Description
This Easy Creamy Caprese Pasta Salad combines tender pasta with juicy tomatoes, fresh mozzarella, and basil in a luscious balsamic dressing. Perfect for summer gatherings, potlucks, or meal prep!
Ingredients
1 pound rotini or fusilli pasta
2 cups cherry tomatoes, halved
8 ounces fresh mozzarella pearls (or cubed mozzarella)
1 cup fresh basil leaves, torn
½ cup red onion, finely diced (optional)
½ cup black olives, sliced (optional)
⅓ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons mayonnaise or Greek yogurt
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
1 teaspoon Italian seasoning
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to boil. Cook pasta according to package directions minus 1 minute for al dente texture.
2. While pasta cooks, make the dressing: In a jar or bowl, combine olive oil, balsamic vinegar, mayonnaise, minced garlic, Dijon mustard, honey, Italian seasoning, salt, pepper, and red pepper flakes. Shake or whisk until emulsified.
3. Halve cherry tomatoes and place in a colander with a pinch of salt. Let drain for 10 minutes.
4. Drain cooked pasta and rinse under cold water to stop cooking. Shake off excess water thoroughly.
5. Transfer pasta to a large serving bowl. While slightly warm, pour half the dressing over pasta and toss to coat.
6. Add drained tomatoes, mozzarella, red onion, and olives. Pour remaining dressing over everything.
7. Toss gently but thoroughly until all ingredients are evenly coated.
8. Cover and refrigerate for at least 30 minutes, or up to 24 hours for best flavor.
9. Before serving, let salad sit at room temperature for 10 minutes. Add fresh torn basil and toss.
10. Taste and adjust seasoning as needed. Garnish with additional basil leaves and serve.
Notes
Pasta absorbs dressing as it sits. Reserve some dressing to add just before serving if needed.
Salting and draining tomatoes prevents a watery salad.
Add basil just before serving to prevent browning.
This salad tastes even better the next day as flavors meld.
Store in an airtight container in the refrigerator for up to 4 days.
For gluten-free version, use chickpea or rice-based pasta.
For vegan version, replace mozzarella with cashew cheese and use vegan mayo.
- Prep Time: 15
- Cook Time: 10
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: Italian, American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 20mg
Keywords: caprese pasta salad, creamy pasta salad, caprese salad, summer pasta salad, italian pasta salad, cold pasta salad