Print

Fresh Caprese Pasta Salad Recipe Easy Homemade with Creamy Burrata and Basil Oil

fresh caprese pasta salad - featured image
Print Recipe

A fresh and vibrant Caprese pasta salad featuring creamy burrata cheese and homemade basil oil, perfect for summer meals and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 8 ounces (225 grams) short pasta (penne, fusilli, or cavatappi)
  • 2 cups (300 grams) cherry or grape tomatoes, halved
  • 1 ball (about 8 ounces/225 grams) creamy burrata cheese
  • 1 cup loosely packed fresh basil leaves, washed and dried
  • Salt and freshly ground black pepper, to taste
  • For the Basil Oil:
  • 1 cup (25 grams) fresh basil leaves, tightly packed
  • 1/2 cup (120 ml) extra virgin olive oil
  • 1 small clove garlic, peeled
  • 1/4 teaspoon salt
  • Optional Garnishes:
  • Toasted pine nuts or chopped walnuts
  • Freshly cracked black pepper
  • A sprinkle of flaky sea salt

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions until al dente (8-10 minutes). Stir occasionally to prevent sticking. Drain and rinse briefly under cold water to cool. Set aside.
  2. While pasta cooks, blend 1 cup fresh basil leaves, 1/2 cup extra virgin olive oil, 1 small garlic clove, and 1/4 teaspoon salt in a blender or food processor until smooth and vibrant green, about 30 seconds. Add more olive oil if needed to loosen. Taste and adjust salt.
  3. Halve 2 cups cherry tomatoes and roughly tear or slice 1 cup fresh basil leaves.
  4. In a large mixing bowl, combine cooled pasta, halved tomatoes, and torn basil. Pour about two-thirds of the basil oil over and toss gently to coat. Season with salt and freshly cracked black pepper to taste.
  5. Tear burrata into large chunks and gently nestle on top of the salad. Drizzle remaining basil oil over burrata.
  6. Optionally, sprinkle toasted pine nuts or chopped walnuts, flaky sea salt, and extra black pepper on top.
  7. Serve immediately or chill for 20-30 minutes to let flavors meld. If chilled, bring to room temperature before serving.

Notes

Do not overcook pasta; al dente texture is key. Rinse pasta with cold water to stop cooking and keep salad fresh. Make basil oil fresh or store up to 3 days refrigerated. Add burrata last and gently to keep creamy texture. Basil oil can be made ahead. For dairy-free, substitute burrata with creamy cashew cheese. Use gluten-free pasta to make recipe gluten-free.

Nutrition

Keywords: Caprese pasta salad, burrata, basil oil, summer salad, easy pasta salad, fresh pasta salad, vegetarian pasta salad

Find it online: https://ovenmila.com/fresh-caprese-pasta-salad-recipe-easy-homemade-with-creamy-burrata-and-basil-oil/