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Cucumber Caprese Pasta Salad

Creamy cucumber caprese pasta salad with mozzarella pearls and balsamic glaze
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This refreshing pasta salad combines the classic flavors of a Caprese salad with crisp cucumber and tender pasta. A quick salting technique for the cucumbers ensures the salad stays perfectly crisp and never soggy. It's a complete, satisfying dish ready in under 30 minutes, perfect for easy summer meals.

Ingredients

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  • 1 pound short pasta (like fusilli, farfalle, or rotini)
  • 1 large English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 8 ounces fresh mozzarella pearls (or one 8-oz ball, cubed)
  • 1/2 cup packed fresh basil leaves, thinly sliced (chiffonade)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic glaze, plus more for drizzling
  • 2 tablespoons red wine vinegar
  • 1 small clove garlic, minced or grated
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Place diced cucumber in a colander set over a bowl or sink. Toss with 1/2 teaspoon kosher salt. Let sit for 10-15 minutes to draw out moisture. Rinse briefly and pat very dry with paper towels.
  2. While cucumbers drain, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cool water to stop cooking.
  3. In a large serving bowl, whisk together olive oil, balsamic glaze, red wine vinegar, minced garlic, remaining 1/2 teaspoon salt, and black pepper.
  4. To the bowl with dressing, add the cooled pasta, dried cucumbers, halved tomatoes, mozzarella, and most of the sliced basil. Gently toss until evenly coated.
  5. Let salad sit for at least 10 minutes before serving to allow flavors to meld. Give one final gentle toss, top with remaining fresh basil, and drizzle with extra balsamic glaze.

Notes

Do not skip salting the cucumbers; it prevents a watery salad. Ensure pasta and ingredients are cooled before adding cheese to prevent melting. For a gluten-free version, use chickpea or brown rice pasta. Salad can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/cucumber-caprese-pasta-salad/