Ultimate Summer Caprese Pasta Salad
A fresh and simple pasta salad featuring mozzarella pearls, cherry tomatoes, basil, and a homemade balsamic vinaigrette.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 6 servings
- Category: Salad
- Method: No Cook Dressing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 pound short pasta (rotini, penne, or farfalle)
- 1 pint cherry or grape tomatoes, halved
- 8 ounces small fresh mozzarella balls (pearls), drained
- 1 cup fresh basil leaves, roughly chopped
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking and cool it down. Set aside.
- While the pasta cooks, prepare the vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
- In a large bowl, combine the cooled pasta, halved tomatoes, and mozzarella pearls.
- Pour the prepared vinaigrette over the pasta mixture. Toss gently to coat all ingredients evenly.
- Stir in the chopped fresh basil just before serving.
- Chill the salad for at least 30 minutes before serving for best flavor.
Notes
- For a richer flavor, use a high-quality aged balsamic vinegar in the dressing.
- You can substitute small balls of fresh mozzarella with cubed fresh mozzarella.
- To make this a main dish, add 1 cup of cooked, shredded chicken breast.
- If preparing ahead, add the basil just before serving to keep it bright green.
- For a gluten-free option, use your favorite gluten-free pasta shape.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 12
- Cholesterol: 15