Cold pasta with tomatoes tastes like late afternoons and open windows. It is easy to double and even easier to eat straight from the bowl while standing at the kitchen counter pretending you are not having dinner yet.
This is our go-to for park days, potlucks, and any meal where I need something that travels well and does not need reheating. I make it in a giant bowl on Sunday and it feeds us for lunches through Wednesday. The flavors actually get better overnight as the tomatoes release their juices into the pasta.
Fresh mozzarella makes all the difference here. The soft, milky pearls against the tangy balsamic and sweet tomatoes — it is simple but it hits every note. My kids eat this faster than I can make it.
Caprese Pasta Salad
A bright, fresh pasta salad with cherry tomatoes, fresh mozzarella, basil, and a simple balsamic vinaigrette. Perfect served cold or at room temperature.
Ingredients
Method
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta quickly.
- While the pasta cooks, halve the cherry tomatoes, tear the basil, and if using a mozzarella ball, cut it into bite-sized cubes.
- In a small jar or bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
- In a large bowl, combine the cooled pasta, tomatoes, mozzarella, and basil.
- Pour the dressing over everything and toss gently until well coated.
- Serve immediately or refrigerate for at least 30 minutes to let the flavors meld. This salad gets better as it sits.
Notes
This keeps well in the fridge for up to 3 days. Add the basil fresh right before serving if making ahead — it tends to darken. A drizzle of balsamic glaze on top takes it over the edge.
