Caprese Pasta Salad

Name: Caprese Pasta Salad
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g penne; 250 g mozzarella; 300 g tomatoes; 1 handful basil; 3 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Caprese Pasta Salad hails from the sun-drenched tables of Italian summers, where simplicity meets freshness. Born from the classic Caprese salad, this dish adapts effortlessly to pasta, making it a staple for warm weather gatherings. The pasta is boiled and then tossed with olive oil to ensure each piece remains distinct, setting the stage for a medley of vibrant flavors.

Each bite delivers a harmonious blend of juicy tomatoes, creamy mozzarella, and fragrant basil, all kissed by the richness of olive oil. The salad is a celebration of contrasting textures and bright flavors, capturing the essence of summer in every forkful. Enjoy it as a refreshing main or a delightful side, perfect for a leisurely lunch or an al fresco dinner.

Ingredients

400 gpenne
250 gmozzarella
300 gtomatoes
1 handfulbasil
3 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous amount of fine sea salt to the water, about 1 tablespoon, to season the pasta as it cooks. Add 400 g of penne to the boiling water and stir occasionally to prevent sticking. Cook until the pasta is al dente, which means it should be firm to the bite yet cooked through, usually when the pasta has a pale yellow color and a slightly chewy texture.
Once the pasta is al dente, drain it in a colander and rinse briefly under cold water. This stops the cooking process and cools the pasta down, which is essential for a salad. Drain thoroughly to remove excess water.
Transfer the drained pasta to a large mixing bowl. Drizzle 3 tablespoons of olive oil over the pasta and toss gently to coat each piece. This step ensures the pasta pieces stay separate and don't clump together as they cool.
Dice 250 g of mozzarella into bite-sized cubes and slice 300 g of tomatoes into wedges. Add these to the bowl with the pasta. Tear a handful of fresh basil leaves into smaller pieces and add them to the mix. The basil should be aromatic and vibrant green, enhancing the freshness of the salad.
Gently fold the mozzarella, tomatoes, and basil into the pasta, ensuring even distribution throughout the salad. Be careful not to mash the ingredients; they should retain their shape and texture.
Taste the salad and add fine sea salt to taste, mixing gently after each addition. The flavors should be balanced, with the salt enhancing the sweetness of the tomatoes and the creaminess of the mozzarella.
Serve the Caprese Pasta Salad cool, allowing the flavors to meld together. Avoid serving it ice-cold, as this can dull the flavors. The salad should be refreshing, with a harmonious blend of textures and tastes.