Description
A refreshing and flavorful Balsamic Caprese Pasta Salad that combines al dente penne with fresh mozzarella, ripe grape tomatoes, red onion, and fragrant basil, all tossed in a tangy balsamic vinaigrette. Perfect for a light lunch or a vibrant side dish for any meal.
Ingredients
Scale
Pasta
- 4 cups uncooked penne
Salad Ingredients
- 8 ounces fresh mozzarella or Bocconcini
- 1/2 small red onion, chopped
- Handful grape tomatoes, halved
- Large handful fresh basil, torn
- Fresh parsley, chopped, to taste
Dressing
- 4 teaspoons balsamic vinegar (or to taste)
- 2 tablespoons olive oil (or to taste)
- Salt & pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 10-12 minutes.
- Prepare Ingredients: While the pasta cooks, chop the red onion, halve the grape tomatoes, tear the basil leaves, and chop fresh parsley.
- Drain and Rinse Pasta: Once cooked, drain the pasta and immediately rinse it under cold water to stop the cooking process and cool it down. Ensure the pasta is well drained.
- Toss the Salad: In a large bowl, combine the cooled pasta with fresh mozzarella pieces, chopped onion, halved tomatoes, balsamic vinegar, olive oil, torn basil, chopped parsley, salt, and pepper. Gently toss all ingredients together.
- Adjust and Chill: Taste the salad and adjust the vinegar, olive oil, salt, and pepper to your preference. You may either serve immediately or chill the salad in the refrigerator for about an hour to let the flavors meld.
Notes
- For best flavor, use fresh mozzarella or Bocconcini. If using regular mozzarella, drain excess moisture before adding.
- Chilling the pasta salad enhances the flavors and makes it more refreshing, but it can also be enjoyed right after tossing.
- You can add a pinch of red pepper flakes for a slight kick if desired.
- Substitute penne with other pasta shapes like fusilli or rotini for variety.
