Caprese Pasta Salad (Printable)
Italian pasta toss with mozzarella, tomatoes, basil, and balsamic glaze in 25 minutes.
# What You 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 tablespoons extra-virgin olive oil
07 - Freshly ground black pepper, to taste
→ Dressing
08 - 2 tablespoons balsamic glaze
09 - 1 small garlic clove, finely minced (optional)
# How-To:
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 in 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 pasta mixture. Add the minced garlic, if using, and toss gently to coat all ingredients. Season with freshly ground black pepper to taste.
04 - Just before serving, drizzle the balsamic glaze over the salad. Garnish with additional basil leaves if desired. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It comes together in under thirty minutes, which means you can make it while your guests are still arriving and nobody will suspect you barely started.
- The combination of cold pasta, creamy mozzarella, and that sweet balsamic drizzle disappears so fast you might want to double the batch.
02 -
- Rinsing the pasta is essential here because residual heat will continue cooking it and turn your salad into a gummy, stuck together mess that no amount of olive oil can fix.
- Always add the balsamic glaze at the very last second because if it sits too long it stains the mozzarella an unappetizing brown and the visual impact is completely lost.
03 -
- Drain the mozzarella on paper towels for ten minutes before adding it to the bowl, because excess moisture will pool at the bottom and dilute your dressing.
- If you cannot find balsamic glaze, simmer regular balsamic vinegar in a small pan until it coats the back of a spoon and you have essentially the same thing for a fraction of the price.