Caprese Pasta Salad (Print Version)
Fresh mozzarella, tomatoes, basil, and pasta tossed in a tangy balsamic glaze for a crowd-pleasing dish.
# What You Need:
→ Pasta
01 - 10 oz short pasta (penne, fusilli, or farfalle)
02 - Salt, for pasta water
→ Salad
03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 1 cup fresh basil leaves, roughly torn
06 - 2 tbsp extra-virgin olive oil
07 - Freshly ground black pepper, to taste
→ Dressing
08 - 2 tbsp balsamic glaze
09 - 1 small garlic clove, finely minced (optional)
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain through a colander and rinse under cold running water to halt cooking and cool the pasta quickly.
02 - Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, mozzarella balls, and torn basil leaves. Toss gently to distribute evenly.
03 - Drizzle the olive oil over the salad along with the minced garlic, if using. Toss gently to coat all ingredients evenly. Season with freshly ground black pepper to taste.
04 - Just before serving, drizzle the balsamic glaze over the top of the salad. Garnish with additional basil leaves if desired. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It comes together in the time it takes to boil pasta, which means almost zero planning ahead.
- The combination of cold pasta, creamy mozzarella, and that sweet balsamic drizzle is genuinely addictive.
- It looks effortlessly elegant without requiring a single complicated technique.
02 -
- Rinsing the pasta is essential here because residual heat will melt your mozzarella into sad little puddles.
- Adding the balsamic glaze too early turns everything brown and muddies the fresh flavors you worked to build.
03 -
- Make your own balsamic glaze by simmering regular balsamic vinegar in a small saucepan until it coats the back of a spoon, it takes about ten minutes and tastes infinitely better than bottled versions.
- Drain the mozzarella on paper towels for ten minutes before adding it so excess moisture does not dilute your dressing.