Creamy Caprese Pasta Salad
A vibrant and creamy twist on the classic Italian Caprese salad, this pasta salad combines al dente pasta with juicy tomatoes, fresh mozzarella, fragrant basil, and a luscious creamy dressing. Perfect for summer picnics, potlucks, or quick weeknight meals, it’s easy to prepare, customizable, and sure to please a crowd.
Equipment
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Whisk or fork (for dressing)
- Knife and cutting board
- Measuring spoons and cups
- Serving bowl or platter
Ingredients
- 12 oz (340g) rotini, penne, fusilli, or small shell pasta
- 1 cup mayonnaise or Greek yogurt (or a blend)
- 1 clove garlic, minced
- 2 tbsp olive oil
- Salt and freshly cracked black pepper, to taste
- 1 pint cherry or grape tomatoes, halved
- 8 oz (225g) fresh mozzarella balls or pearls, drained and halved or cubed
- 1 cup fresh basil leaves, torn
- 1 tbsp balsamic vinegar or lemon juice (optional, for dressing)
- Balsamic glaze, for garnish (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water. Drain well.
- In a bowl, whisk together mayonnaise or Greek yogurt, minced garlic, olive oil, salt, pepper, and optional balsamic vinegar or lemon juice until smooth.
- Chop tomatoes, tear basil leaves, and cube mozzarella as needed.
- In a large mixing bowl, combine pasta, tomatoes, basil, mozzarella, and dressing. Toss gently to coat evenly.
- Cover and refrigerate for at least 30 minutes to meld flavors.
- Toss lightly before serving and garnish with fresh basil and a drizzle of balsamic glaze if desired.
Notes
- Use fresh, ripe tomatoes and basil for best flavor and vibrant color.
- Cook pasta al dente to prevent mushiness.
- Adjust creaminess by adding dressing gradually and tasting.
- Add protein like grilled chicken or chickpeas for a complete meal.
- Salad can be made up to 1 day ahead; add dressing just before serving if prepping earlier to avoid sogginess.
- Balsamic glaze adds sweetness and color but is optional.