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Easy Caprese Pasta Salad

Easy caprese pasta salad with al dente penne, halved cherry tomatoes, and torn basil tossed in a balsamic glaze. Creamy fresh mozzarella (bocconcini) makes this Italian summer salad feel simple and elegant, with a glossy, tangy coating in every bite.
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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: 520
Ingredients Method Notes

Ingredients
  

Pasta Salad Base
  • 12 oz penne or bow tie pasta
  • 3 tbsp olive oil
  • 2 cups cherry tomatoes, halved
  • 8 oz fresh mozzarella balls (bocconcini) or cubed block mozzarella
  • 1 cup fresh basil leaves, torn
Balsamic Dressing
  • 2 tbsp balsamic glaze (plus more for drizzling)
  • 1 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Method
 

Cook the pasta
  1. Bring a pot of salted water to a boil and cook the penne or bow tie pasta until al dente (about 8–10 minutes), then drain.
  2. Toss the drained pasta with 1 tablespoon olive oil and cool slightly so it’s warm but not steaming.
Make and combine with dressing
  1. In a bowl, whisk together the remaining olive oil, balsamic glaze, balsamic vinegar, minced garlic, salt, and black pepper until smooth.
  2. While the pasta is still slightly warm, toss it with the cherry tomatoes and the balsamic dressing so everything is evenly coated.
Finish and serve
  1. Gently fold in the fresh mozzarella and torn basil just until combined to keep the basil bright and tender.
  2. Drizzle extra balsamic glaze over the top for a decorative sheen.
  3. Serve at room temperature, or refrigerate for 30 minutes before serving for a firmer, more set texture.

Notes

For the best texture, cool the pasta just enough to stop it from melting the mozzarella, then toss promptly while it’s still slightly warm so the balsamic glaze clings. Store covered in the refrigerator up to 3 days (best on day 1); freezing is not recommended. For a lighter option, use part-skim mozzarella instead of full-fat bocconcini.