Crowd-Pleasing Caprese Pasta Salad
Potluck Perfect Salads.
The perfect, easy-to-transport Caprese pasta salad for your next office potluck. Fresh, vibrant, and always a crowd-pleaser.
I remember my first potluck at my design firm. I totally overthought it. I tried to make something complicated and warm, and it was just a mess by the time I got to the office. Ugh. The next time, I brought this pasta salad. I tossed it together the night before, and it was just... simple. Seeing the bowl empty in twenty minutes was such a quiet little victory. It’s been my go-to ever since. It's a recipe that feels like a summer afternoon, even in a conference room.
Why This is the Perfect Potluck Dish
- •It travels so well. No spills, no reheating required.
- •You can make it the night before. Actually, it tastes even better that way.
- •It’s a total crowd-pleaser. Who doesn't love fresh mozzarella and tomatoes?
- •So colorful and beautiful. It just brightens up the whole potluck table.
- •Minimal effort, maximum impact. It looks like you tried way harder than you did.
- •It serves a lot of people from one bowl.
I brought this to our team lunch last week and wow. Everyone asked for the recipe! It was the first thing to disappear from the table. It tastes so fresh and it's ridiculously easy to put together. This is officially my potluck contribution from now on.
Essential Ingredient Guide
- The Pasta Shape: I love using rotini or fusilli because all those little spirals are perfect for catching the dressing and bits of basil. Anything with texture works well.
- Fresh Mozzarella: Using the little mozzarella pearls (ciliegine) is such a time-saver. If you can't find them, a block of fresh mozzarella cut into small cubes is just as lovely.
- Cherry Tomatoes: They are sweet, they hold their shape, and they add a beautiful pop of color. A mix of red and yellow ones is extra pretty if you can find them.
- Fresh Basil: This is non-negotiable for me. The aroma of fresh basil is what makes this salad sing. Don't use the dried stuff here, it's just not the same.
Complete Cooking Process
- Bring a large pot of water to a rolling boil.
- Add a generous amount of salt. It should taste like the sea.
- Cook your pasta until it's al dente—firm but with a slight bite.
- Drain it and give it a quick rinse under cool water. This stops it from getting mushy.
- In your largest serving bowl, combine the cooled pasta, halved tomatoes, mozzarella pearls, and torn basil.
- In a separate small bowl, whisk the olive oil, balsamic vinegar, garlic, salt, and pepper.
- Pour this simple vinaigrette over the salad.
- Toss everything together gently. You don't want to break up the mozzarella.
- If you're making the glaze, let it cool down before you use it. It will thicken as it cools.
- Let the salad sit for a bit to let the flavors meld.
- Right before you walk out the door, or just before serving, drizzle that beautiful glaze over the top.
Your Potluck Questions, Answered
→Can I make this the day before?
Yes, absolutely! It's even better made ahead. The flavors have more time to mingle. I'd just recommend waiting to add the fresh basil until right before you serve to keep it from wilting too much.
→How do I transport it without a mess?
Use a large bowl with a secure, tight-fitting lid. I also like to place a layer of plastic wrap directly on the surface of the salad before putting the lid on to prevent any sloshing.
→My pasta salad seems dry after sitting in the fridge. What do I do?
Pasta loves to soak up dressing. Just before serving, you can revive it with an extra splash of olive oil and a little more balsamic vinegar. Give it a gentle toss and it'll be perfect.
→Can I add protein to make it a main dish?
Of course. Grilled chicken or chickpeas would be a wonderful addition to make this a more substantial meal.
Crowd-Pleasing Caprese Pasta Salad
A simple, vibrant Caprese pasta salad that's perfect for office potlucks. Easy to make ahead and transport, it's a guaranteed hit with its fresh mozzarella, juicy tomatoes, and basil.
Timing
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Pasta Salad
- 011 lb (16 oz) rotini or fusilli pasta
- 022 pints cherry or grape tomatoes, halved
- 031 lb fresh mozzarella pearls (or a block, cubed)
- 041 cup fresh basil leaves, chopped or torn
- 051/2 cup extra virgin olive oil
- 061/4 cup balsamic vinegar
- 072 cloves garlic, minced
- 081 teaspoon salt, plus more for pasta water
- 091/2 teaspoon black pepper
For the Optional Balsamic Glaze
- 011 cup balsamic vinegar
- 021 tablespoon brown sugar or maple syrup
Instructions
Cook the pasta according to package directions in well-salted water. You want it al dente. Drain and rinse with cool water to stop the cooking process. Set aside in a large bowl.
While the pasta cools a bit, prep your ingredients. Halve the cherry tomatoes, cube the mozzarella if you're not using pearls, and gently chop or tear your fresh basil leaves.
In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, salt, and pepper. This is your simple dressing.
Add the halved tomatoes, mozzarella, and fresh basil to the large bowl with the cooled pasta. Pour the dressing over everything and toss gently until well combined.
For the optional glaze, combine 1 cup of balsamic vinegar and brown sugar in a small saucepan. Bring to a simmer over medium heat and let it reduce for 10-15 minutes, until it's thick enough to coat the back of a spoon. Let it cool completely.
Taste the pasta salad and adjust salt and pepper if needed. You can serve it right away, but I find the flavors are even better after it rests in the fridge for at least an hour.
Just before serving, drizzle with the cooled balsamic glaze. This adds such a lovely, professional touch.
Notes & Tips
- 1The balsamic glaze is optional, but it really elevates the dish.
- 2Feel free to add other ingredients like Kalamata olives, red onion, or cucumber.
- 3The key is fresh ingredients, so use the best tomatoes and basil you can find.
Tools You'll Need
- •Salt your pasta water generously. It's your only chance to season the pasta itself.
- •Rinse the pasta in cool water. This keeps it from becoming gummy and overcooked.
- •Don't dress the salad while the pasta is still hot, or the cheese will melt and the basil will wilt.
- •For the best flavor, let the salad sit for at least 30 minutes before serving.
- •Keep a little extra dressing on the side to add just before serving if needed.