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Close-up of Caprese Pasta Salad with rotini spirals and bright red halved cherry tomatoes.

Caprese Pasta Salad with Fresh Mozzarella and Aromatic Basil

This vibrant Caprese Pasta Salad features al dente rotini, juicy cherry tomatoes, and creamy mozzarella pearls tossed in a translucent herb vinaigrette. It's a quick, 25-minute Mediterranean meal perfect for summer cookouts and healthy meal prepping.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Lunch, Side Dish
Cuisine: Italian-American, Mediterranean
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (454g) Dried Rotini Pasta Durum wheat spirals
  • 2 cups (300g) Cherry Tomatoes Halved lengthwise
  • 8 oz (225g) Fresh Mozzarella Pearls Drained and patted dry
  • 1 cup (30g) Fresh Basil Leaves Torn or chiffonaded
  • 1/2 cup (120ml) Extra Virgin Olive Oil Cold-pressed
  • 1/4 cup (60ml) White Wine Vinegar For clean acidity
  • 1 tsp (2g) Dried Oregano Flakes Provides visible specks
  • 1 clove (5g) Garlic Finely minced
  • 1 tsp (6g) Sea Salt To taste

Equipment

  • 1 6-Quart Stockpot For boiling pasta
  • 1 Glass Jar with Lid For emulsifying the vinaigrette
  • 1 Large White Ceramic Bowl For serving and presentation

Method
 

Prepare the Pasta
  1. Bring a large pot of salted water to a boil. Cook rotini for 8-10 minutes until al dente. Drain and rinse briefly with cold water to stop the cooking process.
Whisk the Dressing
  1. In a small jar, combine olive oil, white wine vinegar, minced garlic, sea salt, pepper, and dried oregano. Shake vigorously until the mixture is translucent and well-combined.
Assemble the Salad
  1. In a large bowl, combine the cooled pasta, halved cherry tomatoes, and mozzarella pearls. Pour the dressing over the top and toss gently to coat.
  2. Fold in the fresh basil leaves just before serving to maintain their color and aroma. Serve chilled or at room temperature.

Notes

Ensure the pasta is completely cooled before adding the mozzarella pearls to prevent melting.
Add fresh basil at the last second to keep it from turning brown due to the vinegar's acidity.