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A close-up of a glass bowl filled with Caprese Pasta Salad, featuring fusilli pasta, roasted cherry tomatoes, and fresh mozzarella.

Zesty Caprese Pasta Salad with Balsamic Glaze

A vibrant and refreshing Caprese pasta salad featuring al dente pasta, sweet cherry tomatoes, creamy fresh mozzarella, and fragrant basil, all tossed in a zesty homemade balsamic vinaigrette. Perfect for picnics, potlucks, or a light summer meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 lbs short pasta such as farfalle, orecchiette, or rotini
  • 1 tbsp salt for pasta water
For the Salad
  • 2 pints cherry tomatoes halved
  • 8 oz fresh mozzarella balls (bocconcini or ciliegine), halved or quartered
  • 1/2 cup fresh basil leaves chopped or torn
  • 1/4 cup red onion thinly sliced, (optional, for extra zest)
  • 1/4 cup toasted pine nuts (optional, for crunch)
For the Balsamic Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar good quality
  • 1 clove garlic minced
  • 1/2 tsp Dijon mustard (for emulsification)
  • 1/2 tsp dried oregano (optional)
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper freshly ground, or to taste
For Garnish (Optional)
  • 2 tbsp balsamic glaze store-bought or homemade

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Small Bowl
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta well and rinse with cold water to stop the cooking and cool it down. Drain thoroughly again and transfer to a large mixing bowl.
Prepare the Vinaigrette
  1. While the pasta cooks, in a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, Dijon mustard, dried oregano (if using), salt, and black pepper until well combined and emulsified. Taste and adjust seasonings as needed.
Assemble the Salad
  1. To the bowl with the cooled pasta, add the halved cherry tomatoes, halved or quartered fresh mozzarella balls, and thinly sliced red onion (if using).
Dress and Toss
  1. Pour the balsamic vinaigrette over the pasta and other ingredients. Gently toss everything together until evenly coated. Add the fresh basil leaves and toasted pine nuts (if using) and toss once more.
Chill and Serve
  1. Cover the bowl and refrigerate the Caprese Pasta Salad for at least 30 minutes to allow the flavors to meld. Before serving, give it another gentle toss. Drizzle with balsamic glaze, if desired, just before serving.

Notes

For best results, make sure your pasta is completely cool before adding the other ingredients and dressing to prevent the mozzarella from melting and the basil from wilting too quickly. This pasta salad is best served chilled or at room temperature. It can be made up to 1 day in advance and stored in an airtight container in the refrigerator. If making ahead, you might want to add the fresh basil and pine nuts just before serving to maintain their freshness and crunch. Feel free to add other ingredients like thinly sliced cucumbers, bell peppers, or olives for additional texture and flavor.