Caprese Pasta Salad Italian (Printable)
Juicy tomatoes, fresh mozzarella, and basil tossed with pasta and balsamic glaze for a refreshing Italian 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 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)
# Directions:
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 completely.
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 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 torn basil leaves if desired. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It comes together in under 30 minutes, which means more time with your guests and less time hovering over a stove.
- The combination of tangy balsamic glaze and creamy mozzarella creates a flavor balance that people genuinely ask about at every potluck.
02 -
- Rinsing the pasta under cold water is essential here because residual heat will melt the mozzarella into unrecognizable blobs before you even serve.
- Always add the balsamic glaze at the very last moment, otherwise it pools at the bottom and makes the bottom half of the salad soggy while the top stays bare.
03 -
- Drain the mozzarella on paper towels for at least fifteen minutes before halving it, because excess moisture is the enemy of a well dressed pasta salad.
- If you only have regular balsamic vinegar, reduce it in a small saucepan over medium heat until it coats the back of a spoon, this takes about five minutes and tastes far better than anything store bought.