Caprese Pasta Salad (Printable)

A fresh mix of tomatoes, mozzarella, basil, and pasta tossed with a zesty balsamic dressing.

# Ingredient List:

→ 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 - 1.5 tbsp balsamic vinegar
09 - 1 tsp honey or maple syrup
10 - 0.5 tsp sea salt
11 - 0.25 tsp freshly ground black pepper

# How to Prepare:

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 halt cooking.
02 - In a large salad bowl, mix the halved cherry tomatoes, minced garlic, and torn basil leaves.
03 - Incorporate the mozzarella balls into the salad bowl.
04 - Whisk together the olive oil, balsamic vinegar, honey, sea salt, and black pepper in a small bowl or jar until emulsified.
05 - Add the cooled pasta to the salad bowl. Drizzle the dressing over and toss gently to blend flavors evenly.
06 - Taste the salad and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to enhance flavor.

# Expert Suggestions:

01 -
  • It tastes like summer in a bowl without trapping you in a hot kitchen.
  • You can make it ahead and the flavors actually get better as they mingle together.
  • Fresh, vibrant, and satisfying enough to eat on its own but light enough to pair with anything.
02 -
  • Don't skip rinsing the pasta under cold water or it'll keep cooking and turn to mush, which is the enemy of a good salad.
  • Add the basil at the very end or just before serving because heat and time turn it dark and bitter, and you want that grassy, fresh perfume.
  • The mozzarella will start to soften and blend into the salad if you let it sit too long; if you need to make it ahead, keep the cheese separate and toss it in right before eating.
03 -
  • Cook the pasta one degree firmer than you think it should be because it will soften slightly as it cools and sits with the dressing.
  • Pat the mozzarella dry with paper towels before adding it, otherwise excess moisture will water down your dressing and make the salad weep.
  • Always taste the tomatoes and basil separately before mixing—that moment of checking tells you whether your salad will sing or just whisper.
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