Caprese Pasta Salad
Caprese Pasta Salad Recipe (Fresh, Easy, and Perfect for Summer Potlucks)
Ingredients
For the pasta salad
- 12 ounces fusilli rotini, or cavatappi pasta
- 3 cups cherry tomatoes halved
- 12 ounces fresh mozzarella pearls or ciliegine drained and halved if large
- 1/2 cup thinly sliced fresh basil plus more for garnish
- 1/4 cup very thinly sliced red onion
- 1/4 cup finely grated parmesan or pecorino optional
- 1 to 2 tablespoons balsamic glaze for finishing
For the dressing
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar or regular balsamic vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1 garlic clove finely grated or minced
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Cook the pasta
- Bring a large pot of well-salted water to a boil and cook the pasta until just al dente or barely past al dente, depending on your preferred texture. The first-page results split slightly here, with some recommending true al dente and others preferring pasta a touch softer for cold salads.
- Drain and rinse lightly under cold water, then let the pasta drain thoroughly and cool. Several top recipes specifically rinse or cool the pasta to stop cooking, reduce stickiness, and protect the basil and tomatoes from heat.
Make the dressing
- In a large bowl, whisk together the olive oil, balsamic vinegar, lemon juice, garlic, oregano, kosher salt, and black pepper until emulsified. Mason jar shaking also appears frequently in the first-page recipes and works just as well.
Build the salad
- Add the cooled pasta to the bowl with the dressing and toss well so the pasta absorbs flavor first. Then add the tomatoes, mozzarella, red onion, and basil, and toss gently until evenly combined. Leading recipes consistently dress the pasta before or alongside the fresh ingredients, and several stress gentle mixing to protect the mozzarella and basil.
Rest and finish
- Let the salad sit for 20 to 30 minutes before serving so the pasta can absorb some dressing and the tomatoes can release a little juice into the bowl. That short resting time is one of the most repeated success tips across the first-page results.
Just before serving, add the optional parmesan or pecorino, garnish with extra basil, and drizzle lightly with balsamic glaze. Balsamic glaze appears as a recurring finishing touch in multiple top results because it gives the salad a more dramatic Caprese flavor and a more polished presentation.