Let Me Tell You About My Go-To Summer Pasta Salad
Okay, so here's the thing: Caprese Pasta Salad with Balsamic Glaze is one of those dishes I sort of stumbled onto one hot July afternoon when my tomatoes were threatening to take over the kitchen counter and my family was (very vocally) not in the mood for another plain old green salad. I threw this together almost out of desperation, and now, well, it keeps sneaking its way onto our table. Side note—my husband still claims he invented it, but we both know the truth. Anyway, if you like the idea of a salad that's a little more substantial (and involves cheese, because who doesn't want cheese?), you're in for a treat. Oh, and if you spill balsamic glaze on your shirt, just pretend it's a badge of honor. I do.
Why I Keep Making This (and Maybe You Will Too)
I make this when I'm craving something fresh but not too fussy—like after a day of wrangling the kids or, honestly, just when I can't be bothered to cook a hot meal. My family goes wild for it because it's got pasta (which, around here, is almost sacred), plus all those summery flavors from tomatoes, basil, and mozzarella. And the balsamic glaze? I used to think it was a fancy restaurant thing, but no, you can totally buy it at the store or make it yourself if you're feeling ambitious. (I've had my share of kitchen disasters trying to thicken balsamic vinegar, but that's a story for another day.) If you ever find yourself staring at a fridge full of random cheese and half-wilted herbs, this is your answer.
What You'll Need (and What You Can Swap)
- 250g short pasta (I usually grab fusilli, but penne or even bowties work; once I used elbows and nobody noticed)
- 1 pint cherry tomatoes (halved if you can be bothered, left whole if you're in a rush)
- 200g fresh mozzarella balls (aka bocconcini; if you only have a big ball, just chop it up—my grandmother insists on a fancy brand, but the store brand works fine, honestly)
- A handful of fresh basil leaves (I tear them up by hand, it's less fussy than chopping, and you get bigger flavor pockets)
- 2-3 tablespoon extra virgin olive oil (I used to measure exactly, now I just drizzle until it looks right)
- Salt and pepper (to taste, obviously)
- Balsamic glaze (store-bought is fine—I promise! Or try making your own, but that's a whole mood in itself)
- Optional: Red onion slices, sometimes I throw in baby spinach if my basil is looking a bit sad
How I Actually Make This (With All the Little Moments In Between)
- Boil your pasta in a big pot of salted water. I go for that Goldilocks texture—not too soft, not too chewy, maybe a minute past al dente (but you do you). Drain and rinse under cold water to stop the cooking. (Some folks say never rinse pasta, but I don't like hot salad, so...)
- Chuck the cooked pasta into a large bowl. This is where I usually sneak a bite, just to make sure it's not weirdly sticky.
- Add your cherry tomatoes, mozzarella, and basil. Give it all a gentle toss—if you go wild, the mozzarella gets a bit battered, but that's not the end of the world.
- Drizzle over the olive oil. Toss again. If things look a bit dry, add a splash more. Salt and pepper to your liking (I always end up adding more pepper than I think, probably because I get distracted).
- Drizzle the balsamic glaze over the top right before serving. It looks all artsy, but really it's just you zig-zagging with the bottle. If you want, give it a second toss, but sometimes I leave it as is for dramatic effect.
Lived and Learned: Notes That Might Help
- Pasta shape matters less than you think—I've even used leftover spaghetti, though honestly, it's a bit awkward to eat.
- If your mozzarella seems too watery, give it a gentle squeeze in a paper towel. Learned that after a few soggy salads.
- Once, I tried adding avocado. It tasted great but turned brown before we even sat down, so maybe skip that unless you're serving immediately.
Variations I've Tried (With Mixed Results)
- I swapped in sun-dried tomatoes once because my fresh ones looked sad—actually, it was pretty tasty, just a little more punchy.
- I've done it with orzo—it's cute, but it doesn't hold the glaze as well.
- Throwing in grilled chicken makes it a meal, but, on second thought, it kind of overshadows the classic flavors. My family prefers it just as is, most days.
- One disastrous time, I tried adding canned roasted red peppers. Wouldn’t recommend. Something about the texture just fought with everything else.
Equipment (and Some Workarounds)
- Big mixing bowl—though I've done it in a soup pot when I couldn't find the bowl I wanted
- Colander for pasta (don't have one? Just fish your pasta out with tongs—I've done it, it's fine)
- Sharp knife for the tomatoes, or just squeeze them a little if you're feeling lazy (kidding, mostly)
How Long Does It Really Last?
Technically, it'll keep in the fridge in an airtight container for two days, but honestly, in my house it never lasts more than a day! I think it tastes better after an hour or two in the fridge, lets the flavors mingle. But after a day, the basil can get a bit limp.
How I Serve It (And What Goes With)
I love piling this into a big bowl and plunking it right in the center of the table. Sometimes I serve it with crusty bread (mainly so I can mop up any olive oil left at the bottom), or as a side for grilled fish. My kids sometimes eat it straight from the fridge, sneaking forkfuls when they think I'm not looking. Oh, and once in a blue moon, we'll take it to the park with a picnic blanket—though don't forget the forks, like I did that one time.
Pro Tips (Learned the Hard Way...)
- Don't skip the step of cooling the pasta, unless you enjoy wilted basil and weirdly melted mozzarella. I once rushed it and was not happy with myself.
- Balsamic glaze is sticky stuff! Be careful with your favorite tablecloth (or just embrace the splatters—nobody's judging).
- Actually, I find it works better if you add the basil just before serving so it doesn't go brown. Tried it earlier once, regretted it.
FAQ (Seriously, Folks Have Asked Me This)
- Can I make this ahead? Yep! Just keep the basil and glaze aside, toss them in right before you eat. Otherwise, it's just not as bright.
- Is store-bought balsamic glaze okay? Oh, totally. I use this one from DeLallo when I'm not up for making my own. If you do want to make your own, Serious Eats has a good guide, but, warning: it smells intense while reducing.
- Can I use dried basil? Well, you can but honestly... it's just not the same. Fresh rules here. But in a pinch, you could add a tiny sprinkle at the end.
- What if I don't have mozzarella? You could use feta or even little cubes of cheddar, but it won't be Caprese anymore—still good, though!
- Is this gluten-free? Not as written, but if you use gluten-free pasta, it works. That said, some gluten-free pastas get a bit mushy, so watch your cook time.
And, just a quick aside—if you find yourself with extra tomatoes, try making a quick tomato bruschetta or just eat them with salt. Tomatoes don’t get enough love, in my opinion.
Ingredients
- 8 oz (225 g) short pasta (such as fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- ¼ cup fresh basil leaves, torn
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon balsamic glaze
- Salt and freshly ground black pepper, to taste
- 1 clove garlic, minced (optional)
Instructions
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1Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
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2In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and fresh basil leaves.
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3Drizzle the olive oil over the salad. Add the minced garlic, if using. Season with salt and freshly ground black pepper. Toss gently to combine.
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4Transfer the salad to a serving platter or bowl. Drizzle with balsamic glaze just before serving.
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5Serve immediately, or refrigerate for up to 2 hours. Garnish with extra basil leaves if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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