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A close-up of a pasta salad with radiatore, cherry tomatoes, mozzarella balls, fresh basil leaves, and a light herb dressing on a white plate.

25-Minute Marinated Caprese Pasta Salad with White Balsamic

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  • Author: Jess Larson
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: serves 4-6 1x
  • Category: Side Dish, Entree Salads & Bowls Recipes, Pasta & Noodles
  • Method: Boiling
  • Cuisine: American, Italian, Italian-American
  • Diet: Vegetarian

Description

This Caprese Pasta Salad takes everything you love about the classic Italian dish—juicy tomatoes, creamy mozzarella, and fresh basil—and turns it into a vibrant, flavor-packed pasta salad. The secret is a quick white balsamic marinade for the tomatoes and cheese – they soak up all of the flavor so every bite tastes like real-deal Caprese (never dry or bland!).

Ready in 25 minutes and perfect for every cookout and potluck on the calendar this summer!

Ingredients

Scale
  • 8 ounces dried radiatori or short pasta of choice
  • 12 ounces cherry tomatoes, halved or quartered (aim for uniform, bite-sized pieces)
  • 8 ounces good-quality fresh mozzarella, torn into bite-sized pieces (or use ciliegine, halved, or pearls, left whole)
  • kosher salt and black pepper

for the white balsamic Caprese marinade:

  • ½ cup extra virgin olive oil
  • ¼ cup white balsamic vinegar (see Recipe Notes)
  • 1 cup packed fresh basil leaves and tender stems (about 1 ounce), thinly sliced
  • ½ shallot, finely diced
  • 2 cloves garlic, finely chopped or grated
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon each: garlic powder, onion powder
  • kosher salt and black pepper

Instructions

Method Overview:

Cook the pasta slightly past al dente, then briefly rinse and let it cool slightly. Meanwhile, whisk together the white balsamic marinade and toss with the tomatoes and mozzarella to marinate. Add the warm pasta and gently toss to combine.

Step-by-Step Instructions:

  1. Prep: Bring a large pot of water to a boil. Once boiling, generously season with salt.
  2. Boil the pasta: Once the water reaches a rolling boil, add the radiatori. Stirring occasionally to prevent sticking, cook 1-2 minutes past al dente. Carefully drain the pasta, briefly rinsing to wash away excess starch. Set aside to cool slightly – the pasta should be warm, not hot enough to melt the cheese.A red pot filled with boiling water and radiatori pasta sits on a white hexagon-tile countertop next to a striped kitchen towel.
  3. Meanwhile, mix the white balsamic marinade: Add all listed ingredients to a large bowl. Season with 1 teaspoon kosher salt and a few twists of black pepper. Whisk well to combine. Adjust seasoning to taste.A bowl of homemade vinaigrette being whisked, surrounded by fresh basil, garlic, shallot, olive oil, spices, and measuring spoons on a white hexagonal tile countertop.
  4. Marinate the tomatoes and mozzarella: Add the tomatoes and mozzarella to the white balsamic marinade. Gently stir to combine, taking care not to break up the tomatoes or mozzarella. Set aside to marinate for at least 10-20 minutes, allowing the flavors to meld. (You can prep this a few hours ahead for even more developed flavor.)A white bowl filled with halved cherry tomatoes, mozzarella balls, and fresh basil, mixed with olive oil, sits on a hexagon-tiled surface. A wooden spoon rests inside the bowl.
  5. Toss the Caprese pasta salad: Once the pasta has cooled slightly, add it to the bowl with the marinated tomatoes and mozzarella. Gently stir to combine, taking care not to break up the tomatoes or mozzarella. Adjust to taste – I often add an extra pinch of salt or splash of white balsamic to make the flavors pop.A white bowl filled with pasta salad, featuring spiral pasta, cherry tomatoes, mozzarella balls, and fresh basil, sits on a light hexagon-tiled surface with a wooden spoon and a striped cloth nearby.
  6. Serve immediately with additional torn basil leaves and your favorite summer mains. Enjoy!A plate of pasta salad with rotini noodles, halved cherry tomatoes, mozzarella pieces, fresh basil leaves, and a sprinkle of herbs, served with a large metal spoon on the side.

Equipment

Notes

Jess’ Tips and Tricks:

  • White balsamic vinegar has the sweet-tangy flavor of traditional balsamic, but with a lighter body, more delicate flavor, and pale color. I reach for it anytime I want balsamic flavor without the dark color or syrupy texture. In this recipe, it adds classic Caprese flavor while preserving the fresh look of the tomatoes, mozzarella, and pasta. If you don’t have it, you can substitute regular balsamic – just note your salad will be darker in color.
  • Portions: This recipe yields a large salad, enough to serve 4-6 as a side dish.
  • Serving suggestions: This is a great all-purpose pasta salad for so many summer dinners. I love serving it alongside anything grilled – try my Grilled Tuscan Steak or Grilled Bruschetta Chicken for an Italian-inspired al fresco feast! For a low-effort summer dinner, I’ll often add a handful of arugula and shredded rotisserie chicken.

Make-Ahead and Storage:

  • Make-ahead instructions: This pasta salad is best enjoyed shortly after assembling, while the pasta is still slightly warm and the tomatoes and mozzarella are fresh. If prepping ahead, you can marinate the tomatoes and mozzarella up to a few hours in advance and cook the pasta separately. Toss together just before serving for best texture.
  • Storage instructions: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature.

Find it online: https://playswellwithbutter.com/caprese-pasta-salad/