Fresh Caprese Pasta Salad with Homemade Vinaigrette

You know that moment when summer just hits peak perfection—tomatoes bursting with color, basil leaves smelling like a little garden miracle, and mozzarella that’s soft and fresh? That’s exactly what this Fresh Caprese Pasta Salad brings to the table. I remember one especially hot afternoon when I whipped this up in under 20 minutes, the kitchen filled with that bright, herby aroma, and it felt like a tiny vacation on a plate. Bonus: my homemade vinaigrette—zesty, tangy, and just the right amount of kick—makes all the flavors sing together. Whether you’re prepping for a picnic or just craving something light but satisfying, this salad is a total game-changer.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 8 ounces pasta (rotini, penne, or bowtie work great)
• 1 cup cherry tomatoes, halved
• 8 ounces fresh mozzarella balls (bocconcini), drained and halved
• 1 cup fresh basil leaves, torn
• Salt and pepper, to taste

For the Homemade Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper, to taste

How I Make It

Step 1:

Start by cooking your pasta in generously salted boiling water according to the package instructions—usually about 8-10 minutes until al dente. Then drain and rinse under cold water to stop the cooking process and cool the pasta down. This keeps it nice and chewy for the salad.

Step 2:

While pasta cooks, prepare the vinaigrette by whisking together olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey, salt, and pepper in a small bowl. Taste it and tweak if needed—sometimes I like it a bit sweeter or more tangy.

Step 3:

In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves. The colors here—red, white, and green—make the dish look as fresh as it tastes.

Step 4:

Pour the vinaigrette over the salad and gently toss everything until well coated. Be careful not to mash the mozzarella or tomatoes; a light touch keeps bits whole and pretty.

Step 5:

Season with additional salt and pepper if needed, then pop the salad in the fridge for at least 10 minutes to let the flavors meld. This step makes all the difference!

Variations & Tips

• Use whole wheat or gluten-free pasta for a healthier or dietary-friendly option.
• Add a handful of toasted pine nuts or walnuts for a nutty crunch.
• Throw in some fresh arugula or baby spinach for extra greens.
• Swap balsamic vinegar for red wine vinegar if you want a lighter tang.
• If fresh mozzarella isn’t available, good-quality shredded mozzarella can also work.
• Make the vinaigrette a day ahead to deepen the flavor; just whisk again before tossing.

How I Like to Serve It

This salad shines bright as a side dish at summer barbecues or easy weekday lunches. It pairs beautifully with grilled chicken or fish but also makes a lovely, complete light dinner on its own—especially with a crusty baguette. If you’re bringing it to a picnic, serve chilled right from the cooler to keep everything fresh and vibrant.

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days; the pasta soaks up the dressing more over time but still tastes great.
• For the best texture, avoid overcooking the pasta and cooling it thoroughly before combining with other ingredients.

Closing: This Fresh Caprese Pasta Salad always works because it’s a simple celebration of fresh ingredients coming together in perfect harmony.