Can I make Caprese Pasta Salad ahead of time?

Yes. This salad is actually better after chilling for at least 30 minutes, making it an excellent make-ahead recipe.

What is the best pasta to use?

Rotini, fusilli, penne, and bow tie pasta are all great choices because they hold onto the dressing well.

Absolutely. Simply cut a block of fresh mozzarella into bite-sized cubes.

Scale

12 ounces rotini pasta (or bow tie, penne, or fusilli)

2 cups cherry tomatoes, halved

8 ounces fresh mozzarella pearls (mozzarella balls)

½ cup fresh basil, chopped

¼ cup extra virgin olive oil

2 tablespoons balsamic glaze (plus more for serving if desired)

1 clove garlic, minced

1 teaspoon Italian seasoning

½ teaspoon kosher salt

¼ teaspoon black pepper

Cook Mode Prevent your screen from going dark

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
Drain the pasta and rinse under cold water until completely cooled. Drain well.
While the pasta cools, slice the cherry tomatoes in half and chop the fresh basil. If using larger mozzarella balls, cut them into bite-sized pieces.
In a small bowl, whisk together the olive oil, garlic, Italian seasoning, salt, and black pepper.
Add the cooled pasta, cherry tomatoes, mozzarella pearls, and basil to a large mixing bowl.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Drizzle with the balsamic glaze and gently toss once more, or drizzle it over the top just before serving.
Refrigerate for at least 30 minutes before serving to allow the flavors to blend. Garnish with additional basil and another drizzle of balsamic glaze if desired.

Use pasta that is cooked just until al dente so it holds its shape after chilling.

Rinse the pasta with cold water after cooking to cool it quickly and prevent it from sticking together.

Use fresh basil instead of dried basil for the best flavor and aroma.