Go Back
Bright, professional food photograph of raw ingredients for Caprese pasta salad including cherry tomatoes, fresh basil leaves, and small mozzarella balls.

The Ultimate Caprese Pasta Salad Recipe

A vibrant, picture-perfect Caprese Pasta Salad featuring al dente rotini, glistening cherry tomatoes, fresh bocconcini, and green basil, all tossed in a pesto-style dressing and drizzled with a thick balsamic glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Lunch, Salad, Side Dish
Cuisine: Italian-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Caprese Pasta Salad
  • 1 lb rotini pasta (450g) dried
  • 2 cups cherry tomatoes (300g) halved
  • 8 oz bocconcini (225g) small white mozzarella balls, drained
  • 1 cup fresh green basil leaves (30g) whole or torn
  • 1/4 cup basil pesto (60g)
  • 1/4 cup extra virgin olive oil (60ml)
  • 1 tbsp white wine vinegar (15ml)
  • 1 clove garlic minced
  • 2 tbsp dark balsamic glaze (30ml) thick, for drizzling
  • 1 tbsp kosher salt (15g) for pasta water

Equipment

  • 1 Large Pot For boiling the rotini pasta.
  • 1 Large white ceramic bowl Essential for presenting the bright ingredients beautifully.
  • 1 Colander For draining and rinsing the pasta.

Method
 

Preparation and Assembly
  1. Bring a large pot of water to a vigorous boil. Add kosher salt and rotini pasta. Cook for 8-10 minutes until exactly al dente.
  2. Drain the pasta in a colander and immediately rinse under cold water to stop the cooking process and wash away sticky starch.
  3. In a small bowl, whisk together the basil pesto, extra virgin olive oil, white wine vinegar, and minced garlic clove until aromatic and combined.
  4. In a large white ceramic bowl, gently fold together the chilled rotini, halved cherry tomatoes, bocconcini, and pesto-style dressing until evenly coated.
  5. Gently fold in the fresh green basil leaves at the last second to prevent bruising.
  6. Just before serving, generously drizzle the dark, thick balsamic glaze over the top in sweeping motions. Do not toss again.

Notes

Always rinse the pasta with cold water to stop the cooking process and prevent stickiness.
Pat the bocconcini dry before adding to ensure the dressing clings to the ingredients perfectly.