Pastina Salad (Caprese-Inspired)
We’re putting a fresh spin on Italian comfort food with this Caprese-inspired pastina salad. Tiny pastina, juicy tomatoes, bocconcini, olive oil, and basil come together for a simple, rustic dish packed with flavor.
Servings (change as needed): 3 sides (or 2 mains)
Ingredients
- 1 pint cherry or grape tomatoes, Note 1 (~280-340 grams)
- 2 tablespoons EVOO (extra virgin olive oil) good quality
- 2 teaspoons minced or grated garlic (2 cloves) (remove bitter 'germ' inside cloves)
- 1 tablespoon fresh chopped basil, packed (~ 6 large basil leaves + more for garnish)
- ½ teaspoon kosher salt (or more to taste)
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ cup dried pastina, Note 2 (or a little more if you like)
- ½ cup mini bocconcini/mozzarella balls, Note 3
- Optional (I use these): 1 tablespoon butter, 2 tablespoons grated Parmesan cheese. Note 4 for more add-ins.
Instructions
- PREPARE AND MARINATE TOMATOES: Cut tomatoes in half or quarters to get 1/2 inch/1.3 cm pieces. Scooping up a handful at a time, squeeze out most of the juice and seeds over a bowl (it's fine if some stays). Place tomatoes in a bowl and add oil, salt, pepper, basil and red pepper flakes if using. Let sit for at least 30 minutes or up to several hours if you have time. If short on time, let sit while you make the pastina.
- BLEND HALF THE MARINATED TOMATOES in a large bowl using an immersion blender or food processor to create a fresh tomato 'sauce'. Instead, you can squish them with clean hands but they won't break down as much - more rustic!.
- BOIL PASTINA in salted water until al dente, according to package directions, about 4 minutes. Drain in a mesh sieve and return cooked pasta to pot.
- ASSEMBLE: Add butter and Parmesan (if using) to the pasta. Stir in bocconcini, tomato 'sauce', and marinated tomatoes. If desired, toss in any add-ins you like, Note 4. Taste and adjust seasonings (more salt, parmesan, etc). Garnish with additional chopped basil or other garnish, Note 5. Serve warm, room temperature or cold. If you made the dish ahead and want to warm it up and melt the cheese a little, pop the dish in the microwave for a minute.
Notes
- Tomato options: Use any ripe tomatoes like beefsteak, Roma, or heirloom tomatoes. You can also use canned whole tomatoes - crush them in your hands to squeeze out juice and seeds (and don't use the juice in the can).
- Pastina alternatives: orzo, acini di pepe, ditalini, or couscous.
- Bocconcini substitutes: Any fresh mozzarella cut into small pieces or mozzarella pearls. If you prefer a cheese with more flavor, try crumbled feta, goat cheese, or the milder ricotta.
- More optional add-ins: black olives, a dollop of pesto, a small splash of red wine vinegar, cooked shrimp, canned beans (drained and rinsed), or chickpeas.
- Garnish options: lemon zest, chopped parsley, an extra drizzle of olive oil, and/or toasted pine nuts
- Basil substitute: fresh chopped parsley or fresh oregano
- Variations:
- Add a drizzle of balsamic reduction before serving. Or 1-2 teaspoons of regular balsamic vinegar when marinating the tomatoes.
- Boil an extra 2-3 tablespoons of raw pastina if you want your caprese pasta salad a little less saucy.
- For a dairy-free version, simply leave out the mozzarella or substitute with a mild dairy-free mozzarella alternative such as vegan mozzarella balls or cubes. Omit the Parmesan.
- Make ahead: The dish is even better made ahead, as the flavors have time to blend. The tomatoes can be marinated hours ahead. Store leftovers in an airtight container for up to 3-4 days. Revive fridge leftovers with a splash of olive oil as the juices get absorbed by the pasta, making it a bit drier.
Calories: 257kcal | Carbohydrates: 28g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 411mg | Potassium: 389mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1400IU | Vitamin C: 22mg | Calcium: 82mg | Iron: 2mg