Caprese Pasta Salad (Printable)
A vibrant Caprese pasta of cherry tomatoes, fresh mozzarella and basil, tossed in olive oil and balsamic for a bright summer meal.
# What You'll Need:
→ Pasta
01 - 10 ounces short pasta such as fusilli, rotini, or penne
02 - Salt, for boiling pasta water
→ Vegetables & Cheese
03 - 9 ounces cherry tomatoes, halved
04 - 7 ounces fresh mozzarella balls, halved
05 - 1 cup fresh basil leaves, torn
→ Dressing
06 - 3 tablespoons extra virgin olive oil
07 - 2 tablespoons balsamic vinegar
08 - 1 clove garlic, minced
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - Cook the short pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and cool the pasta. Set aside.
02 - In a large mixing bowl, whisk together extra virgin olive oil, balsamic vinegar, minced garlic, sea salt, and freshly ground black pepper until emulsified.
03 - Add cooled pasta, halved cherry tomatoes, halved mozzarella balls, and torn fresh basil leaves to the bowl with dressing. Gently toss to coat all ingredients evenly.
04 - Taste for seasoning and adjust with additional salt or pepper if needed. Serve immediately or refrigerate for up to two hours for a chilled salad.
# Expert Tips:
01 -
- When you need a light, impressive dish that comes together fast, this is your best kitchen secret.
- It works for picnics, cozy dinners, and potlucks—everyone goes back for seconds.
02 -
- Forgetting to cool the pasta before tossing makes the cheese melt and stick—learned that one in a rush.
- Letting the salad sit for about half an hour really lets the flavors mingle—worth the minor wait.
03 -
- Always taste for seasoning just before serving—sometimes the chilled pasta needs an extra sprinkle of salt or a drizzle of oil.
- Tearing the basil by hand preserves its color and aroma better than slicing with a knife.