Caprese Pasta Salad (Printable version)

A colorful pasta blend of tomatoes, mozzarella, basil, and vinaigrette for a fresh twist.

# What You'll Need:

→ Pasta

01 - 10.5 oz short pasta (penne, fusilli, or farfalle)
02 - 1 tsp salt (for boiling water)

→ Vegetables & Herbs

03 - 8.8 oz cherry tomatoes, halved
04 - 1 small clove garlic, minced
05 - 1 oz fresh basil leaves, torn

→ Cheese

06 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 1½ tbsp balsamic vinegar
09 - 1 tsp honey or maple syrup
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
02 - In a large salad bowl, combine the halved cherry tomatoes, minced garlic, and torn basil leaves.
03 - Add the mozzarella balls to the salad bowl with the vegetables and herbs.
04 - In a small bowl or jar, whisk together the extra-virgin olive oil, balsamic vinegar, honey, sea salt, and black pepper until emulsified.
05 - Add the cooled pasta to the salad bowl. Pour the dressing over and toss gently to combine all ingredients evenly.
06 - Taste the salad and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, leaving you more time to actually enjoy sitting outside.
  • The balance of creamy mozzarella, bright tomatoes, and aromatic basil feels like a small luxury without any fuss.
  • You can make it once and eat it three different ways—straight from the bowl, wrapped in lettuce, or over greens the next day.
02 -
  • Never skip the ice bath for the pasta—warm pasta will wilt the basil and mozzarella and throw off all your timing.
  • Fresh mozzarella is worth the trip to a good market; the rubbery supermarket kind will disappoint you every single time and won't deserve the recipe.
  • Tear the basil by hand instead of cutting it—a knife turns the edges black and bruised, while your fingers tear it in a way that looks intentional and tastes cleaner.
03 -
  • A splash of extra balsamic glaze drizzled on just before serving adds a professional finish and deepens the flavor in a way that feels like a secret.
  • If you're taking this somewhere, keep the dressing separate and toss it in right before eating so nothing gets soggy or tired during transport.
Go back