Caprese Pasta Salad (Print View)
Italian pasta toss with fresh mozzarella, tomatoes, basil, and balsamic glaze.
# 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 (1 oz) fresh basil leaves, roughly torn
06 - 2 tablespoons extra-virgin olive oil
07 - Freshly ground black pepper, to taste
→ Dressing
08 - 2 tablespoons balsamic glaze (store-bought or homemade)
09 - 1 small garlic clove, finely minced (optional)
# How-To Steps:
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 in a colander and rinse under cold running water to halt cooking and cool the pasta completely.
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 and add the minced garlic if using. Toss gently to coat all ingredients. 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 Hints:
01 -
- It comes together in under thirty minutes with zero cooking skills required beyond boiling pasta.
- The combination of fresh mozzarella, tomatoes, and basil tastes like summer on a plate no matter what time of year it is.
- Balsamic glaze turns a simple salad into something that looks straight out of a restaurant kitchen.
02 -
- Rinsing the pasta under cold water is not traditional for Italian cooking, but it is essential here to stop the cooking process and keep the salad from turning gummy.
- Wait to add the balsamic glaze until the very last minute because it will darken the cheese and make everything look muddy if it sits too long.
03 -
- Let the mozzarella sit at room temperature for about twenty minutes before assembling so it is softer and creamier in the salad.
- Homemade balsamic glaze is just balsamic vinegar simmered until it reduces by half and coats the back of a spoon, and it keeps in the fridge for weeks.