Caprese pasta salad is a delightful twist on the classic Caprese salad, combining the fresh flavors of tomatoes, mozzarella, and basil with the heartiness of pasta. This dish is perfect for summer gatherings, picnics, or as a light and satisfying side for any meal. It’s incredibly easy to make, and the vibrant colors and bold flavors make it a crowd-pleaser every time.
To begin, cook your favorite pasta—penne, fusilli, or farfalle work especially well for this salad. Cook the pasta according to the package instructions until it’s al dente. Once done, drain and rinse it under cold water to stop the cooking process and cool it down quickly. This step helps the pasta maintain its firm texture, preventing it from getting mushy when combined with the other ingredients.
While the pasta is cooling, prepare the other ingredients. Cut fresh cherry or grape tomatoes in half or quarters, depending on their size. The tomatoes bring a burst of juiciness and color to the salad. Then, slice fresh mozzarella cheese into bite-sized cubes or use mozzarella balls (bocconcini or ciliegine) for added convenience. The creamy mozzarella provides a rich contrast to the tangy tomatoes.
Next, chiffonade some fresh basil leaves by stacking them, rolling them up, and slicing them into thin ribbons. Basil adds an aromatic, peppery kick that brings the flavors of the salad together.
In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, and basil. The combination of these ingredients creates a balance of creamy, sweet, and savory flavors, all wrapped up in a beautiful mix of textures.
For the dressing, whisk together extra virgin olive oil, balsamic vinegar, salt, pepper, and a drizzle of honey or Dijon mustard for a touch of sweetness and tang. The balsamic vinegar enhances the freshness of the tomatoes, while the olive oil adds richness. Pour the dressing over the pasta and toss gently to coat the ingredients evenly.
If you’d like to add more depth to the salad, you can sprinkle some toasted pine nuts or chopped walnuts on top for extra crunch. A few extra basil leaves for garnish will add a pop of color, and a final drizzle of balsamic glaze can elevate the dish even further.
Caprese pasta salad is best served chilled, but it can also be enjoyed at room temperature. It’s a perfect dish for summer barbecues, parties, or as a light lunch or dinner. The fresh, vibrant ingredients make every bite a burst of flavor, while the pasta gives it a satisfying base that makes it a complete meal.
Ingredients
- 200 grams pasta use your preferred type, like penne or rotini
- 250 grams cherry tomatoes halved
- 200 grams fresh mozzarella cubed
- 1 cup fresh basil leaves chopped
- 3 tablespoons olive oil extra virgin
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- Pour the dressing over the pasta salad and toss until well coated.
- Serve immediately or refrigerate for up to 2 hours for the flavors to meld. Enjoy!
Nutrition
Pretty good, but I think it needs a bit more balsamic. Also, I wouldn’t serve right away unless your mozzarella is room temp.
I read somewhere that basil is bad for your health? Is that true?!
I’ve never heard that about basil! It’s usually considered super healthy. Maybe it was just misinformation?
I think it’s just a myth. Basil is great for digestion and has antioxidants!
Way too much cheese for my taste… more tomatoes needed! 😏
I think the cheese is what makes it so yummy! But I guess everyone has their own taste! 🤷♂️
This sounds fancy but I don’t think balsamic is my thing. Is the dressing needed?
I don’t think the dressing is needed. Sounds fine without it, right? Just the pasta and cheese should be good enough!
You could totally skip the balsamic if you ain’t a fan! A little extra olive oil and some lemon juice could work too!
Not sure about serving immediately—mine sat and the basil got dark fast. Still edible, just not pretty.
I tried making this salad but it turned out too soggy. Maybe I put too much dressing? Idk.
I love basil! This was a perfect summer dish. Will make again.
I totally agree! Basil makes everything taste better. This salad looks so refreshing.
The recipe is good but I wish it mentioned how to cube mozzarella without making a sticky mess. Mine sorta melted together a bit when I tossed.
I’m not sure about the balsamic, it was kinda sour. I might skip that next time.
Made it for a summer cookout and everyone went back for seconds. I used rotini and it held the dressing really well. Next time I’ll add a little more basil.
Mozzarella should be like tofu, right? Not a big fan but it tasted ok
Mozzarella is definitely different from tofu! It has a creamy taste that you can’t really compare. Glad you gave it a try though!
I made it and my basil turned dark kinda fast—maybe I chopped it too early. Still tasted great, though.
