This simple caprese pasta salad is a quick dish that is packed with flavor. Whether you need a dish for a party or a dinner side, this recipe delivers.
This is my second caprese recipe on the blog, and it won’t be the last. I’m a big fan of caprese—its bright, fresh flavors are hard to resist.
It’s difficult to pick a favorite element. I love the tender fresh mozzarella, the sweet tang of a balsamic reduction, and the juicy tomatoes tossed in olive oil and herbs. Combined with pasta, it makes a satisfying, flavorful salad.
Cold pasta salad is one of those universally loved dishes. I don’t get to enjoy pasta as often while following a lower-carb plan, so for this recipe I used whole wheat penne to add some extra fiber and nutrients.
If you haven’t tried Brianna’s dressings, give them a try. Their French vinaigrette is my go-to for this salad—rich, tangy, and nostalgic. I’m not sponsored; I simply like the flavor it adds.
This dressing reminds me of one my mom used to buy when I was young—I always associated it with the picture on the bottle. Fun fact: Brianna’s dressings are made in Austin, Texas.
The recipe itself is very simple. Cook the pasta according to package directions, then drain and rinse under cold water until the pasta has cooled.
Halve the cherry tomatoes and chop the basil. Combine the cooled pasta with tomatoes, basil, and mozzarella balls in a large bowl. Pour in the vinaigrette and toss everything together. Cover and refrigerate—this helps the flavors meld, and the longer it chills, the more the pasta absorbs the dressing.
Finish with a balsamic reduction just before serving. You can make this by simmering balsamic vinegar with a little honey until it reduces by about half and thickens into a syrup. If you prefer convenience, some stores sell bottled balsamic glaze ready to use.
With a few simple ingredients and minimal effort, you’ll have a colorful, flavorful dish perfect for summer gatherings or as a refreshing side for dinner.
Caprese Pasta Salad
Ingredients
- 16 oz penne pasta
- 8 oz mozzarella balls
- 1 container cherry tomatoes about 30 tomatoes
- 1 bottle Brianna’s French vinaigrette dressing
- 1/4 cup chopped basil
Balsamic Reduction
- 2 cups balsamic vinegar
- 2 TBSP honey
Instructions
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Cook pasta according to package directions. Drain and rinse under cold water until the pasta is cooled.
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Slice the cherry tomatoes in half.
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In a large bowl, combine the cooled pasta, tomatoes, mozzarella balls, and chopped basil. Pour in the vinaigrette and toss to coat. Cover and refrigerate to let the flavors meld.
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To make the balsamic reduction, bring balsamic vinegar and honey to a boil, then reduce heat to a simmer. Cook until the liquid reduces by about half and thickens slightly into a syrup.
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Drizzle the balsamic reduction over the pasta salad just before serving.