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Fresh Easy Summer Caprese Pasta Salad

Fresh Easy Summer Caprese Pasta Salad - featured image

A quick and refreshing pasta salad featuring fresh tomatoes, mozzarella, basil, and a light balsamic dressing, perfect for summer meals and casual gatherings.

Ingredients

Scale
  • 12 ounces short pasta (rotini, penne, or fusilli)
  • 2 cups cherry or grape tomatoes, halved
  • 8 ounces fresh mozzarella, torn into bite-sized pieces
  • 1 cup fresh basil leaves, torn or chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, finely minced (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente, about 9-11 minutes, stirring occasionally.
  2. Drain the pasta in a colander and rinse briefly under cold water to stop cooking and cool it down.
  3. In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, minced garlic (if using), and a pinch of salt and black pepper. Adjust seasoning to taste.
  4. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, and torn fresh mozzarella.
  5. Add the torn fresh basil leaves last to preserve their color and flavor.
  6. Pour the dressing over the salad and toss gently to coat all ingredients without squishing the cheese or tomatoes.
  7. Serve immediately or refrigerate for 30 minutes to let flavors meld. Toss again before serving.

Notes

Pat mozzarella dry if watery to avoid watering down the dressing. Use fresh basil for best flavor. Salad tastes better after resting for a few hours or overnight. Can be made ahead and chilled. For vegan version, substitute mozzarella with plant-based cheese or marinated tofu and ensure balsamic vinegar is vegan.

Nutrition

Keywords: Caprese pasta salad, summer pasta salad, easy pasta salad, fresh mozzarella salad, basil pasta salad, balsamic pasta salad, quick summer meal