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Caprese Pasta Salad

Caprese pasta salad with tri-color pasta, cherry tomatoes, mozzarella balls, and torn basil tossed in a balsamic vinaigrette. Chilled for at least 1 hour so the flavors meld and the salad tastes fresh and vibrant.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb pasta (rotini or farfalle) Use about 1 pound for a hearty tri-color base.
Vegetables and cheese
  • 2 cup cherry tomatoes, halved Halve for bite-size bursts of tomato.
  • 8 oz fresh mozzarella balls (ciliegine) Drain if very wet to keep the salad from pooling.
  • 1 cup fresh basil leaves, torn Tear to help it cling to the dressing.
Vinaigrette
  • 0.25 cup olive oil Classic base for a glossy balsamic dressing.
  • 3 tbsp balsamic vinegar Tangy backbone for the caprese flavor profile.
  • 2 garlic, minced Finely minced for even distribution.
  • 0.25 Salt and pepper to taste Season at the vinaigrette stage so it carries through.
  • Balsamic glaze for drizzling Drizzle just before serving.

Method
 

Cook and prep
  1. Cook the pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking.
  2. In a bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper until smooth and slightly glossy, with no garlic clumps visible.
Assemble and chill
  1. Combine the pasta, cherry tomatoes, mozzarella, and torn basil in a large bowl so the red, white, and green are evenly distributed.
  2. Pour the vinaigrette over the salad and toss gently until every pasta piece looks lightly coated.
  3. Refrigerate for at least 1 hour so the flavors meld and the basil looks fresher and darker in color.
Serve
  1. Drizzle balsamic glaze over the top right before serving for a glossy finish and quick visual contrast.

Notes

For the best texture, rinse pasta thoroughly in cold water and let it drain well so the salad doesn’t get watery. Refrigerate covered for 3 days; it’s best within 1–2 days. Freezing is not recommended because the mozzarella can become watery. If you want a lighter option, use part-skim mozzarella to reduce calories while keeping the caprese look.