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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.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb rotini or fusilli pasta
  • 2 cups cherry tomatoes halved
  • 8 oz fresh mozzarella pearls or large mozzarella cut into cubes
  • 1/3 cup fresh basil leaves torn
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 clove garlic minced
  • Salt and freshly cracked black pepper to taste

Method
 

  1. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta quickly.
  2. While the pasta cooks, halve the cherry tomatoes, tear the basil, and if using a mozzarella ball, cut it into bite-sized cubes.
  3. In a small jar or bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
  4. In a large bowl, combine the cooled pasta, tomatoes, mozzarella, and basil.
  5. Pour the dressing over everything and toss gently until well coated.
  6. 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.