Caprese Pasta Salad

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Caprese Pasta Salad is made by cooking short pasta just to al dente, cooling it, then tossing it with cherry tomatoes, mozzarella pearls, and fresh basil. Dress it with olive oil, red wine vinegar, garlic, Dijon, salt, and pepper, and add balsamic glaze only at serving if you want extra sweetness.

Jump to Recipe

Caprese pasta salad should still taste like tomatoes, basil, and mozzarella—not pasta wearing a bottle of dressing. The trick is using enough vinaigrette to season the noodles while keeping the fresh ingredients recognizable. Cool the pasta before the mozzarella and basil go in so neither one gets punished by residual heat.

A little Dijon in the dressing helps the olive oil and vinegar stay together long enough to coat the pasta. Red wine vinegar keeps the salad brighter than a heavy balsamic dressing; if you want the classic sweet-tart balsamic note, drizzle a little glaze over the finished bowl instead. Basil goes in last because bruised basil turns dark fast.

Prep15 minutes

Cook10 minutes

Total25 minutes

Serves6 servings

DifficultyEasy

Ingredients

Servings

12 ounces rotini, fusilli, or other short pasta
2 cups cherry tomatoes, halved
8 ounces mozzarella pearls, drained
1 cup loosely packed fresh basil leaves, torn
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, finely grated
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon balsamic glaze, optional for serving

Instructions

1Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente according to the package directions.
2Drain the pasta and spread it on a sheet pan or large platter for 10 minutes so it cools quickly without rinsing away all the starch.
3Whisk the olive oil, red wine vinegar, garlic, Dijon, salt, and pepper in a large bowl.
4Add the cooled pasta and tomatoes and toss until coated. Fold in the mozzarella pearls.
5Add the torn basil immediately before serving. Drizzle with balsamic glaze if desired.

Nutrition Information

Estimated per serving: 1 of 6 servings.

440Calories

19 gProtein

48 gCarbohydrates

20 gTotal Fat

6 gSaturated Fat

3 gFiber

4 gTotal Sugars

550 mgSodium

20 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Cool the pasta before adding mozzarella so the cheese stays firm instead of softening.
Tear the basil rather than chopping it far ahead; cut basil darkens quickly.
Taste after the pasta sits for a few minutes because noodles absorb salt and acidity as they rest.

Substitutions

mozzarella pearls → fresh mozzarella, cut into bite-size pieces Pat larger mozzarella dry before adding it so the salad does not get watery.

red wine vinegar → white wine vinegar The dressing stays bright and clean with a similar acidity.

Storage Instructions

Refrigerate the salad covered. Fresh basil darkens over time, so if you are making it ahead, hold back some basil and add it just before serving.

Make Ahead

Cook and dress the pasta with tomatoes and mozzarella ahead. Add the basil and optional balsamic glaze at serving time.

Frequently Asked Questions

Should I rinse the pasta for pasta salad?

This version cools the pasta on a sheet pan instead. That keeps enough surface starch for the vinaigrette to cling while stopping the cooking quickly.