Caprese Pasta Salad (Printable)

A fresh mix of cherry tomatoes, basil, mozzarella, and pasta tossed in a tangy balsamic dressing.

# What you'll need:

→ Pasta

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

→ Vegetables & Herbs

03 - 9 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

# Method:

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

# Expert Advice:

01 -
  • It comes together faster than deciding where to order takeout, and tastes like you spent the whole afternoon in the kitchen.
  • The leftovers actually get better overnight as the dressing soaks into the pasta, turning tomorrow's lunch into something you'll look forward to.
  • You can throw it together with pantry staples and whatever's ripe at the market, no special trip required.
02 -
  • Rinse the pasta under cold water the second it's drained, or it'll clump into a sticky mass that no amount of dressing can save.
  • Don't add the dressing until the pasta is completely cool, or it'll absorb too much too fast and leave the salad dry and sad looking.
  • If your mozzarella is sitting in brine, drain it well and pat it dry with a towel—excess moisture will water down your dressing and make everything taste diluted.
03 -
  • Reserve a splash of the pasta cooking water before draining—if your salad looks dry after tossing, a tablespoon or two of that starchy water will bring the dressing back to life.
  • Let the garlic sit in the dressing for at least five minutes before adding it to the salad, or it'll taste too sharp and raw.
  • If you're making this ahead, hold back half the basil and stir it in just before serving so it stays bright green and fragrant instead of turning dark and wilted.
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