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Caprese pasta salad in white bowl with fresh mozzarella balls, cherry tomatoes, and basil leaves
Julia Monroe

Caprese Pasta Salad

A bright, summer-friendly Caprese Pasta Salad made with al dente pasta, fresh mozzarella, juicy cherry tomatoes, and fragrant basil, finished with either pesto or a simple balsamic-style dressing.
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Chill Time 30 minutes
Course: Side Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • short pasta (fusilli or penne preferred)
  • fresh mozzarella pearls
  • cherry tomatoes (halved)
  • fresh basil leaves (torn)
  • extra-virgin olive oil
  • balsamic vinegar (aged preferred) or balsamic dressing
  • balsamic glaze (optional, for finishing)
  • basil pesto (optional variation)
  • salt
  • black pepper
  • garlic (optional, minced for vinaigrette)
  • red pepper flakes (optional)

Equipment

  • large pot For boiling pasta.
  • colander For draining pasta.
  • large mixing bowl For tossing the salad.
  • baking sheet (optional) Helps cool pasta quickly and prevents clumping.
  • Knife For halving tomatoes (tear basil by hand).

Method
 

  1. Bring a large pot of salted water to a boil (the water should taste like the sea). Cook pasta according to package directions, testing 1 minute early, until al dente.
  2. Drain pasta immediately and rinse with cold water to stop cooking. Let pasta cool completely (spreading on a baking sheet helps prevent clumping).
  3. In a large bowl, combine cooled pasta with mozzarella pearls and halved cherry tomatoes. Tear basil leaves and add them in (avoid chopping to prevent bruising).
  4. Add dressing: either toss with pesto, or drizzle with extra-virgin olive oil and balsamic (season with salt and pepper). Toss gently to coat.
  5. Chill at least 30 minutes before serving so flavors meld. Taste and adjust seasoning; finish with a drizzle of balsamic glaze if desired. Serve chilled or at room temperature.

Notes

Pasta: Use short shapes like fusilli or penne for the best texture and dressing cling. Salt the water well and cook just to al dente (test 1 minute early). Drain immediately and rinse with cold water to stop cooking. Basil: Tear basil instead of chopping to prevent bruising and darkening. Tomatoes: For less watery salad, salt tomatoes lightly and let drain about 15 minutes before adding. Flavor: Use fruity extra-virgin olive oil and thicker, richer balsamic (aged) if making vinaigrette. Optional finishing touch: a splash of balsamic glaze right before serving. Make-ahead: Chill at least 30 minutes before serving; for longer storage, add basil right before serving.