Hmm I think you’re right about chopping too early. Also balsamic is kinda strong—if it sat in the fridge for a while it can mess with the basil color. I usually wait to toss basil in last minute. Looks ugly but still good 😅
That sounds pretty normal—basil can turn dark fast once it’s chopped or if it gets any heat/acid exposure. Next time try chopping right before serving, and maybe pat it dry first. Glad it still tasted great though!
Not bad, but I think 200g mozzarella for that much pasta might be light. Also, I wish it had more seasoning—ended up adding extra pepper and salt.
I get what you mean—200g mozzarella can feel light, especially if you’re a cheese person like me. I usually bump it to 250–300g. Also the basil + balsamic helps, but I agree it can use a little extra punch.
Hmm I’m surprised you think it’s light. Maybe because I like a more balanced salad? I always taste and adjust seasoning after tossing, though. Pepper and salt at the end is the move.
This salad is amazing! So fresh and easy to make. My kids loved it!
I’m skeptical about serving immediately—like the dressing just sits on top? Mine was better after chilling for an hour.
Yeah I get what you mean. I tried it right away once and it tasted a little “separate,” but after chilling the flavors really come together—especially the balsamic.
I kinda disagree 😅 I followed it and served immediately and it was great. maybe ur mozzarella was too wet? also did u rinse the pasta with cold water like it says? Mine didn’t sit weird or nothing.
Too much basil for my taste. I’m more of a parsley person. But overall okay.
I found it a bit bland, maybe more vinegar next time? 🤔
This is so easy and fresh! I love the combination of flavors.
This salad was AMAZING! So fresh and perfect for summer. Will make it again!
YUM!! So good!!!!!
Absolutely! This dish is a summer classic! 🍅🍝
Not bad, but my pasta got a bit soggy, need to work on my timing.
I used half the salt and it still felt a bit salty to me. Also my mozzarella released some water, but tossing thoroughly fixed it.
Yum!!!
I don’t get why people rave about this. It’s just pasta, cheese, and tomatoes. I’ll stick to my classic pasta!
I think you’re missing out! It’s not just about the ingredients, it’s how they come together! The fresh basil adds so much flavor! 🍅
Can I use regular vinegar instead? Sounds good but don’t have balsamic.
You can use regular vinegar, but it will taste different. Balsamic has that sweet tang that regular vinegar doesn’t have.
Nah, don’t think it will be the same. You need the balsamic for that flavor!
This is the best pasta salad recipe ever! So fresh and tasty. Will make it again!
Too salty! I won’t make this again. The salt ruined it for my taste buds.
I totally get where you’re coming from! Salt can really make or break a dish. Maybe next time try reducing the salt or leaving it out entirely!
I really prefer pasta salad with mayonnaise. This is too dry.
Confusing recipe tho, what do you mean by ‘al dente’? Just use pasta, right?
I tried this but added grilled chicken. It turned out great! Definitely a keeper.
Not bad, but “serve immediately” is real—after refrigeration the basil lost some punch. Still decent, just not amazing cold.
Is it caprese or pasta salad? 🤔 Don’t get why u put mozzarella in pasta!!
It’s called Caprese Pasta Salad for a reason! The mozzarella adds creaminess to the pasta. 😊
It’s a salad, so some might say it’s not filling. I added chicken for protein.
Great idea adding chicken! It really makes the salad more filling. I sometimes throw in some avocado too.
But it’s still just a salad, right? I dunno… pasta salads just seem like a side dish to me.
Really simple and looks nice! I like it better chilled.
Mmmm, yummy! But where’s the garlic? Big fan of garlic, it should be in everything!
I totally get you! Garlic makes everything better! Maybe try adding some to your own version?
Garlic? In a Caprese salad? I don’t think that goes together… But hey, to each their own!
Um, how many calories in this? I worry about that stuff, y’know?
Quick n easy! I used gluten-free pasta and it turned out great! Can you make it vegan?
Quick, simple, and delicious! Going to make this for my BBQ next week. Thanks!
So simple! I threw in some grilled chicken too, delicious!
My kids loved this! I added some grilled chicken for protein.
Is balsamic vinegar really necessary? I skipped it and didn’t miss it. Just pasta and tomatoes are enough.
This turned out super fresh and bright—basil + balsamic is such a good combo. I used rotini and it held the dressing really well. Would make again for sure!
I’m skeptical about using only 2 hours in the fridge—mine sat longer and the pasta got a little mushy. Still flavorful though.
So tasty! I added some grilled chicken too to make it a meal. Yum!
This recipe looks good, but how’s it taste in winter?
