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A photo of a white ceramic plate filled with Caprese pasta salad. The salad contains spiraled pasta, bright cherry tomatoes, creamy mozzarella, and ribbons of fresh basil. A drizzle of balsamic vinaigrette glistens on top. The plate sits on a marble kitchen counter, and there's a fork and napkin beside it. The background is blurred and contains a few kitchen items.

Caprese Pasta Salad

This Caprese pasta salad blends juicy cherry tomatoes, creamy mozzarella, and fresh basil with pasta and a tangy balsamic vinaigrette. It’s quick to prepare, refreshing, and perfect for summer meals, picnics, or easy lunches.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch Recipes, Side Dishes
Cuisine Italian, Vegetarian
Servings 4 servings

Equipment

  • Large pot For cooking pasta
  • Mixing bowl For combining ingredients
  • Salad Tongs For tossing the salad

Ingredients
  

  • 8 oz rotini pasta cooked and cooled
  • 1 ½ cups cherry tomatoes halved
  • 1 cup mozzarella balls or diced fresh mozzarella
  • ⅓ cup fresh basil torn or chiffonade
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • ½ teaspoon salt to taste
  • ¼ teaspoon black pepper freshly ground

Instructions
 

  • Cook the pasta until al dente, then rinse with cold water and drain well.
  • In a small bowl or jar, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper.
  • In a large bowl, combine the pasta, cherry tomatoes, mozzarella, and fresh basil.
  • Pour the dressing over the salad and toss gently to coat all ingredients.
  • Let the salad rest for 15 minutes before serving to allow flavors to develop.

Notes

  • Make it a full meal by adding grilled chicken or chickpeas.
  • Best enjoyed within 2–3 days of preparation.
  • Add arugula or baby spinach for extra greens.
Keyword caprese pasta salad, cold pasta salad, summer salad
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