Caprese Pasta Salad is my sunshine-in-a-bowl, a recipe so vibrant and easy-going it just begs to show up at your next picnic, potluck, or lazy summer dinner. You’ll love how juicy cherry tomatoes, creamy mozzarella pearls, fresh basil, and a tangy drizzle of balsamic vinaigrette come together with pasta—making this dish as breezy as it is delicious.
Why You’ll Love This Recipe
- Big Summer Flavor: Each forkful bursts with sweet tomatoes, aromatic basil, creamy mozzarella, and a tangy balsamic punch—summer in every bite!
- Ridiculously Easy & Fast: The recipe comes together in about 20 minutes, so it’s perfect for busy nights or last-minute gatherings.
- Super Crowd-Pleaser: This salad is always the first to disappear at parties, appealing to both kids and adults with its familiar, cheerful flavors.
- Make-Ahead Friendly: It stays fresh and satisfying in the fridge, making it a lifesaver for meal prep or summer entertaining.
Ingredients You’ll Need
What I adore about Caprese Pasta Salad is that you probably have most of these ingredients in your kitchen right now—and the fresher, the better! Every component brings something to the party: a juicy pop, creamy bite, or herby brightness. Here’s what you’ll need, plus a few tips to make each ingredient shine.
- Pasta (8 oz, radiatore or small shape): Go for something with crevices to hold all that glorious dressing and cheese; rotini, penne, or shells work beautifully too.
- Cherry or grape tomatoes (13 oz, halved): Choose the ripest, redest tomatoes you can find for juicy bursts of flavor and color.
- Fresh mozzarella pearls (7 oz, drained): These luscious, milky balls of cheese are a Caprese classic! If you can’t find pearls, chop a ball of mozzarella into bite-size cubes.
- Fresh basil (¼ cup, sliced): Nothing beats the aroma and bright green pop of real basil—stack, roll, and slice just before tossing for maximum freshness.
- Salt (½ teaspoon): A small sprinkle to draw out the flavors in every ingredient.
- Black pepper (¼ teaspoon): For gentle heat that perks up the salad without overpowering the other stars.
- Balsamic vinaigrette dressing (½ cup, light): The tangy-sweet finish that brings everything together—choose a good bottled version or make your own if you feel fancy!
Variations
The beauty of Caprese Pasta Salad is how endlessly adaptable it is! Don’t be afraid to riff based on what’s in your pantry, your favorite add-ins, or your dietary needs. Here are some simple ideas to inspire your next bowl.
- Make it Gluten-Free: Just swap in your favorite gluten-free pasta—the rest of the recipe stays completely the same and just as delicious.
- Add Protein: Toss in some grilled chicken, chickpeas, or even diced salami for a heartier, main-dish version.
- Up the Veggie Power: Sneak in extras like baby spinach, arugula, or diced bell pepper for added crunch, color, and nutrition.
- Change Up the Cheese: Try little balls of marinated bocconcini, cubes of feta, or even shavings of Parm for a twist on the classic Caprese vibe.
- Homemade Vinaigrette: Make your own balsamic vinaigrette with olive oil, balsamic vinegar, a dab of honey, and a pinch of salt if you want to control every delicious note.
How to Make Caprese Pasta Salad
Step 1: Cook and Cool the Pasta
Bring a large pot of salted water to a boil, add your pasta, and cook until just al dente—don’t overcook! Drain the pasta and immediately cool it down by rinsing under cold water, which stops the cooking and keeps the salad refreshing (not mushy!). Let any excess water drain well before moving to the next step.
Step 2: Mix Your Salad
In a big serving bowl, combine the cooled pasta, halved tomatoes, mozzarella pearls, and freshly sliced basil. Sprinkle with the salt and pepper. Pour the balsamic vinaigrette evenly over everything, and use a large spoon to toss until all the ingredients are beautifully coated and mingled together.
Step 3: Chill or Serve Immediately
If you’re not serving your Caprese Pasta Salad right away, cover and refrigerate until mealtime. This gives everything time to get cozy! For the best texture, wait to add the dressing until just before serving if making ahead (this keeps the pasta from soaking up too much and drying out).
Pro Tips for Making Caprese Pasta Salad
- Al Dente is Best: For Caprese Pasta Salad, slightly undercook your pasta so it keeps its shape and doesn’t get soggy as it sits in the dressing.
- Dress at the Last Minute: To prevent the pasta from absorbing too much vinaigrette and drying out, toss everything together just before serving—especially if prepping ahead.
