Caprese Pasta Salad

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.

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

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. 

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

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

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.

FAQ

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