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Easy Fresh Caprese Pasta Salad with Balsamic Vinaigrette

Close-up of a bowl of caprese pasta salad featuring fusilli, cherry tomatoes, mozzarella balls, and basil, drizzled with balsamic glaze.
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Make this bright and fresh Caprese Pasta Salad quickly. It combines classic Italian flavors with pasta, perfect for weeknight meals, picnics, or potlucks.

Ingredients

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  • 1 pound short pasta (rotini, penne, or tortellini)
  • 2 pints cherry or grape tomatoes, halved
  • 16 ounces fresh mozzarella balls (pearls or small balls), drained
  • 1 cup fresh basil leaves, roughly chopped or torn
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/2 cup prepared pesto or 1/4 cup balsamic glaze for drizzling

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
  2. While the pasta cooks, prepare the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
  3. In a large bowl, combine the cooled pasta, halved tomatoes, mozzarella balls, and chopped basil.
  4. Pour the balsamic vinaigrette over the pasta mixture. Toss gently until all ingredients are evenly coated.
  5. If using, stir in the pesto or drizzle with balsamic glaze before serving.
  6. Chill the salad for at least 15 minutes before serving to allow the flavors to meld.

Notes

  • For a creamy variation, mix 1/2 cup mayonnaise or Greek yogurt into the balsamic dressing mixture.
  • You can make this salad up to one day ahead. Store it covered in the refrigerator. Toss again before serving.
  • Use tortellini instead of dry pasta for a richer texture.

Nutrition

Find it online: https://kitchenslang.com/caprese-pasta-salad-recipe-easy-fresh/