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Caprese Pasta Salad

Caprese pasta salad with tomato mozzarella pasta, fresh basil, and a simple balsamic dressing. Penne tossed with a garlicky olive oil–balsamic glaze, then finished with sliced fresh mozzarella, juicy cherry tomatoes, and balsamic glaze drizzle.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Penne or gemelli pasta
  • 12 oz penne or gemelli pasta Cook to al dente and cool to room temperature.
Cherry tomatoes
  • 2 cup cherry tomatoes Halve before assembling.
Fresh mozzarella
  • 8 oz fresh mozzarella Slice or use bocconcini.
Fresh basil
  • 1 cup fresh basil leaves Reserve some leaves for topping.
Dressing
  • 0.25 cup olive oil For the dressing.
  • 2 tbsp balsamic vinegar For the dressing.
  • 1 garlic clove, minced For the dressing.
  • 0.5 tsp salt For the dressing.
  • 0.25 tsp black pepper For the dressing.
Finishing
  • 1 balsamic glaze For finishing drizzle.
  • 1 flaky sea salt Sprinkle to taste.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Bring a pot of water to a boil, then cook the penne or gemelli to al dente (follow package timing). Drain the pasta and spread it to cool to room temperature.
Make the balsamic dressing
  1. Whisk olive oil, balsamic vinegar, minced garlic, salt, and black pepper until smooth and emulsified.
Assemble the caprese pasta salad
  1. Toss the cooled pasta with the dressing and the halved cherry tomatoes until evenly coated.
Fold in cheese and basil
  1. Gently fold in the sliced fresh mozzarella and most of the basil so the pieces stay intact.
Plate and finish
  1. Arrange the pasta salad on a serving platter and scatter the remaining basil over the top.
Add the final touches
  1. Drizzle generously with balsamic glaze in an even layer, then finish with flaky sea salt.

Notes

Pro tip: cool the pasta all the way to room temperature before tossing so the mozzarella stays tender and doesn’t melt. Store in a covered container in the refrigerator up to 3 days; basil may darken slightly. Freezing isn’t recommended for the fresh mozzarella and basil texture. For a dairy-light option, use a firm low-moisture mozzarella and add diced vine-ripened tomatoes for a similar bite.