Name: Fresh Caprese Pasta Salad with Homemade Vinaigrette
Prep time: 30 min
Cook time: 10 min
Total time: PT-488366H4M4S
Cuisine: Italian-Inspired
Ingredients: 12 oz short pasta (rotini, fusilli, or penne); 1 pint cherry or grape tomatoes, halved; 8 oz fresh mozzarella balls (bocconcini or ciliegine), halved; 1/2 cup fresh basil leaves, chopped or torn; 1/4 cup olive oil; 2 tbsp balsamic vinegar; 1 tsp Dijon mustard; 1 garlic clove, minced; Salt and pepper, to taste

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This Fresh Caprese Pasta Salad with Homemade Vinaigrette is the perfect blend of light, fresh, and flavorful. With juicy cherry tomatoes, creamy mozzarella, fragrant basil, and a tangy vinaigrette tossed into al dente pasta, I find it to be a delicious and satisfying dish that’s ideal for warm weather meals or quick lunches.

Why You’ll Love This Recipe

I love how this salad brings together the classic flavors of a Caprese salad in a heartier, pasta-based form. It’s simple to prepare, incredibly refreshing, and versatile enough to serve as a main dish or a side. Whether I’m heading to a picnic, potluck, or just making a quick weekday lunch, this dish always hits the spot. The homemade vinaigrette adds a personal touch that elevates the entire bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Short pasta (like rotini, fusilli, or penne)
Cherry or grape tomatoes, halved
Fresh mozzarella balls (bocconcini or ciliegine), halved
Fresh basil leaves, chopped or torn
Olive oil
Balsamic vinegar
Dijon mustard
Garlic, minced
Salt and pepper

Directions

I start by boiling the pasta in salted water until al dente, then drain and let it cool.
While the pasta cools, I prepare the vinaigrette by whisking together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
In a large bowl, I combine the cooked pasta, halved tomatoes, mozzarella, and basil.
I pour the vinaigrette over the pasta salad and toss everything until it’s well coated.
I chill the salad for at least 30 minutes before serving to let the flavors meld.

Servings and timing

This recipe serves about 6 people and takes around 30 minutes to prepare, plus 30 minutes of chilling time for the best flavor.

Variations

When I want to change things up, I sometimes add grilled chicken for extra protein or swap the mozzarella for feta to give it a different twist. If I don’t have balsamic vinegar, I use red wine vinegar for a brighter taste. I’ve also tried using sun-dried tomatoes instead of fresh ones for a deeper flavor.

Storage/Reheating

I keep any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems a bit dry after being stored, I just drizzle a little more olive oil and vinegar before serving. This salad is best served cold or at room temperature, so I don’t usually reheat it.

FAQs

How can I make this salad gluten-free?

I simply use gluten-free pasta instead of regular pasta. There are plenty of great options made from rice, corn, or legumes.

Can I make this pasta salad ahead of time?

Yes, I often make it a day in advance. It actually tastes better after sitting in the fridge, allowing the flavors to come together.

What type of pasta works best for this salad?

I like using short, sturdy pastas like rotini, fusilli, or penne because they hold the dressing well and mix easily with the other ingredients.

Can I use store-bought vinaigrette?

Absolutely. While I prefer the taste of homemade vinaigrette, a high-quality store-bought version works in a pinch.

How long does fresh basil last in the salad?

Fresh basil is best the day of, but it usually holds up well for about a day or two in the salad. If I know I’m keeping it longer, I sometimes add the basil just before serving.

Conclusion

This Fresh Caprese Pasta Salad with Homemade Vinaigrette is one of those recipes I turn to again and again. It’s easy, customizable, and packed with the bold, fresh flavors I love. Whether I’m serving it at a gathering or just enjoying it on my own, it’s always a hit.

Fresh Caprese Pasta Salad with Homemade Vinaigrette