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Fresh Caprese Pasta Salad with Mozzarella Balls – Easy 15-Minute Meal

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This Fresh Caprese Pasta Salad with Mozzarella Balls is a quick, no-fuss meal that tastes like summer on a plate. With creamy mozzarella, juicy cherry tomatoes, and a tangy balsamic vinaigrette, it comes together in just 15 minutes and is perfect for hot days or busy weeknights.

Ingredients

Scale
  • 8 oz (225 g) pasta (rotini or fusilli preferred)
  • 1 pint (300 g) cherry tomatoes, halved
  • 8 oz (225 g) fresh mozzarella balls (bocconcini or ciliegine), halved or quartered
  • 10–12 fresh basil leaves, chopped or torn
  • 3 tbsp (45 ml) extra virgin olive oil
  • 2 tbsp (30 ml) balsamic vinegar
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • Optional: red pepper flakes, pine nuts, balsamic glaze

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add 8 oz (225 g) of pasta and cook according to package directions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain and cool the pasta: Pour the cooked pasta into a colander and rinse under cold running water for about 30 seconds to stop the cooking process. Shake off excess water and let it drain well.
  3. Prepare the dressing: In a small bowl or mason jar, combine 3 tbsp (45 ml) extra virgin olive oil, 2 tbsp (30 ml) balsamic vinegar, 1 minced garlic clove, ¼ tsp salt, and a few cracks of black pepper. Whisk or shake until well combined.
  4. Halve the cherry tomatoes: Rinse 1 pint (300 g) of cherry tomatoes and pat them dry. Slice each in half crosswise. Place in a large mixing bowl.
  5. Prep the mozzarella: Drain 8 oz (225 g) of fresh mozzarella balls and pat them dry with a paper towel. Cut any larger ones in half or quarters. Add to the bowl with the tomatoes.
  6. Chop the basil: Stack 10-12 fresh basil leaves, roll tightly into a cigar shape, and slice crosswise into thin ribbons (chiffonade). Add to the bowl.
  7. Combine everything: Add the cooled, drained pasta to the bowl with the tomatoes, mozzarella, and basil. Pour the dressing over the top. Gently toss with a wooden spoon or silicone spatula until evenly coated.
  8. Season and serve: Taste and add more salt or pepper if needed. Drizzle with balsamic glaze if desired. Serve immediately at room temperature or refrigerate for 30 minutes if preferred cold.

Notes

Don’t overcook the pasta; cook al dente. Rinse the pasta well to cool it quickly. Pat mozzarella dry to prevent watery dressing. Let the salad sit for 10 minutes after tossing for best flavor. Season pasta water generously.

Nutrition

Keywords: caprese pasta salad, fresh mozzarella pasta, easy pasta salad, summer pasta salad, 15-minute meal, vegetarian pasta

Find it online: https://bouncybowl.com/fresh-caprese-pasta-salad-with-mozzarella-balls-easy-15-minute-meal/