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Overhead view of Caprese Pasta Salad with al dente rotini, halved cherry tomatoes, and smooth mozzarella pearls in soft daylight.

Caprese Pasta Salad with Fresh Basil and Balsamic Glaze

This vibrant Caprese Pasta Salad features al dente rotini, juicy cherry tomatoes, and creamy mozzarella pearls tossed in a glistening balsamic vinaigrette. A fast, fresh, and photogenic summer side dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Lunch, Salad, Side Dish
Cuisine: Italian-American, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Rotini Pasta 454g
  • 2 cups Cherry Tomatoes 300g, halved
  • 8 oz Fresh Mozzarella Pearls 225g
  • 1 cup Fresh Basil Leaves 30g, chiffonade sliced
  • 1/2 cup Balsamic Vinaigrette 120ml, translucent quality
  • 1 tsp Freshly Cracked Black Pepper 2g
  • 1 tbsp Sea Salt 18g, for pasta water

Equipment

  • 1 Large pot For boiling pasta
  • 1 Chef's Knife For chiffonade basil
  • 1 White Ceramic Bowl For serving and photography

Method
 

Cook and Cool
  1. Bring a large pot of salted water to a boil. Add rotini and cook for 8-10 minutes until al dente.
  2. Drain pasta and toss with a touch of olive oil. Spread on a baking sheet to cool completely to prevent melting the cheese.
Assembly
  1. In a large white ceramic bowl, combine the cooled pasta, halved cherry tomatoes, and mozzarella pearls.
  2. Pour the balsamic vinaigrette over the salad and toss gently until the ingredients are glistening.
  3. Fold in the basil chiffonade and sprinkle with freshly cracked black pepper.

Notes

Ensure the pasta is fully cooled before adding mozzarella pearls to prevent melting.
Use a serrated knife for the cleanest cuts on the cherry tomatoes.