Caprese Pasta Salad (Printable)

Fresh mozzarella, tomatoes, basil, and pasta tossed in a balsamic glaze for a quick 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 (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 - Optional: 1 small garlic clove, finely minced

# 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 extra-virgin olive oil over the salad and add the minced garlic if using. Toss gently to coat all ingredients. 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 basil leaves if desired. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It takes twenty five minutes from pantry to plate and somehow tastes like you spent an hour on it.
  • The balsamic glaze pools into the pasta crevices and every single bite carries that sweet tang without needing a heavy dressing.
02 -
  • Rinsing pasta feels wrong if you grew up in an Italian household but it is essential here because residual heat will melt the mozzarella into sad puddles.
  • The balsamic glaze will stain the mozzarella if it sits too long so always add it at the very last moment before bringing the bowl to the table.
03 -
  • Let the mozzarella sit out for fifteen minutes before halving so it is closer to room temperature and tastes creamier rather than refrigerator cold.
  • If your balsamic glaze is too thick to drizzle nicely warm it for ten seconds in the microwave and it will flow like silk.

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