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Caprese Pasta Salad

Caprese pasta salad with tri-color pasta, cherry tomatoes, mozzarella balls, and torn basil tossed in a balsamic vinaigrette. Chilled for at least 1 hour so the flavors meld for a fresh, summer side.
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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: 540
Ingredients Method Notes

Ingredients
  

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

Method
 

Cook the pasta
  1. Cook pasta according to package directions, then drain and rinse under cold water to stop the cooking.
Make the balsamic vinaigrette
  1. Whisk olive oil, balsamic vinegar, minced garlic, salt, and pepper until well combined and glossy.
Assemble the caprese pasta salad
  1. Combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and torn basil in a large bowl.
Dress and toss
  1. Pour the vinaigrette over the salad and toss gently until the pasta looks evenly coated.
Chill
  1. Refrigerate for at least 1 hour so the flavors meld and the mozzarella stays cool and springy.
Serve
  1. Drizzle with balsamic glaze right before serving for a glossy finishing touch.

Notes

For the cleanest tri-color look, keep mozzarella balls intact until dressing time. Refrigerate in a covered container for 3 days; the texture stays best if you add balsamic glaze only when serving. Freezing isn’t recommended. For a lighter option, use part-skim mozzarella instead of full-fat fresh mozzarella balls.