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I believe every summer needs a salad that feels like a vacation and also like a tiny act of rebellion. I also believe kitchens are where we stage tiny domestic revolutions (and accidentally scorch things). Caprese Pasta Salad is the kind of dish you bring to a potluck to look effortlessly cool, and then someone asks if there’s meat in it and—panic. Also, don’t ask me about my cheese hierarchy; it’s emotional. If you want a different vibe, try my long, ridiculous detour into my chicken caesar pasta salad experiment — yes, it exists, and yes, I judged it.

How I ruined it (and smelled it for days)

There was a version of this where I used hot pasta because “it will soak up the flavors better” — it soaked up my dignity instead. The first time I tried to make this, the mozzarella clumped like tiny white regrets and the tomatoes went from lively to limp-sad in approximately the time it took me to answer a text. Also an unfortunate garlic incident where my hands smelled like I’d been elbow-deep in vampire repellent. You know that sound when a salad hits the sink and sprouts? That was me. Crunchy basil underfoot. Everyone was polite, but I could tell by the silence (and the polite teeth-gritting) that it was not a hit. Embarrassing detail: I once refrigerated the balsamic glaze in a glass jar with leftover coffee grounds. Don’t ask. Wait, actually—do ask, because it was gross.

Why this finally doesn’t taste like a midlife crisis

I learned to chill out (literally). Cooling the pasta before adding the mozzarella is the small grown-up thing that fixed everything—no melting, no sad cheese blobs. Emotionally, I stopped trying to impress strangers and started trying to please myself, which made the pesto decision simpler: use the proper amount, not the amount that feels good in the spoon (I’m looking at you, spoon). The pesto + balsamic glaze combo here gives the Caprese Pasta Salad a brash, slightly smug flavor profile that honestly makes me feel 10% more sophisticated at picnics. Also, I switched pasta shapes to rotini because they catch the pesto like tiny, joyous pockets. Am I 100% confident? No. There’s a tiny, lingering doubt that says “add lemon,” and sometimes I listen to it. Sometimes I don’t. If you want a different texture experiment, see the way I handled noodle choices in that other chicken pasta post — I rambled but learned things.

What goes into it

2 cups pasta (such as fusilli or rotini)
1 cup grape tomatoes, halved
1 cup fresh mozzarella balls, halved
1/2 cup fresh basil leaves, chopped
1/4 cup pesto
1/4 cup balsamic glaze
Salt and pepper to taste

Budget note: use store-brand mozzarella balls if you’re feeding a crowd and want to keep the vibe casual; texture note: rotini or fusilli trap that pesto and sauce so well, which is the whole point; availability: if fresh basil refuses to exist in your grocer’s life, try a scant handful of arugula for pepper.

Cooking Unit Converter

If you like converting cups to grams in a panic right before guests arrive, this little tool is for you.

How to make it (short and real)

Cook the pasta according to package instructions. Drain and let cool.
In a large bowl, combine the cooked pasta, grape tomatoes, mozzarella, and basil.
In a separate small bowl, whisk together the pesto and a pinch of salt and pepper.
Pour the pesto mixture over the pasta salad and toss to combine.
Drizzle the balsamic glaze over the salad before serving.
Serve chilled or at room temperature.

Non-linear explanation: don’t overmix because you’ll bruise the basil and that is a tragedy; also you can halve the steps and do everything in one bowl if you’re pretending to be minimalist — I often pretend — and a quick tip in the middle of my thought: if the pasta is still warm, it WILL melt mozzarella, which is sometimes exactly what you want and sometimes the source of shame.

Real talk: will your family actually eat this?

Are we all pretending kids will love basil? Be honest. they’ll pick out the mozzarella first, which is fair. Do you have that one roommate who will remove tomatoes and then claim they “only eat the pasta”? Yes, yes you do (I know this because I am/was that roommate). Ask yourself: is this a side, a main, a flex? Because it can be any of those. Also, if you’re bringing it to a gathering, someone will inevitably ask if it’s vegan. It is not. Also someone will compare it to pizza. That person is wrong, but charming. If you want to add protein without getting into complicated territory, shred some rotisserie chicken—preferably from a store that didn’t judge you this morning; and if you want density, toss in cannellini beans. If you want to see how I once tried to make this into a full-blown entree and learned—again—about boundaries, the saga continues in that other recipe experiment where I did things and learned.

Can I make this ahead of time? +

Yes and no. Make it a few hours ahead and keep it chilled; the flavors mellow nicely. But don’t assemble more than a day in advance unless you want soggy basil and my condolences.

Is there a dairy-free option? +

Use dairy-free mozzarella or firm tofu marinated in a little lemon and salt; it won’t be classic, but sometimes reinvention is fun.

Can I swap the pesto? +

Sure. Swap for a light olive oil + lemon emulsion if your pesto stash is empty. It’ll be fresher but less punchy—depends on your mood.

How long will leftovers keep? +

About 2–3 days in the fridge, but textures change. Eat sooner if you care about basil looking vibrant (we do, sort of).

I keep thinking about how food is memory and also bargaining chips at family reunions; this salad made me less afraid of bringing a dish to a big, loud backyard where people you love will say the quietest things about your cooking (like “it’s fine”). I don’t want it to be perfect; I want it to be remembered, preferably fondly, unless someone spills soda on it, which happened once — actually twice — and that’s a story I haven’t finished telling because I got distracted by a dog that stole a mozzarella ball and then ran like it was a tiny trophy…

Daily Calorie Needs Calculator

If you like to be nervous about portion sizes, this will help you do math and then feel slightly judged by nutrition science.