Caprese Pasta Salad (Printable)

A refreshing blend of tomatoes, mozzarella, basil, and pasta tossed in balsamic dressing.

# What Goes In:

→ Pasta

01 - 10.5 oz short pasta (penne, fusilli, or farfalle)
02 - 1 tsp salt (for boiling water)

→ Vegetables & Herbs

03 - 8.8 oz cherry tomatoes, halved
04 - 1 small clove garlic, minced
05 - 1 oz fresh basil leaves, torn

→ Cheese

06 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 1½ tbsp balsamic vinegar
09 - 1 tsp honey or maple syrup
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water to stop cooking.
02 - In a large salad bowl, combine halved cherry tomatoes, minced garlic, and torn basil leaves.
03 - Incorporate the drained and halved mozzarella balls into the salad bowl.
04 - Whisk together extra-virgin olive oil, balsamic vinegar, honey, sea salt, and black pepper in a small bowl or jar until emulsified.
05 - Add cooled pasta to the salad bowl. Pour the dressing over the mixture and toss gently to combine evenly.
06 - Taste and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, no oven or complicated steps required.
  • The flavors get better as it sits, so you can make it ahead and actually enjoy your party.
  • Its versatile enough to serve as a side or bulk up into a full meal with barely any effort.
02 -
  • Never skip rinsing the pasta under cold water; the first time I didn't, the mozzarella turned into a melted puddle and the salad became a gluey disappointment.
  • Let the tomatoes sit with the garlic and basil for a few minutes before adding the pasta; they'll release their juices and create a natural flavor base that makes the dressing sing.
  • If you're making this ahead, hold back half the basil and add it fresh just before serving so it doesn't turn brown and sad in the fridge.
03 -
  • Salt your pasta water like the sea; it's your only chance to season the pasta itself and it makes a huge difference in the final dish.
  • Use a jar with a tight lid to shake your dressing instead of whisking; it emulsifies faster and you can store any leftovers right in the same container.
  • If your tomatoes aren't super flavorful, roast them for ten minutes with a drizzle of olive oil and a pinch of salt to concentrate their sweetness before adding them to the salad.
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