Caprese Pasta Salad Fresh (Printable)

Fresh pasta combined with juicy tomatoes, creamy mozzarella, basil, and a tangy balsamic dressing.

# What You Need:

→ Pasta

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

→ Vegetables & Herbs

03 - 9 oz cherry tomatoes, halved
04 - 1 small clove garlic, minced
05 - 1 cup 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. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
02 - In a large salad bowl, mix halved cherry tomatoes, minced garlic, and torn basil leaves.
03 - Incorporate the halved mozzarella balls into the salad bowl with vegetables.
04 - Whisk together olive oil, balsamic vinegar, honey, sea salt, and freshly ground black pepper until emulsified.
05 - Add the cooled pasta to the salad bowl. Pour the dressing over and toss gently to coat all ingredients evenly.
06 - Taste the salad and adjust salt and pepper as needed. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It tastes better after sitting in the fridge, which means you can make it hours ahead and actually enjoy your own party.
  • Every ingredient pulls its weight: the balsamic cuts through the richness, the basil adds that sharp green note, and the tomatoes bring just enough acid to keep you going back for more.
  • You can eat it as a side or pile it into a bowl and call it dinner without anyone judging you.
02 -
  • Rinse the pasta under cold water immediately after draining—skipping this step means warm pasta will turn your mozzarella into a melted, stringy disaster.
  • Don't overdress the salad at first, because the tomatoes will release more juice as it sits and you can always add more dressing later but you can't take it back.
  • Let the salad rest in the fridge for at least 30 minutes before serving, because the flavors need time to marry and the chill makes it infinitely more refreshing.
03 -
  • Salt your pasta water generously—it should taste like the sea—because this is your only chance to season the pasta itself from the inside out.
  • Tear the basil at the last possible moment before tossing, because it starts to oxidize and darken quickly, and bruised basil loses some of its bright, aromatic punch.
  • If your balsamic vinegar is thin or too acidic, reduce it in a small saucepan over medium heat until it thickens slightly and tastes sweeter and more concentrated.
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