Caprese Pasta Salad Fresh (Print Version)

A refreshing pasta blend with tomatoes, basil, mozzarella, and a tangy balsamic dressing.

# What You'll Need:

→ Pasta

01 - 10.5 oz short pasta (penne, fusilli, or farfalle)
02 - 1 tsp salt (for boiling water)

→ Vegetables & Herbs

03 - 9 oz cherry tomatoes, halved
04 - 1 small clove garlic, minced
05 - 1 oz fresh basil leaves, torn

→ Cheese

06 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 1½ tbsp balsamic vinegar
09 - 1 tsp honey or maple syrup
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper

# How To:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to halt cooking.
02 - In a large salad bowl, combine the halved cherry tomatoes, minced garlic, and torn basil leaves.
03 - Incorporate the drained and halved mozzarella balls into the salad bowl.
04 - Whisk together the extra-virgin olive oil, balsamic vinegar, honey, sea salt, and freshly ground black pepper in a small bowl or jar until emulsified.
05 - Add the cooled pasta to the salad bowl. Pour the dressing over and toss gently to combine evenly.
06 - Taste the salad and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to enhance the flavors.

# Expert Tips:

01 -
  • It comes together in 25 minutes flat, which means you can actually enjoy your evening instead of being stuck in the kitchen.
  • The flavors get better as it sits, so you can make it ahead and let the basil infuse everything quietly.
  • It's the kind of dish that works for a casual lunch, a dinner party, or that moment when you have nothing in the fridge except good intentions.
02 -
  • Cold pasta tastes bland, so oversalt it slightly and let the dressing be bold—you're seasoning as you build, not just at the end.
  • Fresh mozzarella releases moisture as it sits, so if you're making this ahead, keep the mozzarella separate and add it 15 minutes before serving to prevent a soggy, watery salad.
03 -
  • Toast a handful of pine nuts in a dry pan for 2 minutes and scatter them over top for a subtle crunch that nobody expects but everyone loves.
  • If you're serving this to guests, dress it just before plating so the pasta stays firm and the basil stays green and fresh-looking instead of sad and wilted.
Go Back