Caprese Pasta Salad (Printable)

Fresh Italian pasta salad with mozzarella, tomatoes, basil, and balsamic glaze in just 25 minutes.

# What You'll Need:

→ Pasta

01 - 10 oz short pasta (penne, fusilli, or farfalle)
02 - Salt, for pasta water

→ Salad

03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 1 cup (about 1 oz) fresh basil leaves, roughly torn
06 - 2 tablespoons extra-virgin olive oil
07 - Freshly ground black pepper, to taste

→ Dressing

08 - 2 tablespoons balsamic glaze (store-bought or homemade)
09 - 1 small garlic clove, finely minced (optional)

# How-To Steps:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain through a colander and rinse under cold running water to halt cooking and cool the pasta completely.
02 - Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, drained and halved mozzarella balls, and roughly torn basil leaves. Toss gently to distribute evenly.
03 - Drizzle the extra-virgin olive oil over the salad mixture. Add the minced garlic, if using. Toss gently to coat all ingredients evenly. Season with freshly ground black pepper to taste.
04 - Just before serving, drizzle the balsamic glaze over the top of the salad. Garnish with additional torn basil leaves if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in the time it takes pasta to cook, which means you can basically make it while changing out of work clothes.
  • The combination of cold pasta, creamy mozzarella, and sweet balsamic glaze disappears at every potluck and barbecue without fail.
  • You probably have most of the ingredients already, and the ones you do not buy cost almost nothing at any grocery store.
02 -
  • If you dress the salad with balsamic glaze too far in advance, it will pool at the bottom and turn the pasta brown at the edges, so always wait until just before serving.
  • Rinsing the pasta under cold water might feel wrong if you grew up being told never to rinse pasta, but for cold salads it stops the cooking immediately and prevents a gummy texture.
03 -
  • Let the mozzarella sit out for about twenty minutes before assembling, because cold mozzarella has less flavor and a rubbery texture compared to room temperature.
  • If you cannot find balsamic glaze, simmer regular balsamic vinegar in a small pan until it reduces by half and coats the back of a spoon, it takes about five minutes and tastes even better.

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