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Caprese Pasta Salad

Caprese pasta salad with tri-color rotini or farfalle, cherry tomatoes, mozzarella balls, and fresh basil tossed in a balsamic vinaigrette. Chilled for 1 hour so the pasta absorbs tangy, savory flavor for a bright summer side salad.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Cook and rinse pasta
  1. Bring a pot of water to a boil and cook the pasta according to package directions, until tender. Drain and rinse with cold water to cool it quickly and stop further cooking.
Make balsamic vinaigrette
  1. Whisk olive oil, balsamic vinegar, garlic, salt, and pepper until smooth and evenly combined. The dressing should look glossy and cohesive.
Assemble caprese pasta salad
  1. Combine pasta, cherry tomatoes, mozzarella, and basil in a large bowl. Toss just until the tri-color ingredients are evenly distributed.
  2. Pour the dressing over the salad and toss gently to coat everything. Stop when the pasta looks lightly glossy rather than heavily soaked.
Chill and serve
  1. Refrigerate for at least 1 hour so flavors meld and the salad chills throughout. Cover for the best freshness and keep the tomatoes bright.
  2. Drizzle balsamic glaze over the top before serving for a glossy finish. Add it right at the table so the glaze stays distinct.

Notes

For the freshest texture, rinse the pasta until cool and then drain well so it doesn’t dilute the vinaigrette. Refrigerate leftovers in an airtight container for up to 3 days; the salad can be frozen only in a limited way (mozzarella texture may change), so freezing isn’t recommended. For a lighter option, use low-sodium salt and reduce balsamic glaze to a light drizzle to cut added sweetness and sodium.