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Caprese Caesar Pasta Salad: The Italian-Roman Mashup You Did Not Know You Needed

Caprese Caesar Pasta Salad
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The ultimate summer mashup: tender pasta tossed in creamy Caesar dressing, juicy cherry tomatoes, soft mozzarella pearls, and fresh basil. Finished with a sweet-tangy balsamic glaze. Ready in 15 minutes and perfect for potlucks, picnics, or easy weeknight dinners.

Ingredients

For the Pasta Salad:

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

  • 1 tablespoon kosher salt (for pasta water)

  • 1 pint cherry or grape tomatoes (halved)

  • 8 oz fresh mozzarella pearls (or cubed fresh mozzarella)

  • 1/2 cup fresh basil leaves (torn)

For the Homemade Caesar Dressing:

  • 1/2 cup mayonnaise

  • 1/4 cup grated Parmesan cheese

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon Dijon mustard

  • 2 teaspoons Worcestershire sauce (omit for vegetarian)

  • 2 cloves garlic (minced)

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons water

  • Salt and pepper to taste

For Topping:

  • 1/4 cup toasted pine nuts (optional)

  • 1/4 cup extra grated Parmesan

  • Balsamic glaze (for drizzling)

  • Fresh cracked black pepper

Instructions

  1. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse with cool water for 30 seconds. Spread on a baking sheet to cool completely.

  2. Make dressing: In a bowl, whisk mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire sauce, and garlic. Slowly drizzle in olive oil while whisking. Add water 1 tablespoon at a time until pourable. Season with salt and pepper.

  3. Prep ingredients: Halve tomatoes. If using a mozzarella block, cut into 1/2-inch cubes. Tear basil leaves (do not chop).

  4. Assemble: In a large bowl, combine cooled pasta, tomatoes, mozzarella, and torn basil. Pour dressing over and toss gently.

  5. Finish: Add toasted pine nuts (if using) and extra Parmesan. Toss again.

  6. Serve: Transfer to a serving bowl. Drizzle with balsamic glaze. Garnish with fresh cracked black pepper and additional basil. Serve immediately or refrigerate for 1 hour to meld flavors.

Notes

  • Cool pasta completely before adding dressing to prevent a greasy, separated mess.

  • Rinse pasta – removes excess starch that makes pasta salad gummy.

  • Add tomatoes last – if making ahead, add tomatoes within 1-2 hours of serving to prevent watery salad.

  • Tear basil, don’t chop – tearing preserves color and releases more fragrance.

  • Make it vegetarian – use vegetarian Worcestershire sauce or omit.

  • Make it gluten-free – use certified gluten-free pasta.

  • Storage – refrigerate in an airtight container for up to 3 days. Stir in a splash of olive oil before serving if dry.

Find it online: https://recipya.com/caprese-caesar-pasta-salad-recipe-20-minutes/

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