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    Home » Vegetarian

    Caprese Pasta Salad

    Published: Apr 15, 2020 » Modified: Mar 4, 2022 » By: Kylie » This post may contain affiliate links. » 7 Comments

    29.4K shares
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    This Caprese pasta salad is filled with ripe grape tomatoes, fresh basil, and cool mozzarella tossed in a pesto vinaigrette and drizzled with a tangy balsamic glaze. It combines your favorite flavors of a fresh, summertime tomato mozzarella salad with the familiar backyard BBQ pasta salad.

    Overhead shot of a Caprese pasta salad in a white serving bowl drizzled with balsamic glaze
    Table of Contents show
    You Will Love This
    Ingredients and Substitutions
    Instructions
    Tips
    FAQ
    Make-Ahead and Storage:
    Favorite Pasta Salad Recipes
    Recipe
    Caprese Pasta Salad

    You Will Love This

    • It's a simple recipe with real ingredients! Just a handful of REAL ingredients is all it takes to throw this Caprese pasta salad recipe together. Use whatever ripe, juicy tomatoes are in season (or sun-dried tomatoes when they're not) and your favorite fresh mozzarella.
    • It has two dressings! There's a super tasty (and easy to make) basil pesto balsamic vinaigrette AND a balsamic reduction. Sometimes more is less, but in this case, more is better - trust me! There are some delicious options for a store-bought balsamic glaze, but if you've got the time try your hand at a homemade balsamic reduction. You literally just cook balsamic vinegar down in a saucepan until it reduces and becomes thick.
    • If you loved this pasta salad be sure to check out my:
      • Creamy Street Corn Pasta Salad
      • Vegan Cucumber Pasta Salad
      • Vegan Ginger Sesame Noodle Salad
      • Classic Vegan Pasta Salad
    White marble counter top with bowls of ingredients to make Caprese pasta salad

    Ingredients and Substitutions

    • Rotini Pasta - Feel free to sub whatever kind of short pasta you like or have on hand. Rigatoni, fusilli, or penne are great options. I have no tried this recipe with gluten free pasta.
    • Olive Oil - Preferably an organic, cold-pressed extra-virgin olive oil. This is the base for a cold dressing, so we want the good stuff!
    • Basil Pesto - A good, store-bought pesto is fine, but, if you have time, making homemade, fresh pesto will give this the very best flavor. It takes literally minutes to blend it up, and you can adjust the garlic and Parmesan to suit your personal taste.
    • Balsamic Vinegar - The inexpensive balsamic vinegar on most grocery store shelves can work fine, but if you really want some deep, rich flavor, look for a traditional, aged balsamic. If the primary ingredient is “grape must,” you’re in business.
    • Fresh Mozzarella Cheese - If you can't find cherry size mozzarella balls (also called Ciliegine) or mozzarella pearls, you can also use a large ball of mozzarella or a log—just tear it into bite-size pieces.
    • Grape Tomatoes - You can substitute cherry tomatoes, if you can’t find grape tomatoes, but remember that cherry tomatoes aren’t as meaty. A better substitute might be cubing a fleshy, full-sized tomato such as a beefsteak.
    • Fresh Basil - Fresh basil is key to a fresh Caprese flavor. If you buy cut basil a day or two ahead of time, put the stems in water (like a fragrant bouquet) and keep it at room temperature. The leaves can brown in the fridge.
    • Balsamic Reduction - You can buy a balsamic reduction, but making your own is easy. Just bring the balsamic vinegar to a boil on the stove, and let it simmer until it’s reduced by about 75% and thick enough to coat the back of a spoon.

    Instructions

    In a small mason jar, combine pesto, olive oil, balsamic vinegar, and a couple pinches of salt and pepper. Shake vigorously until well combined. 

    Add pasta, tomatoes, mozzarella, and basil to a large serving bowl. Reserve a tablespoon or so of the basil for garnish. 

    Large white bowl filled with ingredients to make a Caprese pasta salad

    Pour dressing over pasta salad and toss to coat evenly. Season to taste with Kosher salt and black pepper. 

    Large white bowl filled with ingredients to make a Caprese pasta salad

    Drizzle Caprese pasta salad with balsamic glaze and garnish with fresh a bit more fresh basil. 

    Overhead shot of a Caprese pasta salad in a white serving bowl drizzled with balsamic glaze

    Tips

    • Salt your pasta water. Your pasta should boil in a large pot of salted water that is as salty as the sea. Salting the pasta water is the first chance you have to season the pasta and is the best time to bring out all the flavors of your delicious noodles. Once you start salting your pasta, you will never stop!
    • Cook pasta just until al dente. There's nothing worse than soggy noodles in a pasta salad. The noodles will continue to soak up a bit of the dressing as it sits, so cooking the noodles just until al dente will ensure that they don't end up mushy.
    • Some recipes suggest that you drain the pasta and run cold water over it, however, I find that as long as you cook the pasta al dente there is no need to do this. Just toss it in some olive oil and set it aside until you're ready to assemble the pasta. If you want to cool it down more quickly, pop it in the fridge for a few minutes.
    • If you want to make this a complete meal and add a bit more protein, feel free to add grilled chicken, canned chickpeas, or your favorite veggies.
    Close up shot of a Caprese pasta salad in a white serving bowl drizzled with balsamic glaze

    FAQ

    Is a Caprese salad unhealthy?

    A well-balanced Caprese salad, made with high-quality ingredients, is not an unhealthy meal option. Mozzarella is a great source of calcium, tomatoes are rich in antioxidants, fresh basil aids in digestion and absorption of nutrients, and olive oil is one of the healthiest fats you could include in your diet. I steer away from words like healthy and unhealthy though; all foods should be enjoyed in moderation!

