Caprese Pasta Salad (Print Version)

Vibrant pasta with cherry tomatoes, mozzarella, basil, and a zesty balsamic dressing, perfect for a light, fresh meal.

# What You Need:

→ Pasta

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

→ Vegetables & Herbs

03 - 8.8 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 Make:

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 stop the cooking process.
02 - In a large salad bowl, combine halved cherry tomatoes, minced garlic, and torn basil leaves.
03 - Add the mozzarella balls to the salad bowl with the vegetables and herbs.
04 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, sea salt, and black pepper until emulsified.
05 - Add the cooled pasta to the salad bowl. Pour the dressing over and toss gently to combine evenly.
06 - Taste and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to enhance flavor.

# Expert Advice:

01 -
  • It's ready in 25 minutes but tastes like you spent an hour on something special.
  • The flavors only get better when you let it sit, so it's perfect for meal prep or bringing to a gathering.
  • It works as a light dinner, a picnic hero, or a side dish that people actually want seconds of.
02 -
  • Don't skip rinsing the hot pasta under cold water—it stops the cooking and keeps everything from turning into mush, which is the difference between a fresh salad and a sad bowl of mush.
  • If you make this ahead, hold back some of the basil and add it just before serving, because basil bruises and darkens quickly once it's wet.
03 -
  • Cook your pasta to exactly al dente by tasting it 30 seconds before the package says it's done; leftover heat will soften it just enough as it cools.
  • Use a microplane to zest a lemon over the finished salad right before serving for a brightness that lifts everything without needing more vinegar.
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