A delightful twist on the classic Italian Caprese salad — creamy mozzarella, juicy tomatoes, and fragrant Thai basil tossed with pasta for a fresh, flavorful meal that’s simple yet impressive.
Origin Caprese Pasta with Thai Basil
Caprese salad hails from Italy, known for its bright, simple flavors highlighting fresh mozzarella, ripe tomatoes, and basil. This pasta version adds Thai basil for a unique, slightly spicy herbal note that elevates the dish with a fresh Asian-inspired twist.
Why You’ll Love This Recipe
It’s easy to prepare, bursting with fresh flavors, and perfect for a light lunch or dinner. The Thai basil adds a new layer of aroma and taste that pairs beautifully with the classic Caprese ingredients.
Also Read : Coffee Panna Cotta
Caprese Pasta with Thai Basil
4
servings30
minutes40
minutes300
kcalIngredients
8 oz pasta (penne, fusilli, or your favorite shape)
1 ½ cups cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini), halved
½ cup fresh Thai basil leaves (can substitute with sweet basil if needed)
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze or reduction
Salt and freshly ground black pepper to taste
Optional: toasted pine nuts or walnuts for crunch
Directions
- Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool slightly.
- In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, and Thai basil leaves.
- Drizzle with olive oil and gently toss to combine.
- Season with salt and pepper to taste.
- Just before serving, drizzle with balsamic glaze and sprinkle with nuts if using.
- Serve immediately or chilled.
Notes
- For a more intense basil flavor, tear the leaves instead of chopping.
- If you can’t find Thai basil, sweet basil works well too but has a milder flavor.
- Adding a little freshly grated Parmesan on top can enhance the dish.
- This pasta salad can be prepared a few hours ahead; just add basil fresh before serving to keep it vibrant.
