Caprese Pasta Salad
Caprese Pasta Salad takes sweet juicy tomatoes, creamy fresh mozzarella, and basil and tosses them with tender pasta and a 3-ingredient balsamic vinaigrette. Ready in 20 minutes and perfect for potlucks, BBQs, or an easy summer side.
Servings: 6 servings
Ingredients
- 1 pound small dry pasta such as rotini, farfalle, or cavatappi
- 2 pints cherry or grape tomatoes
- 8 ounces fresh mozzarella cheese cut into small cubes (or use pearls or ciliegine)
- 1/4 cup fresh basil leaves thinly sliced (plus more for garnish)
Balsamic Vinaigrette:
- 3 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1 clove garlic minced
- Salt and fresh cracked black pepper to taste
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook to al dente according to package directions. Drain and rinse with cold water until cool to the touch.
- While the pasta cooks, slice the tomatoes in half and cut the mozzarella into small, bite-sized pieces.
- In a small bowl, whisk together the balsamic vinegar, olive oil, and minced garlic until well combined (or shake in a tightly sealed jar). Season with salt and fresh cracked black pepper to taste.
- In a large bowl, combine the pasta, tomatoes, mozzarella, and basil. Drizzle the vinaigrette over the top and gently fold everything together until well coated.
- Garnish with extra basil and fresh cracked black pepper. Serve immediately or chill briefly until ready to serve.
Notes
- Pasta Shape. Rotini is my pick because the spirals catch the dressing, but farfalle, cavatappi, or shells all work well. Avoid long noodles.
- Fresh Mozzarella. The kind packed in water is the way to go here. It's softer and milder than shredded mozzarella and tears apart for the perfect texture. Mozzarella pearls or ciliegine are the right bite size already.
- Make-Ahead. The salad can be assembled up to a day in advance. Reserve half the vinaigrette and toss it in within an hour of serving so the pasta stays moist and the flavors are fresh.
- Add Protein. Stir in diced grilled or rotisserie chicken, marinated shrimp, Italian sausage, or crumbled bacon to make this a complete meal.
- Optional Finish. A drizzle of balsamic glaze over the top right before serving adds a sweet, syrupy finish that takes this salad up a notch.
- Storage. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. If the pasta seems dry, drizzle on a little more balsamic vinaigrette and gently toss before serving. Freezing isn't recommended as the mozzarella and tomatoes lose their texture.
- Serving Temperature. This salad is best served at room temperature. If it's been chilled, let it sit on the counter for 20 to 30 minutes before serving.
Nutrition
Calories: 510kcal | Carbohydrates: 65g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 30mg | Sodium: 252mg | Potassium: 585mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1622IU | Vitamin C: 22mg | Calcium: 227mg | Iron: 2mg
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