Seems like a summer dish.
Caprese means cheese with tomato? I thought it was pasta. Confused about this whole dish.
Caprese refers to the salad that combines tomatoes, mozzarella, and basil. It’s not pasta, but this recipe does include pasta!
Tbh I was skeptical about rinsing the pasta with cold water, but it actually helped with the texture. Great for a quick lunch—no fuss.
Yes!! I always rinse too—otherwise it gets kinda sticky. Cold water really does help with that al dente bite. Caprese pasta salad is such an easy win for lunch.
This salad is AMAZING! So fresh and tasty. I added some avocado for extra creaminess. Will definitely make again!
This was terrible! The pasta got mushy, and I didn’t like the dressing at all.
Absolutely loved this pasta salad! So fresh and easy to make. Perfect for summer!
Thanks for sharing! I can’t wait to try this recipe at my next BBQ.
caprese who? 😅 i dont get it but i ate it lol
I’m not usually a salad person, but the pasta made it satisfying. I followed the recipe pretty closely—would recommend chilling it even if you’re serving soon.
Caprese is usually a salad, why do it with pasta? Just seems unnecessary.
Caprese vibe but with pasta? Yes please. I added a little garlic and it tasted even better. Would make again for sure.
Totally agree—Caprese + pasta is such a win. Halving the tomatoes and using fresh mozzarella really makes it feel authentic. I’ve also started adding a touch of garlic like you did; definitely boosts the flavor.
Seems like an easy recipe, but I thought it was too bland. Maybe add some garlic or something? Just my opinion.
I’m not a basil person… but I tried anyway and it was okay. Maybe use less basil next time. Tomatoes were sweet!
Hmm okay but basil is kinda the whole point? 😂 Also I’d say don’t rinse the pasta—then it won’t hold the dressing. Maybe that’s why it felt just “okay” to you.
Totally get the “not a basil person” thing 😅. I’m with you—sweet tomatoes + mozzarella is the real star. Next time try using half the basil or even swap some for parsley for a milder vibe.
Caprese salad is good and all, but putting pasta in it feels kinda wrong. i dunno. Might try it once though.
Good recipe but I forgot to buy basil… so I used spinach instead. Still tasted good.
AMAZING! I could eat this every day!
I think mozzarella can be too much sometimes, next time I’d try cheddar I guess?? idk.
I don’t get why everyone loves Caprese salad. The mozzarella was bland. Just not for me.
Caprese pasta sounds fancy, but it’s really just pasta and salad mixed. 🤔
But it’s not just pasta and salad! The combination with mozzarella and balsamic really elevates it. 😍
Honestly, it looks kinda basic to me. Just pasta and some veggies, not fancy at all…
Just made this for my picnic and it was a HIT! Everyone loved it, even the picky eaters. Thanks!
I followed it mostly, but I added a little garlic and it was unreal. The mozzarella stayed nice and creamy too.
Ooh garlic is such a good call. Caprese + garlic just hits different 😄 Glad the mozzarella stayed creamy too!
I did it as written (minus garlic), and mine got a little watery—maybe I rinsed too long? Still good though. Next time I’ll try adding garlic AND not overdo the basil.
I don’t see why everyone is raving about this. It was just okay for me. Needed more flavor.
Made this for a BBQ, and it was a hit! I added some olives and it tasted great!
Tastes good, but I felt like it needed a little more salt. Also mine got a bit watery after sitting—maybe tomatoes were extra juicy.
Glad you liked it! Extra juicy tomatoes can definitely make it watery—next time maybe pat the tomatoes dry or use slightly firmer ones. And yeah, a pinch more salt can bring it back.
Hmm mine got watery too. I think it’s because I added balsamic early? Or maybe I used regular mozzarella not fresh? Also salt seems low for me—ended up sprinkling more and it was better.
I tried this but used regular tomatoes instead of cherry ones… it was kinda watery. Not sure I’d recommend. 🤷♀️
So simple. My kids loved it. I might add some pesto next time. 😋
Idk if I did something wrong but it was bland. I measured salt with my heart 😅 maybe just needed more pepper.
Sorry it came out bland! Since you used “with your heart” for salt, I’d try measuring salt next time (1 tsp) and definitely add more freshly ground pepper. Also make sure you’re not skimping on the balsamic—3 Tbsp is what really perks it up.
Could someone tell me if I can use canned tomatoes? I don’t have fresh ones atm.
Yes, you can use canned tomatoes! Just drain them first and chop them a bit. It’ll still taste good!
