Caprese Pasta Salad Recipe
This Caprese Pasta Salad brings together tender rotini, creamy mozzarella, and juicy tomatoes in a bright balsamic-pesto dressing. I’ve tested this recipe over a dozen times to ensure every bite bursts with flavor, making it the perfect make-ahead side for summer gatherings or a quick weeknight dinner. The combination of fresh basil and tangy balsamic reduction creates a dish that’s both satisfying and elegant.
PrintCaprese Pasta Salad
Ingredients
Scale
- 16 oz. rotini pasta, cooked according to package directions until al dente
- 1 tablespoon olive oil
- 1/4 cup quick and easy pesto
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 8 oz. cherry size (or Ciliegine) fresh mozzarella
- 1 pint grape tomatoes, halved
- small handful fresh basil leaves, julienne cut
- 1/4 cup balsamic reduction (also called balsamic glaze)
- Kosher salt
- fresh cracked pepper
Instructions
- Toss cooked pasta in olive oil and sprinkle with a few large pinches of salt and pepper. Toss to coat and set aside to cool to room temperature.
- In a small mason jar, combine pesto, olive oil, balsamic vinegar and a couple pinches of salt and pepper. Shake vigorously until well combined.
- Add pasta, tomatoes, mozzarella, and basil to a large serving bowl. Reserve a tablespoon or so of the basil for garnish.
- Pour dressing over pasta salad and toss to coat evenly. Season to taste with salt and pepper.
- Drizzle salad with balsamic glaze and garnish with fresh a bit more fresh basil.
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