Caprese Pasta Salad a fresh and vibrant pasta salad featuring juicy cherry tomatoes, creamy mozzarella, and fragrant basil, all tossed in a tangy balsamic glaze. This dish is perfect for warm-weather meals, potlucks, or as a refreshing side to any main course.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
8 oz rotini or penne pasta
1 cup cherry tomatoes, halved
1 cup mozzarella pearls (or diced fresh mozzarella)
¼ cup fresh basil, chopped
1 tablespoon balsamic vinegar
2 tablespoon extra virgin olive oil
1 teaspoon honey (optional)
1 clove garlic, minced
Salt and black pepper to taste
¼ teaspoon red pepper flakes (optional)
Directions
Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and fresh basil.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, garlic, salt, black pepper, and red pepper flakes.
Pour the dressing over the pasta salad and toss to coat evenly.
Serve immediately or chill in the refrigerator for 15-30 minutes for enhanced flavor.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 320 kcal per serving
Variations
Protein Boost: I like adding grilled chicken, shrimp, or chickpeas for extra protein.
Greens Addition: A handful of arugula or spinach gives it more freshness and texture.
Cheese Options: Instead of mozzarella, burrata or feta can be great substitutes.
Pasta Swap: I sometimes use whole wheat pasta or gluten-free alternatives for a healthier option.
Extra Crunch: Toasted pine nuts or walnuts add a nice crunch to the salad.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors deepen as it sits, but I like to give it a good toss before serving. If the pasta absorbs too much dressing, I add a drizzle of olive oil and balsamic vinegar before eating. I don’t recommend freezing this salad, as the texture of fresh ingredients may not hold up well after thawing.
FAQs
How can I prevent the pasta from getting too soggy?
I make sure to cook the pasta al dente and rinse it with cold water to stop the cooking process immediately. This keeps it firm and prevents it from becoming mushy.
Can I make this salad ahead of time?
Yes! I prepare it a few hours in advance and store it in the refrigerator. I just give it a toss before serving to redistribute the dressing.
What type of tomatoes work best?
I prefer cherry or grape tomatoes because they are sweet and hold their shape well. If using larger tomatoes, I remove the seeds to avoid excess moisture.
Can I use dried basil instead of fresh?
Fresh basil is best for this recipe, as it provides the most flavor. If using dried basil, I reduce the amount to about 1 teaspoon and mix it well into the dressing.
Is this salad good served warm?
It’s best enjoyed chilled or at room temperature, but I sometimes serve it slightly warm by skipping the cold rinse on the pasta and tossing everything together right away.
Conclusion
Caprese Pasta Salad is an easy, fresh, and flavorful dish that I can whip up in no time. Whether served as a side or a main dish, it’s always a crowd-pleaser. With simple ingredients and a delicious balsamic dressing, this salad is perfect for any occasion.
Recipe:
Caprese Pasta Salad
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A fresh and vibrant pasta salad featuring juicy cherry tomatoes, creamy mozzarella, and fragrant basil, all tossed in a tangy balsamic glaze. This dish is perfect for warm-weather meals, potlucks, or as a refreshing side to any main course.
Ingredients
8 oz rotini or penne pasta
1 cup cherry tomatoes, halved
1 cup mozzarella pearls (or diced fresh mozzarella)
¼ cup fresh basil, chopped
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp honey (optional)
1 clove garlic, minced
Salt and black pepper to taste
¼ tsp red pepper flakes (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and fresh basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, garlic, salt, black pepper, and red pepper flakes.
- Pour the dressing over the pasta salad and toss to coat evenly.
- Serve immediately or chill in the refrigerator for 15-30 minutes for enhanced flavor.
Notes
Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
Greens Addition: Mix in arugula or spinach for more freshness and texture.
Cheese Options: Swap mozzarella with burrata or feta for a different taste.
Pasta Swap: Use whole wheat or gluten-free pasta for a healthier option.
Extra Crunch: Sprinkle toasted pine nuts or walnuts for added texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal per serving
