You know that moment when you get a whiff of fresh basil, ripe tomatoes, and creamy mozzarella and suddenly your kitchen feels like an Italian trattoria? That’s exactly what this Caprese Pasta Salad brings to your table—bright flavors, fresh colors, and that irresistible summer vibe bottled up in one dish. I can’t wait to share this recipe because it’s simple, refreshing, and just perfect for busy weeknights or casual get-togethers. Plus, it’s one of those salads that tastes even better the next day, making it a total winner in my book!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
8 ounces rotini pasta (or your favorite shape)
1 cup cherry tomatoes, halved
8 ounces fresh mozzarella balls (bocconcini), drained and halved
1/4 cup fresh basil leaves, torn or roughly chopped
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey or maple syrup (optional, to balance acidity)
Salt and freshly ground black pepper, to taste
1 clove garlic, finely minced (optional)
How I Make It
Step 1:
Start by cooking the rotini pasta in generously salted boiling water according to package directions (usually about 8-10 minutes) until just tender but still firm to the bite. Drain and rinse immediately under cold water – this stops the cooking process and cools the pasta for the salad.
Step 2:
In a large mixing bowl, whisk together olive oil, balsamic vinegar, honey, and the minced garlic if you’re using it. This quick dressing is what gives the salad its zing and depth.
Step 3:
Add the cooled pasta to the bowl, tossing to coat each piece evenly with the dressing. This is where the flavors start to mingle—make sure every bite is deliciously seasoned.
Step 4:
Toss in the halved cherry tomatoes, mozzarella balls, and fresh basil. Give everything a gentle stir so you don’t squish the soft mozzarella or bruise the basil leaves.
Step 5:
Season with salt and freshly ground black pepper to taste. Taste as you go—sometimes you might want a little extra vinegar or a splash more olive oil.
Step 6:
Cover and chill in the refrigerator for at least 30 minutes before serving. This resting time lets the pasta soak up the flavors while the salad stays cool and refreshing.
Variations & Tips
Swap rotini for fusilli or penne for a different texture that holds dressing well.
Add a handful of toasted pine nuts or sliced almonds for a nice crunch.
For a protein boost, throw in some grilled chicken or shrimp.
Use sun-dried tomatoes if fresh tomatoes aren’t in season for a more intense flavor.
Drizzle a little extra aged balsamic glaze on top when serving for a beautiful finish.
Try fresh oregano instead of basil for a twist on the classic Caprese taste.
How I Like to Serve It
This Caprese Pasta Salad is fantastic served cold or at room temperature, making it perfect for summer picnics, potlucks, or easy weeknight dinners. I like pairing it with grilled meats or crusty garlic bread to round out the meal. It’s always a hit on backyard BBQ tables, especially when the tomatoes and basil are at their peak freshness.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days; the flavors blend beautifully overnight.
You can reheat slightly if you prefer it warm, but this salad shines best chilled or at room temp.
Closing: Every time I make this Caprese Pasta Salad, it’s like a little celebration of fresh, simple ingredients coming together to make magic happen in the bowl—and that’s why it never fails to impress.
