Ingredients
- 1 pound (450g) short pasta (penne, fusilli, or bow-tie)
- 2 cups cherry tomatoes, halved
- 8 ounces (225g) fresh mozzarella, cubed
- 1/2 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- Cook the pasta in a large pot of salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- While the pasta cooks, prepare the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
- In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella cubes, and torn basil leaves.
- Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
- Taste and adjust seasoning if needed, adding more salt, pepper, or balsamic vinegar to your liking.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a quick stir and garnish with additional fresh basil leaves if desired.
Tips for the Best Caprese Pasta Salad
- Use ripe, in-season tomatoes for the best flavor.
- Choose high-quality mozzarella – fresh is best, but good-quality packaged mozzarella works too.
- Don’t overcook the pasta. It should have a slight bite to hold up in the salad.
- Add the basil just before serving to keep it fresh and vibrant.
- For extra flavor, try adding a pinch of red pepper flakes or some sliced black olives.
Storing and Make-Ahead Tips
This salad can be made up to a day in advance. If preparing ahead, add the basil just before serving to prevent wilting. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a quick toss before serving to redistribute the dressing.