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- 8 oz fusilli pasta or your favorite pasta shape - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1 cup fresh basil leaves, torn - 1/4 cup sun-dried tomatoes, chopped - 1/4 cup pistachios, chopped - 2 tablespoons balsamic glaze - 3 tablespoons extra virgin olive oil - Salt and pepper to taste - Optional garnishes When making Caprese Pasta Salad, you'll want to gather some key ingredients. I love using fusilli pasta because its twists hold onto flavors well. You can also use any pasta shape you prefer. Next, grab fresh cherry tomatoes. Halving them adds a nice burst of sweetness. Fresh mozzarella balls bring creaminess to the dish. Be sure to tear the basil leaves; this helps release their fresh aroma and flavor. For a fun twist, I add sun-dried tomatoes. Their rich taste pairs well with the fresh ingredients. Chopped pistachios give a nice crunch and a hint of nuttiness. The dressing is simple yet flavorful. A drizzle of balsamic glaze adds sweetness, while extra virgin olive oil brings richness. Finally, a sprinkle of salt and pepper enhances all the flavors. You can also add some extra garnishes if you like. A few more torn basil leaves on top make for a beautiful presentation. Overall, the balance of fresh and bold flavors makes this salad a delight. {{ingredient_image_1}} 1. Bringing salted water to a boil: Start by filling a large pot with water. Add a good amount of salt to the water. This helps flavor the pasta. Place the pot on high heat and wait for it to boil. 2. Cooking fusilli pasta until al dente: Once the water boils, add 8 oz of fusilli pasta. Stir it once to prevent sticking. Cook the pasta according to the package instructions. Usually, this takes about 8 to 10 minutes. Test a piece to make sure it's just right, or al dente. 3. Draining and cooling the pasta: After cooking, carefully pour the pasta into a colander to drain the water. Rinse it under cold water to stop the cooking process. This keeps the pasta firm and fresh. Set the pasta aside to cool. - Halving cherry tomatoes and mozzarella: While the pasta cooks, take 1 cup of cherry tomatoes. Cut each tomato in half. Next, grab 1 cup of fresh mozzarella balls and cut them in half too. This makes them easier to mix in. - Tearing basil leaves and chopping sun-dried tomatoes and pistachios: Take 1 cup of fresh basil leaves. Tear them into smaller pieces to release their flavor. Then, chop 1/4 cup of sun-dried tomatoes and 1/4 cup of pistachios. These add great taste and crunch. 1. Mixing all ingredients in a bowl: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella, torn basil, sun-dried tomatoes, and chopped pistachios. 2. Drizzling balsamic glaze and olive oil: Pour 2 tablespoons of balsamic glaze and 3 tablespoons of extra virgin olive oil over the mixture. This adds a rich flavor. 3. Tossing and seasoning the salad: Sprinkle salt and pepper to taste. Gently toss everything together until all the ingredients are well coated. This helps blend the flavors beautifully. Letting your Caprese pasta salad chill makes all the difference. The flavors mix and create a tasty burst in every bite. Aim for at least 15-30 minutes in the fridge. This helps the ingredients bond and taste better together. Using fresh ingredients is key. Fresh mozzarella, ripe tomatoes, and fragrant basil give the best taste. Try to pick high-quality items from your local market. This ensures each bite is fresh and delicious. Serve your salad in a large bowl for a vibrant display. Garnish with extra basil leaves for a pop of green. A drizzle of balsamic glaze on top adds a shiny finish. The contrast of colors makes your dish eye-catching and appetizing. You can also add a sprinkle of chopped pistachios for a nutty crunch. This gives texture and boosts the visual appeal. A well-presented salad makes everyone want to dig in right away! Feel free to mix up the pasta shape. Fusilli works great, but you can use penne, farfalle, or even whole wheat pasta. Each shape brings its own flair and texture. You can also switch up the nuts or cheeses. Instead of pistachios, try walnuts or almonds. For cheese, consider feta or goat cheese for a different flavor twist. These small changes can create a new favorite version of your salad! Pro Tips Perfect Pasta: Make sure to cook the pasta al dente for the best texture. This will prevent it from becoming mushy when mixed with the salad ingredients. Fresh Ingredients: Use the freshest basil and tomatoes possible for maximum flavor. This will enhance the overall taste of the salad. Toast the Nuts: Lightly toasting the pistachios before adding them will bring out their natural oils and enhance their flavor. Flavor Infusion: Let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. {{image_2}} If you need gluten-free options, you can choose gluten-free pasta. Many brands offer great tastes. Look for pasta made from rice or chickpeas for a healthy twist. For vegan choices, replace fresh mozzarella with vegan cheese. You can also use a vinegar or tahini-based dressing instead of balsamic glaze. Caprese pasta salad shines with seasonal veggies. Try adding fresh zucchini or bell peppers in the summer. In fall, roasted butternut squash adds a sweet touch. Fruits like avocados or peaches can give a new flavor. They add creaminess and sweetness that balance the dish well. To change the taste, add spices or herbs. Fresh oregano or thyme can bring out new flavors. You can also sprinkle in red pepper flakes for a kick. Don't be shy to try different dressings, too. A lemon vinaigrette or pesto can refresh your salad and make it unique. Experimenting with these variations keeps the dish exciting and fresh. To keep your Caprese Pasta Salad fresh, store it in the fridge. Use airtight containers for best results. This method helps keep the flavors vibrant and the ingredients crisp. Ensure the lid is sealed tight to limit air exposure. Caprese Pasta Salad lasts about 3 to 5 days in the fridge. Always check for signs of spoilage. Look for changes in color, smell, or texture. If it smells sour or the tomatoes look mushy, it's best to toss it. If you have leftovers, refreshing them is easy. Add a splash more olive oil or balsamic glaze. This revitalizes the flavors and makes it taste fresh again. You can also mix leftovers into a new dish. Try adding them to omelets or on grilled chicken for a tasty twist. Yes, you can make Caprese Pasta Salad ahead of time. I suggest preparing it up to 24 hours in advance. This allows all the flavors to blend well. Just remember to chill it in the fridge until you are ready to serve. This salad pairs well with many dishes. You can serve it with grilled chicken or fish for protein. It also works great as a side with crusty bread or a light soup. If you want a vegetarian option, try pairing it with roasted vegetables. To make this salad more filling, add protein like diced chicken or chickpeas. You can also mix in beans, such as cannellini or black beans. Nuts like almonds or walnuts add crunch and protein, too. These options will make your salad a complete meal. This Caprese Pasta Salad combines fresh flavors with easy prep. You learned about the key ingredients and how to cook and mix them. Remember to use fresh items for the best taste. You can adjust this recipe for different diets or flavors too. Proper storage keeps the salad fresh longer. Enjoy this dish as a fun meal or side. Now, you have the tools to make a tasty and visual masterpiece that impresses at any table. Get creative and enjoy every bite!

