This classic pasta salad is bursting with fresh flavors from mozzarella, tomato, and basil tossed in a delicious balsamic vinaigrette. It's a perfect side for potlucks or picnics, and makes for an easy light dinner!!
I am always craving easy, light, and fresh meals during summer. While winter is all about soups, stews, and warm comforting meals, this time of the year is when I do a lot of salads, fruit desserts, everything grilled, and refreshing coolers. From pasta salads, to gazpacho, watermelon cooler to grilled veggies, these are the garden-fresh summer recipes to keep in your back pocket.
The combination of juicy tomatoes, fresh basil, and rich, creamy mozzarella is truly a match made in heaven. Tossed together with pasta and a fresh homemade balsamic vinaigrette, this Caprese salad is simply out of the world. It's full of big Italian flavors and has so much going on that you might find it hard to stop eating. It's filling enough for a standalone meal too.
Make it anywhere from a few hours to a day in advance and refrigerate till ready to use. An additional drizzle of the vinaigrette, some more fresh basil, and a quick toss is all you need right before serving. All done and yumm!!!
Ingredients
The ingredient list for this pasta salad is very simple, but the flavors are absolutely heavenly.
- Pasta - I used Gemelli pasta but any bite-size pasta will work - fusili, orecchiette, penne, rotini, farfalle, etc.
- Tomatoes - I used grape tomatoes, but any in-season fresh tomatoes shall work.
- Mozzarella - You can use mozzarella pearls or simply cut fresh mozzarella into small cubes. Mozzarella blocks are a no-go.
- Basil - An absolute must that brings tons of flavors to this Caprese salad.
- Balsamic vinaigrette - extra virgin olive oil, balsamic vinegar (white or red), oregano, minced garlic, salt, and pepper. The recipe is included below.
- Olive oil - I used EVOO for the vinaigrette and regular olive oil for cooking pasta.
- Balsamic glaze - I used store-bought balsamic glaze, but you can make your own as well. Simply bring balsamic vinegar to a boil and let it simmer on low heat till it's thick enough to coat the back of a spoon.
How to make Caprese pasta salad?
This pasta salad is so effortless to make. Here is how to make this recipe at a glance. The detailed instructions are in the recipe below!!
- Cook the pasta in Instant Pot or in a pot of salted water on your cooktop.
- Whisk together the vinaigrette ingredients.
- In a large bowl, combine grape tomatoes, mozzarella pearls, basil, and pasta.
- Toss pasta with the vinaigrette.
- Drizzle balsamic glaze and serve!!
Variations
The classic Caprese elements include tomato, basil, and mozzarella, but you can make this salad your own by customizing it as per your taste. It can be enjoyed as a complete meal or as a wholesome side at home or barbecue and picnics!!!
- Add about a quarter cup of basil pesto to double up on Caprese flavors.
- Feel free to add more tomatoes, mozzarella, or basil than as mentioned in the recipe for even more refreshing flavors.
- Add veggies of your choice like peppers, avocado, sliced red onions, or olives for more flavors.
- Add sun-dried tomatoes to your Caprese salad for an extra burst of tomato-ey flavor. Don't forget to use the oil from the jar for more deliciousness.
- You can use whole wheat or gluten-free pasta too instead.
Why we love Caprese pasta salad?
- made with simple and fresh ingredients.
- makes a wholesome side or anytime meal.
- perfect for parties, picnics, or potlucks.
- ultra-easy to make in 20 minutes.
- is full of fresh and bright flavors.
- is a hit with all ages.
- leftovers taste just as delicious.
Alrighty, do give this summer favorite recipe a try and your family and friends are sure to thank you!!!
Ingredients
For the salad
- 8oz dry pasta (any variety, I used Gemelli)
- 1.5 cups grape tomatoes, halved
- 8oz fresh mozzarella pearls
- ½ cup fresh basil, chopped
- 2 tablespoons balsamic glaze (optional but recommended)
- 1 tablespoon olive oil
- ½ teaspoon salt
Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar (white or red)
- ½ teaspoon oregano
- 1 garlic clove, minced
- ½ teaspoon salt or as per taste
- ¼ teaspoon freshly cracked black pepper
Instructions
STEP 1 - Cook the pasta
Instant Pot
- Add pasta along with 2.5 cups of water, 1 tablespoon olive oil, and ½ teaspoon salt to the inner pot. Close the lid.
- Pressure Cook at HIGH for 4 minutes. Release the pressure manually after 4 minutes. Note: To calculate cook time in IP, it is simply half the suggested cook time as per package minus 1. So if it is 10 minutes, IP pressure-cook time is 4 minutes for al dente pasta.
- Once done, drain any remaining liquid using a colander. Rinse under cold water for a couple of minutes.
Stovetop
Rinse, drain and cook pasta in a large pot of salted water as per package directions. Make sure to cover the pot with the lid while cooking. Once done, drain any remaining liquid and rinse under cold water for a couple of minutes.
STEP 2 - Make the Vinaigrette
In the meantime, in a small bowl, whisk together vinaigrette ingredients - EVOO, balsamic vinegar, garlic, oregano,½ teaspoon salt, and pepper. Whisk until well combined.
STEP 3 - Assemble
In a large bowl, toss to combine cooled pasta, dressing, and the rest of the salad ingredients - grape tomatoes, mozzarella, basil. Drizzle balsamic glaze on top and garnish with some more basil. Serve immediately, or refrigerate until ready to use!!
Recipe Notes
- The pasta should be cooked al dente. Else you will end up with a mushy salad.
- Make sure to use the freshest of ingredients for this recipe.
- If not serving the salad right away, save some vinaigrette to drizzle right before use.
- Use white balsamic vinegar if possible, but regular balsamic works too (that's what I used as I ran out of white balsamic)
- The leftovers stay fresh in an airtight container in the refrigerator for up to 3 days.
