Caprese Pasta Salad (Printable Version)

Juicy tomatoes, fresh mozzarella, and basil tossed with pasta in a balsamic glaze dressing.

# 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 fresh basil leaves, roughly torn
06 - 2 tbsp extra-virgin olive oil
07 - Freshly ground black pepper, to taste

→ Dressing

08 - 2 tbsp balsamic glaze
09 - 1 small garlic clove, finely minced (optional)

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the 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, mozzarella balls, and torn basil leaves. Toss gently to distribute evenly.
03 - Drizzle the extra-virgin olive oil over the salad along with the minced garlic, if using. Toss gently to coat all ingredients. Season generously 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 Hints:

01 -
  • It comes together in the time it takes your pasta water to boil, which means you can honestly tell everyone you barely tried.
  • The balsamic glaze pooled in the bottom of the bowl is so good people will fight over the last spoonful.
02 -
  • If you dress the salad too far ahead and refrigerate it, the mozzarella turns rubbery and the tomatoes get mealy, so always add the glaze at the last possible moment.
  • Rinsing the pasta under cold water feels wrong if you grew up making hot pasta dishes, but for salad it is essential to stop the starches from making everything gummy.
03 -
  • Halve the tomatoes and mozzarella at the same size so every forkful feels balanced and considered.
  • Use your hands to tear the basil at the very last second so the volatile oils are still releasing as people take their first bite.

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