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Caprese Pasta Salad

Caprese Pasta Salad with tri-color pasta, cherry tomatoes, mozzarella balls, and fresh basil tossed in a balsamic vinaigrette. This easy Italian pasta salad gets chilled so the flavors meld and the basil stays bright.
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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: 520
Ingredients Method Notes

Ingredients
  

Caprese Pasta Salad
  • 1 lb pasta (rotini or farfalle) Use rotini or farfalle for the best scoop-and-toss texture.
  • 2 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella balls (ciliegine) Drain well so the salad stays light and creamy, not watery.
  • 1 cup fresh basil leaves, torn Tear by hand to help the leaves hold their shape and aroma.
  • 0.25 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 clove garlic, minced
  • salt and pepper to taste Season dressing and adjust after tossing.
  • balsamic glaze for drizzling Add right before serving for glossy, tangy finish.

Method
 

Cook and cool the pasta
  1. Cook the pasta according to package directions, then drain and rinse with cold water to stop cooking and cool it quickly.
  2. Spread the rinsed pasta on a tray and let it sit until fully cooled to room temperature before mixing, about 5 minutes.
Make the balsamic vinaigrette
  1. Whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper until the garlic is evenly distributed.
Assemble the caprese salad
  1. Combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and torn basil in a large bowl.
  2. Pour the balsamic vinaigrette over the salad and toss gently so the mozzarella stays intact.
Chill and finish
  1. Refrigerate the salad for at least 1 hour to allow the flavors to meld and the pasta to absorb the dressing.
  2. Drizzle with balsamic glaze before serving for a bright, glossy caprese-style finish.

Notes

Pro tip: rinse the pasta with cold water and chill the finished salad in a covered container so it doesn’t clump. Refrigerate leftovers for up to 3 days; freezer is not recommended because fresh mozzarella and basil can change texture. If you want it lighter, swap part of the pasta for whole-wheat pasta for extra fiber while keeping the same caprese flavors.