Caprese Pasta Salad (Print)

Juicy tomatoes, fresh mozzarella, and basil tossed with pasta and balsamic glaze for a vibrant Italian-inspired dish.

# Ingredient list:

→ Pasta

01 - 10 oz short pasta (penne, fusilli, or farfalle)
02 - Salt, for pasta water

→ Salad

03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 1 cup fresh basil leaves, roughly torn
06 - 2 tbsp extra-virgin olive oil
07 - Freshly ground black pepper, to taste

→ Dressing

08 - 2 tbsp balsamic glaze (store-bought or homemade)
09 - 1 small garlic clove, finely minced (optional)

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain through a colander and rinse under cold running water to halt cooking and cool the pasta completely.
02 - Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, mozzarella balls, and torn basil leaves. Toss gently to distribute evenly.
03 - Drizzle the extra-virgin olive oil over the salad along with the minced garlic, if using. Toss gently to coat all ingredients. Season generously with freshly ground black pepper to taste.
04 - Just before serving, drizzle the balsamic glaze over the top of the salad. Garnish with additional basil leaves if desired. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It comes together in the time it takes pasta to cook which means you can decide to make it twenty five minutes before guests arrive and still look like you planned it for days.
  • The combination of cold pasta juicy tomatoes and that sweet tangy glaze makes people go back for seconds every single time without fail.
02 -
  • Rinsing the pasta is essential here even though it feels wrong if you grew up being told never to rinse pasta because the cold rinse stops the cooking and washes away starch that would make the salad gummy.
  • Do not toss the salad with balsamic glaze until right before serving because the vinegar will slowly break down the mozzarella and turn everything cloudy if it sits too long.
03 -
  • Let the completed salad sit at room temperature for ten minutes before serving because the flavors open up and the olive oil loosens from refrigerator chill into something silky and cohesive.
  • Make extra balsamic glaze and keep a small pitcher on the side because someone will always want to drizzle more over their portion and you want to be ready for that.

Go back