Description
A delightful bowl of summer, this Creamy Caprese Pasta Salad combines al dente pasta, juicy cherry tomatoes, and creamy mozzarella with fresh basil and a tangy yogurt dressing.
Ingredients
Scale
- 12 ounces short pasta (penne, fusilli, or rotini)
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls (bocconcini) or diced fresh mozzarella
- 1 cup fresh basil leaves, torn
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
- 2 tablespoons balsamic glaze (optional, for drizzling)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, add the pasta, and cook until al dente. Drain and rinse under cool water to stop the cooking process.
- Prepare the dressing: In a mixing bowl, whisk together Greek yogurt, mayonnaise, olive oil, lemon juice, minced garlic, and honey until smooth and creamy; season with salt and pepper to taste.
- Combine the base ingredients: In a large mixing bowl, toss the cooled pasta with halved cherry tomatoes and fresh mozzarella. Add the torn basil leaves and fold gently.
- Add the dressing and chill: Pour the dressing over the pasta mixture and fold gently until well coated. Cover and refrigerate for at least 20 minutes.
- Finish and serve: Before serving, check seasoning; drizzle balsamic glaze if using and garnish with extra basil leaves.
Notes
For a vegan version, swap Greek yogurt and mayonnaise for dairy-free alternatives. Experiment with seasonal ingredients to customize.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg