Caprese Pasta Salad (Print)

Juicy tomatoes, mozzarella, and basil tossed with pasta in a zesty balsamic dressing for a fresh Italian dish.

# What You Need:

→ Pasta

01 - 8.8 oz short pasta (fusilli, penne, or farfalle)

→ Vegetables & Cheese

02 - 7 oz cherry tomatoes, halved
03 - 7 oz fresh mozzarella balls (ciliegine or bocconcini), halved
04 - ½ small red onion, thinly sliced
05 - 1 cup fresh basil leaves, torn

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1½ tbsp balsamic vinegar
08 - 1 clove garlic, minced
09 - ½ tsp kosher salt
10 - ¼ tsp freshly ground black pepper

# How to Make:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain through a colander and rinse briefly under cold running water to halt cooking and cool the pasta completely.
02 - In a large mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, kosher salt, and freshly ground black pepper until emulsified and well blended.
03 - Add the cooled pasta, halved cherry tomatoes, halved mozzarella balls, thinly sliced red onion, and torn basil leaves to the dressing. Toss gently until every component is evenly coated.
04 - Taste the salad and adjust salt and pepper as needed. Serve immediately at room temperature, or refrigerate for up to 2 hours for a chilled version. Garnish with additional fresh basil leaves if desired.

# Expert Advice:

01 -
  • It takes practically no effort but tastes like you spent ages perfecting it.
  • The balsamic dressing seeps into every fold of pasta and makes each bite better than the last.
02 -
  • Rinsing the pasta is essential here because residual heat will melt the mozzarella into sad little puddles.
  • Making the dressing directly in the serving bowl means one less dish to wash and the flavors start marrying immediately.
03 -
  • Let the finished salad rest for fifteen minutes before serving so the pasta absorbs the dressing and the flavors deepen.
  • Use room temperature mozzarella rather than fridge cold for the creamiest texture.

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