Summer’s Best Trio in a Bowl
Hey friends! If you ask me, the combination of tomatoes, fresh mozzarella, and basil is proof that magic exists. I could eat a Caprese salad every day of the summer, but sometimes you need it to be a meal, not just an appetizer. That’s where this Caprese Pasta Salad comes in.
It takes that classic Italian trio and tosses it with tender pasta and a sweet, tangy balsamic glaze. It’s light, refreshing, and incredibly simple the kind of dish that lets the ingredients shine. Whether I’m packing easy lunch ideas or looking for cold pasta salad recipes to bring to a BBQ, this one is always a crowd-pleaser. It feels elegant but takes less than 20 minutes to throw together.
Why It’s a Staple
This salad is all about freshness. Unlike heavier mayo-based salads like my Mexican Street Corn Pasta Salad, this one is dressed simply with olive oil and balsamic, so it never feels weighed down. It’s perfect for hot days when you want something satisfying but not heavy.
It’s also visually stunning. The red tomatoes, white mozzarella pearls, and bright green basil look beautiful in the bowl just like the vibrant mix in my Italian Tri-Color Pasta Salad.
The Fresh List
- Pasta: Small, bite-sized shapes work best. Rotini, farfalle (bowties), or penne are great choices because they hold the dressing well.
- Mozzarella Pearls: These little balls of fresh cheese (bocconcini) are the perfect size. If you can only find a large ball, just dice it up.
- Cherry Tomatoes: Halve them to release their juices. They are sweeter and firmer than large tomatoes.
- Fresh Basil: Lots of it! Tear the leaves instead of chopping to prevent them from bruising and turning brown.
- Balsamic Glaze: This is the secret weapon. It’s thicker and sweeter than vinegar and clings to the pasta beautifully. You can buy it or make it by reducing balsamic vinegar.
- Olive Oil: Use your good stuff here extra virgin olive oil adds a rich, fruity flavor base.
- Garlic: Just a little minced garlic adds a savory kick to the dressing.
Caprese Pasta Salad with Fresh Mozzarella And Basil
- Total Time: 20
- Yield: 6 1x
- Diet: Vegetarian
Description
This Caprese Pasta Salad is a fresh, 20-minute meal that brings together the classic Italian flavors of tomatoes, fresh mozzarella, and basil. Tossed with tender pasta and drizzled with a sweet balsamic glaze, it’s the perfect light lunch or BBQ side dish.
Ingredients
12 oz bite-sized pasta (rotini, farfalle, or penne)
1 pint cherry tomatoes, halved
8 oz fresh mozzarella pearls (bocconcini), drained
1 cup fresh basil leaves, torn or roughly chopped
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons balsamic glaze (store-bought or homemade)
Pinch of red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and rinse under cold water to cool completely.
2. In a large bowl, whisk together the olive oil, minced garlic, salt, black pepper, and red pepper flakes (if using).
3. Add the cooled pasta to the bowl and toss to coat with the oil mixture.
4. Add the halved cherry tomatoes and mozzarella pearls. Toss gently to combine.
5. Just before serving, stir in the fresh basil.
6. Drizzle generously with balsamic glaze over the top.
7. Taste and adjust salt and pepper if needed. Serve immediately or chill for later.
Notes
Rinsing the pasta with cold water keeps it firm and prevents sticking.
Tear the basil by hand or add it just before serving to prevent it from bruising or turning brown.
If making ahead, hold off on the balsamic glaze and basil until you are ready to serve for the best presentation.
For a heartier version, add grilled chicken or mix in a spoonful of pesto.
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
Toss It Together
Step 1: Boil your pasta in salted water until al dente. Drain and rinse with cold water to cool it down instantly. This stops the cooking and keeps the pasta firm.
Step 2: While the pasta drains, whisk together the olive oil, minced garlic, salt, and pepper in a large bowl. This creates your base dressing.
Step 3: Add the cooled pasta to the bowl and toss to coat. This prevents sticking and seasons the noodles.
Step 4: Add the halved cherry tomatoes and mozzarella pearls. Toss gently.
Step 5: Just before serving, stir in the torn fresh basil. If you add it too early, it can wilt and darken.
Step 6: Drizzle generously with balsamic glaze right on top. Don’t mix it in until you are ready to eat to keep the colors distinct.
Make It Your Own
- Add Pesto: Stir in a few tablespoons of pesto for an herbaceous, garlicky punch.
- Protein Boost: Grilled chicken or prosciutto makes this a heartier main dish.
- Veggie Crunch: Add diced cucumber or avocado for extra texture.
- White Balsamic: Use white balsamic vinegar if you want to keep the pasta looking pristine white instead of darkened by traditional balsamic.
Summer on a Fork
This Caprese Pasta Salad is elegant, effortless, and bursting with flavor. It’s the perfect way to celebrate fresh summer produce. Grab a bowl and enjoy the taste of Italy!
