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Caprese pasta salad featuring marinated ciliegine mozzarella and fresh basil chiffonade for deeper flavor.

Caprese Pasta Salad

Rebecca Blumer
A vibrant summer pasta salad featuring creamy mozzarella, sweet cherry tomatoes, and a bright white balsamic dressing. This version uses a 15-minute flash-marination secret to ensure every bite is packed with garden-fresh flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating and Resting Time 45 minutes
Total Time 1 hour 10 minutes
Course Salad, Side Dish
Cuisine Italian-American
Servings 6 servings
Calories 445 kcal

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Mason jar or small bowl

Ingredients
 

Pasta Salad

  • 1 pound short pasta
  • 16 ounces mozzarella balls
  • 3 cups cherry tomatoes
  • 0.5 cup slivered fresh basil

Dressing

  • 0.33 cup extra virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 clove garlic

Instructions
 

Cook and Cool the Pasta

  • Bring a large pot of water to a full boil and salt it generously with kosher salt until it tastes pleasantly briny.
  • Add the pasta and cook until al dente, plus an extra 1 to 2 minutes to ensure it remains tender after chilling. Drain in a colander and rinse lightly with cold water, then let it sit until excess water drips away.

Flash-marinate the Tomatoes and Mozzarella

  • Drain the mozzarella balls and cut them in half. Halve the cherry tomatoes and combine both in a large mixing bowl.
  • In a small bowl or mason jar, whisk together the olive oil, white balsamic vinegar, minced garlic, salt, and pepper until emulsified. Pour the dressing over the tomatoes and mozzarella and let sit for 15 minutes.

Finish, Toss, and Rest

  • Add the cooled pasta and slivered basil to the bowl. Toss gently to coat every piece in the dressing without tearing the cheese.
  • Taste and adjust seasoning if needed. Allow the salad to rest for 30 minutes before serving to let the flavors meld together.

Notes

Serving Tip: Serve this salad at room temperature or only slightly chilled. Cold olive oil can mute the flavors of the basil and tomatoes, so let it sit out for 20 minutes if it has been refrigerated.
Texture Secret: Cook the pasta 1 to 2 minutes past the al dente stage. Cooling changes the starch structure, and this extra time ensures the noodles stay tender rather than becoming hard when cold.
Ingredient Tip: Use white balsamic vinegar to keep the colors of the mozzarella and basil bright and crisp. Regular balsamic can turn the salad a muddy brown color.
Storage Tip: Store in an airtight container for up to 3 days. If making ahead, add the fresh basil just before serving to prevent it from darkening.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 445kcalCarbohydrates: 56gProtein: 16gFat: 19gSaturated Fat: 7gCholesterol: 28mgSodium: 640mgPotassium: 215mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 12mgCalcium: 210mgIron: 2mg
Keyword caprese pasta salad
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