Embrace summer slowdowns with this bright and easy Caprese Pasta Salad from Love & Lemons. Juicy cherry tomatoes, creamy mozzarella, and fresh basil meet perfectly cooked pasta, all tossed in a drizzle of good olive oil and tangy balsamic. It’s a simple, colorful dish that captures the essence of sunny afternoons and easy relaxation. Perfect for sharing on the porch or packing for a picnic, this salad makes your summer moments feel effortlessly fresh and satisfying.
INGREDIENTS
- 8 ounces cavatappi pasta
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- ¼ cup grated pecorino cheese, plus ¼ cup shaved
- 2 garlic cloves, grated
- 1 teaspoon sea salt
- Freshly ground black pepper
- 3 cups cherry tomatoes, halved
- 1 cup mini mozzarella balls, halved
- ½ cup thinly sliced red onion
- Heaping 1 cup fresh basil leaves, torn, plus more for garnish
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until slightly past al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and spread on a large plate or baking sheet to cool.
- In a large bowl, whisk together the olive oil, lemon juice, balsamic vinegar, grated pecorino, garlic, salt, and several grinds of pepper. Add the cooled pasta and toss to coat, then add the cherry tomatoes, mozzarella, red onion, and basil and toss again. Add the shaved pecorino and gently toss.
- Season to taste, garnish with more basil, and serve.
