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Easy Classic Caprese Pasta Salad with Balsamic Glaze

A vibrant serving of caprese pasta salad featuring pasta shells, mozzarella balls, tomatoes, and basil drizzled with balsamic.

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This fresh and easy salad combines the classic flavors of Caprese with pasta. It is perfect as a simple family side dish or for feeding a crowd, and you can make it ahead of time.

Ingredients

Scale
  • 1 pound short pasta (like rotini or farfalle)
  • 2 pints cherry or grape tomatoes, halved
  • 16 ounces fresh mozzarella pearls (bocconcini), drained
  • 1 cup fresh basil leaves, roughly chopped or torn
  • 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
  • Balsamic glaze, for drizzling

Instructions

  1. 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.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
  3. In a large bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella pearls, and chopped basil.
  4. Pour the dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
  5. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to blend. This makes it a great make ahead salad.
  6. Before serving, taste the salad and adjust salt and pepper if needed. Drizzle generously with balsamic glaze.

Notes

  • For the best flavor, use high-quality fresh mozzarella pearls.
  • If you prefer a tangier flavor, use balsamic vinegar instead of the glaze as the primary dressing component.
  • You can add grilled chicken to turn this into a Chicken Caprese Pasta Salad for a heartier meal.
  • For a Pesto Caprese Pasta Salad variation, substitute 1/2 cup of the olive oil in the dressing with basil pesto.

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