Caprese Pasta Salad

A cold pasta salad built on the classic Caprese trio of ripe tomato, fresh mozzarella, and basil, tossed with al dente fusilli in a garlicky balsamic-olive oil dressing. Bright, quick, and perfect for warm-weather entertaining.

By YumYum Editorial · Vegan & Vegetarian

Prep: 20 min · Cook: 12 min · Total: 32 min · Serves 4

Ingredients

• 12 oz fusilli or rotini pasta
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella balls (bocconcini), halved
• 1 cup fresh basil leaves, torn
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• to taste Salt and black pepper, to taste
• 2 tbsp toasted pine nuts (optional)
• to taste Balsamic glaze, for drizzling

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, about 10-11 minutes.
2. Drain the pasta and rinse briefly under cold water to stop cooking and cool it down, then let it drain fully.
3. Whisk together the olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper in a small bowl to make the dressing.
4. In a large bowl, combine the cooled pasta, halved cherry tomatoes, and mozzarella balls.
5. Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
6. Fold in the torn basil leaves just before serving to keep them bright and fresh.
7. Transfer to a serving bowl, scatter with toasted pine nuts if using, and drizzle with balsamic glaze.
8. Chill for 15-20 minutes before serving for the best flavor, or serve immediately at room temperature.