25-Minute Marinated Caprese Pasta Salad with White Balsamic Recipe
This vibrant Caprese Pasta Salad transforms the classic Italian flavors of juicy tomatoes, creamy mozzarella, and fresh basil into a refreshing, flavor-packed dish. Featuring a quick white balsamic marinade that infuses the tomatoes and cheese with tangy sweetness, this salad is perfect for cookouts, potlucks, or quick summer meals. Ready in just 25 minutes, it offers a balanced, colorful pasta salad that bursts with fresh, authentic Caprese taste without drying out.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4-6
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 8 ounces dried radiatori or short pasta of choice
Salad
- 12 ounces cherry tomatoes, halved or quartered (uniform, bite-sized pieces)
- 8 ounces good-quality fresh mozzarella, torn into bite-sized pieces (or ciliegine halved, or pearls left whole)
- Kosher salt
- Black pepper
White Balsamic Caprese Marinade
- ½ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- 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 garlic powder
- ½ teaspoon onion powder
- Kosher salt and black pepper
Instructions
- Prep the pasta water: Bring a large pot of water to a rolling boil and generously season it with kosher salt to enhance the pasta’s flavor.
- Cook the pasta: Add the radiatori to the boiling water and cook, stirring occasionally, for 1-2 minutes past al dente. Drain carefully, briefly rinsing to remove excess starch. Set aside to cool until warm but not hot enough to melt the cheese.
- Make the white balsamic marinade: In a large bowl, whisk together extra virgin olive oil, white balsamic vinegar, thinly sliced basil, diced shallot, grated garlic, dried Italian seasoning, garlic powder, onion powder, and season with 1 teaspoon kosher salt and several twists of black pepper. Adjust seasoning to taste.
- Marinate tomatoes and mozzarella: Add the halved or quartered cherry tomatoes and torn mozzarella pieces into the marinade bowl. Gently stir without breaking the tomatoes or cheese. Allow to marinate for at least 10-20 minutes to let flavors meld, or prepare a few hours ahead for deeper flavor development.
- Toss the pasta salad: Add the slightly cooled warm pasta to the bowl with the marinated tomatoes and mozzarella. Gently mix to combine without breaking up the ingredients. Taste and adjust seasoning with extra salt or a splash of white balsamic vinegar as desired.
- Serve immediately: Garnish with additional torn basil leaves and pair with your favorite summer main dishes for a fresh, flavorful meal.
Notes
- White balsamic vinegar offers a light, sweet tang without darkening the salad, but regular balsamic can be used as a substitute, noting the color difference.
- This recipe yields a large salad, serving 4-6 as a side dish.
- Perfect side for grilled dishes like steak or chicken for an Italian-inspired summer feast.
- For a fuller meal, add arugula and shredded rotisserie chicken.
- Marinate tomatoes and mozzarella up to a few hours in advance; cook pasta separately and toss just before serving for best texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; serve cold or at room temperature.
