Caprese Pasta Salad

A lightly cooked pasta salad with Mozzarella, tomato, and basil.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Keyword: caprese, pasta, salad recipe

Servings:

Calories: 774kcal

Author: Daisy Merano

Cook the pasta according to package instruction. Set aside.
1 lb. Farfalle
Heat olive oil in a pan in low to medium heat.
3 tablespoons olive oil
Add tomato and basil. Cook for 2 to minutes.
15 to 18 pieces cherry tomato, 8 pieces fresh basil leaves
Add the cooked bow pasta. Toss and continue to cook for 1 minute.
1 lb. Farfalle
Put-in the Mozzarella cheese and toss. Add salt to taste. (see notes below)
12 ounces fresh Mozzarella cheese, Salt to taste
Transfer to pasta bowl.
Serve!

Choose cherry tomatoes that are ripe but firm. Soft tomatoes break down too quickly when heated. I always check for skin that's smooth and free of splits. Overripe ones tend to leak too much water into the pan. Firm tomatoes hold their shape better and give you cleaner slices.
Add basil only when you’re about to serve. Fresh basil loses its color fast when it sits too long in heat or oil. I chop and add it toward the end right before serving or right after turning off the heat. That keeps it green and fresh-looking. Don’t store it mixed in if you plan to eat leftovers later.
Cube the Mozzarella just before using it. Pre-cutting it and storing it in the fridge dries it out. I slice it only when the pasta is done and I’m about to toss everything. You’ll notice how much softer and creamier it feels. That timing makes the whole dish more cohesive.
Taste the salt only after Mozzarella is added. Salt levels change after you mix in cheese. Mozzarella isn’t strongly salty but still affects the final seasoning. I usually wait until the cheese softens slightly, then adjust. This avoids overdoing it and lets each ingredient stay noticeable.