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The Boat Shed Kitchen

Caprese Pasta Salad

This refreshing Caprese pasta salad combines juicy cherry tomatoes, creamy mozzarella, fresh basil, and tender pasta, all tossed in a tangy white balsamic dressing. Finished with Parmesan and a drizzle of balsamic glaze, it’s the perfect summer side or light main dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 20 minutes
Total Time 45 minutes
Servings: 8
Calories: 380
Ingredients Method Notes

Ingredients
  

For the pasta salad
  • 16 oz bow tie pasta or your favorite pasta shape
  • 1 pint cherry tomatoes halved (about 2 cups)
  • 8 oz mini mozzarella balls halved (about 1½–2 cups)
  • ½ cup fresh basil thinly sliced
  • ½ cup Parmesan cheese grated or shaved
  • Balsamic glaze for drizzling
For the dressing
  • ⅔ cup olive oil
  • ⅔ cup white balsamic vinegar
  • ⅓ cup white vinegar
  • 3 tbsp Dijon mustard
  • 1 tsp garlic powder
  • ½ –1 tsp coarse salt sea salt or kosher salt

Method
 

  1. Cook pasta according to package directions.
  2. Drain, rinse under cold water, and let cool completely.
  3. Whisk together all dressing ingredients in a bowl and set aside.
  4. In a large bowl, combine pasta, cherry tomatoes, mozzarella, and basil.
  5. oss with dressing until coated.
  6. Sprinkle with Parmesan cheese and drizzle balsamic glaze on top. Serve immediately.
  7. See full steps with tips & photos → https://theboatshedcafe.com/caprese-pasta-salad/

Notes

  • For best flavor, let the salad chill at least 20–30 minutes before serving.
  • Use whole mozzarella balls for a rustic look or cube them if preferred.
  • White balsamic keeps the salad light in color, but regular balsamic works too.