Fresh Caprese Pasta Salad with Homemade Vinaigrette
This Fresh Caprese Pasta Salad with Homemade Vinaigrette is a vibrant twist on the classic Italian Caprese salad. Juicy cherry tomatoes, creamy mozzarella, fresh basil, and al dente pasta are tossed in a zesty balsamic vinaigrette—perfect for picnics, potlucks, or summer lunches.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes + 30 minutes chill time
- Yield: Serves 6
- Category: Salad
- Method: No-cook (after pasta is cooked)
- Cuisine: Italian-Inspired
- Diet: Vegetarian
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
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and let cool.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.
- In a large mixing bowl, combine the cooked pasta, halved tomatoes, mozzarella, and basil.
- Pour the vinaigrette over the salad and toss to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Use gluten-free pasta to make this salad gluten-free.
- Chill for at least 30 minutes to allow the flavors to meld.
- Add grilled chicken for extra protein or swap mozzarella for feta for a flavor twist.
- Store leftovers in the fridge up to 3 days. Refresh with a drizzle of olive oil and vinegar if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
