Make this fresh and easy Caprese Pasta Salad, perfect for summer BBQs, potlucks, or a quick weeknight meal. It combines tender pasta with classic Caprese flavors and a simple, tangy dressing.
Author:emilyharrison
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:6 servings 1x
Category:Side Dish
Method:No Cook (Assembly)
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 pound short pasta (like rotini or farfalle)
2 pints cherry or grape tomatoes, halved
1 pound small fresh mozzarella balls (bocconcini or pearls), drained
1 cup fresh basil leaves, roughly chopped
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 2 tablespoons balsamic glaze for drizzling
Instructions
Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
While the pasta cooks, prepare the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
In a large bowl, combine the cooled pasta, halved tomatoes, mozzarella balls, and chopped basil.
Pour the dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
Cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This is a great make ahead pasta salad option.
Before serving, taste and adjust seasoning if needed. Drizzle with balsamic glaze, if using, for extra flavor.
Notes
For a creamy caprese pasta salad variation, add 1/4 cup of mayonnaise or Greek yogurt to the dressing mixture.
If you prefer a pesto caprese pasta salad, substitute 1/4 cup of basil pesto for the olive oil and vinegar in the dressing.
Salting the tomatoes lightly 15 minutes before mixing can draw out extra flavor.