This Caprese Pasta Salad is THE ONE pasta salad recipe you need to have in your repertoire for summers. It is fast, it is simple and it is so very fresh and flavorful.
Cook pasta in salted water, to al dente according to package instructions.
8 oz pasta, fusilli
While the pasta is cooking, make the dressing.
For the dressing, add all the ingredients together in a 2 cup measuring cup and whisk well to emulsify.
½ cup olive oil, 2-3 tablespoon balsamic vinegar, 2 tablespoon lemon juice, 2 cloves garlic, 1 teaspoon oregano, salt, crushed black pepper
Drain the pasta and add it to a bowl large enough to hold the pasta salad.
Add the halved cherry tomatoes, mozzarella pieces and basil to the bowl.
2 cups cherry tomatoes, 8 oz fresh Mozzarella log, ½ cup chopped fresh basil
Pour the dressing on top and toss gently to mix well.
Top with more fresh basil and serve.
Notes
Various components of this pasta salad can be made ahead and then tossed together at the time of the meal to make it easier. You can cook the pasta ahead of time and store it in the refrigerator in an airtight container. The dressing can also be made ahead, just give it a quick whisk to emulsify the ingredients before you add it to the pasta salad.Leftovers of this pasta salad can easily be stored in the refrigerator in an airtight container and used for lunch or dinner the next day.This Caprese pasta salad can be served warm or at room temperature. If it has been stored in the refrigerator, please bring it to at least almost room temperature before serving.