Description
Caprese Pasta Salad is a fresh, flavorful fusion of juicy grape tomatoes, creamy bocconcini mozzarella, fragrant basil, and perfectly cooked pasta. Tossed in a garlic-balsamic vinaigrette and finished with a drizzle of balsamic glaze, this summer pasta dish is ideal for picnics, potlucks, and easy weeknight meals. It’s a quick-to-make side or main that tastes even better after chilling.
Ingredients
300 g grape tomatoes (2 cups), halved
225 g bocconcini (8 oz), small mozzarella balls
30 ml olive oil (2 tablespoons)
15 ml balsamic vinegar (1 tablespoon)
1 clove garlic, minced
16 g fresh basil, chopped (4 tablespoons), divided
½ teaspoon dried oregano
Dash of crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
225 g pasta, such as orecchiette (8 oz)
Balsamic glaze, for garnish
Instructions
In a large bowl, combine tomatoes, bocconcini, olive oil, balsamic vinegar, garlic, 2 tablespoons basil, oregano, red pepper flakes, and salt and pepper. Let sit for 30 minutes at room temperature.
Cook pasta according to package instructions until al dente. Drain and rinse with cold water.
Add cooled pasta to the tomato mixture. Stir to combine.
Mix in remaining basil. Adjust seasoning if needed.
Drizzle with balsamic glaze and serve immediately or chill until ready to enjoy.
Notes
Letting the tomato mixture marinate deepens the flavor.
Cherry tomatoes, penne, or rotini are good substitutes.
Add arugula or spinach for extra greens.
Add balsamic glaze just before serving for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish / Salad
- Method: No-Cook + Boiled Pasta
- Cuisine: Italian