    Why is it called Caprese salad?

    Caprese salad is named after Capri - the Italian island in the Bay of Naples - where it originated.

    Is Caprese salad served cold or at room temperature?

    Caprese salad is served at room temperature and this Caprese pasta salad taste best at room temperature as well! If you're not serving the salad immediately, it can be made in advance and refrigerated. When you're ready to serve let it sit out on the counter for 5-10 minutes to come to room temperature. This will boost the flavors of the ingredients!

    Overhead shot of a Caprese pasta salad in a white serving bowl drizzled with balsamic glaze

    Make-Ahead and Storage:

    • Make-Ahead: This tomato mozzarella pasta salad is the perfect make ahead side dish for your next picnic or potluck! It can be prepped up to 3 days in advance. If you're planning to make it a few days out, just toss the pasta salad with about half the dressing intitially. Then, just before serving, toss the salad with the remaining dressing and drizzle with balsamic glaze.
    • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

    Favorite Pasta Salad Recipes

    • Kale Caesar Pasta Salad
    • Veggie Loaded Pasta Salad with Italian Dressing
    • 5 Minute Homemade Italian Dressing Recipe
    • 20 Minute Deviled Egg Macaroni Salad

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    Recipe

    Caprese Pasta Salad

    Print Recipe
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    ★★★★★

    5 from 3 reviews

    This Caprese pasta salad is filled with ripe grape tomatoes, fresh basil, and cool mozzarella tossed in a pesto vinaigrette and drizzled with a tangy balsamic glaze. It combines your favorite flavors of a fresh, summertime Caprese salad with the familiar backyard BBQ pasta salad.

    • Author: Kylie
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Total Time: 20 minutes
    • Yield: 12 servings 1x
    • Category: Side Dish
    • Method: Stove Top
    • Cuisine: Italian/American
    • Diet: Vegetarian

    Ingredients

    Scale
    • 16 oz. rotini pasta, cooked according to package directions until al dente
    • 1 tablespoon olive oil
    • ¼ cup quick and easy pesto
    • ¼ cup olive oil
    • ¼ cup balsamic vinegar
    • 8 oz. cherry size (or Ciliegine) fresh mozzarella
    • 1 pint grape tomatoes, halved
    • small handful fresh basil leaves, julienne cut
    • ¼ cup balsamic reduction (also called balsamic glaze)
    • Kosher salt
    • fresh cracked pepper

    Instructions

    1. Toss cooked pasta in olive oil and sprinkle with a few large pinches of salt and pepper. Toss to coat and set aside to cool to room temperature. 
    2. In a small mason jar, combine pesto, olive oil, balsamic vinegar and a couple pinches of salt and pepper. Shake vigorously until well combined. 
    3. Add pasta, tomatoes, mozzarella, and basil to a large serving bowl. Reserve a tablespoon or so of the basil for garnish. 
    4. Pour dressing over pasta salad and toss to coat evenly. Season to taste with salt and pepper. 
    5. Drizzle salad with balsamic glaze and garnish with fresh a bit more fresh basil. 

    Equipment

    measuring cup

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    Notes

    • Salt your pasta water. Your pasta should boil in a large pot of salted water that is as salty as the sea. Salting the pasta water is the first chance you have to season the pasta and is the best time to bring out all the flavors of your delicious noodles. Once you start salting your pasta, you will never stop!
    • Cook pasta just until al dente. There's nothing worse than soggy noodles in a pasta salad. The noodles will continue to soak up a bit of the dressing as it sits, so cooking the noodles just until al dente will ensure that they don't end up mushy.
    • Some recipes suggest that you drain the pasta and run cold water over it, however, I find that as long as you cook the pasta al dente there is no need to do this. Just toss it in some olive oil and set it aside until you're ready to assemble the pasta. If you want to cool it down more quickly, pop it in the fridge for a few minutes.
    • If you want to make this a complete meal and add a bit more protein, feel free to add grilled chicken, canned chickpeas, or your favorite veggies.

    Nutrition

    • Serving Size:
    • Calories: 252
    • Sugar: 3.6 g
    • Sodium: 197.1 mg
    • Fat: 8.6 g
    • Saturated Fat: 1.3 g
    • Carbohydrates: 32 g
    • Fiber: 1.9 g
    • Protein: 11.4 g
    • Cholesterol: 3.4 mg

    Keywords: tomato mozzarella pasta salad, tomato pasta salad, tomato basil mozzarella pasta salad

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    Reader Interactions

    Comments

    1. Kathy Stahl

      July 17, 2022 at 11:45 pm

      Made this for my daughter’s baby shower, it was a big hit! Delicious’

      ★★★★★

      Reply
    2. Nicole Parker

      June 04, 2020 at 8:19 am

      Tried & loved this pasta salad!

      ★★★★★

      Reply
      • Kylie Lato

        June 04, 2020 at 9:33 am

        Yayyy! I am so glad that you enjoyed this pasta salad, Nicole. Thanks for leaving a review! 🙂

        Reply
        • Ashley

          August 02, 2020 at 12:55 pm

          So very good! I had tons of fresh basil growing and this was perfect for using a bunch of it. It’s feels light and super fresh. Whole family loved it!!

          ★★★★★

        • Kylie Lato

          August 02, 2020 at 3:08 pm

          I am so glad your fam enjoyed this one, Ashley! Thanks for leaving a review 🙂

        • Kathy Stahl

          June 24, 2022 at 5:51 am

          Can this made be made 24 hours ahead and put the cheese in before serving?

        • Kylie

          June 24, 2022 at 10:38 am

          For sure! Just add half the amount of dressing initially, then add the remaining dressing just before serving so that the flavor is fresh. Great question, Kathy!

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

    More about me →

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