If you love the bright, fresh flavors of a classic Caprese salad and the comforting heartiness of pasta, why not bring them together in one delicious dish?
This Caprese Pasta Salad is the perfect harmony of juicy cherry tomatoes, creamy mozzarella, aromatic fresh basil, and al dente pasta, all tossed in a light yet flavorful dressing. It’s the kind of meal that’s both refreshing and satisfying, making it perfect for any occasion.
Picture this: sweet, sun-ripened tomatoes bursting with flavor, balanced by the silky richness of fresh mozzarella. Every bite is kissed with the unmistakable peppery sweetness of basil, and when combined with pasta, it becomes an irresistible medley of textures and tastes.
Drizzled with extra virgin olive oil and a touch of balsamic glaze, this salad gets just the right amount of tanginess to bring everything together.
It’s light yet filling, easy to make but incredibly flavorful, and delicious warm, chilled, or at room temperature.
Ingredients:
- 12 ounces pasta (rotini, bowtie, or penne work best)
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, cut into bite-sized pieces (or use mozzarella pearls)
- ½ cup fresh basil leaves, torn
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic glaze (or balsamic vinegar)
- 1 clove garlic, minced
- Salt and black pepper, to taste
- Red pepper flakes (optional, for a little heat)
Instructions:
1. Cook the Pasta
Bring a large pot of well-salted water to a boil (about 1 tablespoon of salt per 4-5 quarts of water). Adding salt is key—it enhances the pasta’s flavor from the inside out.
Once the water reaches a rolling boil, add the pasta and stir immediately to prevent it from sticking together. Cook until al dente, meaning the pasta is tender but still has a slight bite. This typically takes 8-10 minutes, depending on the type of pasta you’re using.
Before draining, reserve about ¼ cup of pasta water—this can help loosen the salad later if needed. Drain the pasta and immediately rinse it under cold running water to stop the cooking process and cool it down.
This also prevents the pasta from absorbing too much dressing too quickly, which can make it dry. Let it drain completely before assembling the salad.
2. Prepare the Dressing
In a small mixing bowl or jar, whisk together the following:
- ¼ cup extra virgin olive oil – The base of the dressing, adding richness.
- 2 tablespoons balsamic glaze (or balsamic vinegar) – Brings a slightly tangy-sweet depth of flavor.
- 1 clove garlic, minced – Gives a mild punch of flavor. If you prefer a smoother dressing, use garlic powder instead.
- ½ teaspoon salt and ¼ teaspoon black pepper – Adjust to taste.
- Optional: ¼ teaspoon red pepper flakes for a little heat.
Whisk vigorously until the ingredients are well combined. If using a jar, simply shake it up with the lid on. The dressing should have a balanced, slightly thick consistency.
3. Assemble the Salad
In a large mixing bowl, add:
- The cooked and cooled pasta
- 2 cups cherry tomatoes, halved – For bursts of fresh, juicy flavor
- 8 ounces fresh mozzarella, cut into bite-sized pieces or use mozzarella pearls
- ½ cup fresh basil leaves, torn – Avoid chopping with a knife, as it can bruise the leaves and turn them dark
Gently toss everything together to evenly distribute the ingredients.
4. Toss Everything Together
Drizzle the prepared dressing over the salad, making sure to coat the pasta and ingredients evenly. Use tongs or a large spoon to toss gently, ensuring the tomatoes and mozzarella don’t get crushed.
Taste and adjust seasonings if needed—sometimes an extra pinch of salt or a little more balsamic can make all the difference! If the pasta seems a little dry, add a small splash of the reserved pasta water or another drizzle of olive oil.
5. Serve & Enjoy!
This Caprese Pasta Salad can be enjoyed immediately or chilled for about 30 minutes to an hour to let the flavors meld together.
Right before serving, garnish with:
- Extra torn basil leaves
- A final drizzle of balsamic glaze for extra richness
- Freshly cracked black pepper for a finishing touch
This salad is best enjoyed the day it’s made, but leftovers keep well for up to 3 days in an airtight container in the fridge.
Tips for the Best Caprese Pasta Salad
- Use the best tomatoes you can find – Sweet, ripe cherry or grape tomatoes make all the difference.
- Fresh mozzarella is a must – Skip the shredded stuff and go for fresh mozzarella balls or a log cut into chunks.
- Don’t skimp on the basil – It adds freshness and that signature Caprese flavor.
- For extra depth, add toasted pine nuts or a sprinkle of Parmesan cheese.
Make It Your Own
Want to switch things up? Here are a few variations:
- Make it protein-packed – Add grilled chicken, shrimp, or chickpeas for extra heartiness.
- Try a different pasta – Whole wheat, gluten-free, or even tortellini works beautifully.
- Give it a pesto twist – Swap the balsamic dressing for a few tablespoons of basil pesto for a richer flavor.
- Add some greens – Toss in fresh arugula or spinach for an extra layer of freshness.
Storing Leftovers
This Caprese Pasta Salad keeps well in the fridge for up to 3 days. Store it in an airtight container, and if it starts to dry out, refresh it with a drizzle of olive oil and a splash of balsamic before serving.
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