Colorful Caprese Pasta Salad
A bright, simple, and crowd-pleasing summer pasta salad featuring fresh basil, cherry tomatoes, and creamy mozzarella that comes together in under 30 minutes.
Ingredients
Pasta Ingredients
- 8 oz fusilli or rotini pasta Cook pasta al dente to avoid a mushy salad.
Salad Ingredients
- 1 cup cherry tomatoes, halved Use firm glossy tomatoes for best flavor.
- 1 cup mozzarella balls Look for fresh mozzarella stored in whey or brine.
- 1 cup fresh basil leaves Use bright, unblemished leaves; tear rather than chop.
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar Add conservatively; adjust to taste.
- Salt and pepper to taste Remember that flavors will mellow when chilled.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and rinse under cool water.
- In a large bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and torn basil leaves. Toss gently.
Dressing
- In a small bowl, whisk together the olive oil, balsamic vinegar, a pinch of salt, and black pepper until slightly emulsified.
- Pour the dressing over the pasta mixture and toss gently until evenly coated.
Serving
- Serve immediately or chill briefly for 30–60 minutes before serving.
Notes
Best served at room temperature or slightly chilled. Avoid long refrigeration with fresh mozzarella and basil combined to preserve texture.