Caprese Balsamic Cold Pasta Salad Recipe

It’s 5 PM. You’re hungry. The family is hungry. The idea of turning on the oven feels like a personal attack.

We’ve all been there. The midweek dinner slump is real. You need a hero, and you need it fast.

Enter the Caprese Balsamic Cold Pasta Salad. This is your weeknight rescue mission. It’s the salad that eats like a meal. No hot stove. No fuss. Just huge, fresh flavor in the time it takes to boil water. If you love the classic flavors of tomato, basil, and mozzarella, you might also enjoy a warm version like this Baked Balsamic Glazed Chicken Caprese Style.

I live for recipes like this. They give you your evening back. Let’s make dinner easy again.

Recipe Overview

• Cuisine: Italian-Inspired
• Category: Salad / Cold Pasta
• Prep Time: 15 minutes
• Cook Time: 10 minutes (for pasta)
• Total Time: 25 minutes
• Servings: 4-6 as a main, 8 as a side

Ultimate Guide to Caprese Balsamic Cold Pasta Salad

This isn’t just another pasta salad. This is the only one you need. Why? It hits every note.

You get creamy, tangy, sweet, and herby all in one bowl. The balsamic reduction is the magic glue. It turns simple ingredients into something special.

Best part? It’s a one-bowl wonder. You can make it ahead. It travels perfectly. It works for lunch, dinner, or a potluck. This recipe is your new secret weapon for busy days.

The Simple Ingredients

This is where the magic happens. We’re using classic, fresh flavors. You might have half of this already.

• 12 oz short pasta (like fusilli, farfalle, or penne)
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella, cubed (or use pearl-sized balls)
• 1 large bunch fresh basil leaves, torn
• 1/3 cup extra virgin olive oil
• 1/4 cup balsamic reduction, plus more for drizzling
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste

Let’s Get Cooking! (The Step-by-Step)

Grab your biggest bowl. We’re moving fast. The whole process is a breeze.

1. Cook the pasta. Boil a large pot of salted water. Cook your pasta according to the package directions for al dente. We want it to have a bite.
2. Drain and cool. Once cooked, drain the pasta in a colander. Run it under cold water to stop the cooking. This chills it fast. Let it drain well.
3. Make the dressing. In your large bowl, whisk together the olive oil, balsamic reduction, minced garlic, oregano, and red pepper flakes. Season with a big pinch of salt and pepper.
4. Combine everything. Add the cooled pasta, halved cherry tomatoes, and cubed fresh mozzarella to the bowl with the dressing. Toss it all together until everything is glossy and coated.
5. Finish with basil. Right before serving, fold in the torn basil leaves. This keeps them bright and green.
6. Serve it up. Dish it out. Give it one more drizzle of balsamic reduction over the top for a beautiful finish.

What to Serve With This Dish

This salad is a full meal on its own. But if you want to round it out, keep it simple. For another delicious way to enjoy these flavors as a main course, try this Caprese Stuffed Balsamic Baked Chicken.

Grilled chicken or shrimp tossed right in is a fantastic protein boost. A loaf of crusty bread for soaking up the dressing is never wrong.

For a super easy side, grab some store-bought garlic bread or a simple bag of mixed greens. Dinner is done.

Make This Recipe Your Own (Quick Swaps)

Make it work for you! Use what you have. Try these easy swaps.

No balsamic reduction? Use regular balsamic vinegar. Just add a teaspoon of honey to the dressing to mimic that sweet, syrupy taste.

Swap the fresh mozzarella for small cubes of provolone or even feta cheese for a tangier kick. Out of cherry tomatoes? Dice up any ripe tomato you have.

How to Store Leftovers (If You Have Any!)

This salad gets better as it sits! Store it in an airtight container in the fridge.

It will keep beautifully for up to 3 days. The flavors really meld together. If the pasta soaks up the dressing, just give it a fresh splash of olive oil before serving again.

NUTRITION INFORMATION

• Calories: ~380 per serving (main dish size)
• Carbohydrates: 45g
• Protein: 14g
• Fat: 18g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 8g

*This is an estimate. Values can vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I make this ahead of time?

Absolutely! It’s a make-ahead dream. Prep it up to a day in advance. Just wait to add the fresh basil until you’re ready to serve.

What’s the best pasta shape to use?

Use any short pasta with nooks and crannies. Fusilli, farfalle, or penne are my top picks. They hold the dressing and cheese perfectly. If you’re looking for another fantastic pasta dish, this creamy Lemon Ricotta Pasta is a must-try.

Where do I find balsamic reduction?

Look near the vinegar or salad dressing aisle at your grocery store. You can also make your own by simmering 1 cup of balsamic vinegar until it thickens and reduces by half.

See? I told you it was easy. You just built a fantastic, fresh dinner in under 30 minutes. That’s a major win.

This recipe is built for your real, busy life. It’s flexible, fast, and full of flavor. You’ve got this.

Now go enjoy your meal and your evening! Did you make it? Let me know how your Caprese Balsamic Cold Pasta Salad turned out by leaving a comment and rating below!