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, then finished with a balsamic glaze drizzle for classic Italian summer side vibes.

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Prep Time 15

Cook Time 10

Chilling 1

Total Time 1 25

Servings: 8 servings

Course: Side Dish

Cuisine: Italian

Calories: 520

Ingredients Method Notes

Ingredients

Tri-color caprese pasta salad base

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

Method

Cook and cool the pasta

Cook the pasta according to package directions, then drain and rinse with cold water to stop cooking and keep the tri-color salad firm.

Make the balsamic vinaigrette

Whisk olive oil, balsamic vinegar, garlic, salt, and pepper until well combined so the dressing coats the pasta evenly.

Assemble the caprese salad

Combine pasta, cherry tomatoes, mozzarella, and basil in a large bowl so the red, white, and green are evenly distributed.

Dress and chill

Pour the dressing over the salad and toss gently to coat without breaking the mozzarella balls.

Rest for best flavor

Refrigerate for at least 1 hour to allow the flavors to meld and the basil to stay fresh.

Finish and serve

Drizzle with balsamic glaze before serving for a glossy, tangy finish.

Notes

Pro tip: rinse the cooked pasta with cold water and dry it briefly before dressing so the vinaigrette clings instead of pooling. Store covered in the refrigerator for up to 3 days; give it a gentle toss before serving. Freezing is not recommended for best texture. For a lower-fat option, use part-skim mozzarella balls (ciliegine) and reduce olive oil to 3 tbsp while keeping the same vinegar and garlic.