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To appreciate the Caprese Pasta Salad fully, it’s essential to understand its roots. The traditional Caprese salad hails from the island of Capri in Italy, where it was first crafted to highlight the vibrant flavors of the region. This salad typically consists of just three ingredients: fresh mozzarella, juicy tomatoes, and aromatic basil, drizzled with extra-virgin olive oil and seasoned with salt and pepper. The colors of the ingredients—red, white, and green—reflect the Italian flag, symbolizing the pride of Italian cuisine.

Caprese Pasta Salad

Discover a refreshing twist on a classic with this Caprese Pasta Salad! Perfect for sunny days, this dish combines the vibrant flavors of fresh mozzarella, ripe tomatoes, and fragrant basil with the satisfying texture of fusilli pasta and peppery arugula. Easy to prepare and visually stunning, it’s ideal for gatherings or as a light meal. Embrace summer with this delightful recipe that celebrates seasonal produce and the joy of good food!
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Ingredients
  

8 oz (about 2 cups) fusilli pasta (or any pasta of your choice)

1 cup cherry tomatoes, halved

8 oz fresh mozzarella balls (bocconcini), halved or quartered

1 cup fresh basil leaves, torn into small pieces

1/2 cup arugula, for a zesty kick

1/4 cup extra-virgin olive oil

2 tbsp balsamic glaze

1 clove garlic, finely minced (optional)

Salt and freshly ground black pepper, to taste

1/4 tsp red pepper flakes (optional, for a spicy touch)

Instructions
 

Cook the Pasta: Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Add the fusilli pasta to the boiling water and cook according to the package instructions until al dente. Once done, drain the pasta and rinse it under cold water to halt the cooking process. Set the pasta aside to cool completely.

    Prepare the Vegetables: While the pasta is cooking, rinse the cherry tomatoes and cut them in half. If you're using fresh mozzarella balls, slice them in half or quarters as preferred. Tear the basil leaves into smaller pieces; this will help release their aromatic oils, enhancing the flavor of the salad.

      Mix the Salad: In a large mixing bowl, combine the cooled fusilli pasta, halved cherry tomatoes, mozzarella pieces, torn basil, and arugula. Gently stir to combine the ingredients evenly.

        Dress the Salad: In a small bowl or jar, mix together the extra-virgin olive oil, balsamic glaze, minced garlic (if desired), and season with salt, pepper, and red pepper flakes. Whisk until fully blended, then pour the dressing over the pasta salad. Carefully toss the salad to ensure all ingredients are well coated with the dressing.

          Chill and Serve: For the most delightful flavor, let the salad rest in the refrigerator for at least 15-30 minutes. This will allow the flavors to mingle beautifully. Serve it chilled or at room temperature for a refreshing dish.

            Garnish (Optional): Just before serving, enhance the visual appeal by adding extra torn basil leaves on top and drizzling a little more balsamic glaze over the salad.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings