Caprese Pasta with Basil



8 ounces penne pasta
1 pint cherry tomatoes, halved
8 ounces fresh mozzarella balls (bocconcini), halved
1/4 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
Salt and pepper, to taste
Freshly grated Parmesan cheese (optional)


Cook the pasta:
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente.
Drain the pasta and rinse under cold water to cool. Set aside.
Prepare the dressing:
In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and pepper until well combined.
Assemble the salad:
In a large bowl, combine the cooked and cooled pasta, halved cherry tomatoes, halved mozzarella balls, and chopped basil.
Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
Transfer the Caprese pasta salad to a serving bowl or platter.
Garnish with freshly grated Parmesan cheese if desired.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.


Leave a Comment