Caprese Pasta Salad
- Author: Hilah Johnson
- Cook Time: 15 mins
- Total Time: 15 minutes
- Yield: 4-8 1x
- 8 ounces pasta (short shape like orechiette, rotini or shells)
- 2 tablespoons olive oil
- 1 tablespoon white wine or champagne vinegar
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 cup cherry tomatoes
- 8 ounces fresh mozzarella, cubed
- 1 cup packed basil leaves, torn coarsely
- Boil the pasta in salted water according to package instructions.
- Meanwhile whisk together oil, vinegar, sugar, salt and pepper flakes in a large bowl until emulsified.
- Cut tomatoes in half and add to vinaigrette.
- Drain and rinse pasta with cold water to chill it.
- Add to bowl and stir to coat.
- Add mozzarella once salad is cool (to prevent it melting). Refrigerate now if not serving immediately.
- Add basil right before serving.