Caprese Pasta Salad with Balsamic-Oregano Vinaigrette

Why You’ll Love This Recipe

• All the flavors of a classic Caprese in a hearty, picnic-friendly pasta salad.
• Balsamic–oregano vinaigrette is bright, balanced, and mayo-free.
• Great make-ahead: it improves as it rests and travels beautifully.
• Simple ingredients, big flavor, and easily scaled for a crowd.

Grocery List

• Produce: 1 lb ripe tomatoes, 1 cup fresh basil, 1 small garlic clove, 1/4 small red onion or 1 large shallot (optional)
• Dairy: 8 oz fresh mozzarella balls (ciliegine)
• Pantry: 12 oz short pasta, extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, dried oregano, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the tomatoes

• 1 lb ripe tomatoes (cherry or grape halved, or heirlooms cut into 1/2-inch chunks)
• 1/2 tsp kosher salt
• 1/4 cup thinly sliced red onion or 1 large shallot, optional

For the balsamic–oregano vinaigrette

• 1/3 cup extra-virgin olive oil
• 3 tbsp balsamic vinegar
• 1 tsp dried oregano, lightly crushed between fingers
• 1 tsp Dijon mustard
• 1 tsp honey (or sugar)
• 1 small garlic clove, finely grated
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Pinch red pepper flakes, optional

For the pasta salad

• 12 oz short pasta (fusilli, rotini, or cavatappi)
• 8 oz fresh mozzarella balls (ciliegine), halved, or 1/2-inch diced fresh mozzarella
• 1 cup lightly packed fresh basil leaves, thinly sliced (plus a few whole leaves for garnish)
• 1/4 cup reserved pasta cooking water, as needed

Step-by-Step Instructions

Step 1: Salt the tomatoes to draw flavor

Add the tomatoes to a large mixing bowl and sprinkle with 1/2 teaspoon kosher salt. Add the sliced red onion or shallot if using. Toss and let stand for 10 minutes. The salt pulls out flavorful juices that will mingle with the dressing and coat the pasta.

Step 2: Bring water to a boil

Fill a large pot with at least 4 quarts of water and bring to a rolling boil. Season with 2 tablespoons kosher salt (this seasons the pasta from the inside out).

Step 3: Make the balsamic–oregano vinaigrette

In a measuring cup or small bowl, whisk together olive oil, balsamic vinegar, oregano, Dijon, honey, grated garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and a pinch of red pepper flakes. Whisk until glossy and emulsified.

Step 4: Cook and dress the pasta while warm

Add the pasta to the boiling water and cook until al dente, 10–12 minutes (check package). Reserve 1/4 cup pasta water, then drain well. While the pasta is still hot, transfer it to a large bowl and toss with half the vinaigrette. Let sit 5 minutes to absorb; add a splash of pasta water if it seems dry.

Step 5: Fold in the Caprese elements

Add the salted tomatoes and any accumulated juices, the mozzarella, and most of the basil to the pasta. Pour over the remaining vinaigrette and toss gently until everything is evenly coated. Add small splashes of pasta water as needed to create a light, glossy sheen.

Step 6: Taste, rest, and serve

Taste and adjust with a pinch more salt or a few grinds of pepper. For peak flavor, chill 15–60 minutes to let the pasta absorb the dressing. Garnish with the remaining basil and serve cool or at room temperature. Drizzle with a few drops of balsamic and olive oil just before serving if you like.

Pro Tips

• Dress the pasta while it is warm so it soaks up the vinaigrette instead of tasting oily later.
• Salting the tomatoes first creates a natural, intensely tomatoey juice that boosts the dressing.
• Slice basil just before serving to keep it bright and prevent bruising.
• If using large heirloom tomatoes, scoop out very watery seed pockets for the best texture.
• Reserve pasta water; its starch helps the dressing cling without becoming greasy.

Variations

• Protein boost: Add 1 cup grilled chicken, sliced salami, or drained chickpeas.
• Briny twist: Fold in 1/3 cup sliced Kalamata olives or 1/2 cup roasted red peppers.
• Diet swaps: Use gluten-free short pasta, or make it vegan by replacing mozzarella with marinated white beans.

Storage & Make-Ahead

Vinaigrette can be made up to 5 days ahead and refrigerated. The pasta salad keeps well refrigerated for 2–3 days; toss in a splash of balsamic and olive oil before serving to revive the gloss. For best color and aroma, add most of the basil within 1 hour of serving. For picnics, keep chilled below 40°F and consume within 2 hours of removing from refrigeration.

Nutrition (per serving)

Approximate values for 1 of 6 servings: 430 calories; 21 g fat (7 g saturated); 44 g carbohydrates; 3 g fiber; 6 g sugars; 16 g protein; 560 mg sodium.