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Caprese Pasta Salad

Caprese Pasta Salad with tri-color rotini, cherry tomatoes, mozzarella balls, and torn basil, tossed in a balsamic vinaigrette. Chilled for at least 1 hour so the flavors meld, then finished with a drizzle of balsamic glaze for classic Italian summer side vibes.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Pasta Salad base
  • 1 lb pasta (rotini or farfalle) Cook and rinse cold to keep pasta firm.
  • 2 cup cherry tomatoes, halved Halve for even flavor in every bite.
  • 8 oz fresh mozzarella balls (ciliegine) Use small mozzarella balls for the tri-color look.
  • 1 cup fresh basil leaves, torn Tear for better release of aroma.
Balsamic vinaigrette
  • 0.25 cup olive oil Helps carry basil and balsamic flavor.
  • 3 tbsp balsamic vinegar Use good balsamic for best taste.
  • 2 clove garlic, minced Minced to distribute evenly through the dressing.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 balsamic glaze for drizzling Add right before serving.

Method
 

Cook and cool the pasta
  1. Cook the pasta according to package directions, then drain and rinse with cold water to stop the cooking and keep the texture firm.
Make the balsamic vinaigrette
  1. Whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper until the dressing looks evenly combined and glossy.
Assemble the salad
  1. Combine the pasta, halved cherry tomatoes, mozzarella balls, and torn basil in a large bowl.
  2. Pour the balsamic vinaigrette over the salad and toss gently until everything is lightly coated.
Chill and finish
  1. Refrigerate for at least 1 hour so the flavors meld and the salad tastes more cohesive.
  2. Drizzle with balsamic glaze before serving for a visible sweet-tang finish.

Notes

For clean slices and a vivid tri-color look, rinse the hot pasta under cold water thoroughly and keep the mozzarella balls intact until mixing. Store covered in the refrigerator for 3 days; for best texture, add balsamic glaze right before serving. Freeze is not recommended. Vegetarian swap: this recipe is already vegetarian; for gluten-free, use gluten-free rotini or farfalle.