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Fresh Caprese Pasta Salad Cups

Fresh Caprese pasta salad cups - featured image
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A fresh, colorful, and fuss-free Caprese pasta salad served in individual cups, perfect for quick entertaining and last-minute gatherings.

Ingredients

Scale
  • 8 ounces (225 grams) rotini pasta, cooked al dente
  • 1 pint (300 grams) cherry tomatoes, halved
  • 8 ounces (225 grams) fresh mozzarella balls (bocconcini or ciliegine), bite-sized
  • 1 cup fresh basil leaves, loosely packed and torn
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon garlic powder (optional)
  • 2 tablespoons pine nuts, toasted (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of rotini pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. While pasta cooks, halve the cherry tomatoes and tear about 1 cup of fresh basil leaves into bite-sized pieces. Drain and pat dry mozzarella balls with paper towels to avoid watery salad.
  3. Toast 2 tablespoons of pine nuts in a dry skillet over medium-low heat for 2-3 minutes until golden and fragrant, stirring constantly to prevent burning. Remove from heat and set aside.
  4. In a large mixing bowl, gently toss together the cooled pasta, tomatoes, mozzarella, torn basil leaves, and toasted pine nuts.
  5. Drizzle 3 tablespoons of extra virgin olive oil over the mixture, sprinkle with salt and freshly ground black pepper to taste, and add a small pinch of garlic powder if desired. Toss gently to coat everything evenly.
  6. Spoon the pasta salad into individual serving cups, filling each about three-quarters full. Drizzle each cup with a little balsamic glaze for a sweet tangy finish.
  7. Serve immediately or refrigerate for up to 2 hours before serving to allow flavors to meld. Avoid leaving too long to prevent basil from darkening.

Notes

Use al dente pasta to avoid mushy salad. Pat mozzarella dry to prevent watery salad. Tear basil gently instead of chopping to preserve flavor. Toast pine nuts carefully to avoid burning. Season gradually and toss gently to avoid crushing tomatoes. Rinse pasta with cold water after cooking to stop cooking and prevent sticking. Assemble cups up to 2 hours ahead and refrigerate for best flavor melding.

Nutrition

Keywords: Caprese, pasta salad, fresh, easy, entertaining, individual cups, rotini, mozzarella, cherry tomatoes, basil, balsamic glaze

Find it online: https://milaspoon.com/fresh-caprese-pasta-salad-cups-recipe-easy-entertaining-idea/