Caprese Pasta Salad
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Caprese Pasta Salad with Balsamic Glaze – juicy tomatoes, creamy mozzarella, loads of basil, and the best tangy sweet drizzle. Basically, summer in a bowl.
This is one of those recipes I come back to every single summer. It’s stupid easy, takes no time to throw together, and somehow still feels a little special. You’ve got pasta, juicy tomatoes, fresh mozzarella, loads of basil, and that balsamic glaze that makes it all pop.
I usually toss it together earlier in the day and let it chill, perfect for BBQs, potlucks, or just when it’s too hot to turn on the oven. And let’s be real: the leftovers straight from the fridge? Still amazing.
Why I Love This Caprese Pasta Salad
- It’s basically caprese salad, but with pasta, which makes it a full meal in my book.
- That balsamic glaze pulls it all together. Sweet, tangy, and no, you don’t need to make your own.
- Comes together in 20 minutes, zero drama, maximum flavor.
- It’s a fridge friendly dish that actually tastes better the next day.
- Works for BBQs, potlucks, or just an easy dinner when it’s too hot to cook.
- Use short pasta that holds dressing. Farfalle’s great, but rotini, fusilli, or penne work just as well. You want something with ridges or curves that’ll actually hold onto the balsamic glaze.
- Salt your pasta water. Like, really salt it. If your pasta is bland, your salad will be too, no matter how much dressing you add later.
- Fresh basil makes this. Dried basil isn’t going to cut it here. Grab the fresh stuff and don’t be shy with it. Tear it instead of chopping if you want that rustic look.
- Buy good balsamic glaze, or make your own. You want one that’s thick, syrupy, and not packed with sugar. Look for “grape must” on the label. If you can’t find a good one, reduce regular balsamic vinegar on the stove until it’s glossy.
- Let it chill. This salad tastes better after 30 minutes in the fridge. The flavors meld, the pasta soaks up the dressing, and you’re not eating warm mozzarella (which, let’s be honest, is never the goal here).
Boil a big pot of salted water and cook your farfalle (or whatever pasta you’re using) until al dente. Drain it, rinse it under cold water to stop the cooking, and set it aside.
Whisk together the olive oil, balsamic glaze, and minced garlic. Or toss everything in a jar and shake it like you mean it. Season with salt and pepper to taste.
In a big bowl, combine the cooled pasta, halved tomatoes, mozzarella, and basil. Pour the dressing over and gently toss until everything’s coated and glossy. Cover and stick it in the fridge for at least 30 minutes. This gives the flavors a chance to mingle and the pasta a chance to soak up all that balsamic goodness.
Give it a quick toss before serving. Add a little extra basil or another drizzle of glaze if it looks like it needs a touch more flavor on top, I always do.
How To Serve
This pasta salad is made for warm weather and low effort meals. Here’s how we like it:
Grilled Chicken Kebabs
Easy Grilled Chicken Breast
Garlic Butter Steak Bites
Baked Honey Glazed Pork Ribs
Frequently Asked Questions
Can I use a different type of pasta?
Totally. Any short, bite-sized pasta works, rotini, penne, fusilli, whatever’s in your pantry. Just cook it al dente and rinse it after so it doesn’t get mushy.
Can I make this ahead of time?
Yep, and you should. It tastes even better after it chills for a bit. Just give it a toss before serving and maybe add a little extra dressing if it looks dry.
What else can I add?
Grilled chicken, arugula, pine nuts, or even a handful of olives, go for it. Just don’t overload it or you’ll need to double the dressing.
What if I can’t find balsamic glaze?
Make your own! Just simmer balsamic vinegar on the stove until it reduces by half and gets syrupy. Or use straight up vinegar in the dressing, it won’t be as thick, but still works.
Storage
Store any leftovers in an airtight container in the fridge for up to 5–6 days. Give it a quick toss before serving and maybe an extra drizzle of balsamic glaze if it looks a little dry.
This salad actually gets better the next day, so it’s perfect for making ahead, or just grabbing forkfuls straight from the fridge when no one’s looking. (We’ve all done it.)
Other Delicious Pasta Salad Recipes
- Italian Pasta Salad
- Mediterranean Orzo Salad
- Antipasto Salad
- Taco Pasta Salad
- Dive Into Summer With These 10 Refreshing Pasta Salads
- Tortellini Pasta Salad
- Dill Pickle Pasta Salad
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Caprese Pasta Salad
Video
Ingredients
- 12 ounces farfalle pasta (or other small shaped pasta like penne or rotini)
- 1½ cups cherry tomatoes (halved)
- 8 ounces bocconcini (or mozzarella cubed)
- 1 cup fresh basil leaves
- 2 tablespoons balsamic glaze (or balsamic reduction)
- ⅓ cup olive oil (extra virgin)
- 2 cloves garlic (minced)
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down and stop the cooking process. Set aside.
- In a small bowl, whisk together the olive oil, balsamic glaze or reduction and minced garlic. Season the dressing with salt and freshly ground black pepper, to taste.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil.
- Pour the dressing over the pasta mixture and toss gently to combine all the ingredients. Make sure the pasta, tomatoes, mozzarella, and basil are evenly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad a gentle stir and taste for seasoning. Adjust salt and pepper if needed. You can also add more fresh basil or a drizzle of balsamic glaze on top for additional flavor.
Notes
- Any short pasta works, bowties, rotini, penne, just cook it al dente.
- Use the freshest mozzarella and basil you can find. It makes all the difference.
- No balsamic glaze? Reduce regular balsamic vinegar on the stove until thick.
- Give it at least 30 minutes in the fridge to let the flavors come together.
- Add-ins like grilled chicken or arugula are great, just don’t drown it with extras unless you’re doubling the dressing.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
