Name: Creamy Caprese Pasta Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound small pasta (e.g., fusilli, orecchiette, or penne); Kosher salt (for pasta water); 16 ounces mozzarella balls (such as ciliegine or pearls), halved; 3 cups cherry tomatoes, halved; 1/2 cup thinly sliced fresh basil; 1/3 cup extra virgin olive oil; 3 tablespoons white balsamic vinegar; 1 teaspoon kosher salt; 1 teaspoon black pepper, freshly ground; 1 clove garlic, minced or pressed

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Introduction

This Creamy Caprese Pasta Salad is a fresh and flavorful dish perfect for warm weather or a light meal. Combining tender pasta with juicy cherry tomatoes, creamy mozzarella, and a zesty basil dressing, it’s both simple and satisfying.

The image shows a white bowl filled with a fresh pasta salad made with three main layers: the bottom layer is light yellow spiral pasta, the middle layer has bright red and yellow halved cherry tomatoes, and the top layer includes small white mozzarella balls scattered throughout. The salad is sprinkled with chopped green basil leaves and a green herb dressing that adds specks of darker green on the pasta and tomatoes. The bowl is set on a white marbled surface, and a beige cloth napkin is casually draped beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound small pasta (e.g., fusilli, orecchiette, or penne)
16 ounces mozzarella balls (such as ciliegine or pearls)
3 cups cherry tomatoes
1/2 cup thinly sliced fresh basil
1/3 cup extra virgin olive oil
3 tablespoons white balsamic vinegar
1 teaspoon kosher salt (plus more for pasta water)
1 teaspoon black pepper, freshly ground
1 clove garlic, minced or pressed

Instructions

Step 1: Bring a large pot of water to a boil and season generously with kosher salt. Add the pasta and cook until al dente according to package instructions. Drain and rinse lightly with cold water to stop the cooking. Set aside to cool.
Step 2: While the pasta cooks, drain the mozzarella balls and cut them in half. Slice the cherry tomatoes in half, then combine both in a large mixing bowl.
Step 3: Once the pasta is cool, add it to the bowl with mozzarella and tomatoes. Toss in the sliced fresh basil and gently combine.
Step 4: In a small bowl or jar, whisk or shake together the olive oil, white balsamic vinegar, minced garlic, kosher salt, and freshly ground black pepper to create the dressing.
Step 5: Drizzle the dressing over the pasta salad and toss gently to coat everything evenly. Taste and adjust seasoning if needed. Let the salad sit for about 30 minutes for the flavors to meld before serving.

Tips & Variations

Use a mix of colored cherry tomatoes for added visual appeal and flavor variety.
Substitute fresh basil with fresh oregano or parsley if preferred.
For extra creaminess, stir in a spoonful of ricotta or a dollop of mayonnaise before serving.
Serve chilled or at room temperature, depending on your preference.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving leftovers, give it a gentle toss and, if needed, add a little olive oil or vinegar to freshen the flavors. This salad can be enjoyed cold or at room temperature.

How to Serve

A close-up of a white plate filled with rotini pasta spirals that are pale yellow, mixed with bright red cherry tomato halves and small white mozzarella balls. Scattered finely chopped green basil leaves add a fresh contrast, and a light sprinkle of cracked black pepper is dusted over the top. The pasta salad has a glossy texture from a light dressing, and the bowl is set on a wooden surface with a blurred background featuring another bowl of the salad. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes! Any small pasta shape like rotini, penne, or orecchiette works well as it holds the dressing and ingredients nicely.

How do I keep the salad from becoming soggy?

Rinsing the pasta with cold water after cooking stops it from overcooking and prevents sogginess. Also, dress the salad just before serving or store the dressing separately if preparing in advance.