Caprese Pasta Salad

5 from 2 reviews


  • 8 ounces pasta (short shape like orechiette, rotini or shells)
  • 2 tablespoons olive oil
  • 1 tablespoon white wine or champagne vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes
  • 8 ounces fresh mozzarella, cubed
  • 1 cup packed basil leaves, torn coarsely


  1. Boil the pasta in salted water according to package instructions.
  2. Meanwhile whisk together oil, vinegar, sugar, salt and pepper flakes in a large bowl until emulsified.
  3. Cut tomatoes in half and add to vinaigrette.
  4. Drain and rinse pasta with cold water to chill it.
  5. Add to bowl and stir to coat.
  6. Add mozzarella once salad is cool (to prevent it melting). Refrigerate now if not serving immediately.
  7. Add basil right before serving.

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