Caprese Pasta Salad (Printable)

Fresh pasta, cherry tomatoes, mozzarella, and basil combined with a tangy balsamic dressing for a light dish.

# What You'll Need:

→ Pasta

01 - 10.5 oz short pasta (penne, fusilli, or farfalle)
02 - 1 tsp salt (for boiling water)

→ Vegetables & Herbs

03 - 9 oz cherry tomatoes, halved
04 - 1 small clove garlic, minced
05 - 1 oz fresh basil leaves, torn

→ Cheese

06 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 1.5 tbsp balsamic vinegar
09 - 1 tsp honey or maple syrup
10 - 0.5 tsp sea salt
11 - 0.25 tsp freshly ground black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to halt cooking.
02 - Combine the halved cherry tomatoes, minced garlic, and torn basil leaves in a large salad bowl.
03 - Incorporate the drained and halved mozzarella balls into the salad bowl.
04 - Whisk together the olive oil, balsamic vinegar, honey, sea salt, and black pepper in a small bowl or jar until emulsified.
05 - Add the cooled pasta to the salad bowl. Pour the dressing over and toss gently to combine all ingredients evenly.
06 - Adjust seasoning to taste. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Tips:

01 -
  • It comes together in 25 minutes but tastes like you've been planning it all week.
  • The warm pasta and cold tomatoes create this surprising comfort that feels both light and satisfying.
  • It's the kind of dish that makes people ask for your recipe, then realize they already had everything at home.
02 -
  • Mozzarella will become rubbery and tough if you stir it too much or if it sits in acid for hours; this is why you add it close to serving time or use your hands instead of utensils.
  • The moment basil is torn, it begins to oxidize and darken, so tear it as close to eating as possible, even if the rest of the salad has been waiting.
03 -
  • Buy your mozzarella the day you plan to make this salad, and drain it well right before using so it doesn't leach water into the dressing.
  • If you're making this ahead, cool the pasta completely before storing it, and keep the mozzarella separate until just before serving to preserve its delicate texture.
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