Caprese Pasta Salad (Printable Version)

Fresh mozzarella, tomatoes, basil, and al dente pasta tossed in a tangy balsamic glaze for a vibrant Italian-inspired dish.

# 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 fresh basil leaves, roughly torn
06 - 2 tbsp extra-virgin olive oil
07 - Freshly ground black pepper, to taste

→ Dressing

08 - 2 tbsp balsamic glaze
09 - 1 small garlic clove, finely minced (optional)

# How to Make It:

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 quickly.
02 - Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, mozzarella balls, and torn basil leaves. Toss gently to distribute evenly.
03 - Drizzle the olive oil over the salad along with the minced garlic, if using. Toss gently to coat all ingredients. Season generously with freshly ground black pepper to taste.
04 - Just before serving, drizzle the balsamic glaze over the top of the salad. Garnish with additional basil leaves if desired. Serve chilled or at room temperature.

# Expert Insights:

01 -
  • It comes together in the time it takes to boil pasta, which makes it my absolute go to when people show up unannounced hungry.
  • The combination of cold pasta, creamy mozzarella, and that sweet balsamic drizzle is genuinely addictive and disappears at every gathering I bring it to.
02 -
  • If you dress the whole salad with balsamic glaze and then refrigerate it overnight, the glaze will stain the mozzarella an unappetizing brown. Add the glaze right before serving instead.
  • Rinsing the pasta under cold water is not a sin here like it is with hot pasta dishes. It removes surface starch that would otherwise turn your salad into a sticky clump.
03 -
  • If your cherry tomatoes are not sweet enough, a tiny pinch of sugar tossed with the halved tomatoes before you add anything else tricks everyone into thinking they are peak summer tomatoes.
  • Warm the balsamic glaze for ten seconds in the microwave so it flows in elegant, thin lines instead of glopping out in uneven puddles.

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