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30-Minute Caprese Pasta Salad

Jessica T. Brown
A bright, summer-ready pasta salad combining cavatappi, cherry tomatoes, mozzarella, and fresh basil tossed in a tangy balsamic-lemon vinaigrette.
Fiber-rich, protein-packed, and quick to prepare, it’s perfect for potlucks, lunches, or weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Italian
Servings 6

Equipment

  • 1 Large Pot
  • 1 Colander
  • 1 Mixing Bowl
  • 1 whisk
  • 1 cutting board

Ingredients
  

  • 8 ounces cavatappi pasta
  • ⅓ cup extra-virgin olive oil plus more for drizzling
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • ¼ cup grated pecorino cheese plus ¼ cup shaved for garnish
  • 2 garlic cloves grated
  • 1 teaspoon sea salt
  • Freshly ground black pepper to taste
  • 3 cups cherry tomatoes halved
  • 1 cup mini mozzarella balls halved
  • ½ cup thinly sliced red onion
  • 1 heaping cup fresh basil leaves torn, plus more for garnish

Instructions
 

  • Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add cavatappi pasta and cook according to the package instructions,
    aiming for slightly past al dente so it holds up when mixed with the dressing.
    Drain thoroughly and drizzle with a little olive oil to prevent sticking. Spread on a plate or baking sheet to cool slightly.
  • Prepare the Dressing: In a large mixing bowl, whisk together extra-virgin olive oil, fresh lemon juice, balsamic vinegar, grated pecorino cheese, and grated garlic.
    Add sea salt and freshly ground black pepper to taste.
    Whisk until the dressing is smooth, emulsified, and slightly thickened.
  • Combine Pasta and Dressing: Add the cooled pasta to the bowl with the dressing.
    Gently toss using a wooden spoon or tongs, ensuring every piece is lightly coated with the flavorful vinaigrette without breaking the pasta.
  • Add Vegetables and Cheese: Fold in halved cherry tomatoes, halved mini mozzarella balls, thinly sliced red onion, and torn basil leaves.
    Toss gently to mix ingredients evenly while keeping the tomatoes and mozzarella intact.
  • Garnish with Pecorino and Basil: Sprinkle the shaved pecorino cheese on top and add additional fresh basil leaves for garnish.
    This adds visual appeal and a bright, fresh flavor boost.
  • Taste and Adjust Seasoning: Sample the salad and adjust salt, pepper, or lemon juice as needed.
    A final drizzle of olive oil can enhance richness and bring all flavors together.
  • Serve and Store: Serve immediately at room temperature for optimal flavor, or refrigerate for up to 2 hours before serving.
    For make-ahead meals, store in an airtight container and add fresh basil and shaved pecorino just before serving to maintain freshness.

Notes

  • Cook pasta slightly past al dente to ensure it holds up when tossed with dressing.
  • Drizzle olive oil on the pasta immediately after draining to prevent sticking.
  • Use fresh, ripe cherry tomatoes for the best flavor and sweetness.
  • Tear basil leaves by hand rather than cutting to preserve their aroma and texture.
  • Add shaved pecorino cheese just before serving to maintain visual appeal and freshness.
  • This salad is best served at room temperature or slightly chilled for optimal flavor.