A fresh and creamy Caprese-inspired pasta salad made with tender pasta, mozzarella balls, juicy cherry tomatoes, basil, and a bright white balsamic dressing. Perfect for picnics, potlucks, or easy summer meals.
1. Bring a large pot of water to a boil and season generously with kosher salt.
2. Add the pasta and cook according to package instructions until al dente.
3. Drain the pasta in a colander and rinse lightly with cold water to stop the cooking process, then set aside to cool.
4. Drain the mozzarella balls and cut them in half if they are large.
5. Slice the cherry tomatoes in half and place them in a large mixing bowl with the mozzarella.
6. Add the cooled pasta to the bowl along with the sliced fresh basil.
7. In a small bowl or jar, whisk together the olive oil, white balsamic vinegar, minced garlic, kosher salt, and black pepper.
8. Drizzle the dressing over the pasta salad and toss gently until everything is evenly coated.
9. Taste and adjust seasoning if needed.
10. Let the salad sit for about 30 minutes before serving to allow the flavors to meld.
Letting the salad rest before serving improves flavor as the dressing absorbs into the pasta.
You can refrigerate the salad for up to 3 days in an airtight container.
If making ahead, add a little extra olive oil before serving to refresh the texture.
White balsamic vinegar keeps the dressing light in color and slightly sweeter than traditional balsamic.
Find it online: https://cookingwithramsay.com/creamy-caprese-pasta-salad/