Always love pasta, but where’s the garlic?!? Might add some next time.
I don’t like basil… can I use parsley instead? 🤔
Yeah, parsley would work just fine! It won’t taste the same, but it’ll still be good. Go for it! 👍
Too much cheese for my taste. 🤷♂️
Probably won’t make it again.
I think it sounds delicious! Maybe you can reduce the cheese next time?
I had a bad experience with this. The mozzarella was bad, and it ruined the whole dish. 🙁
Not sure about “serve immediately or refrigerate up to 2 hours”—mine sat longer and the pasta got kinda soggy. Tastes fine though.
Yeah, that line is tricky. I’ve noticed caprese-style pasta salad gets mushy if it sits too long—especially once the mozzarella warms up. I usually keep it chilled, but I try to eat within like 60 minutes.
Mine also sat longer (didn’t realize “up to 2 hours” meant like a real max). Soggy pasta is real 😅 but I agree it still tastes fine. Next time I’ll undercook the pasta a little and maybe don’t rinse as much.
Yum!!! But I forgot the balsamic. Still good tho 😋
Balsamic is key! But glad u still enjoyed it. It’s a good salad without it too! 😄
This turned out super fresh and summery. The balsamic + basil combo is on point. I used rotini and it held the dressing really well.
So glad you liked it! Rotini is a great call—love when the dressing actually clings like it’s supposed to. 😊
I made it and it was fine, but I followed the instructions exactly and the salad dried out in the fridge after about an hour. Maybe my basil was too watery?
Easy to make, but my kids didn’t like it. They prefer mac and cheese. 😅
Seems too simple. I’m skeptical. Also 200g mozzarella feels like not enough for 200g pasta? But I’ll try it.
Basil is expensive where I live 😩 but it was worth it. Fresh makes a difference. Would recommend.
Quick and easy! My kids loved it, especially the cherry tomatoes.
My dressing came out too vinegary at first, but once I added a splash more olive oil it balanced. Still delicious and easy.
Yum! High recommend! The mozzarella is just so creamy and the basil fresh!
Totally agree! The mozzarella makes all the difference, I just love it! 🍅🧀
So good!
This is my mom’s recipe but she calls it ‘pasta with stuff’. Nothing like home cooking!
Sounds delicious! Nothing beats home-cooked meals. I can’t wait to try your mom’s ‘pasta with stuff’!
Made it exactly as written—super easy and honestly tastes like a Caprese appetizer, but in pasta form. Loved it.
Yes!! That “Caprese in pasta form” description is exactly it—so fresh and simple. I’ve made it for potlucks and it’s always a hit.
Not gonna lie, I was skeptical about putting balsamic in with pasta, but it totally worked. Also that mozzarella amount is perfect.
Only 2 hours in the fridge? I left it overnight and it was… ok, but the pasta got softer and the tomatoes made it wet. Next time I’ll follow the timing.
Yeah, I’ve found 2 hours is about right for this one. Overnight it turns kind of watery—tomatoes do their thing 😅 I’d still reduce the mozzarella a bit or drain tomatoes next time.
Wait 2 hours only?? I always chill salads overnight and they’re fine. Maybe your tomatoes were extra juicy or the pasta wasn’t fully cooled? Wet pasta makes sense, though.
I’m skeptical about the balsamic amount—2 tablespoons sounded like a lot. Ended up okay though, just make sure you toss well.
Absolutely delicious! This is my go-to recipe for summer BBQs. Everyone loves it!
Hard disagree on ‘rinse with cold water.’ I skipped that and it was hotter and better. Maybe I’m wrong but I liked it.
Confused about rinsing the pasta—won’t it wash off flavor? I skipped that and it still worked.
I accidentally used regular vinegar instead of balsamic once and wow… big difference. So yes, balsamic matters. Good recipe.
Totally agree—balsamic has that sweet-tang thing that really makes the tomatoes and mozzarella pop. Glad you noticed it!
Hmm I used what I had (apple cider vinegar) and it was still pretty good, not exactly the same tho. Maybe I didn’t use enough balsamic-style flavor. Any tips to make regular vinegar work?
This pasta salad is so refreshing! I made it for a picnic and everyone loved it. Will definitely make again! 🌟
Sounds nice, but I wonder if my family would actually eat tomatoes. They can be picky! 🤔
I’m glad you loved it! It’s such a simple yet delicious recipe. Perfect for summer! ☀️
Not bad, but 1 cup basil felt like a lot? I chopped mine kinda small and it turned almost green-black from the dressing. Maybe my basil was strong lol.
