Description
This Caprese pasta salad blends the classic flavors of tomatoes, mozzarella, and basil with al dente pasta and a tangy balsamic glaze. Light, fresh, and perfect for summer picnics, barbecues, or weeknight meals.
Ingredients
12 oz rotini or penne pasta
2 cups cherry tomatoes, halved
8 oz fresh mozzarella balls (ciliegine), drained
1 cup fresh basil leaves, torn
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar or glaze
Salt and black pepper, to taste
Instructions
Boil pasta in salted water until al dente. Drain and rinse with cold water.
Halve cherry tomatoes and drain mozzarella balls.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
In a large mixing bowl, combine pasta, tomatoes, mozzarella, and basil.
Pour dressing over and toss gently to coat.
Chill for at least 30 minutes.
Drizzle with balsamic glaze just before serving, if desired.
Notes
Add basil just before serving to prevent wilting.
Rotini, penne, or farfalle work best for this salad.
Customize with grilled chicken, arugula, olives, or avocado.
Store in the fridge for up to 3 days; not freezer-friendly.
Use high-quality olive oil and mozzarella for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Italian American
Keywords: Caprese pasta salad, summer salad recipes, easy pasta salad, Italian side dishes, vegetarian pasta salad, picnic food ideas, fresh mozzarella recipes