Caprese Pasta Salad
This Caprese Pasta Salad takes everything you love about the classic Italian caprese — fresh mozzarella, ripe cherry tomatoes, and fragrant basil — and brings it all together with tender pasta, a light garlic olive oil dressing, and a drizzle of sweet balsamic glaze. It's stunning, simple, and absolutely delicious, coming together in just 27 minutes with no fancy cooking skills required.
Equipment
- Large pot For boiling the pasta
- Colander For draining the cooked pasta
- Large mixing bowl For tossing all ingredients together
- Cutting board For slicing tomatoes and mozzarella
- Sharp knife For cutting ingredients cleanly
- Measuring spoons For the dressing ingredients
- Wooden spoon or tongs For tossing the salad without breaking the mozzarella
- Serving bowl Large, for presenting the finished salad
Ingredients
For the Salad
- 12 oz penne or farfalle pasta 340g; penne or farfalle both work well
- 8 oz fresh mozzarella 225g; cubed or torn into bite-sized pieces
- 1½ cups cherry tomatoes about 225g; halved
- ½ cup fresh basil leaves about 15g; torn by hand
For the Dressing
- 3 tbsp extra virgin olive oil 45ml
- 2 tbsp balsamic glaze 30ml; used as a finishing drizzle
- 1 tbsp balsamic vinegar 15ml; mixed into the dressing
- 1 clove garlic finely minced
- salt to taste; also for pasta water
- black pepper to taste; freshly cracked preferred
Instructions
- Bring a large pot of generously salted water to a boil, add the pasta, and cook according to package directions until al dente (about 9–12 minutes). Reserve ¼ cup of pasta water, then drain and rinse under cold water to cool.
- Halve the cherry tomatoes, cube or tear the mozzarella into bite-sized pieces, tear the basil leaves by hand, and finely mince the garlic.
- Whisk together the olive oil, balsamic vinegar, and minced garlic in a small bowl, then season with salt and black pepper to taste.
- Pour the dressing over the cooled pasta and toss to coat, then gently fold in the cherry tomatoes, mozzarella, and most of the basil (reserve a little for garnish).
- Drizzle the balsamic glaze over the top of the salad, taste and adjust seasoning, and add a splash of reserved pasta water if the salad seems dry.
- Transfer to a serving bowl, scatter the reserved fresh basil on top, add an optional extra drizzle of balsamic glaze and olive oil, and serve at room temperature.
Notes
- Use fresh mozzarella packed in water or vacuum-sealed — pre-shredded mozzarella is too dry and rubbery for this recipe.
- Cook the pasta al dente; it will absorb some of the dressing as it sits, and overcooked pasta turns mushy in a salad.
- Let the pasta cool for at least 5–10 minutes before adding the mozzarella so it doesn't start to melt.
- Always tear basil by hand rather than cutting it with a knife to prevent browning at the edges.
- Hold off on the balsamic glaze until just before serving if making ahead — it will stay bold and syrupy rather than getting absorbed into the pasta.
- If the salad dries out after refrigeration, revive it with a small drizzle of olive oil and a splash of balsamic vinegar, then let it come to room temperature for 10–15 minutes.
- For a heartier meal, add grilled chicken, shrimp, salami, or prosciutto right before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; freezing is not recommended as the mozzarella, tomatoes, and basil all suffer in texture.
- For a make-ahead version, cook and dress the pasta (without the tomatoes, mozzarella, and basil) up to a day in advance, then add the fresh ingredients right before serving.
- Serve at room temperature for the best flavor — cold temperatures dull the taste of olive oil and fresh herbs.
Nutrition
Serving: 1ServingCalories: 390kcalCarbohydrates: 46gProtein: 15gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 310mgPotassium: 280mgFiber: 3gSugar: 5gVitamin A: 12IUVitamin C: 15mgCalcium: 20mgIron: 10mg
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