Caprese Pasta Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/caprese-pasta-salad-recipe/
