Ingredients
Method
- In a small bowl or jar, combine olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, salt, and pepper. Whisk or shake until well mixed. Set aside.
- Cook the fusilli pasta according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked pasta, halved cherry tomatoes, cubed mozzarella, and chopped basil leaves.
- Drizzle the prepared vinaigrette dressing over the salad ingredients.
- Gently toss the salad until everything is well coated in the dressing.
- Taste and adjust seasoning with salt and pepper, if needed.
- Serve immediately or refrigerate until ready to serve.
Notes
Pro Tip: For an extra burst of flavor, try roasting the cherry tomatoes before adding them to the salad. Simply toss the halved cherry tomatoes with a bit of olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for about 15-20 minutes until they start to caramelize. Let them cool slightly before adding to the salad for a delicious roasted tomato twist!
Variation: Feeling adventurous? Switch out the fusilli pasta for another short pasta shape like penne or rotini. You can also add some grilled chicken or shrimp for a protein boost, or even toss in some olives or roasted red peppers for an extra flavor dimension. Get creative and make this Caprese Pasta Salad your own!