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Caprese Pasta Salad: A Fresh, Flavor-Packed Favorite

Caprese Pasta Salad

This fresh pasta salad combines classic Caprese ingredients with a tangy olive oil vinaigrette and balsamic glaze. It makes 6 side-dish servings or 4 light main-dish servings.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 12 ounces Short pasta such as rotini, fusilli, or bow-tie
  • 2 cups Cherry or grape tomatoes, halved
  • 8 ounces Fresh mozzarella pearls or small bocconcini, drained
  • 1/2 cup Fresh basil leaves, thinly sliced or torn
Dressing
  • 1/4 cup Extra-virgin olive oil
  • 2 tablespoons Red wine vinegar or fresh lemon juice
  • 1 tablespoon Balsamic vinegar
  • 1 clove Small garlic clove, finely minced
  • 1/2 teaspoon Italian seasoning, optional
  • 3/4 teaspoon Kosher salt, plus more for pasta water
  • 1/4 teaspoon Freshly ground black pepper
Finishing
  • 2-3 tablespoons Balsamic glaze
Optional Additions
  • 1/4 cup Finely grated Parmesan
  • 1/3 cup Pitted kalamata olives
  • 1/4 cup Finely diced red onion
  • 1/2 teaspoon Honey or sugar

Method
 

Step-by-Step
  1. Bring a large pot of well-salted water to a boil. Cook the short pasta according to the package directions until al dente, usually 9–12 minutes.
  2. Drain the pasta well, then rinse it briefly under cool water to stop the cooking and cool it for the salad. Drain again thoroughly so excess water does not dilute the dressing.
  3. In a large bowl, whisk together the olive oil, red wine vinegar or lemon juice, balsamic vinegar, minced garlic, Italian seasoning, kosher salt, and black pepper.
  4. Add the cooled pasta, halved tomatoes, drained mozzarella, and basil to the bowl. Toss gently until the pasta and vegetables are evenly coated.
  5. Refrigerate the salad for 20–30 minutes if time allows. Toss again before serving, then drizzle with balsamic glaze and adjust with a little olive oil, salt, or pepper if needed.

Notes

Reserve a few tablespoons of dressing to refresh the salad before serving because pasta absorbs vinaigrette as it rests. Add basil near the end and toss gently to prevent bruising. If using large mozzarella balls, cut them into bite-size pieces.