Caprese Pasta Salad Recipe

I reimagined Caprese Pasta Salad by pairing ripe grape tomatoes, fresh basil, and cool mozzarella with a pesto vinaigrette and a tangy balsamic glaze to create an unexpected summer mashup.

I love taking Caprese and throwing it into pasta where it somehow gets even more fun. This Caprese pasta salad sings with fresh basil leaves and pillowy fresh mozzarella pearls bocconcini you can pop with your fork.

It’s bright, slightly stubborn, and refuses to be just a side. I’ve served it as a go to Potluck Side Dishes pick and once turned it into a Tortellini Pasta Salad Vegetarian riff when I wanted something a bit heartier.

If you like bold contrasts and flavors that make you look twice, this one will make you curious enough to dive in.

Ingredients

• Provides carbs and energy chewy base that soaks up flavors cheap pantry staple
• Bright juicy adds acidity and sweetness gives vitamin C and fiber pops in mouth
• Soft creamy cheese adds protein and calcium mild balances acid with dairy
• Fragrant herb full of flavor adds fresh notes and slight peppery taste
• Concentrated basil oily and savory boosts umami and fat richer than basil leaves
• Healthy fats smooth mouthfeel carries flavors helps the salad cling together
• Bright acidic zip that wakes flavors cuts richness adds tang not sweet
• Sweet tangy syrup gives glossy flavor punch a little goes a long way

Ingredient Quantities

• 12 oz (340 g) rotini or penne pasta
• 1 pint (about 2 cups) grape or cherry tomatoes
• 8 oz (225 g) fresh mozzarella pearls bocconcini
• 1 cup fresh basil leaves packed
• 1/3 cup prepared basil pesto
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice or 1 tbsp white wine vinegar
• 3 tbsp balsamic glaze store bought or homemade
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup toasted pine nuts or sliced almonds optional
• 2 tbsp grated Parmesan cheese optional

How to Make this

1. Bring a large pot of salted water to a boil, cook 12 oz rotini or penne until al dente per package directions, scoop out and reserve about 1/4 cup of the hot pasta water, then drain and rinse under cold water to stop cooking and cool the pasta.

2. While the pasta cooks, halve 1 pint grape or cherry tomatoes, drain and pat 8 oz mozzarella pearls dry, and tear about 1 cup packed fresh basil leaves into bite sized pieces so they don’t bruise.

3. If using nuts, you’re gonna want to toast 1/4 cup pine nuts or sliced almonds in a dry skillet over medium heat until golden and fragrant, about 2 to 3 minutes, watch them closely or they’ll burn.

4. Whisk together 1/3 cup prepared basil pesto, 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice (or 1 tbsp white wine vinegar), 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper to make the pesto vinaigrette.

5. If the dressing is too thick, whisk in the reserved pasta water one tablespoon at a time until it loosens into a silky vinaigrette.

6. In a large bowl combine the cooled pasta, tomatoes, mozzarella and torn basil, then pour the vinaigrette over and toss gently so the cheese holds its shape.

7. Drizzle 3 tbsp balsamic glaze over the salad and fold it in lightly for pretty streaks and tangy flavor.

8. Sprinkle the toasted pine nuts or almonds and 2 tbsp grated Parmesan if using, toss once more gently, and taste for salt and pepper, add a little more lemon if it needs brightness.

9. Let the salad sit in the fridge for 20 to 30 minutes to let flavors marry, or serve right away at room temp; store leftovers covered in the fridge for up to 3 days, though the mozzarella will soak up some dressing over time.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander or fine mesh strainer for draining and rinsing pasta
3. Large mixing bowl for tossing the salad
4. Small dry skillet for toasting pine nuts or sliced almonds
5. Measuring cups and spoons (include a 1/4 cup or tablespoon measure to reserve pasta water)
6. Whisk and a small bowl or jar to make the pesto vinaigrette
7. Cutting board and chef’s knife for halving tomatoes (you can tear basil by hand)
8. Tongs or salad servers plus paper towels to pat the mozzarella dry

FAQ

Caprese Pasta Salad Recipe Substitutions and Variations

• Pasta (rotini or penne): swap with fusilli, farfalle or cavatappi for similar sauce-holding texture; or use whole-wheat, chickpea or gluten-free pasta if you need a healthier or GF option, just watch cooking time
• Fresh mozzarella pearls/bocconcini: use torn burrata for extra creaminess, or cubed feta or diced aged provolone if you want more tang and salt
• Prepared basil pesto: replace with chopped fresh basil mixed with extra virgin olive oil and a little garlic if you don’t have pesto, or try sun-dried tomato pesto or chimichurri for a different flavor
• Toasted pine nuts / grated Parmesan: swap pine nuts with toasted sliced almonds, walnuts or roasted pumpkin seeds for crunch; swap Parmesan with Pecorino Romano, Asiago or nutritional yeast to keep it vegan

Pro Tips

1. Toss the pasta while it’s still a little warm so the pesto vinaigrette clings better, but don’t make it hot or the mozzarella will melt, and if the dressing feels thick add the reserved pasta water a tablespoon at a time until it’s silky.

2. Dry the mozzarella really well on paper towels and only salt the salad right before serving, otherwise the cheese will weep and water down everything, also press nuts between towels after toasting so they don’t steam and go soft.

3. Toast the pine nuts or almonds on medium low and shake the pan or stir every few seconds, they go from perfect to burnt super fast, remove them a few seconds before you think they’re done because they keep browning off the heat.

4. If you need to make it ahead, keep the dressing and the balsamic glaze separate from the pasta mix until 30 minutes before serving, or store the dressing on the side and add it just before you eat so the pasta and mozzarella don’t get soggy in the fridge.