Transport your taste buds to the island of Capri with this quick and easy recipe for a heartier version of a classic!
My bucket-list vacation destination is Italy. But I’m not as interested in the usual tourist attractions—Roman relics, the Vatican, Venice’s Grand Canal—as I am in visiting the island of Capri. Why? It’s not the dramatic limestone cliffs, intensely blue water, or stunning vistas so much as the island’s most famous culinary namesake: the Caprese salad.
I order that salad every time I see it on a menu, and I’ve crafted a few bespoke versions of my own. This Caprese pasta salad is definitely a winner! It’s a bit heartier than the typical lean combo of fresh basil leaves stacked with slices of tomato and mozzarella. The pasta adds bulk, but the real star of this dish is the tomatoes. A quick cook on the stovetop transforms them into a light yet complex sauce component. They give this salad a restaurant-quality finish!
Plus, this recipe goes from prep to plate in just over an hour, making it a great choice for a light lunch or a weeknight dinner. And every bite transports your taste buds to a sun-soaked, café-lined piazza overlooking the Gulf of Naples with Mount Vesuvius in the distance!
Bursting tomatoes: a burst of flavorful genius
Most pasta salads rely on raw tomatoes, which can be watery and mild, especially if they’re out of season. For this recipe, briefly cooking them in olive oil concentrates their juices into a quick pan sauce that clings to the pasta instead of pooling at the bottom of the bowl. As the skins split and the flesh slumps, you get a mix of sweet, jammy tomato pulp and richly flavored oil that carries salt, balsamic, and basil into every bite.
Bursting the tomatoes also solves a texture problem that many pasta salads have. Instead of cold, firm tomato chunks that fall off the fork, you get soft, spoonable tomatoes that weave through the twists of fusilli or rotini and tuck in around the mozzarella pearls. The warm tomato oil lightly coats the mozzarella and pasta, helping the salad stay moist even after it sits. The contrast between warm, jammy tomatoes and cool, creamy cheese makes the whole dish feel more intentional than a typical pasta salad.
How do I store leftovers?
Store leftover Caprese pasta salad in an airtight container and refrigerate within 2 hours of serving. It’ll keep in the fridge for up to 3 days. The pasta will absorb some of the tomato juices and vinegar as it sits, so when you’re ready to enjoy, let it stand at room temp for 10-15 minutes. Then taste and refresh with a little extra olive oil, vinegar, and salt as needed. This dish does not freeze well.
Serving suggestions
Serve Caprese pasta salad on its own as a light lunch. Or pair it with Lemon Pepper Salmon, Lemongrass Chicken, or Easy Honey Garlic Steak Bites for a heartier meal.
Caprese Pasta Salad
Ingredients Â
- 6 ounces whole-grain short pasta such as fusilli or rotini
- 1/3 cup extra-virgin olive oil
- 2 pints cherry or grape tomatoes
- 1/2 teaspoon fine sea salt plus more to taste
- 8 ounces fresh mozzarella pearls or one fresh mozzarella ball, cut into bite-sized pieces
- 2 tablespoons fresh basil chopped
- 2-3 teaspoons white or regular balsamic vinegar to taste
InstructionsÂ
- Bring a large pot of salted water to a boil. Cook the pasta until al dente,1-2 minutes less than the package directions. Reserve about 1/4 cup of the cooking water, then drain the pasta and set aside to cool slightly.
- Meanwhile, in a large skillet over medium heat, combine the olive oil, tomatoes, and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until most of the tomatoes have burst and released some of their juices, and the oil looks glossy and reddish, 5-7 minutes.
- Remove the skillet from the heat. Add the warm pasta to the tomatoes and toss gently to coat, adding a splash of reserved pasta water if the mixture seems dry. Let cool until the pasta is just warm to the touch, 5-10 minutes. It should no longer be hot before you add the cheese.
- Stir in the mozzarella pearls and basil. Drizzle with the balsamic vinegar and toss gently to combine, being careful not to break up the tomatoes too much. Taste and adjust, adding more vinegar and salt as needed.
- Let the salad rest at room temperature for about 20 minutes to allow the flavors to meld.
- Serve slightly warm or at room temperature, or cover and refrigerate until chilled. If chilled, let sit at room temperature for 10-15 minutes and taste again, adding a little extra olive oil, vinegar, or salt just before serving.
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