Caprese Pasta Salad

Caprese Pasta Salad

Juicy tomatoes, fresh mozzarella, and basil toss with pasta in a light balsamic drizzle.

Total 1 hr Makes 6 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This no-fuss pasta salad combines tender pasta with ripe cherry tomatoes, creamy mozzarella pearls, and fresh basil for a bright, summery side. A simple balsamic and olive oil dressing ties everything together without masking the fresh ingredients. Serve it chilled or at room temperature alongside grilled meats or as a light lunch on its own.

Ingredients

  • 1 pound short pasta, such as fusilli or penne
  • 2 cups cherry tomatoes, halved
  • 8 ounces fresh mozzarella pearls
  • 1/2 cup fresh basil leaves, torn
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons balsamic glaze
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground

Method

  1. Bring a 6-quart saucepan of salted water to a boil and cook the pasta according to package directions until al dente, about 10 minutes.

  2. Drain the pasta and rinse under cold water to stop the cooking and cool it quickly.

  3. In a small bowl, whisk together the olive oil, balsamic glaze, minced garlic, salt, and black pepper.

  4. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, and torn basil.

  5. Pour the dressing over the pasta mixture and toss gently until evenly coated.

  6. Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.

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    Caprese Pasta Salad

    This no-fuss pasta salad combines tender pasta with ripe cherry tomatoes, creamy mozzarella pearls, and fresh basil for a bright, summery side. A simple balsamic and olive oil dressing ties everything together without masking the fresh ingredients. Serve it chilled or at room temperature alongside grilled meats or as a light lunch on its own.

    1 hr 6 servings 410 cal

    Ingredients

    • 1 pound short pasta, such as fusilli or penne
    • 2 cups cherry tomatoes, halved
    • 8 ounces fresh mozzarella pearls
    • 1/2 cup fresh basil leaves, torn
    • 1/3 cup extra-virgin olive oil
    • 3 tablespoons balsamic glaze
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper, freshly ground

    Method

    1. 1

      Bring a 6-quart saucepan of salted water to a boil and cook the pasta according to package directions until al dente, about 10 minutes.

    2. 2

      Drain the pasta and rinse under cold water to stop the cooking and cool it quickly.

    3. 3

      In a small bowl, whisk together the olive oil, balsamic glaze, minced garlic, salt, and black pepper.

    4. 4

      In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, and torn basil.

    5. 5

      Pour the dressing over the pasta mixture and toss gently until evenly coated.

    6. 6

      Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.