- Super Fresh Basil: For the brightest flavor, slice your basil right before adding to the salad rather than in advance; this keeps it vibrant and aromatic.
- Chill Out: If you have time, let the whole salad chill for at least 30 minutes so the flavors can really meld—just do a quick toss before serving!
How to Serve Caprese Pasta Salad
Garnishes
To give your Caprese Pasta Salad an extra flourish, try scattering a handful of small basil leaves over the top or a swirl of thick aged balsamic glaze. A sprinkle of flaky sea salt or a twist of freshly cracked black pepper adds just the right touch of finish and texture.
Side Dishes
This salad is a dream beside grilled chicken, salmon, or shrimp. For a vegetarian meal, serve with crusty bread, fresh focaccia, or a big green salad. Caprese Pasta Salad also plays nicely next to other summery dishes, like corn on the cob, grilled veggies, and fruit platters.
Creative Ways to Present
Serve Caprese Pasta Salad in a big bowl family-style, or get fancy by portioning it into clear mason jars for a picnic—layers look gorgeous! For parties, set out the ingredients “deconstructed” so everyone can customize their own bowl, or thread the salad onto skewers for a grab-and-go appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Caprese Pasta Salad keeps well in an airtight container in the refrigerator for up to three days. Be sure to give it a good toss before serving, as some vinaigrette may settle at the bottom (and you can add a little extra drizzle if it looks dry!).
Freezing
Freezing isn’t recommended for this salad. The pasta and fresh mozzarella can lose their appealing texture when thawed, and the tomatoes may become mushy—trust me, Caprese Pasta Salad is best enjoyed fresh from the fridge!
Reheating
This one’s a cold salad star, so no reheating needed—just serve straight from the fridge! If it’s been chilling for a while, let it sit at room temperature for 10–15 minutes so the flavors can shine and the cheese softens a bit.
FAQs
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Can I use a different type of pasta for Caprese Pasta Salad?
Absolutely! This recipe is flexible—rotini, penne, fusilli, or bow-tie pasta all work great. Just aim for a shape with enough ridges to catch the dressing and cheese.
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How far in advance can I make Caprese Pasta Salad?
You can prep the ingredients a day ahead and refrigerate them separately. For best texture, add the dressing and toss everything together right before serving, so the pasta stays moist but not soggy.
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Can I use regular shredded mozzarella instead of pearls or cubes?
While shredded mozzarella will technically work, the salad is best with fresh mozzarella pearls or cubes—their creamy texture and mild flavor make a huge difference and bring the classic Caprese experience to life.
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Is Caprese Pasta Salad suitable for meal prep?
Definitely! Just keep the dressing separate until you’re ready to eat, and toss before serving. This way, your pasta stays bouncy and the basil keeps its flavor and color.
Final Thoughts
This Caprese Pasta Salad truly delivers all the things I love about summer eating—vibrant colors, bold freshness, and loads of comfort. I hope you give it a whirl soon and bring a little Italian sunshine to your kitchen. Enjoy every bite!
PrintCaprese Pasta Salad Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 (1 cup) servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful and refreshing Caprese Pasta Salad that combines the classic flavors of a Caprese salad with pasta and a tangy balsamic vinaigrette. Perfect for a light lunch or as a side dish for a summer gathering.
Ingredients
Pasta:
- 8 oz uncooked small-medium shape pasta (e.g., radiatore)
Caprese Salad Mix:
- 13 oz cherry or grape tomatoes, halved
- 7 oz fresh Mozzarella cheese pearls, drained (or fresh Mozzarella cut into small cubes)
- 1/4 cup sliced fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Balsamic Vinaigrette:
- 1/2 cup light balsamic vinaigrette dressing (e.g., Marzetti Simply 60 Balsamic Vinaigrette)
Instructions
- Cook the Pasta: Prepare the pasta according to package instructions. Drain and rinse under cold water until cooled.
- Combine Ingredients: In a serving bowl, mix the cooled pasta with tomatoes, Mozzarella, basil, salt, and pepper.
- Add Dressing: Pour in the balsamic vinaigrette and toss gently to coat all ingredients. Refrigerate if not serving immediately.
Notes
- If preparing ahead, add dressing just before serving to prevent pasta from drying out.
Nutrition
- Serving Size: 1 cup
- Calories: 200 kcal
- Sugar: 5g
- Sodium: 183mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g