Caprese Pasta Salad (Printable)

Fresh Italian pasta salad with mozzarella, tomatoes, basil, and balsamic glaze. Perfect for gatherings.

# 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 (1 oz) 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 (store-bought or homemade)
09 - 1 small garlic clove, finely minced (optional)

# How to Make It:

01 - Bring a large pot of generously salted water to a rolling boil. Add the short pasta and cook until al dente according to package directions. Drain through a colander and rinse under cold running water to halt cooking and cool the pasta completely.
02 - Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, drained and halved mozzarella balls, and roughly torn basil leaves. Toss gently to distribute evenly.
03 - Drizzle the extra-virgin olive oil over the salad. If using, add the finely minced garlic. Toss gently to coat all ingredients. 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 torn basil leaves if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means you can decide to make it at the last second and still look incredibly prepared.
  • The balsamic glaze pooled over milky mozzarella and bright tomatoes will make everyone at the table go quiet for a moment.
02 -
  • Rinsing the pasta might feel wrong if you are used to Italian purist rules, but for a cold salad it prevents the noodles from turning gummy and sticking together in an unappetizing clump.
  • Do not add the balsamic glaze until the very last moment because it will darken the mozzarella and make the whole bowl look muddy instead of vibrant.
03 -
  • If you cannot find balsamic glaze at the store, simmer regular balsamic vinegar in a small saucepan until it thickens enough to coat the back of a spoon, which takes roughly ten minutes of patient stirring.
  • Dry the mozzarella balls thoroughly on paper towels before adding them to the bowl because excess moisture will dilute your dressing and make the bottom of the salad watery.

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