Mediterranean Pasta Salad

 This fresh, vibrant pasta salad combines classic Caprese flavors—juicy tomatoes, creamy mozzarella, and fragrant basil—with a zesty balsamic-lemon vinaigrette. Perfect for summer gatherings, picnics, or a light Italian-inspired meal.

Yields: 6–8 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Ingredients

Pasta & Base

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

• 1 pint (300 g) cherry or grape tomatoes, halved

• 8 oz (225 g) fresh mozzarella pearls or cubed bocconcini

• ¼ cup fresh basil leaves, torn or thinly sliced (plus more for garnish)

Optional Add-Ins (Mediterranean flair)

• ¼ cup thinly sliced red onion

• ¼ cup kalamata olives, pitted and halved

• 2 tbsp toasted pine nuts or sunflower seeds (for crunch)

Vinaigrette Dressing

• ¼ cup extra virgin olive oil

• ¼ cup balsamic vinegar

• 2–3 tbsp fresh lemon juice (to taste)

• 1 clove garlic, minced

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• ½ tsp dried oregano (optional)

Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Add pasta and cook according to package directions until al dente.

• Drain and rinse briefly with cool water to stop cooking. Shake off excess water.

2. Make the Vinaigrette

• In a small bowl or jar, whisk together olive oil, balsamic vinegar, lemon juice (start with 2 tbsp), minced garlic, salt, pepper, and oregano (if using).

• Taste and add the remaining 1 tbsp lemon juice if you prefer brighter acidity. Set aside.

3. Assemble the Salad

• In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, basil, red onion, and olives (if using).

• Pour the vinaigrette over the salad. Toss gently to coat all ingredients.

4. Rest and Serve

• Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld.

• Toss again before serving. Garnish with extra fresh basil and a drizzle of olive oil if desired.

• Serve at room temperature or slightly chilled.

Chef’s Tip: For the best flavor, make the salad 1–2 hours ahead and refrigerate. Bring to room temperature for 15 minutes before serving, then toss again—the pasta will absorb the dressing beautifully.

Storage: Keep refrigerated in an airtight container for up to 2 days. Add a splash of olive oil or lemon juice before serving if it seems dry.