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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. Chilled for at least an hour so the Italian pasta soaks up tangy flavor before drizzling with balsamic glaze.
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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
  

Pasta salad
  • 1 lb pasta Use rotini or farfalle.
  • 2 cup cherry tomatoes Halved.
  • 8 oz fresh mozzarella balls Use ciliegine.
  • 1 cup fresh basil leaves Torn.
  • 0.25 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 clove garlic Minced.
  • 0.01 Salt and pepper To taste. Keep as a single line item.
  • 0.01 Balsamic glaze For drizzling.

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook pasta according to package directions. When done, drain and rinse with cold water to stop cooking.
Make balsamic vinaigrette
  1. Whisk olive oil, balsamic vinegar, garlic, salt, and pepper in a bowl until evenly combined. Stop whisking when the mixture looks glossy and uniform.
Toss and chill
  1. Combine pasta, cherry tomatoes, mozzarella balls, and basil in a large bowl. Toss just until the basil is evenly distributed and the mozzarella balls stay intact.
  2. Pour the dressing over the salad and toss gently to coat. Continue tossing for about 30 seconds until everything looks lightly slicked with vinaigrette.
  3. Cover and refrigerate for at least 1 hour to allow flavors to meld. The salad should look fresher and more cohesive when chilled, with tomatoes slightly softened and glossy.
Finish before serving
  1. Drizzle balsamic glaze over the top right before serving. Add it in thin lines so you see red-brown streaks on the tri-color pasta.

Notes

Pro tip: Rinse the pasta well and chill promptly—warm pasta can melt mozzarella and make the salad watery. Refrigerate leftovers in an airtight container for up to 3 days; do not freeze (mozzarella texture changes). For a lighter option, use part-skim mozzarella and reduce olive oil to 2 tbsp while keeping the vinegar the same.