I tried this and somehow my balsamic made it taste kinda metallic? Like I bought a weird vinegar maybe. Will try again with a better one.
Oh no—metallic/bitter notes can totally happen if the balsamic is off or too harsh. I’d double-check the brand (or if it’s more like a “balsamic glaze” or has additives). Fresh, good-quality balsamic should be more sweet/round. Hope it turns out better on your next try!
I added garlic like a cheater and it was AMAZING. Regular version is fine, but garlic makes it taste more “restaurant-y.”
My basil looked like it came from a sad plant, so flavor was weaker. Still, overall it was easy and fast—could be great with better ingredients.
Ugh, I feel you—sad basil really does change everything. I’ve noticed the same thing with store-bought herbs that are kind of dried out. Did you try adding a little extra basil or even a squeeze of lemon next time to brighten it up?
I think you might be undersalting or using too little vinegar. Mine tastes way better if I let it sit in the fridge like 30-60 mins (not just 2 hours “up to”). But yeah sad basil = sad flavor lol.
Turned out good, but I think it needs more salt than 1 tsp depending on your mozzarella/brine. I ended up tweaking at the end.
Decent idea, but I think it needs more seasoning. Next time I’ll add a little garlic or red pepper flakes.
Totally agree—Caprese needs a bit more punch. Garlic and/or red pepper flakes sounds perfect. Next time I’ll try both! 🍝
I mean… it’s good already, but I guess more salt/garlic wouldn’t hurt. Also, I added lemon once and it was weirdly tasty? Idk
Not gonna lie, I expected it to be more exciting. It’s tasty, but kinda simple. Would I make it again? Maybe.
Five stars? Eh. The mozzarella got watery on me and next time I’ll drain it better. Also rinsing pasta with cold water is weird but maybe ok.
Made it for a potluck and it disappeared fast. I used rotini and halved everything super small—would definitely do again.
This tastes like summer. I used rotini and it held up great, and the basil really pops with the balsamic.
This was awesome! The flavors are so fresh. Will make again!
Balsamic is too much for me. I think 2 tbsp is a lot, should be 1 tbsp—otherwise it overwhelms the tomatoes.
Totally fair—balsamic can get overpowering fast, especially with juicy tomatoes. I usually start with 1 tbsp and taste, then add a splash if it needs more tang. Your suggestion sounds spot-on.
Not bad, but my mozzarella got kinda watery after refrigerating. Might be the brand or I cubed it too early.
I’m not a fan of cold pasta dishes. This just didn’t do it for me. Sorry!
Honestly, cold pasta is weird. It’s like eating a salad but with pasta? I don’t know, sounds off to me.
I get that! Cold pasta isn’t for everyone, but I think it’s super refreshing in the summer. Maybe try it warm next time?
I used rotini and it worked perfectly. I also added a pinch of garlic powder because I can’t help myself. Still great.
Love seeing rotini work—good call on the garlic powder too. This salad is so forgiving. 🌿🍅
Garlic powder is always a win, but I’m curious—did you add it during dressing or directly into the bowl? Also I usually don’t rinse my pasta… but maybe it helps here?
Pretty good, but I think 2 hours in the fridge makes it a little watery. Next time I’ll drain the tomatoes a bit more.
5 stars for simple ingredients! Easy to make and yummy.
Followed it exactly and it came out great. I used rotini and halved everything small so each bite had mozzarella and tomato.
That sounds perfect—halving the tomatoes and using rotini would make it way easier to get mozzarella + tomato in every bite. Glad it came out great!
I liked it, but the pasta felt a tiny bit dry until I added a splash more olive oil. Still a solid side dish.
Totally agree—mine gets a little dry too depending on the pasta. A splash more olive oil usually fixes it. Glad it still worked out for you!
Honestly? 10/10. Caprese pasta salad is my whole personality now. 😅
I messed up and didn’t rinse the pasta with cold water, and it turned kinda clumpy. Recipe is fine though—just follow the steps 😅
I didn’t have balsamic vinegar, so I used apple cider vinegar instead. It was still good but not quite the same. 🤷♂️
Apple cider vinegar is a good substitute! I often use it in salads when I’m out of balsamic. It’s all about what you have on hand. 😊
But it’s not the same at all, right? Balsamic has a sweeter taste. You might wanna try it next time. 🤔
I like how simple it is. The mozzarella stayed creamy and didn’t get weird as long as I didn’t over-chill it. Next time I’ll cut the tomatoes a bit smaller.
