Fresh Caprese Pasta Salad
A quick and easy 5-ingredient pasta salad combining al dente pasta, juicy cherry tomatoes, creamy mozzarella, and fresh basil, dressed with extra virgin olive oil and balsamic vinegar for a light, wholesome lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 8 ounces (225 grams) short pasta like rotini or penne
- 1 pint (about 300 grams) cherry tomatoes, halved
- 8 ounces (225 grams) fresh mozzarella balls or mozzarella pearls, drained and halved
- 1 cup (25 grams) fresh basil leaves, roughly torn or chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or glaze (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil (about 4 quarts or 3.8 liters). Add 8 ounces (225 grams) of pasta and cook according to package instructions until al dente, usually 9-11 minutes. Stir occasionally to prevent sticking. Taste a piece a minute before the timer ends to avoid overcooking.
- Drain pasta in a colander and rinse briefly under cold water to stop the cooking process and cool it down. Let it drain thoroughly so the salad doesn’t get watery.
- While the pasta cooks, halve 1 pint (300 grams) of cherry tomatoes and 8 ounces (225 grams) of mozzarella balls. Tear or roughly chop about 1 cup (25 grams) of fresh basil leaves. Add basil last to keep its vibrant color and flavor.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, and mozzarella. Add the basil leaves gently, so they don’t bruise.
- Drizzle 3 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic vinegar over the salad. Season with salt and freshly ground black pepper to taste. Toss everything together carefully but thoroughly to coat all ingredients evenly. Taste and adjust seasoning if needed.
- If you have time, cover the salad and let it sit at room temperature for about 15-20 minutes to help the flavors meld. If serving later, refrigerate but bring to room temperature before eating for best flavor.
Notes
Do not overcook the pasta; al dente texture is best. Drain mozzarella well to avoid watery salad. Add basil last to prevent bruising. Adjust seasoning to taste. Letting the salad rest at room temperature for 15-20 minutes enhances flavor. For vegan version, substitute mozzarella with vegan cheese or marinated tofu. Use gluten-free pasta if needed.
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 375
- Sugar: 4
- Sodium: 250
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 3
- Protein: 15
Keywords: Caprese pasta salad, easy pasta salad, fresh basil salad, mozzarella salad, cherry tomato salad, quick lunch, vegetarian pasta salad