Caprese Pasta Salad
Our Caprese Pasta Salad is bursting with juicy cherry tomatoes, creamy mozzarella pearls, and fragrant basil, all tossed in a bold, zesty balsamic dressing. It’s the perfect make-ahead dish for summer cookouts, quick weeknight meals, or a refreshing midday bite pulled straight from the fridge.
Ingredients
Pasta Salad:
- 16 oz cavatappi pasta cooked al dente according to package
- 16 ounces mozzarella pearls I usually use the marinated ones for extra flavor
- 3 cups cherry tomatoes cut in half
- ½ cup fresh basil chiffonade
Dressing:
- ⅔ cup extra virgin olive oil
- 5 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt if you use table salt, reduce to half a teaspoon
- 1 teaspoon black pepper
- 1 teaspoon fresh garlic finely chopped
- 1 tablespoon balsamic glaze optional
Instructions
Dressing
- In a small bowl, combine the olive oil, white balsamic vinegar, salt, black pepper, and minced garlic. Whisk to combine.
Pasta Salad
- Cook the pasta in a large pot of salted water according to instructions on the package.
- Drain the pasta and run it under cool water to stop the cooking process. Set aside until needed.
- Drain the mozzarella balls.
- Cut the cherry tomatoes in half.
- Cut basil into slivers. This is called a chiffonade.
- Add the mozzarella balls, tomato halves, and basil chiffonade to a large mixing bowl. Mix to combine the ingredients.
- Add in the cooled pasta into the bowl and mix together.
- Drizzle the dressing over the pasta salad and stir to combine.
- Refrigerate the Caprese pasta salad for at least 30 minutes (up to 2 hours) to allow the ingredients to marinate in the dressing.
- Drizzle the balsamic glaze over the pasta salad, garnish with basil chiffonade, and serve..
Notes
Can I Change Up the Recipe?
Absolutely. There are plenty of ways to tweak our Caprese Pasta Salad without losing what makes it shine.
We made the recipe with mozzarella pearls, but you can use larger mozzarella balls cut into chunks or even a torn burrata if you’re feeling fancy.
You can swap cherry tomatoes for grape tomatoes if that’s what’s in the fridge. Or go with heirloom tomatoes for a deeper, sweeter flavor if they’re in season.
If you like a bit of heat, toss in some red pepper flakes or a few chopped Calabrian chilies to give it a subtle kick.
Although we made the dressing, you can also use your favorite store-bought vinaigrette to make the recipe.
Can I use large mozzarella balls?
Yes, you can. Just cut them into bite-sized pieces to mix evenly with the pasta and tomatoes. It won’t have quite the same look as mozzarella pearls, but the flavor is every bit as good.
Do I need to rinse the pasta with cold water?
Yes. It stops the cooking instantly and cools it down so you don’t end up with rubbery cheese or soggy pasta. It also washes off extra starch, so everything mixes smoothly.
Can I make this ahead of time for a party or picnic?
Definitely, making the pasta salad a few hours or even the night before helps the flavors come together beautifully. Just keep it chilled and give it a quick stir before serving.
What kind of vinegar works best in the dressing?
We use white balsamic vinegar for a mellow tang that lets the fresh ingredients shine. Red wine vinegar or white wine vinegar are great options too.
Nutrition
Calories: 535kcalCarbohydrates: 47gProtein: 18gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 20mgSodium: 343mgPotassium: 269mgFiber: 2gSugar: 5gVitamin A: 354IUVitamin C: 13mgCalcium: 228mgIron: 1mg
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