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A big bowl of caprese pasta salad with cherry tomatoes, mozzarella pearls, torn basil and a drizzle of balsamic glaze

Caprese Pasta Salad

A cold pasta salad with cherry tomatoes, mozzarella pearls and fresh basil in a garlicky vinaigrette, finished with balsamic glaze.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Italian-American
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad
  • 12 ounces rotini or fusilli pasta 340 g
  • 2 pints cherry or grape tomatoes halved
  • 8 ounces mozzarella pearls drained and patted dry (225 g)
  • 1 cup fresh basil leaves loosely packed, torn
Dressing
  • 1/3 cup extra virgin olive oil 80 ml
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
To finish
  • 2 tablespoons balsamic glaze for drizzling

Method
 

Pasta
  1. Cook the pasta in well-salted boiling water until just tender. Drain and rinse with cool water until no longer steaming.
Salad
  1. Whisk or shake together the olive oil, vinegar, lemon juice, garlic, Dijon, oregano, salt, pepper and red pepper flakes.
  2. Toss the halved tomatoes with a pinch of salt and let them sit for 10 minutes.
  3. Add the pasta and about two thirds of the dressing to the tomatoes and toss. Gently fold in the mozzarella pearls.
  4. Cover and refrigerate for at least 30 minutes.
  5. Just before serving, fold in the basil, add more dressing if the pasta looks dry, taste and adjust the salt, then drizzle with balsamic glaze.

Notes

Make ahead: Assemble up to 1 day ahead without the basil and glaze. Store in the refrigerator for up to 3 days.
Nutrition is an estimate per serving.