Description
This Creamy Caprese Pasta Salad is the ultimate summer side dish—light, refreshing, and bursting with flavor. With juicy cherry tomatoes, tender mozzarella, fresh basil, and a tangy white balsamic dressing, this pasta salad brings the best of the Mediterranean to your table. It’s a perfect make-ahead dish for picnics, potlucks, or any warm-weather gathering.
Ingredients
1 pound small pasta (like fusilli, orecchiette, or penne)
16 ounces mozzarella balls (ciliegine or pearls), halved
3 cups cherry tomatoes, halved
1/2 cup fresh basil, thinly sliced
1/3 cup extra virgin olive oil
3 tablespoons white balsamic vinegar
1 clove garlic, minced or pressed
1 teaspoon kosher salt (plus more for pasta water)
1 teaspoon freshly ground black pepper
Instructions
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Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water to cool.
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Drain the mozzarella and cut the balls in half. Halve the cherry tomatoes. Add both to a large mixing bowl.
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Add the cooled pasta and sliced basil to the bowl with the mozzarella and tomatoes. Toss gently to combine.
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In a small bowl or jar, whisk together the olive oil, white balsamic vinegar, garlic, salt, and pepper until emulsified.
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Pour the dressing over the pasta mixture and toss until evenly coated.
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Let the salad sit at room temperature for 15–30 minutes before serving to allow the flavors to meld.
Optional: Reserve 1/2 cup of pasta water before draining and add a splash if needed to loosen the dressing.
Notes
This pasta salad is best served at room temperature but can be made ahead and stored in the refrigerator. For the freshest taste, stir in the basil just before serving. Add grilled chicken or shrimp for a heartier main dish version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: Mediterranean