Caprese Pasta Salad Recipe

Introduction

This Caprese Pasta Salad combines the classic flavors of a Caprese salad with tender fusilli pasta for a refreshing and satisfying dish. Perfect for summer picnics or light dinners, it features fresh mozzarella, juicy tomatoes, and a vibrant basil vinaigrette.

Ingredients

• 1 lb fusilli pasta
• 1 tbsp kosher salt
• 1 8-oz container ciliegine fresh mozzarella cheese balls, halved
• 2 pints cherry or grape tomatoes, halved
• ½ cup fresh basil, roughly chopped
• 1 tsp ground pepper
• Balsamic glaze, to taste
• 1.5 cups packed fresh basil leaves
• 6 tbsp extra virgin olive oil
• 3 tbsp white balsamic vinegar
• 2 cloves garlic, smashed
• ¾ tsp kosher salt
• ½ tsp ground pepper
• 1-2 tablespoons water

Instructions

1. Step 1: Fill a 6-quart pot with four quarts of water and bring to a boil over high heat. Season with kosher salt, add the fusilli pasta, and cook according to package directions plus 1 extra minute until al dente. Drain and shake to remove excess moisture. Return pasta to the hot pot and toss to evaporate remaining water droplets.
2. Step 2: While the pasta cooks, prepare the basil vinaigrette by combining basil leaves, smashed garlic, salt, pepper, and olive oil in a blender or food processor. Puree until very smooth, adding water one tablespoon at a time if needed to reach a silky texture.
3. Step 3: Pour the basil vinaigrette over the warm pasta and toss gently. Let the pasta salad sit at room temperature for at least 30 minutes or up to 2 hours. For best flavor, chill for up to overnight if making ahead.
4. Step 4: Remove the salad from the fridge at least 1 hour before serving to bring to room temperature. Add the halved mozzarella balls, cherry tomatoes, chopped basil, and ground pepper. Toss gently to combine and adjust seasoning with salt and pepper as needed.
5. Step 5: Portion the pasta salad onto plates, drizzle with balsamic glaze, and serve at room temperature for the best flavor.

Tips & Variations

• Use grape tomatoes if cherry tomatoes are not available for a slightly different texture.
• For a vegan option, substitute mozzarella with dairy-free cheese or omit it entirely.
• Adding toasted pine nuts or sliced almonds provides a nice crunch and nutty flavor.
• Adjust the amount of garlic in the vinaigrette based on your preference for a milder or stronger taste.

Storage

Store the Caprese Pasta Salad in an airtight container in the refrigerator for up to 2 days. Before serving, bring it back to room temperature and give it a gentle toss. Avoid reheating as the fresh ingredients are best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, penne, or bowtie will work well in this salad. Choose a shape that holds the vinaigrette and ingredients nicely.

How do I make balsamic glaze at home?

To make balsamic glaze, simmer balsamic vinegar in a small saucepan over medium heat until it thickens and reduces by half. Let it cool before drizzling over the salad.

Caprese Pasta Salad Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 91 reviews

This vibrant Caprese Pasta Salad combines al dente fusilli pasta with fresh mozzarella, cherry tomatoes, and a fragrant basil vinaigrette, finished with a sweet balsamic glaze. Perfect as a light lunch or side dish, it’s a refreshing Italian-inspired salad that’s full of fresh flavors and easy to prepare.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes to 2 hours 15 minutes (including resting time)
• Yield: 6 to 8 servings 1x
• Category: Salad
• Method: Blending
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Salad

• 1 lb fusilli pasta
• 1 tbsp kosher salt (for boiling pasta)
• 1 8-oz container ciliegine fresh mozzarella cheese balls, halved
• 2 pints cherry or grape tomatoes, halved
• ½ cup fresh basil, roughly chopped
• 1 tsp ground pepper
• Balsamic glaze, to taste

Basil Vinaigrette

• 1.5 cups packed fresh basil leaves
• 6 tbsp extra virgin olive oil
• 3 tbsp white balsamic vinegar
• 2 cloves garlic, smashed
• ¾ tsp kosher salt
• ½ tsp ground pepper
• 1–2 tbsp water (to adjust consistency)

Instructions

1. Cook the Pasta: Fill a large 6-quart pot with four quarts of water and bring to a boil over high heat. Season the boiling water with 1 tablespoon kosher salt. Add the fusilli pasta and cook according to package instructions plus an additional 1 minute for perfect al dente texture. Drain the pasta and shake to remove excess moisture. Return the pasta to the hot pot and toss for a minute to evaporate any remaining water droplets.
2. Prepare the Basil Vinaigrette: While the pasta cooks, combine 1.5 cups packed fresh basil leaves, smashed garlic cloves, ¾ teaspoon kosher salt, ½ teaspoon ground pepper, 6 tablespoons extra virgin olive oil, and 3 tablespoons white balsamic vinegar in a blender or food processor. Puree until completely smooth, adding 1-2 tablespoons of water as needed to achieve an extremely smooth consistency.
3. Toss Pasta with Vinaigrette: Pour the basil vinaigrette over the warm pasta, tossing gently to coat. Let the pasta salad sit at room temperature for at least 30 minutes, up to 2 hours, allowing the flavors to meld. For best results or make-ahead convenience, chill the salad in the refrigerator overnight.
4. Assemble the Salad: Remove the pasta salad from the refrigerator at least 1 hour before serving to bring it back to room temperature. Add the halved fresh mozzarella balls, halved cherry tomatoes, roughly chopped fresh basil, and 1 teaspoon ground pepper. Toss gently to combine all ingredients. Taste and adjust seasoning with additional salt and pepper as desired.
5. Serve: Portion the Caprese pasta salad onto plates. Drizzle each serving generously with balsamic glaze for a sweet and tangy finish. Serve at room temperature for optimal flavor.

Notes

• Cooking pasta slightly longer than al dente ensures it absorbs the vinaigrette well without becoming mushy.
• Using fresh basil in both the dressing and salad maximizes the herbaceous flavor.
• Adjust the amount of water in the vinaigrette carefully to maintain a smooth but not watery consistency.
• This salad can be made a day in advance and kept chilled—just allow time to come to room temperature before serving.
• For a twist, add toasted pine nuts or sliced avocado for extra texture and richness.

Keywords: Caprese Pasta Salad, fusilli pasta salad, mozzarella pasta salad, basil vinaigrette, Italian pasta salad, summer salad, easy pasta salad