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Caprese Pasta Salad

Caprese pasta salad with tri-color pasta, cherry tomatoes, mozzarella balls, and torn basil tossed in a balsamic vinaigrette. Chilled for an hour so the dressing clings and the flavors meld for a fresh summer side.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

Pasta salad base
  • 1 lb pasta (rotini or farfalle)
  • 2 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella balls (ciliegine)
  • 1 cup fresh basil leaves, torn
Balsamic vinaigrette
  • 0.25 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 clove garlic, minced
  • Salt and pepper to taste
  • Balsamic glaze for drizzling

Method
 

Cook and rinse the pasta
  1. Cook the pasta according to package directions until al dente, then drain and rinse with cold water to stop cooking.
Make the balsamic vinaigrette
  1. Whisk olive oil, balsamic vinegar, garlic, salt, and pepper until the dressing looks evenly combined.
Assemble the caprese pasta salad
  1. Combine the pasta, cherry tomatoes, mozzarella balls, and torn basil in a large bowl.
  2. Pour the balsamic vinaigrette over the salad and toss gently so the pasta is lightly coated and the mozzarella stays intact.
Chill and serve
  1. Refrigerate the salad for at least 1 hour to let the flavors meld, then keep it cold until serving.
  2. Drizzle with balsamic glaze right before serving for a glossy finish.

Notes

For best texture, rinse pasta well with cold water and drain thoroughly so it won’t dilute the vinaigrette. Refrigerate in an airtight container for up to 3 days; freeze is not recommended because mozzarella can change texture. If you want a lighter option, use part-skim or low-moisture mozzarella balls and slightly reduce the olive oil to 2 tbsp.