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Caprese Pasta Salad with Balsamic Vinaigrette

This fresh and vibrant Caprese Pasta Salad features juicy grape tomatoes, creamy mozzarella pearls, and fragrant basil tossed in a zesty homemade balsamic vinaigrette. It’s a simple, vegetarian-friendly dish perfect for summer gatherings, potlucks, or light meals. Ready in under 30 minutes, this pasta salad is easy to make ahead and full of classic Mediterranean flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Vinaigrette
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2-3 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the Pasta Salad
  • 8 ounces mozzarella pearls or cubed fresh mozzarella
  • 2 cups grape tomatoes sliced in half
  • 1/2 pound dried pasta farfalle or similar small pasta
  • 1/4 cup fresh basil leaves thinly sliced
  • salt and pepper to taste

Method
 

Prepare the Dressing
  1. In a small bowl or jar, combine olive oil, balsamic vinegar, lemon juice, garlic, Italian seasoning, salt, and pepper. Whisk or shake well until emulsified.
Cook the Pasta
  1. Cook the pasta according to package directions in salted boiling water until al dente. Drain and rinse under cold water to cool quickly.
Assemble the Salad
  1. In a large bowl, combine the cooked and cooled pasta, halved grape tomatoes, mozzarella pearls, and sliced basil.
  2. Drizzle with vinaigrette and gently toss to coat all ingredients evenly. Taste and season with additional salt and pepper as needed.
  3. Serve immediately, or chill for 5 minutes before serving if desired.
Make Ahead Instructions
  1. To make ahead, combine all ingredients with ¾ of the dressing. Cover and refrigerate. Before serving, drizzle with the remaining dressing, toss, and serve.

Notes

  • For best results, use high-quality olive oil and balsamic vinegar.
  • This salad can be stored in the refrigerator for up to 2 days. Add fresh basil before serving if storing ahead.
  • To make it a complete meal, consider adding grilled chicken or chickpeas.