Name: Caprese Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz (about 2 cups) pasta (rotini, fusilli, or your choice); 1 pint cherry tomatoes, halved; 8 oz fresh mozzarella balls (bocconcini), halved; 1/4 cup fresh basil leaves, torn; 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar (or balsamic glaze); 1 teaspoon Dijon mustard; 1 garlic clove, minced; Salt and freshly ground black pepper, to taste

Why You’ll Love This Recipe

I love how this salad balances fresh and rich flavors. The juicy tomatoes and fragrant basil pair beautifully with creamy mozzarella and tangy balsamic dressing. It’s an easy, crowd-pleasing side that I often bring to gatherings or enjoy as a light meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz (about 2 cups) pasta (rotini, fusilli, or your choice)
1 pint cherry tomatoes, halved
8 oz fresh mozzarella balls (bocconcini), halved
1/4 cup fresh basil leaves, torn
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar (or balsamic glaze)
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and freshly ground black pepper, to taste

directions

I start by cooking the pasta according to the package directions until al dente. I drain and rinse it under cold water to cool.

Then I combine the cooled pasta with halved cherry tomatoes and mozzarella in a large bowl.

I tear fresh basil leaves and add them to the bowl.

In a small bowl, I whisk together olive oil, balsamic vinegar, Dijon mustard, and garlic until well emulsified.

I pour the dressing over the pasta mixture and toss gently to coat everything evenly.

After seasoning with salt and pepper, I let the salad sit for 10 minutes or refrigerate it for up to 2 hours to let the flavors meld.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Kcal: 320 kcal per serving

Variations

Sometimes I add grilled chicken or avocado for extra protein and creaminess. Swapping out balsamic vinegar for a lemon vinaigrette gives it a brighter flavor. I’ve also used orzo or penne when I’m out of fusilli.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. It tastes great cold, but I avoid reheating it since it’s a pasta salad meant to be served chilled.

FAQs

Can I use a different type of mozzarella?

Yes, I sometimes use mozzarella cubes or slices if I don’t have bocconcini.

Can I make this salad ahead of time?

Definitely. I like to prepare it a few hours in advance and let it chill so the flavors intensify.

Is there a gluten-free pasta option?

Yes, I’ve made this with gluten-free pasta and it works well. Just make sure not to overcook it.

Can I use dried basil?

Fresh basil is best for this recipe, but in a pinch, a small amount of dried basil can work.

What can I use instead of balsamic vinegar?

Red wine vinegar or lemon juice makes a good substitute, especially if I want a lighter taste.

Conclusion

This Caprese Pasta Salad is a delicious and versatile dish that always hits the spot. I love how quick it is to make, and how it packs bold flavor with minimal effort. Whether I’m serving it at a party or enjoying a solo lunch, it’s a go-to recipe in my kitchen.