Caprese Pasta Salad (Printable Version)

Al dente pasta blended with cherry tomatoes, basil, mozzarella, and a tangy balsamic dressing for a fresh dish.

# What You'll Need:

→ 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 - 1½ tbsp balsamic vinegar
09 - 1 tsp honey or maple syrup
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper

# Directions:

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 stop the cooking process.
02 - In a large salad bowl, combine the halved cherry tomatoes, minced garlic, and torn basil leaves.
03 - Incorporate the drained and halved mozzarella balls into the salad bowl with the vegetables.
04 - Whisk together the extra-virgin olive oil, balsamic vinegar, honey, sea salt, and freshly ground black pepper in a small bowl or jar until emulsified.
05 - Add the cooled, cooked pasta to the salad bowl. Pour the dressing over the mixture and toss gently to combine all ingredients evenly.
06 - Taste the salad and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to enhance flavors before serving.

# Expert Advice:

01 -
  • It comes together in 25 minutes, which means you can have dinner ready before the kitchen heats up on a warm day.
  • The flavors taste like they've been marinating for hours, even though you just threw it together.
  • It's naturally vegetarian but elegant enough to serve to guests who expect something special.
02 -
  • The pasta must be truly cooled, not just warm, or the mozzarella will start to melt and turn gluey.
  • Don't mix the dressing ahead of time and let it sit, because the salt will pull the liquid out of the oil and vinegar and they'll separate again by the time you use it.
  • Taste as you go—the intensity of basil, garlic, and acidity varies depending on where these ingredients came from, so trust your palate more than strict measurements.
03 -
  • Pat your mozzarella balls dry with paper towels before adding them, because excess moisture will dilute the dressing and make everything watery.
  • Tear your basil by hand right before tossing, not ahead of time, so the edges stay bright green instead of turning dark and bruised.
  • If you're serving this to guests, keep the dressing separate and toss it in just before they arrive so everything stays crisp and the pasta doesn't get waterlogged.
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