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Caprese Pasta Salad Recipe

Caprese Pasta Salad

Wholesome Cove
This Caprese Pasta Salad Recipe pairs short pasta with ripe cherry tomatoes, fresh mozzarella pearls, and torn basil in a simple balsamic dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Italian
Servings 6 servings
Calories 340 kcal

Equipment

Ingredients
  

  • 1 lb fusilli pasta - 450g, or another short, ridged pasta shape like rotini
  • 2 pints cherry tomatoes - 600g, halved
  • 8 oz fresh mozzarella pearls - 225g, drained (or fresh mozzarella cut into small cubes)
  • 1 cup fresh basil leaves - 20g, thinly sliced, plus extra whole leaves for garnish
  • ⅓ cup extra virgin olive oil - 80ml
  • 3 tablespoons balsamic vinegar - 45ml
  • 2 cloves garlic - minced
  • ½ small red onion - thinly sliced (optional, for extra bite)
  • 1 teaspoon salt - plus more for the pasta water
  • ½ teaspoon black pepper - freshly cracked
  • 2 tablespoons balsamic glaze - for drizzling (optional, for serving)
  • ¼ cup grated Parmesan cheese - 25g, for garnish (optional)

Instructions
 

  • Cook pasta in salted water until al dente, reserve pasta water, drain and rinse with cold water, then let cool slightly.
  • Halve the tomatoes, drain the mozzarella, and slice the basil and onion.
  • Whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper until thickened.
  • Add pasta to the bowl with tomatoes and mozzarella, pour over dressing, add basil, and toss gently. Add pasta water if needed.
  • Season to taste, transfer to a serving bowl, drizzle with balsamic glaze, and top with basil and Parmesan. Serve immediately or chill.

Notes

  • Salt the pasta water generously—it's the only chance the pasta itself has to pick up seasoning.
  • Let the pasta cool for about 5 minutes before adding the cheese to prevent it from melting.
  • Use the ripest tomatoes you can find; cherry or grape tomatoes are the most reliable year-round choice.
  • Let the salad sit for 30 minutes to an hour before serving for the best flavor.
  • Add basil close to serving to prevent it from darkening.
  • Season in layers—salt the pasta water, then taste and adjust the finished salad before serving.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Bring refrigerated leftovers closer to room temperature before serving for the best texture.
  • Toss gently with tongs to avoid breaking the mozzarella and tomatoes.
  • If the salad looks dry after storage, toss with a small drizzle of fresh olive oil and balsamic vinegar.

Nutrition

Serving: 1servingCalories: 340kcalCarbohydrates: 38gProtein: 13gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 480mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 8mg
Keyword caprese salad, pasta salad, summer pasta, vegetarian pasta
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