Creamy Caprese Pasta Salad
A vibrant and creamy twist on the classic Caprese salad, combining juicy tomatoes, fresh basil, and mozzarella with al dente pasta for a refreshing meal.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (penne or fusilli) Cook until al dente
- 1 cup cherry tomatoes, halved Use ripe tomatoes for best flavor
- 8 ounces fresh mozzarella balls, halved or diced Opt for quality mozzarella
- 1 cup fresh basil leaves, coarsely chopped Fresh herbs are key to flavor
Dressing
- ½ cup mayonnaise Can replace with Greek yogurt for a lighter option
- ¼ cup plain Greek yogurt Adds creaminess to the dressing
- 1 tablespoon olive oil For richness
- 1 tablespoon balsamic vinegar Adds tanginess
- to taste salt and pepper Adjust to preference
Instructions
Preparation
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and let it cool slightly.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, olive oil, balsamic vinegar, salt, and pepper until smooth and creamy.
- In a large bowl, toss together the cooked pasta, cherry tomatoes, mozzarella, and chopped basil.
- Pour the creamy dressing over the pasta mixture and gently toss until everything is well-coated.
- If you have the time, cover and refrigerate the salad for about 30 minutes to let the flavors meld together. Serve chilled or at room temperature.
Notes
Choose fresh seasonal ingredients for the best flavor. Great for customizing with toppings like grilled chicken or pine nuts. Store leftovers in an airtight container for up to three days. Refresh leftovers with a little olive oil or balsamic vinegar before serving.