Description
A refreshing and creamy pasta salad that combines the classic flavors of caprese with a twist, perfect for hot summer days.
Ingredients
Pasta and Vegetables
- 8 oz short pasta (rotini, farfalle, or penne) (Choose short shapes that hold onto the dressing.)
- 1 cup cherry tomatoes (Slice in half for better mingling with dressing.)
- 8 oz fresh mozzarella (Use mozzarella pearls or chopped fresh mozzarella.)
- 1 cup fresh basil (Tear by hand right before serving.)
Creamy Dressing
- 1/2 cup mayo (For a creamy base.)
- 1/3 cup plain Greek yogurt (Adds creaminess without being heavy.)
- 1 tbsp olive oil
- 1 small clove garlic (Grated or finely minced.)
- 1-2 tbsp lemon juice (Add for tang.)
- to taste salt
- to taste pepper
- a pinch Italian seasoning (For added flavor.)
- 1 tsp balsamic vinegar (Optional for tangy sweetness.)
Flavor Boosters
- to taste balsamic glaze (For drizzling on top.)
- optional grated parmesan (For extra savory flavor.)
Instructions
Preparation
- Boil pasta in well salted water until just tender, then drain and rinse under cool water for about 10 seconds.
- Toss pasta with a tiny splash of olive oil to prevent sticking.
Mix the Dressing
- In a large bowl, whisk together mayo, Greek yogurt, olive oil, garlic, lemon juice, salt, pepper, and Italian seasoning. Add balsamic vinegar if desired.
Combine and Serve
- Add cooled pasta to the bowl with dressing; fold in halved cherry tomatoes and mozzarella.
- Tear in basil right before serving.
- Drizzle balsamic glaze on top or serve it on the side.
Notes
Let pasta cool before adding mozzarella to prevent it from sweating and making the dressing watery. Save some dressing to stir in right before serving to refresh the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Italian