Super easy to make, but I found it lacked a bit of flavor. Maybe more balsamic next time?
The basil is doing heavy lifting here. Fresh basil makes a huge difference—mine was a little old and it tasted “meh.”
Totally agree—fresh basil really changes the whole vibe. Mine sometimes goes a bit limp and then it tastes flat too. Fresh batch = way better!
Seems a little too much balsamic for me—mine turned out tangy. Next time I’ll cut it down.
Totally get it—2 tbsp can be pretty punchy, especially if the balsamic is stronger. I usually start with 1 tbsp and then adjust to taste. Glad you figured it out!
Perfect for potlucks! Everyone loved it.
If you’re in a hurry, this is the dish!!! Super fast and tasty! A little salt is all it need!
Caprese already has tomatoes and mozzarella, but adding pasta turns it into the ultimate lunch. Easy and fast.
My kids loved it! Finally, a veggie they actually want to eat.
i used dried basil cuz i ran out. still okay but not the same. dont skip the fresh basil if you can
This is such a fresh, summery twist on pasta salad. The balsamic + basil combo is perfect, and the mozzarella stays really nice if you don’t over-chill it.
Why everyone likes mozzarela? It taste weird for me. Just not my thing I guess.
Not gonna lie, I was skeptical about rinsing the pasta with cold water, but it actually helped. Texture was on point and the dressing coated better.
Quick and simple, my kind of meal! My kids even ate it without complaining!
This recipe looks amazing! My kids are so picky, but I think I’ll give this a try. Thanks for sharing!
so easy n quick! I made it for dinner, and my kids loved it! will make again!
Glad your kids liked it! It’s so simple to whip up, right? Perfect for busy nights.
Good flavor overall, but I think 1/2 teaspoon pepper is too mild. Next time I’ll add more because I like it punchy.
I added some garlic and it was delish! Garlic makes everything better!
This is seriously fresh and perfect for lunch. The balsamic + basil combo is spot on.
Really nice flavor, but I think 2 hours in the fridge makes the mozzarella a little watery. Next time I’ll add it closer to serving.
My dressing tasted a little too sharp at first because I think my balsamic was strong. I added a tiny splash more olive oil and it balanced out. Still delicious.
Totally get that—balsamic can be super punchy depending on the brand. Adding a tiny bit more olive oil is such a smart fix, and I love that it still came out delicious!
Caprese usually means tomatoes + cheese + basil, but this one felt more like “pasta with toppings.” I wanted more balsamic flavor—maybe double it?
This was delicious! So fresh and light. Perfect for summer!
Totally agree! This salad is so refreshing! I made it for my picnic last week and everyone loved it! 😍
Solid recipe! I added a bit more black pepper than it said and it was honestly perfect. Would make again.
Recipe says serve immediately or refrigerate up to 2 hours—mine tasted weird after 1 hour?? Also I used penne and it kind of stuck together. Idk maybe I did something wrong.
Hmm that’s frustrating! A couple things jump out: if the pasta wasn’t cooled/rinsed well after boiling, it can keep cooking and get a weird texture sooner than expected. Also make sure you’re actually tossing the pasta promptly after rinsing, so it doesn’t clump—using penne can stick if it’s not fully cooled and coated right away. For the “weird” taste after ~1 hour, I’d suspect either too much salt/balsamic, not enough tossing, or the mozzarella/basil wasn’t at a safe temp. Next time, rinse until it’s fully cold, pat dry gently (no need to overdo), and toss with dressing thoroughly right away.
I didn’t have mozzarella, so I used feta. It still turned out great!
Not gonna lie, mozzarella is better. But if you liked it, that’s what matters! Just saying though!
Feta sounds interesting! I bet it added a nice tang. I might try that next time!
Yummm
Really good! Only thing: 3 tbsp olive oil felt like a lot for my taste, so I might cut it to 2 next time.
This tastes like summer in a bowl. The balsamic + fresh basil combo is spot on—definitely making it again.
Caprese pasta salad is genius. My kids went back for seconds, which is rare. 10/10 for effort-to-reward.
I used ranch dressing instead. Did I ruin it?
I was skeptical about using balsamic in a pasta salad, but wow. It’s tangy without being overpowering.
The measurements are kinda vague? “1 cup basil leaves” depends on how you pack it. I guessed and might’ve put too much basil—still tasty tho.
Too much vinegar for my taste. I’d cut it down next time.