Description
Caprese Pasta Salad is a fresh and vibrant twist on the classic Caprese salad. Made with tender pasta, juicy cherry tomatoes, creamy mozzarella, and fragrant basil, all tossed in a light balsamic vinaigrette. It’s the perfect side dish for barbecues, potlucks, or an easy lunch!
Ingredients
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12 oz pasta (bowtie, rotini, or penne work well)
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1 pint cherry or grape tomatoes, halved
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8 oz fresh mozzarella balls (bocconcini or ciliegine), halved
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1/2 cup fresh basil leaves, torn or chopped
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1/4 cup balsamic vinegar
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1/4 cup olive oil
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1 tsp Dijon mustard (optional, for a little tang)
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1 clove garlic, minced
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Salt and black pepper to taste
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Optional: extra balsamic glaze for drizzling
Instructions
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Cook pasta according to package directions. Drain and rinse under cold water to cool.
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In a small bowl or jar, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper.
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In a large mixing bowl, combine cooked pasta, tomatoes, mozzarella, and basil.
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Pour the dressing over the salad and toss until well coated.
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Chill for 15–30 minutes before serving to let the flavors meld.
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Drizzle with balsamic glaze and garnish with more basil, if desired.
Notes
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Make it ahead! This salad keeps well in the fridge for up to 2 days.
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Add grilled chicken or chickpeas to make it a full meal.
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Use pearl mozzarella or a large ball chopped into bite-sized pieces if mini balls aren’t available.