Caprese Pasta Salad (Printer-Friendly)
Juicy tomatoes, fresh mozzarella, and basil tossed with pasta and balsamic glaze in this Italian classic.
# What You'll 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 (store-bought or homemade)
09 - 1 small garlic clove, finely minced (optional)
# How to Make It:
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. 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 Advice:
01 -
- It comes together in the time it takes to boil pasta, which makes it a weeknight lifesaver when the fridge is looking sparse.
- The combination of cold mozzarella and warm sweet tomatoes creates little moments of contrast in every single bite.
02 -
- Rinsing the pasta under cold water is not an Italian sin here, it is essential. Warm pasta will melt the mozzarella into a sad puddle and wilt the basil before you even serve it.
- Always add the balsamic glaze at the very last second. If it sits too long, it pools at the bottom and the top of the salad looks bare and confused.
03 -
- Drain the mozzarella on a paper towel for ten minutes before adding it to the salad. This single step prevents a puddle of whey at the bottom of your bowl.
- If you only have regular balsamic vinegar, reduce it slowly in a small saucepan until it coats the back of a spoon. The homemade glaze tastes brighter than anything from a bottle.