Ingredients
Equipment
Method
Cook and cool the pasta
- Cook pasta according to package directions, then drain and rinse with cold water to stop the cooking and keep it firm, about 10 minutes. Visual cue: pasta should look springy and not sticky after rinsing.
Make the balsamic vinaigrette
- Whisk olive oil, balsamic vinegar, minced garlic, salt, and pepper together until the mixture looks glossy and evenly combined. Visual cue: small garlic flecks should be suspended and no oily streaks should remain.
Assemble the caprese salad
- In a large bowl, combine pasta, halved cherry tomatoes, mozzarella balls, and torn basil leaves. Visual cue: you should see red tomatoes, white mozzarella, and green basil clearly.
Dress and toss
- Pour the dressing over the salad and toss gently until the pasta and tomatoes are lightly coated. Visual cue: vinaigrette should cling to pasta without crushing the mozzarella.
Chill to meld flavors
- Refrigerate for at least 1 hour to allow flavors to meld and for the pasta to chill. Visual cue: salad should look more cohesive after resting, with basil still bright and fresh.
Finish and serve
- Drizzle with balsamic glaze right before serving for a glossy, tangy finish. Visual cue: thin dark swirls over the tri-color pasta.
Notes
For best texture, rinse the pasta under cold water thoroughly so it stays springy in the salad. Refrigerate in a sealed container up to 3 days; basil will darken slightly but remains flavorful. Freezing is not recommended due to mozzarella texture changes. If you want a lighter option, use low-moisture part-skim mozzarella and reduce olive oil to 2 tablespoons.