Caprese Pasta Salad
This Caprese Pasta Salad takes everything you love about the classic Italian appetizer and turns it into a hearty, crowd-pleasing dish that works for cookouts, potlucks, weeknight dinners, and everything in between. Juicy cherry tomatoes, pillowy fresh mozzarella, fragrant basil, and al dente pasta come together with a tangy balsamic vinaigrette that soaks right into every bite.
Equipment
- Large pot - with lid
- Colander
- Large mixing bowl - wide and shallow works best
- Small whisk - for emulsifying the dressing
- Measuring cups
- Measuring spoons
- Cutting board - for halving tomatoes and slicing basil
- Chef's knife - sharp
- Tongs or large salad spoon set - for gentle tossing
- Airtight storage container - for refrigerating leftovers
Ingredients
- 12 oz rotini pasta - 340g; or penne, farfalle, or fusilli
- 2 pints cherry tomatoes - 680g, halved
- 8 oz fresh mozzarella pearls - 225g, bocconcini, drained
- 1 cup fresh basil leaves - 25g, loosely packed, torn or thinly sliced; plus extra for garnish
- 3 cloves garlic - minced
- 1/3 cup extra-virgin olive oil - 80ml; plus 1 tablespoon for tossing pasta
- 3 tablespoons balsamic vinegar
- 1 tablespoon balsamic glaze - for drizzling at the end
- 1/4 cup Parmesan cheese - 25g, freshly grated
- 1/2 teaspoon Italian seasoning - dried
- 1/2 teaspoon kosher salt - plus more for pasta water
- 1/4 teaspoon black pepper - freshly ground
- 1/2 teaspoon honey - optional, to balance the acidity of the dressing
Instructions
- Bring a large pot of salted water to a rolling boil and cook pasta until al dente, about 1-2 minutes less than package instructions. Reserve 1/4 cup pasta water, then drain and rinse under cold water. Toss with 1 tablespoon olive oil to prevent sticking.
- In a small bowl or dressing shaker, combine remaining olive oil, balsamic vinegar, minced garlic, Italian seasoning, kosher salt, pepper, and honey if using. Whisk or shake vigorously for 30-60 seconds until emulsified. Set aside.
- Halve the cherry tomatoes. Drain mozzarella pearls and pat dry with paper towels. Stack basil leaves, roll tightly, and slice into thin ribbons (chiffonade). Reserve 2 tablespoons for garnish.
- To the cooled pasta, add halved tomatoes, mozzarella pearls, most of the basil, and Parmesan cheese. Pour dressing over gradually, tossing gently with tongs to coat evenly. Adjust seasoning to taste.
- Cover and refrigerate for at least 1 hour, preferably 2-3 hours. Before serving, toss gently, drizzle with additional olive oil if dry, and garnish with reserved basil and balsamic glaze.
Notes
- Pasta doneness is key: Cook pasta 1-2 minutes less than package directions. It will continue to soften as it absorbs the dressing in the fridge, ensuring the perfect al dente texture when served.
- Use high-quality fresh mozzarella: Fresh mozzarella packed in water (ciliegine or perline) is completely different from block mozzarella. Do not substitute with pre-shredded cheese.
- Salt your pasta water generously: The water should taste like mild ocean water. Under-salted pasta water leads to a flat-tasting salad no matter how good your dressing is.
- Don't skip the chilling time: At minimum, 1 hour of refrigeration transforms this from "good" to genuinely excellent as flavors meld together.
- Add basil at the right time: Basil turns black and loses its fragrance if added too early. Reserve some for garnish and add the rest just before serving.
- Taste and adjust before serving: Cold temperatures mute flavors. Always taste after chilling and re-season with salt, pepper, or an extra splash of balsamic.
- Dry your mozzarella: Excess moisture from the mozzarella liquid can dilute the dressing. A gentle pat-dry with paper towels goes a long way.
- Make the dressing fresh: Bottled Italian dressing won't deliver the same results. The homemade vinaigrette with fresh garlic is key to the elevated flavor.
- Storage tip: Store in an airtight container for up to 3-4 days. The pasta absorbs dressing over time, so add a drizzle of fresh olive oil and extra balsamic before serving leftovers.
- Make it a main dish: Add grilled chicken, sautéed shrimp, or cooked Italian sausage to turn this side dish into a complete one-bowl meal.