When we were in Italy years ago, we fell in love with good balsamic vinegar after staying at an Agriturismo that made balsamic vinegar in barrels in the barn on the farm. The smell was intoxicating and we realized just how special this ingredient was.
Fast forward what feels like a bazillion years, I’m busy with my kiddos and always looking for ways to simplify good food. This Caprese Pasta Salad invokes the classic Italian Caprese Salad with fresh basil, balsamic, mozzarella and tomatoes, but makes it a bit more kid friendly and most important, make ahead friendly.
Pasta salads are always a win in our home. Whether it’s Greek Pasta Salad, Zesty Italian Pasta Salad or this Caprese style one, they are always a go to for summer BBQ’s picnics, or quick sides for dinner. This recipe has just 5-ingredients and is so delicious. Grab a bowl and take a little vacay to Italy with the first bite!
Ingredients
- Mozzarella balls: Use either bocconcini (the mozzarella pearls) or ciliegine (the slight bigger sized mozzarella balls). If you can't find either of those,
- Balsamic Dressing: I like to use a balsamic glaze or good balsamic vingegar with a splash of olive oil instead of a store bought dressing. However, you can just as easily use your favorite balsamic vinagrette and still have a great tasting pasta salad. My recipe is in the recipe notes for the homemade version.
- Pasta Shape: Use a short pasta that has some twirls or curls. The flavor hides in those crevices and helps make sure there is flavor in every bite.
All about Mozzarella
Mozzarella comes in all shapes and sizes from smoked to fresh, from cows milk to buffalo milk. While you can use any of the types of mozzarella balls below, I typically stick to ciliegine or bocconcini because the size of them make the most sense.
- Ciliegine are about the same size as cherry tomatoes. Tear them in half if you are going to use them in the caprese pasta salad.
- Bocconcini are smaller and sometimes called mozzarella pearls.
- Fior di Latte are the larger balls of mozzarella you find sold in brine or water and wrapped tightly in plastic. You can slice these balls into rounds for a classic caprese salad.
- Ovalini are the same as fior di latte, but on a bit of a smaller scale. A good alternative to tear apart for this recipe if you can find the smaller sizes.
You can find any of these varieties in most grocery stores. I typically purchase mine at either Trader Joe's or Costco.
How to make Caprese Pasta Salad
Start by boiling your pasta according to the package directions in salted water. When done cooking, drain, and rinse in cool water.
While the pasta cooks, prepare your other ingredients. Cut the tomatoes in half, chop the basil and drain the mozzarella balls. If you are using ciliegine (the ones that are about the size of a cherry tomato), you may want to cut or tear them in half.
Then add the drained pasta to a mixing bowl, and pile the other ingredients on top.
Use a wooden spoon (or a gloved hand) to mix the basil, tomatoes and mozzarella with the pasta until it's well incorporated.
Then drizzle the dressing over the top and mix it in well so that all the ingredients have been touched by the balsamic flavor. Taste and add in salt and pepper if needed.
Once it's all mixed together well, cover and refrigerate for 30 minutes up to 5 days. Before serving I like to add a few more leaves of chopped fresh basil for garnish. It's not only pretty, but the smell of the basil makes this caprese pasta salad hard to resist.
Variations
- Gluten Free: Simply swap the pasta for a gluten free pasta that you love.
- Dairy Free: leave out the mozzarella balls. You could add in a chopped veggie in it's place.
- Add pesto: Make a Caprese Pasta salad with pesto by adding pesto (store bought or homemade) into the pasta before mixing in the other ingredients. You may need to a add a bit of the pasta cooking water to get it to mix in well.
- Change the pasta shape: While I love using short, curly, spiraly pasta, you can use whatever pasta floats your boat. Tiny tortellini would be fun, as would rotini, farfelle or even orzo.
Make it a meal
While I could totally eat this pasta salad for lunch any day, some people may want to serve this as a side dish or add to it to make it a one dish dinner.
- As a side to Pesto Salmon, this Caprese Pasta Salad could round out an awesome Italian theme night dinner. Add a crusty baguette and a plate of olive oil and enjoy!
- Another fish dish that would pair well with this recipe is Fish Piccata. Super simple to make and I would serve it with sauteed spinach to round out the meal.
- Or serve with grilled chicken and leave off the mozzarella balls making it a dairy free pasta salad for my kosher keepers.
- Stir in shredded rotisserie chicken, tuna fish or even ripe avocado chunks to make this into a one dish dinner.
Storage Tips
Like most pasta salads, the Caprese Pasta salad is delicious once the flavors have had a chance to meld together.
Feel free to make it up to 5 days ahead of time. Simply keep it in the fridge, covered and give it a stir daily to ensure the flavors really get into every bite.
I like to use these glass bowls with lids. Great for mixing up, storing and also serving the pasta salad which helps me cut down on the number of dishes I'm cleaning!
Other Great Pasta Dishes you will love!
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📖 Recipe
Easy Caprese Pasta Salad
Equipment
Ingredients
- 16 oz Pasta short and curly works well
- 2 cups Cherry Tomatoes halved
- ½ cup Fresh Basil chopped
- 16 oz Mozzarella Balls drained
- ½ cup Balsamic dressing glaze or dressing
- salt and pepper to taste
Instructions
- Following the package directions, boil your pasta in salted water. Drain the pasta and rinse in cool water.
- While the pasta cooks, slice the cherry tomatoes in half, drain the mozzarella balls (and tear in half if you would like), and wash and chop the basil.
- Add the drained pasta to your mixing bowl and then add the tomato, basil and mozzarella on top. Stir until the ingedients are well distributed.
- Add the balsamic dressing on top and mix well until everything is thoroughly coated. Taste and add in salt and pepper if needed.
- Cover and refrigerate 30 mins or up to 5 days before enjoying
- To serve, add a bit of chopped basil to the top and another drizzle of balsamic if desired.
Notes
- 4 TB olive oil
- 2 TB good balsamic vinegar
- 1 TB minced garlic
- Salt and pepper to taste
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