Say hello to pasta salad perfection!
This Balsamic Caprese Pasta Salad has been my go-to pasta salad for over 10 years now. I actually already shared this recipe way back when I first started this blog, but I wanted to update the photos and content a bit. So here we are, revisiting a classic. It’s worth it, I promise.
This pasta salad is one of my most requested dishes. It’s actually “famous” amongst family and friends. They often request this when they know there is a gathering or party to be had. I’ve had several people tell me that it is their absolute favorite pasta salad, and I’ve been asked for the recipe countless times.
The people have spoken.
Not only is it delicious, but it’s really, really simple. Like, almost too easy.
Think caprese salad tossed with garlicky-vinegary pasta. Lots of cheesy goodness with a fresh bite. Total yum-fest.
The key to making this is to have good ingredients on hand. Because it’s such a simple salad, you really want the ingredients to shine through. Juicy, sweet cherry tomatoes, crisp bell pepper, pillowy soft mozzarella, peppery basil, and a decent aged balsamic vinegar. And please, I beg of you (at the risk of sounding like a cheese elitist), use a legit parmesan here. It can make or break this.
Ingredients for This Balsamic Caprese Pasta Salad:
- Penne pasta – feel free to use any short pasta shape
- Garlic
- Red onion
- Red bell pepper
- Cherry tomatoes
- Aged balsamic vinegar
- Extra-virgin olive oil
- Sugar – optional (see recipe below)
- Fresh mozzarella
- Fresh basil
- Parmesan cheese
- Salt and pepper
Another key is to make this as far in advance as possible. Like most pasta salads, it tastes better and better with time. I usually make it several hours ahead of time, keep it in the fridge, and give it a toss when I think about it. The simple flavors gain depth with time.
How to Make This Balsamic Caprese Pasta Salad:
- Cook the pasta in salty boiling water until it is of “el dente” doneness, according to box directions. Drain and set aside.
- While the pasta is cooking, sauté the garlic and onion in a little olive oil until translucent.
- Mix the balsamic vinegar, olive oil, and sugar (if using) in the bottom of a large serving bowl.
- Add diced pepper, tomatoes, and sautéed garlic/onion. Toss to combine. Add the pasta to the bowl and toss everything together (it’s best to do this while the pasta is still warm. It will absorb the flavors better).
- Allow the pasta to cool slightly and then add the mozzarella and basil. Season, to taste, with salt and pepper. Finish with a generous grating of parmesan cheese and toss again.
- Toss everything together and refrigerate for AT LEAST 2 hours before serving (the longer it sits, the better it gets). Garnish with additional fresh basil leaves just before serving.
Make this if you’re in the mood for something comforting but bright. Make it for a celebration (like Labor Day in a couple weeks) or a casual get-together (hello, late summer BBQs), or just because you are craving some good ol’ carbs.
Other Recipes You May Enjoy:
- Sundried Tomato Pesto Caprese Chicken
- Caprese Rice & Lentil Bowls with Bacon
- Cherry Caprese Salad with Toasted Almonds & Smoked Sea Salt
- Arugula Pesto Pasta Salad with Feta
- Buffalo Chicken Pasta Salad
This recipe is simplicity at its finest without lacking an ounce of flavor!
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Balsamic Caprese Pasta Salad
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Balsamic Caprese Pasta Salad is simple in all the best ways without sacrificing an ounce of flavor. Quick and easy to throw together, this pasta salad features sweet tomatoes, fresh mozzarella, basil, and a garlicky balsamic dressing. This is famous in our lives amongst our family and friends – a true crowd pleaser!
Ingredients
- 1 lb penne pasta
- 3 garlic cloves, minced
- 1 red onion, minced
- 1 red bell pepper, diced
- 2 cups cherry tomatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sugar (optional – depends on how sweet your tomatoes and vinegar are. Taste as you go)
- 1 lb fresh mozzarella balls
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup (or more) freshly grated parmesan cheese
- Salt and black pepper, to taste
Instructions
- Heat a large pot of salted water to boil; add pasta and cook to “el dente” doneness, according to box directions. Drain and set aside.
- While the pasta is cooking, heat up 1 tablespoon of olive oil in a small skillet over low heat. Add the garlic and onion and sauté until translucent, about 5 minutes. Remove from heat and allow to slightly cool.
- Mix the balsamic vinegar, remaining olive oil, and sugar (if using) in the bottom of a large serving bowl.
- Add diced pepper, tomatoes, and sautéed garlic/onion. Toss to combine. Add the pasta to the bowl and toss everything together (it’s best to do this while the pasta is still warm. It will absorb the flavors better).
- Allow the pasta to cool slightly and then add the mozzarella and basil. Season, to taste, with salt and pepper. Finish with a generous grating of parmesan cheese and toss again.
- Toss everything together and refrigerate for AT LEAST 2 hours before serving (the longer it sits, the better it gets).
- Garnish with additional fresh basil leaves just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: pasta salad
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
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