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To make a tasty Caprese Pasta Salad, gather these ingredients: - 12 oz fusilli pasta - 2 cups cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1 cup fresh basil leaves, torn - 1 ripe avocado, diced - ½ cup roasted red peppers, chopped - ¼ cup extra virgin olive oil - 2 tablespoons balsamic glaze - 1 teaspoon garlic powder - Salt and pepper to taste If you do not have all the ingredients, here are some good substitutes: - Use penne or rotini instead of fusilli. - Swap mozzarella with feta cheese for a different flavor. - Try arugula or spinach instead of basil. - Replace avocado with diced cucumber for crunch. - Use sun-dried tomatoes if you can't find fresh ones. These swaps work well and keep the salad fresh and fun! Selecting fresh ingredients makes your salad shine. Here are a few tips: - Look for bright, firm cherry tomatoes. They should feel heavy for their size. - Choose mozzarella balls that are soft and moist. Avoid dry ones. - Pick basil leaves that are bright green and fragrant. Avoid brown or wilted leaves. - For avocados, choose ones that yield slightly when pressed. They should not be too soft. - Check the roasted red peppers for vibrant color and a firm texture. Fresh ingredients make a big difference in taste. Enjoy your cooking adventure! To start, bring a large pot of salted water to a boil. Add 12 ounces of fusilli pasta. Cook it according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. Drain the pasta and rinse it under cold water. This cools it down quickly and stops the cooking process. You want the pasta to be firm and ready to soak up the flavors later. Next, grab a small bowl. In it, whisk together ¼ cup of extra virgin olive oil and 2 tablespoons of balsamic glaze. Add 1 teaspoon of garlic powder, along with salt and pepper to taste. Whisk until it is well mixed. This dressing adds a rich, tangy flavor to our salad, making it truly delicious. Now, take a large mixing bowl. Combine the cooled pasta, 2 cups of halved cherry tomatoes, 1 cup of halved fresh mozzarella balls, and 1 cup of torn fresh basil leaves. Add 1 ripe diced avocado and ½ cup of chopped roasted red peppers. Pour the dressing over the salad. Gently toss everything together so each piece is coated well. Cover the bowl with plastic wrap and chill it in the fridge for at least 30 minutes. This helps the flavors blend together, creating a fresh and tasty dish. To make a great Caprese pasta salad, use fresh ingredients. Choose ripe cherry tomatoes and good mozzarella. Cook the fusilli pasta until it is al dente. This means it should be firm but cooked through. Drain the pasta and rinse it in cold water. This stops the cooking and cools it down quickly. To boost the flavor, use high-quality extra virgin olive oil. It adds richness and depth. The balsamic glaze gives a sweet and tangy kick. Adding garlic powder enhances the taste without being too strong. You can also mix in fresh herbs like parsley or oregano for extra flavor. Presentation matters! Use a large, clear bowl to show off the vibrant colors. You can layer the salad for a beautiful look. Garnish with torn basil leaves on top. A drizzle of balsamic glaze adds a nice touch. Serve right after tossing to keep it fresh and inviting. {{image_2}} You can change the ingredients based on the season. In summer, add fresh corn or zucchini. In fall, mix in roasted butternut squash. Each swap brings a new flavor to your Caprese pasta salad. Think about your local farmers’ market. Fresh produce is often the best choice. While the olive oil and balsamic glaze are great, you can try other dressings. A lemon vinaigrette adds a bright taste. A creamy pesto can make the salad rich and tasty. Experiment with flavors that you enjoy. This keeps the dish fresh and exciting every time. You can easily make this salad fit your diet. For vegan options, skip the cheese or use a plant-based cheese. To make it gluten-free, swap fusilli for a gluten-free pasta. There are many choices out there. Always check the labels to ensure they fit your needs. To keep your Caprese pasta salad fresh, place it in an airtight container. Store it in the fridge. Make sure to eat it within three days for the best taste. If you use avocado, it might brown faster. To slow this down, add a bit of lemon juice on the avocado before storing. I do not recommend freezing Caprese pasta salad. The texture of the pasta and fresh veggies can change. If frozen, the pasta may turn mushy. The tomatoes and avocado also lose their fresh taste. It’s best to make small batches, so you do not have leftovers to freeze. Caprese pasta salad is best enjoyed cold. If you want to serve it warm, heat it gently on the stove. Use low heat to avoid overcooking the pasta. Stir it often until it is warm. If you do not want to heat it, just take it out of the fridge. Toss it well before serving to mix the flavors. Yes, you can make it ahead of time. This salad tastes even better after chilling. I like to prepare it a few hours in advance. The flavors blend well when allowed to sit. Just cover it tightly and store it in the fridge. Fusilli pasta works great for this dish. Its curls hold the dressing and ingredients well. You can also use rotini or penne if you prefer. Both options add fun shapes and textures. Caprese Pasta Salad lasts about 3 days in the fridge. After that, the ingredients may not taste fresh. Make sure to store it in an airtight container to keep it tasty. If you notice any changes in smell or texture, it’s best to toss it. This blog post covered all you need for a great Caprese pasta salad. You learned about choosing fresh ingredients and how to cook the pasta. I shared tips for perfecting the dish and how to store leftovers. Try different variations to suit your tastes. With these steps in mind, you can create a tasty, colorful salad for any occasion. Follow these tips to impress your friends and family. Enjoy your Caprese pasta salad!

Caprese Pasta Salad

Discover a refreshing twist on a classic dish with this Caprese Pasta Salad recipe! Packed with fusilli pasta, juicy cherry tomatoes, creamy mozzarella, and ripe avocado, this salad is perfect for summer gatherings or meal prep. Drizzled with a tangy balsamic dressing, it's a delightful flavor explosion in every bite. Click through to explore the full recipe and impress your friends with this vibrant, easy-to-make dish!
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Ingredients
  

12 oz fusilli pasta

2 cups cherry tomatoes, halved

1 cup fresh mozzarella balls, halved

1 cup fresh basil leaves, torn

1 ripe avocado, diced

½ cup roasted red peppers, chopped

¼ cup extra virgin olive oil

2 tablespoons balsamic glaze

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fusilli pasta according to the package instructions until al dente. Drain and rinse under cold water to cool down.

    Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic glaze, garlic powder, salt, and pepper until well combined.

      Combine Ingredients: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, torn basil leaves, diced avocado, and chopped roasted red peppers.

        Dress the Salad: Pour the dressing over the pasta salad and gently toss everything together to ensure all ingredients are coated evenly.

          Chill: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

            Serve: Toss the salad again before serving to redistribute any dressing that may have settled.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8

                - Presentation Tips: Serve in a large clear bowl to showcase the vibrant colors, and garnish with additional fresh basil leaves and a drizzle of balsamic glaze over the top before serving.