Creamy Caprese Pasta Salad

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Total Time: 30 minutes

• Course: Main Course, Side Dish, Salad

• Cuisine: Italian-Inspired

• Diet: Vegetarian

• Skill Level: Easy – Perfect for beginner cooks and kitchen veterans alike.

• Recipe Yield: Serves 4-6 as a main, 8-10 as a side

• Keywords: Caprese Pasta Salad, Summer Pasta, Vegetarian Pasta, Picnic Food, Make-Ahead, Easy Dinner, Creamy Pasta Salad

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Ingredients

For the Pasta & Salad:

• 12 oz (340g) short pasta like fusilli, farfalle, or rotini

• 1 teaspoon salt (for pasta water)

• 1 pint (about 350g) cherry or grape tomatoes, halved

• 8 oz (225g) fresh mozzarella cheese, cut into ½-inch cubes (or use ciliegine/pearl-sized mozzarella balls)

• 1 cup packed fresh basil leaves, thinly sliced (chiffonade), plus extra small leaves for garnish

For the Creamy Herb Dressing:

• 8 oz (225g) block cream cheese, softened to room temperature

• ⅓ cup buttermilk (or substitute: ⅓ cup milk + 1 tsp lemon juice, let sit 5 min)

• ¼ cup extra-virgin olive oil

• ¼ cup grated Parmesan cheese

• 2 cloves garlic, minced or finely grated

• 1 tablespoon fresh lemon juice

• 1 teaspoon dried oregano

• ½ teaspoon salt, plus more to taste

• ¼ teaspoon freshly ground black pepper

For the Balsamic Glaze & Finish:

• ¼ cup balsamic glaze (store-bought or see Chef’s Note)

• Flaky sea salt (like Maldon) and cracked black pepper, for garnish

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Equipment Needed

• Large pot for boiling pasta

• Colander

• Large mixing bowl

• Medium mixing bowl

• Whisk

• Measuring cups and spoons

• Sharp knife and cutting board

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Step-by-Step Instructions

1. Cook the Pasta.

Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt. Add the pasta and cook according to package directions until al dente (firm to the bite). Drain the pasta in a colander and rinse briefly under cool water to stop the cooking process and remove excess starch. Let it drain thoroughly.

Pro Tip: For best flavor, you can toss the drained, warm pasta with a drizzle of olive oil to prevent sticking.

2. Prepare the Dressing.

While the pasta cooks, make the creamy dressing. In a medium bowl, combine the softened cream cheese, buttermilk, and olive oil. Using a whisk, blend vigorously until the mixture is completely smooth and lump-free. Whisk in the grated Parmesan, minced garlic, lemon juice, dried oregano, salt, and pepper. Taste and adjust seasoning if needed. The dressing will be thick but pourable.

3. Assemble the Salad.

In your large mixing bowl, combine the cooled, drained pasta, halved cherry tomatoes, cubed mozzarella, and most of the sliced basil (reserve a small handful for garnish). Pour the creamy herb dressing over the top.

Using a large spoon or spatula, gently fold everything together until the pasta, tomatoes, and cheese are evenly and generously coated with the dressing.

4. Chill and Rest.

For the best flavor melding, cover the bowl with plastic wrap and refrigerate for at least 20-30 minutes before serving. This allows the pasta to absorb some of the dressing and the flavors to intensify. This salad can be made up to 4 hours in advance; just wait to add the final garnishes.

5. Serve.

Just before serving, give the pasta salad a gentle stir. Transfer to a serving platter or bowl. Drizzle generously with the balsamic glaze in a zig-zag pattern. Garnish with the reserved fresh basil leaves, a sprinkle of flaky sea salt, and a crack of black pepper.

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Chef’s Notes & Variations

• Homemade Balsamic Glaze: Simmer ½ cup balsamic vinegar with 1 tablespoon honey or brown sugar in a small saucepan over medium-low heat for 8-10 minutes, until reduced by half and syrupy. Let cool completely before using.

• Protein Boost: Add 1-2 cups of shredded rotisserie chicken, chickpeas (drained and rinsed), or sliced prosciutto to make it a more substantial main course.

• Make it Lighter: Substitute the cream cheese with an equal amount of whole-milk ricotta cheese, blended until smooth with the buttermilk and olive oil.

• Freshness is Key: Use the freshest, highest-quality ingredients you can find—especially the mozzarella, basil, and tomatoes. Heirloom cherry tomatoes add incredible color and flavor.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the dressing; you may wish to refresh it with a small splash of buttermilk or olive oil before serving again.

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Nutritional Information

(Approximate values per serving, based on 6 main-course servings)

Nutrition Disclaimer: Nutritional information is an estimate calculated using a third-party online tool and standard product databases. Variations will occur based on the exact ingredients and brands used. For precise dietary needs, please calculate using your specific products.