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Vegetarian Caprese Pasta Salad - Bright, Fresh, and Easy

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Short pasta (8 ounces): Rotini, fusilli, or farfalle hold dressing well.
  • Cherry or grape tomatoes (2 cups, halved): Sweet, firm, and juicy.
  • Fresh mozzarella balls (8 ounces): Ciliegine or bocconcini, halved.
  • Fresh basil (1 packed cup): Torn or sliced into ribbons.
  • Extra-virgin olive oil (1/3 cup): For a silky, flavorful dressing.
  • Balsamic vinegar (2 tablespoons): Adds brightness.
  • Lemon juice (1 tablespoon): Freshly squeezed for a clean finish.
  • Dijon mustard (1 teaspoon): Helps emulsify the dressing.
  • Honey or maple syrup (1–2 teaspoons): Balances acidity.
  • Garlic (1 small clove, finely grated): Optional but adds warmth.
  • Kosher salt and freshly ground black pepper: To taste.
  • Crushed red pepper flakes (pinch): Optional for gentle heat.
  • Balsamic glaze (2–3 teaspoons): Optional finishing drizzle for shine and depth.

Method
 

  1. Boil the pasta. Cook in well-salted water until just al dente. Aim for a slight bite so it holds up after dressing. Drain and rinse quickly under cool water to stop the cooking.
  2. Dry the pasta. Shake off excess water and let it sit in the colander for a minute. Moisture can dilute the dressing, so this step matters.
  3. Whisk the dressing. In a large bowl, whisk olive oil, balsamic vinegar, lemon juice, Dijon, honey, garlic, salt, pepper, and red pepper flakes until glossy and emulsified.
  4. Add the tomatoes. Toss the halved tomatoes in the dressing first. This lets them release their juices and helps the flavors bloom.
  5. Fold in pasta and mozzarella. Add the cooled pasta and mozzarella balls. Toss gently so the mozzarella doesn’t tear.
  6. Finish with basil. Add torn basil right before serving to keep it bright. Taste and adjust seasoning—add more lemon, salt, or pepper as needed.
  7. Optional glaze. Drizzle a little balsamic glaze over the top for a glossy, tangy finish.
  8. Rest briefly. Let the salad sit 5–10 minutes so the flavors meld, then serve at room temperature or slightly chilled.