Caprese Pasta Salad Summer (Print Version)
# Ingredients:
01 -
6 ounces (2 cups) whole grain fusilli or rotini pasta
02 -
⅓ cup extra-virgin olive oil
03 -
2 pints cherry or grape tomatoes
04 -
½ teaspoon fine sea salt
05 -
8 ounces mozzarella pearls or one mozzarella ball, torn into bite-sized pieces
06 -
Several sprigs of fresh basil (enough for 2+ tablespoons chopped)
07 -
2 to 3 teaspoons white balsamic vinegar or regular balsamic vinegar, to taste
# Instructions:
01 -
Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain the pasta and set it aside.
02 -
While the pasta is cooking, combine the olive oil, tomatoes and salt in a large, non-reactive skillet or Dutch oven over medium heat. Cover the skillet and cook, stirring occasionally, until most of the tomatoes have started to burst and the olive oil turns a light red hue, about 6 to 12 minutes.
03 -
Remove the skillet from heat and stir in the cooked pasta. Let the mixture cool for a few minutes to avoid melting the cheese at the next step.
04 -
Stir the mozzarella balls and chopped basil into the pasta. Add the vinegar, then taste and adjust with additional vinegar and/or salt if needed. For best flavor, let the mixture rest for about 20 minutes for the pasta to absorb some of the sauce.
05 -
Refrigerate leftovers for up to 4 days. This salad tastes great chilled, at room temperature, or reheated (note: reheating will melt the mozzarella).
# Notes:
01 -
Make it gluten-free by using your favorite gluten-free noodles.
02 -
Make it vegan by omitting the mozzarella and optionally adding vegan sour cream to individual servings.
03 -
For best results, rest the salad for 20 minutes before serving to let the pasta absorb the sauce.