Description
This Caprese Pasta Salad is a light and refreshing twist on the classic Italian Caprese. Packed with juicy cherry tomatoes, creamy mozzarella balls, and fresh basil, it’s tossed in a garlicky balsamic vinaigrette that makes every bite irresistible. Perfect for summer potlucks, BBQs, or a quick lunch!
Ingredients
12 oz small pasta (like rotini or farfalle)
2 cups cherry tomatoes, halved
8 oz fresh mozzarella balls (bocconcini or ciliegine)
1/2 cup fresh basil leaves, torn or sliced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
Salt and pepper, to taste
Instructions
1. Cook pasta in salted boiling water until al dente, about 8–10 minutes. Drain and rinse with cold water to cool.
2. While the pasta cooks, halve the cherry tomatoes and prepare the basil and mozzarella balls.
3. In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.
4. Add the cooled pasta, tomatoes, mozzarella balls, and basil to the bowl.
5. Toss gently to combine, ensuring everything is evenly coated in the vinaigrette.
6. Taste and adjust salt and pepper as needed.
7. Chill for 30 minutes before serving for best flavor.
Notes
This salad can be made up to 1 day in advance. Just give it a toss before serving.
Use tricolor pasta for a fun and festive look.
Add grilled chicken or avocado to make it a full meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Lunch
- Method: Boiled, Tossed
- Cuisine: Italian-Inspired, American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 4g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 20mg
Keywords: caprese pasta salad, summer pasta salad, balsamic pasta salad, mozzarella basil pasta