Whether you’re hosting a summer BBQ, packing a picnic, or just craving something fresh and light for lunch, this Caprese pasta salad with balsamic glaze checks all the boxes. It’s got all the charm of the classic Caprese salad juicy tomatoes, creamy mozzarella, and fragrant basil tossed with al dente pasta and finished with a sweet tangy balsamic drizzle.
And the best part? It comes together in about 20 minutes with just a few simple ingredients. Let’s dive in!
Caprese Pasta Salad with Balsamic Glaze Recipe
Ingredients You’ll Need for Caprese Pasta Salad
You don’t need anything fancy here just a few high quality ingredients go a long way.
- Cherry or grape tomatoes sweet and juicy
- Fresh mozzarella balls (bocconcini or ciliegine) creamy and mild
- Fresh basil torn, not chopped, for the best flavor
- Pasta short shapes like rotini, penne, or bowties hold the dressing well
- Balsamic glaze either homemade or store-bought
- Optional: olive oil, salt, and pepper to taste
Tip: If you don’t have balsamic glaze, you can reduce regular balsamic vinegar with a little honey or sugar over low heat until thick and syrupy.
How to Make Caprese Pasta Salad (Step-by-Step)
You’re just a few easy steps away from this fresh and delicious dish:
- Cook your pasta: Boil until al dente, then rinse under cold water and drain well.
- Toss the base: In a large bowl, mix the cooled pasta with tomatoes, mozzarella balls, and torn basil leaves.
- Season lightly: Add a drizzle of olive oil, plus a little salt and pepper if desired.
- Finish with the glaze: Drizzle balsamic glaze on top just before serving for that signature sweet-tangy finish.
Tips for the Best Flavor
- Go fresh! Use fresh basil and good quality mozzarella for the most flavor.
- Don’t overdress: Add glaze just before serving to avoid a soggy salad.
- Serve at room temp: This helps the flavors shine, especially the basil and cheese.
Caprese Pasta Salad with Balsamic Glaze Variations & Add-Ins
Want to put your own twist on this Caprese pasta salad? Here are some tasty ideas:
- Add grilled chicken, shrimp, or prosciutto for protein
- Toss in arugula or baby spinach for extra greens
- Use sun-dried tomatoes for a richer, deeper flavor
- Make it gluten-free with your favorite GF pasta
| Calories | 280 kcal |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugars | 6 g |
| Protein | 10 g |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Cholesterol | 20 mg |
| Sodium | 250 mg |
| Potassium | 280 mg |
| Calcium | 150 mg |
| Iron | 1.4 mg |
Recipe FAQ’s
1. What kind of pasta works best for Caprese salad?
Short pasta shapes like rotini, penne, or bowtie (farfalle) work best because they hold onto the dressing and mix-ins well without getting mushy.
2. Can I add protein to this pasta salad?
Absolutely. Grilled chicken, shrimp, or even prosciutto make great add-ins for a heartier version of Caprese pasta salad.
3. Is Caprese pasta salad served hot or cold?
It’s best served chilled or at room temperature. This enhances the fresh flavors of the basil, tomatoes, and mozzarella.
4. How do I store leftover Caprese pasta salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Add fresh basil and a new drizzle of balsamic glaze before serving again.
Caprese Pasta Salad with Balsamic Glaze
Ingredients
- Cherry or grape tomatoes – sweet and juicy
- Fresh mozzarella balls bocconcini or ciliegine creamy and mild
- Fresh basil – torn not chopped, for the best flavor
- Pasta – short shapes like rotini penne, or bowties hold the dressing well
- Balsamic glaze – either homemade or store-bought
- Optional: olive oil salt, and pepper to taste
Instructions
- Cook your pasta: Boil until al dente, then rinse under cold water and drain well.
- Toss the base: In a large bowl, mix the cooled pasta with tomatoes, mozzarella balls, and torn basil leaves.
- Season lightly: Add a drizzle of olive oil, plus a little salt and pepper if desired.
- Finish with the glaze: Drizzle balsamic glaze on top just before serving for that signature sweet-tangy finish.
Video
Notes
- Go fresh! Use fresh basil and good quality mozzarella for the most flavor.
- Don’t overdress: Add glaze just before serving to avoid a soggy salad.
- Serve at room temp: This helps the flavors shine, especially the basil and cheese.
