- 2 to 3 teaspoons white or regular balsamic vinegar to taste
Instructions
- Prepare the Pasta Water: Begin by filling a large pot with plenty of water—about 4 to 6 quarts—to give the pasta enough room to cook evenly. Add a generous pinch of salt to the water; this enhances the pasta’s flavor from the inside out. Place the pot on the stove over high heat and bring the water to a rapid boil. Boiling water is essential for cooking pasta to the perfect al dente texture, which means tender but still firm to the bite.
- Cook the Pasta to Al Dente: Once the water is boiling vigorously, add 6 ounces of whole grain fusilli or rotini pasta.Stir immediately to prevent the noodles from sticking together. Continue boiling, stirring occasionally, and follow the pasta package’s recommended cooking time for al dente—usually around 8 to 10 minutes. Taste a piece occasionally to ensure it’s cooked through but still slightly firm in the center. When ready, carefully drain the pasta in a colander and set it aside. Avoid rinsing to keep the pasta’s surface ready to absorb the sauce.
- Prepare the Tomato Sauce Base: While the pasta is cooking, place ⅓ cup of extra-virgin olive oil, 2 pints of cherry or grape tomatoes, and ½ teaspoon of fine sea salt into an enameled cast iron Dutch oven or a heavy-bottomed non-reactive skillet. Using this type of cookware helps maintain consistent heat and prevents the acidic tomatoes from reacting with the pan. Turn the burner to medium heat.
- Cook the Tomatoes Slowly: Cover the skillet with a well-fitting lid or, if you don’t have one, a baking sheet to trap steam. Let the tomatoes cook gently, stirring every couple of minutes. As they soften and burst, the olive oil will take on a beautiful reddish tint, infused with the tomatoes’ natural juices. This process takes about 6 to 12 minutes depending on your stovetop heat. Be patient—this slow cooking develops a naturally sweet, flavorful sauce without any added sugars or preservatives.
- Combine Pasta and Tomato Sauce: Once most tomatoes have burst and the oil has turned a lovely rosy color, remove the skillet from the heat.Immediately add the drained pasta to the skillet and stir gently to coat every piece with the warm, fragrant tomato oil. Let this mixture rest for a few minutes to cool slightly; it’s important that the pasta is warm but not hot to avoid melting the mozzarella in the next step.
- Chop Fresh Basil and Prepare Cheese: While the pasta cools, finely chop several sprigs of fresh basil until you have about 2 tablespoons. Tear or cut 8 ounces of mozzarella pearls or a ball of fresh mozzarella into bite-sized pieces. Fresh basil and mozzarella bring vibrant flavors and textures that make this salad truly special.
- Toss Basil and Mozzarella into Pasta: Gently fold the chopped basil and mozzarella pieces into the warm pasta and tomato mixture. The gentle heat will slightly soften the mozzarella, giving it a luscious, creamy texture without melting it completely. This layering of flavors creates a beautiful balance of fresh, savory, and tangy notes.
- Season with Balsamic Vinegar: Add 2 to 3 teaspoons of white or regular balsamic vinegar to the salad. This adds a pleasant acidity that brightens the dish and enhances the sweetness of the tomatoes.Stir gently and taste the salad. Adjust the seasoning by adding more vinegar or a pinch of salt if needed to suit your palate.
- Let the Flavors Marry: For best results, allow the salad to rest at room temperature for about 20 minutes before serving. This resting time lets the pasta soak up the tomato-infused oil and the flavors meld beautifully. Alternatively, refrigerate the salad for a few hours if you prefer it chilled—perfect for meal prep or picnics.
- Serve and Enjoy: Serve the Caprese Pasta Salad slightly chilled or at room temperature.It makes a refreshing main course or a delightful side dish to grilled meats and vegetables.Leftovers keep well for up to 4 days in an airtight container in the refrigerator. If you enjoy warm mozzarella, gently reheat leftovers before serving.
Notes
- Use whole grain pasta for extra fiber and a nutty flavor.
- Opt for cherry or grape tomatoes that are ripe and sweet for best taste.
- Fresh mozzarella pearls work best for easy mixing, but torn mozzarella balls are great too.
- Don’t rinse cooked pasta to help sauce cling better.
- Adjust balsamic vinegar gradually to avoid overpowering the salad.
- For a vegan version, omit mozzarella and add a dollop of vegan sour cream or cashew cream at serving.
- Letting the salad rest improves flavor absorption and melds the ingredients beautifully.
- This salad is delicious served cold, room temperature, or gently warmed.
