Caprese Pasta Salad

Name: Caprese Pasta Salad
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 oz (340 g) dried fusilli; 2 tbsp (36 g) kosher salt, for the pasta cooking water; 2 cups (300 g) cherry tomatoes, halved (quartered if large); 8 oz (227 g) fresh mozzarella pearls (ciliegine or perlini), drained and patted dry; halve any larger than a cherry tomato; 1 cup (24 g) fresh basil leaves, loosely packed, torn into bite-size pieces; 2 tbsp (30 ml) balsamic glaze, for drizzling; ⅓ cup (80 ml) extra-virgin olive oil; 2 tbsp (30 ml) balsamic vinegar; 1 clove (3 g) garlic, finely grated or minced; ½ tsp (3 g) fine sea salt; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (15 ml) extra-virgin olive oil, for tossing the hot pasta so it doesn't stick

From the MyKitchenBank Kitchen

Springy fusilli tossed with juicy cherry tomatoes, creamy mozzarella pearls, torn basil and a garlicky olive oil dressing, then finished with a sweet-tart drizzle of balsamic glaze. Make it for picnics, potlucks or easy lunches.

Prep: 15 min
Cook: 11 min
Wait: 40 min
Total: 1 hr 6 min
Makes: About 8 cups (6 side-dish servings)

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Ingredients

6 servings

For the pasta salad
12 oz (340 g) dried fusilli
2 tbsp (36 g) kosher salt, for the pasta cooking water
2 cups (300 g) cherry tomatoes, halved (quartered if large)
8 oz (227 g) fresh mozzarella pearls (ciliegine or perlini), drained and patted dry; halve any larger than a cherry tomato
1 cup (24 g) fresh basil leaves, loosely packed, torn into bite-size pieces
2 tbsp (30 ml) balsamic glaze, for drizzling
For the dressing
⅓ cup (80 ml) extra-virgin olive oil
2 tbsp (30 ml) balsamic vinegar
1 clove (3 g) garlic, finely grated or minced
½ tsp (3 g) fine sea salt
¼ tsp (0.5 g) black pepper, freshly ground
For the pasta salad
1 tbsp (15 ml) extra-virgin olive oil, for tossing the hot pasta so it doesn't stick

Equipment (8)

Large pot (6-quart / 5.7 L or bigger)
Colander
Large rimmed baking sheet
Large mixing bowl (4-quart / 3.8 L or bigger)
Small bowl or jar for the dressing
Whisk or fork
Cutting board and sharp knife
Measuring cups and spoons

Steps

Before you start

Drain the mozzarella pearls well and pat dry so the dressing doesn't turn milky and watery.
Use ripe, in-season cherry tomatoes for the best flavor; they are the main seasoning of this dish.
Allow about 40 minutes for the pasta to cool and the flavors to mingle before serving.
Wait to add the basil and balsamic glaze until just before serving so the basil stays green and the glaze stays glossy.

1
Boil the water
- Fill a large pot with 4 quarts (3.8 L) of water, add the 2 tablespoons kosher salt and bring to a rolling boil over high heat.
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Ready when: Large bubbles continuously break the surface
Tip: Salt the water generously; it is the only chance to season the pasta itself.
2
Cook the fusilli
- Add the fusilli and stir for the first 30 seconds so the spirals don't stick.
- Cook, stirring occasionally, 1 minute less than the package time, usually 9 to 11 minutes.
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Ready when: Pasta is tender with a slight bite in the center (al dente) when you bite a piece
Tip: Slightly firm pasta absorbs dressing as it sits without turning mushy.
3
Drain and cool pasta
- Drain the pasta in a colander and shake well.
- Spread it in a single layer on a rimmed baking sheet and toss with the 1 tablespoon olive oil.
- Let it cool for 15 minutes, tossing once or twice.
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Ready when: Pasta feels barely warm to room temperature, not hot, to the touch
Tip: Don't rinse under cold water; the surface starch helps the dressing cling.
4
Prep the produce
- While the pasta cools, halve the cherry tomatoes, pat the mozzarella pearls dry (halving any large ones) and tear the basil leaves into bite-size pieces.
- Set the basil aside separately.
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Ready when: Tomatoes and cheese are uniformly bite-size
Tip: Tear basil rather than chopping it to reduce bruising and blackening.
5
Whisk the dressing
- In a small bowl or jar, whisk or shake the 1/3 cup olive oil, balsamic vinegar, grated garlic, fine sea salt and pepper for 30 seconds.
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Ready when: Dressing looks thick and emulsified, with no separate pool of oil
Tip: Grate the garlic on a fine rasp so no harsh raw chunks end up in a bite.
6
Toss and marinate
- In a large bowl, combine the cooled pasta, tomatoes and mozzarella.
- Pour over the dressing and toss gently until every piece is coated.
- Let stand at room temperature for 25 minutes (or refrigerate up to 4 hours).
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Ready when: Tomatoes look slightly glossy and a little juice pools in the bowl
Tip: If the pasta looks dry after resting, add 1 to 2 teaspoons more olive oil.
7
Finish and serve
- Taste and add a pinch of salt if needed.
- Fold in the torn basil, transfer to a serving bowl and drizzle the balsamic glaze over the top in a zigzag.
- Serve right away.
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Ready when: Basil is bright green and the pasta tastes lightly tangy and well seasoned
Tip: Add the glaze at the end; mixing it in turns the salad dark and muddy.

Good to know

Tips

Pull the pasta a minute early: it keeps absorbing dressing and softens as it sits.
Salt the tomatoes lightly when tossing and let them rest; this draws out juices that make the dressing taste fresher.
Use real balsamic glaze for drizzling; thin vinegar will run and make the salad soggy.
For extra substance, fold in a drained 15 oz (425 g) can of white beans or some baby arugula just before serving.

Make ahead

"Cook the pasta, make the dressing and prep the tomatoes and mozzarella up to 1 day ahead; store separately in the fridge. Toss together up to 4 hours before serving, then add the basil and glaze right before serving."

Storage & reheating

"Room temperature: up to 2 hours (1 hour if outdoors above 90°F / 32°C). Fridge: airtight container up to 3 days; the pasta will absorb dressing, so refresh with a splash of olive oil and balsamic vinegar and let it sit 15 minutes off the fridge. Freezer: not recommended because the mozzarella and tomatoes turn watery. Serve cold or at room temperature; no reheating needed."

Substitutions

dried fusilli → Rotini, penne, farfalle or cavatappi. Use the same weight and cook to al dente; choose shapes with ridges or twists that hold dressing.
fresh mozzarella pearls (ciliegine or perlini) → One 8 oz (227 g) ball of fresh mozzarella, cut into ½-inch cubes. Pat dry well; works the same as pearls.
balsamic glaze → 2 tbsp balsamic vinegar simmered 8 to 10 minutes until reduced to about 1 tbsp. Cool before drizzling; it thickens further as it cools.
dried fusilli → Gluten-free fusilli. Cook 1 minute less than the package time and rinse briefly, as gluten-free pasta firms up and gets sticky when cooled.