Easy Caprese Pasta Salad
This vibrant yet simple pasta salad features cherry tomatoes, fresh mozzarella, basil, and a light vinaigrette—all tossed with tender short‑pasta for a dish that works as lunch, side or make‑ahead comfort food.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Small Bowl or Jar for Dressing
Ingredients
Salad Ingredients
- 1 lb small pasta (fusilli, orecchiette, or penne) cooked and cooled
- 16 oz mozzarella balls (ciliegine or pearls, drained well)
- 3 cups cherry tomatoes (halved)
- 1/2 cup thinly sliced fresh basil
Dressing Ingredients
- 1/3 cup extra virgin olive oil
- 3 tbsp white balsamic vinegar
- 1 clove garlic (minced)
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse under cold water briefly; let cool completely.
- While the pasta cools, halve the cherry tomatoes and drain the mozzarella balls. In a large mixing bowl, combine the tomatoes, mozzarella and basil.
- Add the cooled pasta to the bowl with tomatoes, mozzarella and basil, tossing gently to combine.
- In a small bowl or jar, whisk together the olive oil, white balsamic vinegar, minced garlic, salt and pepper until smooth.
- Pour the dressing over the pasta salad and toss gently until everything is well coated. Taste and adjust seasoning if needed. Allow the salad to rest for about 30 minutes before serving so the flavors meld.
Notes
This pasta salad gets even better as it sits, making it perfect for make‑ahead lunches, cookouts or potlucks. For a twist, add grilled chicken, chickpeas or roasted veggies. To keep the basil fresh, add it just before serving.
Nutrition
Calories: 425kcalCarbohydrates: 50gProtein: 18gFat: 18gSaturated Fat: 6gCholesterol: 30mgSodium: 680mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 950IUVitamin C: 65mgCalcium: 310mgIron: 2.4mg
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