Name: Summer Caprese Pasta Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 6 oz (about 2 cups) whole-grain fusilli or rotini pasta; ⅓ cup extra-virgin olive oil; 2 pints cherry or grape tomatoes; ½ tsp fine sea salt; 8 oz mozzarella pearls (or 1 mozzarella ball, torn); 2 Tbsp chopped fresh basil (≈ 6 large leaves); 2–3 tsp white or regular balsamic vinegar, to taste; Freshly ground black pepper, to taste (optional)

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A chilled twist on the classic Italian Caprese, this vibrant pasta salad marries al dente noodles with sweet cherry tomatoes, creamy mozzarella pearls, and ribbons of fragrant basil, all lightly coated in a tangy olive-oil-and-balsamic dressing. It’s perfect for picnics, potlucks, or an effortless summer supper.

Why You’ll Love This Recipe

Peak-season flavour, minimal effort. Fresh ingredients and a 30-minute start-to-finish timeline make it an easy warm-weather staple.
Make-ahead friendly. The flavours deepen as it chills, so you can prepare it hours in advance without sacrificing quality.
Crowd-pleasing versatility. Serve it as a side, light main, or picnic dish; add protein to turn it into a complete meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Short pasta (cavatappi, rotini, or shells)
Cherry or grape tomatoes, halved
Mini mozzarella balls (ciliegine), halved
Fresh basil leaves, torn
Extra-virgin olive oil
Balsamic vinegar (golden or traditional)
Fresh lemon juice
Garlic clove, finely minced
Pecorino Romano or Parmesan, grated (optional)
Kosher salt and freshly ground black pepper

Directions

Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just past al dente (about 1–2 minutes longer than the package suggests). Drain, rinse under cool water, and toss with a drizzle of olive oil to prevent sticking.
Whisk the dressing. In a large bowl, combine olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper. Whisk (or shake in a jar) until emulsified.
Combine. Add the cooled pasta to the dressing and toss to coat. Fold in the tomatoes, mozzarella, and basil until evenly distributed.
Season. Taste and adjust salt, pepper, or a splash more vinegar as needed.
Rest & serve. Let the salad stand for 20–30 minutes at room temperature—or cover and chill for up to 4 hours—before serving.

Servings and Timing

Yield	Prep	Cook	Chill (optional)	Total
6 servings	15 min	10 min	20–30 min	45 min

Variations

Grilled Chicken Caprese: Fold in sliced grilled chicken breast for added protein.
Pesto Twist: Replace half the balsamic dressing with basil pesto for a herb-forward profile.
Mediterranean Flair: Add Kalamata olives and roasted red peppers for briny depth.
Whole-Wheat or Chickpea Pasta: Increase fibre or protein by swapping the noodle base.
Vegan Option: Use dairy-free mozzarella-style cubes and omit pecorino.

Storage / Reheating

Refrigeration: Store in an airtight container for up to 3 days. Basil may darken slightly but the flavour remains fresh.
Make-ahead tip: Hold back the basil and a splash of dressing; stir them in just before serving to refresh colour and moisture.
Not recommended for reheating. This salad is intended to be served cold or at room temperature.

FAQs

How far in advance can I prepare this pasta salad?

Up to 24 hours; add the basil just before serving for the brightest colour.

Which pasta shapes hold dressing best?

Short, ridged shapes like cavatappi, rotini, or shells trap the vinaigrette and small ingredients effectively.

Can I use large mozzarella instead of pearls?

Yes—cut any fresh mozzarella into 1 cm cubes so it distributes evenly.

What’s the best substitute for balsamic vinegar?

White balsamic or rice-wine vinegar works; reduce the lemon juice slightly to balance acidity.

Does the pasta need to be rinsed after cooking?

For cold salads, a quick rinse removes excess starch and prevents clumping.

How do I keep the basil from browning?

Add it just before serving, or toss torn leaves in a teaspoon of olive oil to slow oxidation.

Is this recipe gluten-free?

Only if you use certified gluten-free pasta; all other ingredients are naturally gluten-free.

Can I add vegetables like spinach or arugula?

Absolutely—stir in a handful of greens just before serving for extra colour and nutrients.

What protein pairs well with this salad?

Grilled chicken, shrimp, or cannellini beans complement the flavours without overwhelming them.

How long can the salad sit out at a picnic?

Keep it on ice and consume within 2 hours to maintain food-safety standards.

Conclusion

Summer Caprese Pasta Salad encapsulates the essence of the season: ripe produce, fresh herbs, and effortless preparation. With its bright flavours and adaptable nature, it’s destined to become your go-to dish for gatherings large and small. Serve it chilled, share generously, and savour the taste of summer in every forkful.