Caprese Pasta Salad with a Twist

A refreshing pasta salad featuring cherry tomatoes, mozzarella, basil, and a twist of sun-dried tomatoes and pistachios.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 8 oz fusilli pasta or your favorite pasta shape
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella balls, halved
  • 1 cup fresh basil leaves, torn
  • 0.25 cup sun-dried tomatoes, chopped
  • 0.25 cup pistachios, chopped
  • 2 tablespoons balsamic glaze
  • 3 tablespoons extra virgin olive oil
  • to taste Salt and pepper

Instructions
 

  • In a large pot, bring salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to cool; set aside.
  • While the pasta is cooking, halve the cherry tomatoes and mozzarella balls. Tear the fresh basil leaves into smaller pieces and chop the sun-dried tomatoes and pistachios.
  • In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella, torn basil leaves, sun-dried tomatoes, and chopped pistachios.
  • Drizzle the balsamic glaze and olive oil over the mixture. Season with salt and pepper to taste. Gently toss everything together until evenly coated.
  • Let the salad sit in the refrigerator for at least 15-30 minutes to allow the flavors to meld. Serve cool or at room temperature.

Notes

Serve in a large bowl garnished with extra basil leaves and a drizzle of balsamic glaze on top for a pop of color.
Keyword caprese, pasta salad, vegetarian