Caprese Pasta Salad with Balsamic Glaze

This Caprese pasta salad is built for speed and big flavor. It combines simple pantry pasta with fresh tomatoes, mozzarella, and basil for a bright, no-fuss main or side. Toss it together in under 30 minutes, or prep ahead for an effortless dinner. If you like easy weeknight meals, check out a similar quick option like crispy buffalo tofu with creamy Caesar for another fast crowd-pleaser.

Why This Recipe Works

This recipe works because it pairs short-cook pasta with high-quality raw ingredients that don’t need heavy cooking. The pasta provides substance and soaks up the olive oil without getting soggy when cooled quickly. Fresh tomatoes and mozzarella bring juicy, creamy contrast while basil brightens every bite. A drizzle of balsamic glaze adds sweet-tang finishing flavor without extra steps. For a twist on pasta salads and more complex onion-forward options, try pairing it with an ultimate French onion pasta on your next menu rotation.

Flavor and Texture

This salad hits contrast points that keep it interesting: al dente pasta gives chew, tomatoes release a burst of acidity, and mozzarella offers a mellow creaminess. Basil contributes an aromatic lift that ties the ingredients together. Olive oil coats each piece for a silky mouthfeel, while a glossy balsamic glaze delivers a concentrated sweet-acid pop on top. Salt and freshly ground black pepper are small details that sharpen the overall balance and make the simple ingredients sing.

Ingredients

• 12 ounces of pasta (rotini or penne work well)
• 1 pint grape or cherry tomatoes, halved
• 8 ounces fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, torn into small pieces
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic glaze
• Salt and freshly ground black pepper to taste

Step by Step Instructions

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package instructions until al dente.
3. Drain and rinse the pasta under cold water to cool it quickly.
4. In a large mixing bowl, combine the cooled pasta, halved tomatoes, mozzarella balls, and torn basil leaves.
5. Drizzle the olive oil over the salad ingredients and toss gently to combine. Ensure the olive oil is evenly distributed among the pasta and vegetables.
6. Season the salad with salt and freshly ground black pepper to taste. Adjust the seasoning as needed.
7. Transfer the pasta salad to a serving dish or large platter. Drizzle the balsamic glaze over the top of the salad, adding more if desired for extra flavor. Serve immediately or cover and refrigerate for up to 2 hours before serving to allow the flavors to meld.

Quick Tips and Shortcuts

Cook the pasta 1 to 2 minutes less than package time if you plan to chill it longer to avoid a mushy texture. Rinse under cold water right after draining to stop cooking and cool fast. Use pre-washed cherry tomatoes and pre-torn basil to shave minutes off prep. If you’re in a real hurry, buy pre-cut mozzarella pearls to skip slicing. For a bolder finish, add a pinch of red pepper flakes or a little lemon zest just before serving.

Storage and Meal Prep

Store leftovers in an airtight container for up to 2 days for best texture; beyond that the basil will darken and the tomatoes will soften. Keep the balsamic glaze separate and drizzle just before serving to preserve color and shine. To pack for lunch, place dressing in a small container to toss at mealtime. This salad is fridge-friendly and works well as a picnic side or light meal.

Short Closing Note

Simple ingredients done right make this a reliable quick recipe for busy cooks. It’s flexible, fast, and bright perfect when time is short and flavor still matters.

Conclusion

If you want a quick reference or an alternate take, see the original inspiration and technique on Caprese Pasta Salad | Kevin Is Cooking for another easy approach and serving ideas.

FAQ

Caprese Pasta Salad with Balsamic Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pin Recipe

Pin Recipe

This Caprese pasta salad combines pantry pasta with fresh tomatoes, mozzarella, and basil for a bright, flavorful dish that can be made in under 30 minutes.

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 12 ounces of pasta (rotini or penne)
• 1 pint grape or cherry tomatoes, halved
• 8 ounces fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, torn into small pieces
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic glaze
• Salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package instructions until al dente.
3. Drain and rinse the pasta under cold water to cool it quickly.
4. In a large mixing bowl, combine the cooled pasta, halved tomatoes, mozzarella balls, and torn basil leaves.
5. Drizzle the olive oil over the salad ingredients and toss gently to combine.
6. Season the salad with salt and freshly ground black pepper to taste.
7. Transfer the pasta salad to a serving dish or large platter and drizzle the balsamic glaze over the top.
8. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

Notes

Cook the pasta 1-2 minutes less than package time if chilling longer to avoid mushiness. Use pre-washed tomatoes and pre-torn basil to save prep time.

• Author: Chef Hanna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 200mg
• Fat: 28g
• Saturated Fat: 6g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 30mg