Description
A fresh, creamy pasta salad that combines classic Caprese flavors with a hearty touch.
Ingredients
Scale
- 12 oz (about 340 g) short pasta (rotini, penne, or bow tie)
- 2 cups cherry or grape tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini) or mozzarella pearls, drained
- 1 cup fresh basil leaves, torn or chopped
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt (or more mayo if preferred)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 small garlic clove, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano or Italian seasoning
- Salt and black pepper to taste
Instructions
- Cook the pasta in salted boiling water until just tender. Drain and rinse under cold water to stop cooking. Let pasta cool.
- Whisk together mayonnaise, Greek yogurt, olive oil, balsamic vinegar, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. Taste and adjust seasoning.
- Add the cooled pasta, halved tomatoes, and mozzarella to a large bowl. Pour the dressing over the salad.
- Gently toss until all pieces are coated with the dressing.
- Fold in fresh basil leaves last so they stay bright.
- Chill in the fridge for 30 minutes if you want it cold. Taste and add more salt, pepper, or balsamic if needed before serving.
Notes
Store in an airtight container in the fridge for up to 3–4 days. If the salad thickens, stir in a splash of olive oil or a teaspoon of water to loosen it.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: pasta salad, Caprese, creamy dressing, summer salad, easy recipe