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This creamy Caprese pasta salad blends the summer freshness of tomatoes and basil with the comfort of pasta. It's just right for picnics, shared meals, or a cozy dinner at home.
I stumbled upon this dish during an unplanned summer get-together with friends, and it's now our go-to for family gatherings. The mix of colors and textures always wows everyone.
Ingredients
- 450 grams of small pasta: try fusilli or orecchiette as they soak up the dressing better
- 450 grams of mozzarella pearls: the tiny Ciliegine balls work wonderfully here
- 3 cups of cherry tomatoes: mix red and yellow ones for extra color and taste
- 1/2 cup of fresh basil: thinly sliced, its freshness brings the authentic flavor
- 1/3 cup of extra virgin olive oil: pick a good quality one, it really matters
- 3 tablespoons of white balsamic vinegar: gentler than traditional balsamic
- 1 teaspoon of sea salt: to bring out all the flavors
- 1 teaspoon of black pepper: freshly ground
- 1 garlic clove: finely minced for a subtle aromatic touch
Step-by-Step Instructions
- Cooking Pasta:
- Boil pasta in a large pot of salted water until al dente, around 8 to 10 minutes. Don't overcook them so they stay a bit firm when you bite.
- Making the Dressing:
- While pasta cooks, mix olive oil, white balsamic vinegar, minced garlic, salt and pepper in a small bowl or jar. Shake or stir well to blend everything together.
- Cooling Pasta:
- Drain pasta and quickly rinse with cold water to stop the cooking. Let it cool completely so the mozzarella doesn't melt when added.
- Putting It All Together:
- In a big bowl, mix the cooled pasta with mozzarella pearls, halved cherry tomatoes, and fresh basil. The colors should create a pretty visual effect.
- Final Touch:
- Pour the dressing over everything and gently toss to coat all ingredients without smashing tomatoes or breaking pasta. Chill in the fridge for about 30 minutes before eating so flavors can mingle.
Fresh basil is the star ingredient for me. I remember the first time I made this salad with basil just picked from my small herb garden. The taste difference was amazing and now I won't use anything but freshly cut basil.
Storage Tips
This Caprese pasta salad keeps well in an airtight container in the fridge for up to three days. It tends to soak up the dressing over time, so if you're making it ahead, you might want to add a splash of olive oil and some fresh basil leaves when serving to freshen it up. Don't freeze it as the tomatoes and mozzarella would get mushy.
Ingredient Swaps
If you can't find mozzarella pearls, you can cut regular mozzarella into small chunks. Regular balsamic vinegar works instead of white but will darken your salad. For a dairy-free option, try plant-based mozzarella. Gluten-free pasta fits perfectly in this dish too, just make sure to rinse it with cold water right after cooking so it doesn't clump together.
Serving Ideas
This Caprese pasta salad stands on its own but pairs nicely with crispy focaccia or breadsticks for a heartier meal. For a fancy brunch, top it with poached eggs. It also goes great with summer grilled meats or roast chicken. For extra flair, sprinkle toasted pine nuts or add avocado chunks just before bringing it to the table.
Background Story
This pasta salad draws inspiration from the famous Caprese salad from Capri island in Italy. The classic tomato, mozzarella, basil combo mirrors the Italian flag colors. Over time, this mixture has changed into many versions, including this pasta variation that makes it more filling while keeping the authentic Mediterranean flavors that made Italian cooking so popular worldwide.
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Frequently Asked Questions
- → Peut-on la préparer à l’avance ?
Oui, vous pouvez la préparer quelques heures avant de déguster. Les saveurs s'intensifient avec le temps.
- → Quelles pâtes choisir pour ce plat ?
Des pâtes courtes comme orecchiette ou fusilli sont idéales pour ce genre de mélange.
- → Une alternative au vinaigre balsamique blanc ?
Le vinaigre de cidre ou de champagne fera très bien l'affaire si besoin.
- → Comment garder les restes frais ?
Placez les restes dans une boîte hermétique et gardez-les au frais, jusqu’à trois jours.
- → Peut-on en faire une version végétalienne ?
Pour végétaliser ce plat, remplacez la mozzarella par une alternative végétalienne, et ajustez les assaisonnements.