Why You’ll Love This Recipe
Caprese Pasta Salad with Balsamic Glaze combines the fresh flavors of a classic Caprese salad with the heartiness of pasta. This vibrant dish is perfect for summer picnics, potlucks, or a quick weeknight meal. With juicy cherry tomatoes, creamy mozzarella, fragrant basil, and a sweet-tangy balsamic glaze, it’s a refreshing and satisfying choice that looks as good as it tastes.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pastacherry or grape tomatoesfresh mozzarella ballsfresh basilextra virgin olive oilbalsamic glazegarlic powder (optional)salt and black pepper
directions
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, and mozzarella balls.
Tear or chop fresh basil leaves and add to the bowl.
Drizzle with olive oil and season with salt, black pepper, and garlic powder if using. Toss to combine.
Transfer to a serving dish and drizzle generously with balsamic glaze just before serving.
Chill in the refrigerator for 30 minutes for best flavor, or serve immediately.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 10 minutesChilling time (optional): 30 minutesTotal time: 20-40 minutes
Variations
Add grilled chicken or shrimp for a protein boost.
Use whole wheat or gluten-free pasta for dietary preferences.
Incorporate arugula or baby spinach for added greens.
Substitute sun-dried tomatoes for a more intense tomato flavor.
Sprinkle with pine nuts or walnuts for extra crunch.
storage/reheating
Store Caprese Pasta Salad in an airtight container in the refrigerator for up to 3 days.Do not freeze, as the texture of the tomatoes and mozzarella may be compromised.Best served cold or at room temperature—no reheating needed.
FAQs
Can I make Caprese Pasta Salad ahead of time?
Yes, it’s perfect for meal prep. Just add the balsamic glaze right before serving.
What kind of pasta works best?
Short pasta shapes like rotini, penne, or bow ties hold the ingredients well.
Can I use store-bought balsamic glaze?
Absolutely, store-bought glaze is convenient and works great.
Is it okay to use dried basil instead of fresh?
Fresh basil is preferred for flavor, but dried can be used in a pinch.
Can I add other vegetables?
Yes, cucumbers, bell peppers, or red onions make great additions.
Is this salad served warm or cold?
It’s traditionally served cold or at room temperature.
Can I make it vegan?
Yes, just use dairy-free mozzarella or omit the cheese.
How do I prevent the salad from drying out?
Toss with a bit more olive oil before serving if it looks dry.
What if I don’t have balsamic glaze?
You can reduce balsamic vinegar with a bit of sugar until thickened.
Can I double the recipe?
Yes, it’s easy to scale for a crowd.
Conclusion
Caprese Pasta Salad with Balsamic Glaze is a delightful fusion of Italian flavors and hearty pasta that’s both refreshing and satisfying. Whether you’re preparing it for a picnic, potluck, or a simple dinner, this dish brings together ease, elegance, and exceptional taste in every bite.
Print
Caprese Pasta Salad with Balsamic Glaze
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad / Side Dish
- Method: Stovetop, No‑cook assembly
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant, refreshing pasta salad combining juicy tomatoes, creamy mozzarella, fresh basil, and pasta, all brought together with olive oil and drizzled with sweet balsamic glaze.
Ingredients
- 8 oz pasta (penne, rotini, or orecchiette)
- 2 cups grape or cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini or pearls)
- ¼–⅓ cup extra‑virgin olive oil
- 2–3 Tbsp balsamic vinegar or white balsamic vinegar
- 2 cloves garlic, minced
- ½ tsp dried oregano (optional)
- ¼ tsp crushed red pepper flakes (optional)
- 4 Tbsp fresh basil, chopped or torn, divided
- Salt & freshly ground pepper, to taste
- Balsamic glaze, for drizzling
Instructions
- Cook pasta in well‑salted water according to package directions until al dente. Drain and rinse under cold water; let cool.
- In a large bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, red pepper flakes, salt and pepper.
- Add tomatoes, mozzarella, and half the basil; toss to coat. Let sit for 20–30 minutes to meld flavors.
- Add the cooled pasta to the bowl; toss until evenly combined. Stir in remaining basil.
- Just before serving, drizzle generously with balsamic glaze. Adjust seasoning as needed and enjoy chilled or at room temperature.
Notes
- Make‑ahead: Prepare dressing and chop ingredients ahead; toss together later to prevent soggy pasta.
- Leftovers keep well in the fridge (airtight) for up to 4 days; refresh with extra glaze or olive oil before serving.
- Diet swaps: Use gluten‑free pasta for GF; add grilled chicken or chickpeas for protein.
- Make homemade balsamic glaze by simmering balsamic vinegar until syrupy, or buy a ready‑made version.
- Customize: Add olives, pesto, lemon zest, or veggies like bell pepper or cucumber.