Classic caprese flavors translate beautifully to an easy-to-make, easy-to-share summer side in this Caprese Pasta Salad recipe. Make and marinate your pasta in advance, then add your easy caprese mixers in fresh! Ripe cherry tomatoes, mozzarella balls and fresh basil add bursts of color and flavor to this easy pasta salad.
Fill a 6-quart pot with four quarts of water. Bring to a boil over high heat, then season with the kosher salt. Add the pasta, then cook according to package directions to al dente, PLUS 1 minute. Drain the pasta, then shake to dry as much moisture as possible. Return the cooked pasta to the hot pot and toss to evaporate any remaining water droplets.
While the pasta cooks, make the vinaigrette. Combine the basil, garlic, salt, pepper and olive oil in a blender or food processor. Puree until completely smooth. If the consistency isn’t extremely smooth, add water, 1 tablespoon at a time, until very, very smooth.
Pour the basil vinaigrette over the pasta while it’s still warm. Let sit at room temperature for at least 30 minutes, and up to 2 hours. Chill up to overnight if preparing in advance.
Remove from the fridge at least 1 hour before serving to bring to room temperature. Add the fresh mozzarella, cherry tomatoes, torn basil, and ground pepper, then toss until well combined. Taste for seasoning and adjust with salt and pepper as needed.
Portion onto plates, then drizzle with balsamic glaze. Serve at room temperature.