Pasta with tomatoes, mozzarella and basil in a glass bowl on a white countertop

Greek-Inspired Caprese Pasta Salad

4-6 Servings 

INGREDIENTS

For the salad:

  • 12 oz short pasta (fusilli, rotini, or farfalle)

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • 1/2 cup red onion, thinly sliced

  • 1/2 cup Kalamata olives, halved

  • 6 oz fresh mozzarella pearls (or diced mozzarella)

  • 1/4 cup fresh basil leaves, torn

For the balsamic vinaigrette:


DIRECTIONS

  1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse under cold water to cool quickly.

  2. Make the vinaigrette. In a small bowl or jar, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic, honey (if using), salt, and pepper until emulsified.

  3. Assemble the salad. In a large bowl, combine the cooled pasta, tomatoes, cucumber, red onion, olives, mozzarella, and basil.

  4. Dress and toss. Pour the vinaigrette over the salad and toss gently until everything is evenly coated.

  5. Chill and serve. Let the salad sit for at least 20 minutes before serving so the flavors can meld. Taste and adjust salt, pepper, or balsamic if needed.

    Tips & Variations

    • Add protein: grilled chicken, shrimp, or chickpeas work well.

    • Make it Mediterranean: add roasted red peppers and artichoke hearts.

    • For extra richness: drizzle a little more aged balsamic on top just before serving.

    • Meal prep: keeps well refrigerated for up to 3 days; stir before serving.

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