This easy Caprese pasta salad is made with a simple combination of the most delicious classic trio! Juicy tomatoes, fresh mozzarella, and basil. Then combined with cooked pasta and tossed together with a light and zesty dressing.
Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Drain the pasta and place in a large bowl. Set aside to cool.
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper and dried oregano.
Add the tomatoes, mozzarella balls and freshly chopped basil to the large bowl.
Pour the dressing over the tomato mixture and toss to combine. Refrigerate for 10-15 minutes. Add more basil or salt and pepper to taste. Drizzle with balsamic glaze if desired. Serve warm or chilled.
Adaptions: You can use chopped mozzarella if you cannot find mozzarella balls. This recipe can be made gluten free using gluten free noodles. A fun addition is toasted pine nuts. Storage: This salad tastes best if served immediately, however it can be refrigerated for up to 1 day in an airtight container.