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Caprese Pasta Salad

  • Author: Kelly Djalali


Balsamic Dressing:

1/4 cup Olive Oil or oil from marinated mozzarella

1/4 cup Balsamic Vinegar

1 tbsp. Dijon Mustard

Pinch of Kosher Salt

Fresh Black Pepper

Pasta Salad:

16 oz. Cavatappi Pasta (or other tubular pasta), cooked, drained and slightly cooled

1 pint Cherry Tomatoes, halved

16 oz. Fresh Mozzarella Pearls, or marinated mozzarella balls, quartered

1 cup Torn Fresh Basil Leaves

Fresh Black Pepper, to taste

Flaky Finishing Salt

Balsamic Glaze


Add the cooked, drained and slightly cooled pasta to a large bowl. Toss pasta with about half the dressing.

Add the tomatoes, mozzarella pearls and torn basil leaves to the pasta and pour on the rest of the dressing, toss to combine.  

Transfer the Caprese Pasta Salad to a serving platter, if desired.

Garnish the salad with black pepper, flaky finishing salt and a drizzle of balsamic glaze.