This Caprese Pasta Salad has a classic combination of fresh tomatoes, basil, and mozzarella cheese, tied together with a simple vinaigrette.
Ingredients
1lbbowtie pasta
salt
3tbspgood quality vinegar(apple cider, sherry, or balsamic)
1tspdijon mustard
3clovesgarlicminced
1/2cupextra virgin olive oil
black pepperfreshly ground
25large basil leaveschopped
1pintgrape tomatoeshalved
16ozfresh mozzarella cieligini*
Instructions
Bring a big pot of water to a boil, then salt it generously, with a few tablespoons of salt. Taste the water to make sure it tastes like seawater.
Cook your pasta to al dente per package instructions, then drain and rinse the pasta.
In a large bowl, whisk to combine the vinegar, mustard, garlic, olive oil, and a pinch of salt and pepper.
Add the basil, tomatoes, mozzarella, and pasta to the bowl, and toss well. Make your final seasoning adjustments and serve. Enjoy!
Notes
*I buy marinated ciliegini, for extra flavor!Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Not recommended.Make-ahead: Optimally do not make it up more than 6 hours in advance and keep it chilled in the fridge. You can technically do it a day or two ahead, but the tomatoes will get a bit mealy from the cold refrigeration and the pasta will soften slightly, so for optimal flavor, make it closer to serving.