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The Best Caprese Pasta Salad: A Fresh and Easy Summer Recipe

This Caprese Pasta Salad combines the classic flavors of Caprese salad with al dente pasta, making it a light and flavorful dish perfect for summer. It's ideal for potlucks or a refreshing dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 oz (225g) pasta (such as fusilli, penne, or farfalle)
  • 2 cups cherry tomatoes, halved
  • 8 oz (225g) fresh mozzarella balls (bocconcini), halved
  • 1/4 cup fresh basil leaves, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground black pepper to taste

Method
 

Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Set aside.
  3. In a large bowl, combine the cooked pasta, halved cherry tomatoes, halved mozzarella balls, and chopped basil. Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

Notes

For added flavor, drizzle extra balsamic vinegar or olive oil before serving. For a creamier texture, add a splash of vegetable broth to the dressing. This salad can be made ahead and stored in the refrigerator for up to 2 days.