Easy Caprese Pasta Salad Recipe
A bright, quick, and fresh Easy Caprese Pasta Salad Recipe that combines al dente short pasta with juicy cherry tomatoes, creamy fresh mozzarella, and fragrant basil, dressed in high-quality olive oil and balsamic (or lemon) — perfect for lunch, potlucks, and summer dinners.
Ingredients
- 12 oz 340 g short pasta (fusilli, penne, farfalle or cavatappi)
- 2 cups cherry or grape tomatoes halved (about 300–350 g)
- 8 oz 225 g fresh mozzarella (bocconcini or cubed)
- 1 cup fresh basil leaves loosely packed (torn or chiffonade)
- 3 tbsp extra-virgin olive oil plus extra for finishing
- 1½ tbsp balsamic vinegar OR 1 tbsp freshly squeezed lemon juice
- 1 small garlic clove finely minced or grated (optional)
- Salt and freshly ground black pepper to taste
- Optional: 1 tsp honey or maple syrup if tomatoes are very tart
- Optional finishing: flaky sea salt aged balsamic glaze drizzle, or toasted pine nuts for crunch
Instructions
Prepare mise en place:
- Halve the cherry tomatoes and place them in a bowl.
- Cut or cube the mozzarella if not using bocconcini.
- Wash, dry, and tear or chiffonade the basil.
- Mince the garlic (if using) and measure dressing ingredients.
Cook the pasta:
- Bring a large pot of water to a rolling boil and salt it generously (about 1 tbsp salt per 4 liters/quarts).
- Add the pasta and cook 1–2 minutes less than package directions for firm al dente (it will continue to soften slightly as it cools).
- Reserve about ¼ cup of the pasta cooking water and then drain the pasta. Do not rinse (unless you need to cool it rapidly for a chilled salad).
Make the dressing:
- In a small jar or bowl combine 3 tbsp extra-virgin olive oil, 1½ tbsp balsamic vinegar (or 1 tbsp lemon juice), minced garlic (optional), a pinch of salt and pepper, and 1 tsp honey/maple (optional).
- Whisk or shake until lightly emulsified. Taste and adjust acidity or salt.
Toss the salad:
- Put the warm drained pasta into a large mixing bowl. Pour the dressing over the pasta while it’s still warm and toss gently so the pasta absorbs the flavors.
- Add the halved tomatoes and mozzarella; fold gently to combine so the mozzarella stays intact.
- Add torn basil last and toss lightly to distribute.
Finish and rest:
- Taste and adjust seasoning with salt, pepper, or a splash more vinegar/lemon if needed.
- Let the salad rest at room temperature for 10–15 minutes to let flavors meld. If refrigerating, cool to room temperature first, then chill. Add a final drizzle of olive oil or aged balsamic glaze and sprinkle flaky sea salt before serving.
Serve:
- Serve at room temperature or slightly chilled. If chilled, remove from fridge 15–20 minutes before serving for best flavor.
Notes
- Tips:
- Salt your pasta water well — it’s the main chance to season the pasta itself.
- Use the best quality olive oil and ripe tomatoes you can find; they make a big difference.
- Add basil at the end to keep it bright and green; chopping too small will cause bruising and browning.
- For extra texture, add toasted pine nuts, slivered almonds, or a handful of arugula.
- Storage:
- Store in an airtight container in the refrigerator for up to 3 days. Expect some tomato liquid and softer pasta after 24–48 hours; add fresh basil and a drizzle of olive oil before serving to refresh.
- Not suitable for freezing (tomatoes and fresh mozzarella degrade).
- Variations:
- Protein add-ins: grilled chicken, garlic shrimp, or chickpeas.
- Vegan: swap mozzarella for marinated tofu or plant-based mozzarella.
- Flavor twist: stir in 2–3 tbsp pesto for an herbaceous boost or add red pepper flakes for heat.
- Gluten-free: use gluten-free short pasta (cook according to package directions).