45min prep: 5min cook: 40min
All the flavors and textures of the classic salad Caprese combined with easy-to-love pasta. Yes, it’s as good and simple as it sounds.Notes:
- Cellentani pasta is like a double-S-shaped pasta, but use any shape you prefer.
If you can’t find mini mozzarella balls, buy larger ones and cut them into small, bite-sized pieces.
- Fresh Basil — 1⁄2 Cup
- Grape Tomatoes — 10 Ounces
Cheese & Lunchmeat
- Mini Mozzarella Balls — 8 Ounces
Grains & Pasta
- Cellentani Pasta — 8 Ounces
Spice & Baking
- Black Pepper
- Kosher Salt
Condiments, Oils & Dressings
- Balsamic Syrup — 3 Tablespoons
- Extra Virgin Olive Oil — 1 Tablespoon
- Stove Top
- Chef’s Knife
- Cutting Board
- Heat-Proof Bowl, Medium
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Pot, Large (4-6 QT)
- Cut grape tomatoes in half. Place in a large mixing bowl or salad bowl.
- Pick basil leaves off the stems. Pile leaves on top of each other and slice crosswise into thin ribbons to measure the indicated amount. Add to tomatoes.
- Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- Once water is boiling, add 1 tablespoon of salt and stir in pasta. Cook until tender but with a slight bite, about [11 minutes], or according to package instructions.
- After pasta is strained, drizzle with olive oil, then pour it into a medium, heat-proof bowl and place in the fridge to chill for [10-15 minutes].
- Strain liquid from mini mozzarella balls. Add to bowl of tomatoes and basil. Drizzle olive oil and balsamic syrup over the top.
- Once pasta is cool, add to the bowl of tomatoes and mozzarella. Season with salt and pepper to taste. Stir gently to combine.
- Transfer the Caprese pasta salad to a serving bowl or dinner plates, or chill and serve later.