Caprese Pasta Salad (Printable Version)

Fresh cherry tomatoes, creamy mozzarella, and basil combine with pasta in a zesty balsamic dressing.

# What You Need:

→ Pasta

01 - 10.5 oz short pasta (penne, fusilli, or farfalle)
02 - 1 tsp salt (for boiling water)

→ Vegetables & Herbs

03 - 9 oz cherry tomatoes, halved
04 - 1 small clove garlic, minced
05 - 1 oz fresh basil leaves, torn

→ Cheese

06 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 1.5 tbsp balsamic vinegar
09 - 1 tsp honey or maple syrup
10 - 0.5 tsp sea salt
11 - 0.25 tsp freshly ground black pepper

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
02 - In a large salad bowl, combine the halved cherry tomatoes, minced garlic, and torn basil leaves.
03 - Incorporate the mozzarella balls into the salad bowl.
04 - Whisk together olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl or jar until emulsified.
05 - Add the cooled pasta to the salad bowl. Pour the dressing over and toss gently to combine.
06 - Adjust seasoning to taste. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes like you put in way more effort than you actually did.
  • The leftovers somehow taste even better the next day when all the flavors have had time to mingle in the fridge.
  • You can eat it cold straight from the container at midnight without any guilt or judgment.
02 -
  • Rinsing the pasta under cold water is not optional, hot pasta will melt the mozzarella into a gummy mess.
  • Don't add the basil too early or it will wilt and turn brown, toss it in right before serving if you want it to stay bright green.
  • If your mozzarella is sitting in a lot of liquid, drain it really well or your salad will end up in a puddle.
03 -
  • Salt your pasta water generously, it should taste like the sea, because this is your only chance to season the pasta itself.
  • If you can find burrata instead of regular mozzarella, use it and thank me later when that creamy center oozes into the salad.
  • Make a double batch of the dressing and keep it in a jar in the fridge, it's perfect for quick green salads all week long.
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