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Easy Caprese Pasta Salad with Homemade Balsamic Vinaigrette

A close-up view of a vibrant caprese pasta salad featuring fusilli pasta, cherry tomatoes, mozzarella balls, and basil drizzled with balsamic glaze.

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You make this fresh and easy Caprese Pasta Salad to capture the classic flavors of Italy with tender pasta. It is a perfect side dish for summer gatherings, picnics, or BBQs.

Ingredients

Scale
  • 1 pound short pasta (like rotini or farfalle)
  • 2 pints cherry or grape tomatoes, halved
  • 16 ounces fresh mozzarella pearls (bocconcini), drained
  • 1 cup fresh basil leaves, roughly chopped or torn
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
  2. While the pasta cooks, prepare the balsamic vinaigrette. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, sugar, salt, and pepper until well combined.
  3. In a large bowl, combine the cooled pasta, halved cherry tomatoes, and mozzarella pearls.
  4. Pour the balsamic vinaigrette over the pasta and ingredients. Toss gently to coat everything evenly.
  5. Gently fold in the fresh basil leaves.
  6. Cover the bowl and chill the Caprese Pasta Salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For the best flavor, salt the tomatoes lightly and let them sit for 10 minutes before mixing them into the salad. This draws out their sweetness.
  • If you want a thicker coating, reduce the balsamic vinegar slightly or use a pre-made balsamic glaze as a finishing drizzle instead of mixing it into the vinaigrette.
  • You can make this make ahead salad recipe up to one day in advance. Store it covered in the refrigerator.

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