Summer Caprese Pasta Salad with Tomato Dressing
This Summer Caprese Pasta Salad with Tomato Dressing is the perfect way to enjoy fresh summer flavors in a light yet satisfying dish. Juicy tomatoes, creamy mozzarella, and fragrant basil come together with a bright, garlicky tomato dressing that soaks into tender pasta for the ultimate bite. It’s quick to make, incredibly flavorful, and pairs beautifully with anything from grilled chicken to a simple glass of white wine!
Servings: 8 servings
Calories: 325kcal
Equipment
Ingredients
For the Pasta Salad
- 1 lb (454g) short spiral pasta, any shape, such as fusilli or cavatappi
- 7 oz (198g) bocconcini (small fresh mozzarella balls), halved -- or you can rip 1 or 2 balls of fresh mozzarella into bite-size pieces
- 1 pint (300g) cherry tomatoes, halved
- ½ cup fresh basil leaves, thinly sliced or ripped into small pieces, plus more for serving
- Flaky sea salt
For the Dressing
- 2 large (240g) heirloom tomatoes, halved lengthwise
- 2 Tbsp (30ml) extra virgin olive oil
- 1 Tbsp (15ml) aged balsamic vinegar, plus more for serving
- 1 clove of garlic, grated
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Cook the pasta. Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of Kosher salt. Add 8oz pasta, then cook according to package directions until al dente (or 1 minute more, depending on your preference). Drain pasta in a colander.
- Make the dressing. Place a box grater over a large mixing bowl. Finely grate each tomato half as much as you can, then discard the skin. To this, add 2 Tbsp extra virgin olive oil, 1 Tbsp aged balsamic vinegar, 1 grated clove of garlic, ½ tsp kosher salt, and ¼ tsp freshly ground black pepper. Whisk well, then taste and add more salt if needed.
- Toss with the dressing. To the dressing, add cooked pasta, halved bocconcini, halved cherry tomatoes, and ½ cup sliced basil leaves. Toss to thoroughly coat, then taste and adjust seasoning as needed. Serve immediately with another drizzle of balsamic vinegar, a generous pinch of flaky sea salt, and a few additional basil leaves. Enjoy!
Notes
- Optional add-ins: halved kalamata olives, thinly sliced shallots or red onion, feta cheese, additional herbs, or pesto.
- Make-ahead: You can cook the pasta and make the dressing up to a day in advance. Store them separately and toss everything together just before serving for the freshest taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much dressing, just add a drizzle of olive oil and balsamic before serving.
- I do not recommend freezing, as the texture of the tomatoes and basil will soften upon thawing.
Nutrition
Calories: 325kcal | Carbohydrates: 47g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 176mg | Potassium: 372mg | Fiber: 3g | Sugar: 4g | Vitamin A: 748IU | Vitamin C: 20mg | Calcium: 116mg | Iron: 1mg
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