Fresh Caprese Pasta Salad Recipe Easy 5-Ingredient Summer Meal
A quick and easy summer pasta salad featuring fresh mozzarella, basil, cherry tomatoes, and a simple olive oil and balsamic dressing. Perfect for light lunches or picnics.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course, Salad
- Cuisine: Italian
Ingredients
Scale
- 8 oz (225 g) short pasta (rotini, penne, or fusilli)
- 8 oz (225 g) fresh mozzarella, torn or cubed
- 1 pint (about 250 g) cherry tomatoes, halved
- 1 cup (about 25 g) fresh basil leaves, torn or chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz (225 g) of pasta and cook according to package instructions until al dente, about 9–11 minutes. Stir occasionally to prevent sticking.
- Drain the pasta in a colander and rinse briefly under cold water to stop cooking and cool it down. Set aside to drain completely, about 5 minutes.
- While the pasta cooks, halve 1 pint (250 g) of cherry tomatoes and tear or cube 8 oz (225 g) of fresh mozzarella into bite-sized pieces. Roughly chop or tear about 1 cup (25 g) of fresh basil leaves.
- In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, and basil. Drizzle 3 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic vinegar over the mixture.
- Season with salt and freshly ground black pepper to taste. Gently toss everything together with a wooden spoon or silicone spatula until evenly coated, being careful not to mash the mozzarella or tomatoes.
- Taste and adjust seasoning with more salt, pepper, or olive oil if needed.
- For best flavor, refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
Notes
Rinse pasta with cold water after cooking to prevent clumping and overcooking. Toss gently to avoid breaking tomatoes and mozzarella. Refrigerate for at least 30 minutes before serving for best flavor. Use fresh mozzarella balls (small-curd or bocconcini) for creaminess. Can be made gluten-free by using gluten-free pasta.
Nutrition
- Serving Size: About 1 ½ cups per s
- Calories: 375
- Sugar: 5
- Sodium: 250
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 40
- Fiber: 3
- Protein: 15
Keywords: Caprese pasta salad, fresh mozzarella, basil, cherry tomatoes, summer salad, easy pasta salad, quick meal