Reynaldo’s Cocina 📍
Caprese Pasta Salad
Fresh Caprese pasta salad made with penne pasta, cherry tomatoes, mozzarella, arugula, basil, pine nuts, and a simple balsamic dressing.
Ingredients
Pasta Salad
- 1 lb penne pasta
- 8 oz fresh mozzarella pearls or cubed mozzarella
- 2 cups cherry tomatoes halved
- 3 cups arugula
- 1/4 cup fresh basil chopped
- 1/4 cup pine nuts
Caprese Dressing
- 1/3 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 2 garlic cloves minced
- 1 tsp Italian seasoning
- Salt to taste
- Black pepper to taste
Equipment
- Large pot
- Colander
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- - Small whisk bowl
- Wooden spoon
Method
- Bring a large pot of salted water to a boil.
- Cook the penne pasta until al dente.
- Drain, rinse lightly under cool water, and allow to cool.
- Halve the cherry tomatoes.
- Cube the mozzarella if needed.
- Chop the basil and set aside.
- In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, Italian seasoning, salt, and black pepper.
- Add the cooled pasta to a large mixing bowl.
- Add cherry tomatoes, mozzarella, basil, and pine nuts.
- Pour the dressing over the mixture and toss gently to combine.
- Fold in the arugula last and mix lightly.
- Serve immediately or chill for 20 to 30 minutes before serving.
Notes
• Allow the pasta to cool before assembling so the mozzarella stays fresh and firm.
• Fold the arugula in last to preserve its texture.
• Start with a lighter amount of dressing and adjust after mixing if needed.
• Pine nuts add a subtle crunch and elevate the overall flavor.
• This pasta salad develops even more flavor after a short chill in the refrigerator.
