Caprese Pasta Salad (Printable Version)

Fresh pasta tossed with cherry tomatoes, mozzarella, basil, and tangy balsamic dressing for a light meal.

# 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 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 directions until al dente. Drain and rinse under cold water to stop cooking.
02 - In a large salad bowl, combine halved cherry tomatoes, minced garlic, and torn basil leaves.
03 - Incorporate the drained and halved mozzarella balls into the bowl with vegetables and herbs.
04 - Whisk together olive oil, balsamic vinegar, honey, sea salt, and black pepper in a small bowl or jar until emulsified.
05 - Add the cooled pasta to the salad bowl. Pour the dressing over all ingredients and toss gently to coat evenly.
06 - Adjust seasoning to taste if needed. Serve immediately or refrigerate for 30 minutes for enhanced flavor.

# Expert Hints:

01 -
  • It comes together faster than you'd think, making it perfect for unexpected guests or when you're too tired to cook.
  • The combination of warm pasta with cool, fresh mozzarella hits different every time, and somehow tastes even better the next day.
  • You control the richness with your dressing ratio, so it works whether you're craving something light or indulgent.
02 -
  • Don't skip rinsing the pasta—if you leave the starch on it, the whole salad gets gluey and the dressing won't coat properly.
  • Drain the mozzarella well, or all that liquid will dilute your dressing and make the salad watery instead of vibrant.
  • The dressing needs a tiny bit of sweetness to work—don't skip the honey, it's what makes everything feel balanced instead of just tangy.
03 -
  • If your mozzarella is really cold and firm, let it sit out for five minutes before adding it to the salad so it's cool but not hard.
  • Make your dressing in a jar, shake it well, and let it sit for a minute before pouring—it emulsifies better and coats more evenly.
  • Taste everything as you go—pasta salt, tomato ripeness, and vinegar strength vary, so trust your palate more than the recipe.
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