Alright, I have to tell you—this Caprese Pasta Salad feels like summer in a bowl, and I seriously can’t wait to share it with you! Imagine tossing together perfectly al dente pasta with juicy cherry tomatoes, creamy mozzarella pearls, and fresh basil leaves—all drizzled with bright, tangy balsamic glaze and fragrant olive oil. It’s the kind of dish that’s bursting with color and flavors that just pop in every bite. Plus, it’s ridiculously easy to pull together, which means you’ve got more time to chill with your friends or family. Trust me, once you try this, it’ll become your go-to for potlucks, picnics, or whenever you need a fresh, light, and downright delicious meal.
Quick Facts
Yield: Serves 4–6
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Ingredients
For the Main Dish:
12 ounces rotini or bowtie pasta
2 cups cherry tomatoes, halved
8 ounces fresh mozzarella pearls (bocconcini)
1 cup fresh basil leaves, roughly torn
1/4 cup red onion, finely sliced (optional)
Salt and freshly ground black pepper, to taste
For the Dressing:
1/4 cup extra virgin olive oil
2 tablespoons balsamic glaze (or reduction)
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
How I Make It
Step 1:
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente—about 7-8 minutes works perfectly. Once done, drain and rinse briefly under cold water to stop the cooking process and keep the pasta from sticking. Set aside.
Step 2:
In a small bowl, whisk together the olive oil, balsamic glaze, Dijon mustard, minced garlic, salt, and pepper until smooth and glossy. This dressing is the flavor bomb that ties everything together.
Step 3:
In a large mixing bowl, combine the pasta, halved cherry tomatoes, mozzarella pearls, basil leaves, and red onion if you’re using it. Pour the dressing on top and gently toss everything together until it’s evenly coated.
Step 4:
Taste and adjust with extra salt, pepper, or a splash more balsamic glaze if you want an extra tangy kick.
Step 5:
Let the salad sit in the fridge for at least 20 minutes before serving. This gives the flavors time to mingle, and the basil’s aroma just makes this salad sing.
Step 6:
Serve chilled or at room temperature, and get ready for compliments. It’s refreshing, colorful, and perfectly balanced!
Variations & Tips
Substitute mozzarella pearls with diced fresh mozzarella if you can’t find small balls.
Add a handful of toasted pine nuts or walnuts for a delightful crunch.
Switch up cherry tomatoes with sun-dried tomatoes for a deeper flavor.
For a little heat, toss in some red pepper flakes or diced jalapeños.
Use gluten-free pasta to make this dish allergen-friendly without compromising texture.
If you don’t have balsamic glaze, simmer balsamic vinegar until it thickens, or just use plain balsamic plus a pinch of sugar.
How I Like to Serve It
This Caprese Pasta Salad shines as a star at summer barbecues or weekend picnics—pair it with grilled chicken or crusty garlic bread for a full meal. I also love it tossed alongside a green salad for a light lunch or as a colorful side for a holiday spread. Bonus: it’s a fantastic make-ahead dish that tastes even better the next day!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
This salad is best served cold or at room temperature; avoid reheating to keep the fresh textures intact.
Closing: Whenever I want a dish that feels special but doesn’t fuss over the kitchen, this Caprese Pasta Salad always comes through with fresh, vibrant flavors and ease.
