Caprese Pasta Bowl

1. 1
   boil · ~10 min

   Bring a large pot of salted water to a rolling boil.

   1.Fill a large pot with 3 liters of water and bring to a boil over high heat.

   2.Add 1 tsp salt to the boiling water.

   3.Add the pasta and cook until al dente, about 8-10 minutes or according to package directions.

   TIPSalt the water generously — it's the only chance to season the pasta itself from the inside.
2. 2
   prep · ~2 min

   Drain the pasta and let it cool slightly.

   1.Reserve about 1/4 cup of the starchy pasta water before draining.

   2.Drain the pasta in a colander.

   3.Rinse briefly under cold water to stop the cooking, then let drain thoroughly.

   TIPA quick rinse removes excess starch so the pasta doesn't clump together in the bowl.
3. 3
   prep · ~3 min

   Prep the tomatoes, mozzarella, and basil.

   1.Wash and halve all the cherry tomatoes.

   2.If using larger bocconcini, halve or quarter them so they match the tomato size.

   3.Tear the basil leaves into bite-sized pieces with your hands.
4. 4
   mix · ~1 min

   Whisk together the dressing.

   1.In the large mixing bowl, combine 2 tbsp olive oil and 1 tbsp balsamic vinegar.

   2.Add the minced garlic, a pinch of salt, and a pinch of black pepper.

   3.Whisk until emulsified.
5. 5
   mix · ~2 min

   Toss everything together until combined.

   1.Add the drained pasta, tomatoes, mozzarella, and basil to the bowl with the dressing.

   2.Toss gently to coat everything evenly.

   3.If the salad feels dry, add a splash of the reserved pasta water to loosen it up.

   TIPFold gently — fresh mozzarella is delicate and can break apart if you toss too vigorously.
6. 6
   serve

   Serve right away at room temperature or chilled.

   Divide into 4 bowls. For the best flavor, let the pasta bowl sit for 5 minutes so the pasta absorbs the dressing. Drizzle with a little extra olive oil and a crack of black pepper just before serving if desired.

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