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Caprese pasta salad in a large bowl drizzled with balsamic glaze.

Caprese Pasta Salad with Balsamic Glaze

Casey Rooney
This Caprese pasta salad is fresh, easy, and made for summer! It’s loaded with cherry tomatoes, mozzarella, fresh basil, and tossed in a light dressing with a balsamic glaze drizzle on top. It's perfect for lunch, cookouts, and it's a great dish to make-ahead!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course pasta, Salad
Cuisine American, Italian
Servings 8

Ingredients
  

For the pasta salad

  • 16 oz. bow tie pasta or your favorite pasta shape
  • 1 pint cherry tomatoes, halved about 2 cups
  • 8 oz. mini mozzarella balls, halved about 1 1/2 to 2 cups
  • 1/2 cup fresh basil, thinly sliced
  • 1/2 cup Parmesan cheese, grated or shaved
  • Balsamic glaze, for drizzling

For the dressing (see Note 1)

  • 2/3 cup olive oil
  • 2/3 cup white balsamic vinegar
  • 1/3 cup white vinegar
  • 3 tbsp. Dijon mustard
  • 1 tsp. garlic powder
  • 1/2-1 tsp. coarse salt (sea salt, kosher salt)

Instructions
 

  • Cook pasta: Cook pasta according to package instructions. Drain and cool completely.
  • Make the dressing: Whisk together all dressing ingredients and set aside.
  • Assemble the salad: To a large bowl, add the cooked pasta, cherry tomatoes, mozzarella, and basil. Add the dressing and toss (See Note 1). Top with Parmesan cheese and drizzle with balsamic glaze.

Notes

Note 1: There is a bit more dressing than the salad needs if you are serving it right away. However, I always like to have more dressing on hand in case there are leftovers or you are making this ahead of time. The extra dressing brings the salad back to life! Add about 3/4 of the dressing at first, taste, then add more if needed.