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Red White and Basil Caprese Macaroni Salad


  • 1 pound macaroni pasta, cooked and cooled
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh mozzarella balls, halved
  • 1/2 cup fresh basil leaves, roughly chopped or torn
  • 3 tablespoons extra virgin olive oil
  • 2-4 tablespoons balsamic glaze
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste


  1. Cook the macaroni pasta in salted boling water according to the package instructions until al dente. Rinse under cold water to cool and stop the cooking process. Drain well and set aside.
  2. In a small bowl, whisk together the olive oil, balsamic glaze, red pepper flakes, dried oregano, garlic powder, salt, and black pepper. Adjust the seasoning to taste and the amount of red pepper flakes based on how spicy you want the salad.
  3. In a large mixing bowl, combine the cooked and cooled macaroni, halved cherry tomatoes, and mozzarella balls. Pour the spicy dressing over the top and gently toss to coat all the ingredients evenly.
  4. Just before serving, add the fresh basil leaves and give the salad a final toss. Drizzle with additional balsamic glaze if desired for more sweetness and a robust flavor.
  5. This salad can be served immediately or chilled for an hour in the refrigerator to let the flavors meld together more deeply.
Red White and Basil Caprese Macaroni Salad
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