Caprese Pasta Salad
A fresh Italian pasta salad with mozzarella, cherry tomatoes, and basil in a balsamic vinaigrette. Perfect for potlucks.
This caprese pasta salad takes the beloved flavors of a classic caprese -- ripe tomatoes, creamy mozzarella, and fragrant basil -- and tosses them with rotini pasta in a tangy balsamic vinaigrette. It is the kind of dish that works for nearly any occasion: a summer cookout, a work potluck, a quick weeknight side, or a light lunch on its own. The pasta absorbs the vinaigrette as it sits, so the flavors actually improve with time. Fresh mozzarella pearls keep every bite creamy, and a generous amount of basil adds a bright, herbaceous note. Make it ahead, keep it in the fridge, and enjoy it all week.
Nutrition per Serving
380
Calories
16g
Protein
42g
Carbs
18g
Fat
Ingredients
- 12 oz rotini pasta
- 8 oz fresh mozzarella pearls
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
Cook the rotini in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking. Let drain well.
While the pasta cooks, make the balsamic vinaigrette by whisking together olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper.
In a large bowl, combine the cooled pasta, mozzarella pearls, halved cherry tomatoes, and torn basil leaves.
Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
Taste and adjust seasoning. Serve immediately at room temperature or refrigerate for at least 30 minutes for the flavors to meld. Toss again before serving if chilled.
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