Colorful Caprese Pasta Salad
This bright and fresh pasta salad blends classic Caprese flavors with tender pasta, juicy cherry tomatoes, and creamy mozzarella, tossed in a light olive oil and balsamic dressing.
Ingredients
For the Base
- 8 oz pasta (e.g., rotini or bowtie) Use short pasta that holds dressing.
For the Mix-Ins
- 1 cup cherry tomatoes, halved Use grape tomatoes if needed.
- 1 cup fresh mozzarella balls, halved Tear or cube if small balls aren't available.
- 1 cup fresh basil leaves, torn Fresh basil is key for flavor.
For the Dressing
- 3 tablespoons olive oil Use good-quality extra-virgin olive oil.
- 2 tablespoons balsamic vinegar A splash of balsamic glaze can be optional.
- to taste Salt and pepper Adjust seasoning as necessary.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Drain well and rinse under cold water or spread on a tray to cool quickly.
Preparing the Produce and Cheese
- While the pasta cools, halve the cherry tomatoes and mozzarella balls. Tear the basil leaves into bite-size pieces.
- Place the tomatoes, mozzarella, and basil into a large mixing bowl.
Making the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until combined.
Combining the Salad
- Add the cooled pasta to the bowl with tomatoes, mozzarella, and basil. Pour the dressing over the salad.
- Toss gently to coat everything evenly.
Serving the Salad
- Serve chilled or at room temperature. If chilling, cover and refrigerate for at least 15–30 minutes.
Notes
Great for potlucks and picnics; can easily be customized with optional add-ins.