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Rotini, tomatoes and mozzarella are dressed with balsamic mayonnaise. The creamy dressing gives this version a different finish from the olive-oil Caprese salad.
Dark balsamic colors the mayonnaise. That is expected and does not mean the dressing has separated.
Ingredients and measurements
- 1 lb rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls, halved
- 1/4 cup fresh basil, chopped
- 1/2 cup mayonnaise
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Preparation and baking
- Stage 1
Cook rotini according to the package until tender but firm. Drain, rinse briefly with cool water, and drain very thoroughly. Cool promptly before adding cheese and mayonnaise.
- Stage 2
Halve tomatoes and mozzarella balls; drain any packing liquid from the cheese. Chop basil shortly before mixing.
- Stage 3
Whisk mayonnaise with balsamic vinegar, olive oil and garlic powder. Taste and season with salt and pepper.
- Stage 4
Fold cooled pasta, tomatoes and mozzarella with the dressing until evenly coated. Fold in basil gently.
- Stage 5
Cover and chill for at least thirty minutes. Toss again before serving and keep the serving bowl chilled.
Drain pasta and mozzarella well. Water clinging to either ingredient thins the dressing after chilling.
Why is the dressing brown?
Cool it first so the mozzarella keeps its shape and the dressing stays creamy.
How do I avoid watery salad?
Keep the basil aside until shortly before serving for a fresher appearance, then stir the salad again.
Can I dress hot pasta?
Keep this salad refrigerated at 40°F or below. Refrigerate within two hours, or within one hour above 90°F. Store in shallow covered containers and toss before serving.
How do I prepare ahead?
For more recipes to serve alongside, see chicken buttered noodles or healthy cowboy caviar salad. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe, with clarified ingredient allocation and preparation checks. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only; it is not the source of the complete formula. Existing photographs are illustrative. Reference: FoodSafety.gov chilling guidance.
Common Questions About This Recipe
- Why is the dressing brown?
Dark balsamic colors the mayonnaise. That is expected and does not mean the dressing has separated.
- How do I avoid watery salad?
Drain pasta and mozzarella well. Water clinging to either ingredient thins the dressing after chilling.
- Can I dress hot pasta?
Cool it first so the mozzarella keeps its shape and the dressing stays creamy.
- How do I prepare ahead?
Keep the basil aside until shortly before serving for a fresher appearance, then stir the salad again.