Caprese Pasta Salad (Printer-friendly)

Juicy tomatoes, fresh mozzarella, and basil tossed with pasta and balsamic glaze in a vibrant Italian dish.

# 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 loosely packed fresh basil leaves, roughly torn
06 - 2 tablespoons extra-virgin olive oil
07 - Freshly ground black pepper, to taste

→ Dressing

08 - 2 tablespoons balsamic glaze
09 - 1 small garlic clove, finely minced (optional)

# How-To Guide:

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 in a colander and rinse under cold running water to halt cooking and cool the pasta completely.
02 - In a large mixing bowl, toss the cooled pasta together with the halved cherry tomatoes, mozzarella balls, and torn basil leaves until evenly distributed.
03 - Drizzle the olive oil over the salad and add the minced garlic if using. Gently toss to coat everything evenly. 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 -
  • The sweet tang of balsamic glaze against creamy mozzarella is the kind of contrast that makes people close their eyes when they take a bite.
  • It comes together in under thirty minutes with zero cooking instincts required, just honest ingredients treated with respect.
  • Leftovers taste even better the next day when the flavors have had time to mingle and soften into something greater than the sum of their parts.
02 -
  • Rinsing pasta feels wrong to every Italian nonna but it is essential here because residual heat will melt the mozzarella into sad little puddles before you even serve it.
  • Always add the balsamic glaze at the very last second because if it sits too long it seeps into the pasta and turns everything an unappetizing brown.
03 -
  • Halve the tomatoes and mozzarella at least ten minutes before assembling so their surface moisture evaporates slightly and the dressing adheres better.
  • If you cannot find balsamic glaze, simmer regular balsamic vinegar in a small pan until it coats the back of a spoon and you have a superior homemade version in about five minutes.

Return