Caprese Pasta Salad (Printable)

Italian pasta toss with fresh mozzarella, cherry tomatoes, basil, and balsamic glaze.

# What You’ll Need:

→ Pasta

01 - 10 oz short pasta (penne, fusilli, or farfalle)
02 - Salt, for pasta water

→ Salad

03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 1 cup fresh basil leaves, roughly torn
06 - 2 tbsp extra-virgin olive oil
07 - Freshly ground black pepper, to taste

→ Dressing

08 - 2 tbsp balsamic glaze
09 - 1 small garlic clove, finely minced (optional)

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain through a colander and rinse under cold running water to halt cooking and cool the pasta quickly.
02 - Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, drained and halved mozzarella balls, and roughly torn basil leaves. Toss gently to distribute evenly.
03 - Drizzle the extra-virgin olive oil over the pasta mixture. Add the minced garlic if using. Toss gently to coat all ingredients evenly. Season with freshly ground black pepper to taste.
04 - Just before serving, drizzle the balsamic glaze over the top of the salad. Garnish with additional torn basil leaves if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in under 30 minutes and somehow tastes like you spent all day on it.
  • The balsamic glaze turns a simple pasta salad into something people will actually ask you for the recipe.
02 -
  • Rinsing pasta feels wrong if you grew up in an Italian household but for cold salads it is absolutely necessary to stop the cooking process.
  • Adding the balsamic glaze too early will turn the mozzarella brown, wait until just before serving for the best look.
03 -
  • Let the pasta dry slightly after rinsing, excess water dilutes the dressing and pools at the bottom of the bowl.
  • Warm the balsamic glaze for ten seconds in the microwave so it flows in a thin elegant drizzle rather than clumping.

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