This easy Caprese pasta salad is a summertime favorite! Made with simple, fresh ingredients and ready in just 30 minutes, it's the perfect side dish for potlucks, picnics, and warm-weather gatherings. Juicy tomatoes, creamy mozzarella, fresh basil, and a bright dressing come together for a dish that is simple, colorful, and always a crowd pleaser.
So good! Always a hit, and the seasonal flavors really shine.
If you are looking for a pasta salad to make for a gathering, this Italian Caprese Pasta Salad is a breeze to throw together, looks so fresh and beautiful, and always disappears! We keep to the classic flavors of Caprese, tossing together cherry tomatoes, fresh mozzarella, short pasta noodles, balsamic vinegar, olive oil, a touch of garlic, and, of course, a generous amount of fresh basil. To me, it’s all about the fresh basil!
It’s one of those summer salads I know everyone will love, because it’s familiar, yet never boring, especially when tomatoes are in season. For more inspiration, check out our plethora of salad ideas.
Why you’ll love this Caprese Pasta Salad!
Ready in 30 minutes with simple ingredients. Caprese Pasta Salad comes together quickly, making it a perfect dish for busy days or last-minute gatherings. It’s made with simple, accessible ingredients.
It’s versatile. While the recipe calls for specific ingredients, you can easily customize Caprese Pasta Salad to your taste preferences. You can add other vegetables, herbs, or even proteins like white beans, grilled chicken, or shrimp to make it a complete meal.
Fresh summer flavor! The combination of cherry tomatoes, mozzarella, basil, and balsamic vinegar creates a burst of fresh and vibrant flavors that are perfect for summer. Each bite feels light and refreshing. This salad is best enjoyed during the summer when tomatoes are at their peak flavor. It’s a fantastic dish to bring to picnics, BBQs, or enjoy as a light and satisfying meal on warm days.
Caprese Pasta Salad Recipe Ingredients
- Pasta: Any of your favorite short noodles will work. We like cavatappi, fusilli, torchetti, penne, rotini, orechiette, or bowties. Use whole-grain pasta or gluten-free pasta if preferred or needed.
- Balsamic vinegar and olive oil: Good quality is really going to elevate the flavor! We use regular balsamic vinegar, but white balsamic would also be good.
- Garlic cloves: Finely minced or pressed garlic clove adds an aromatic, pungent bite that contrasts beautifully with the fresh ingredients.
- Juicy cherry tomatoes: Sweet and easy to find, but you can use grape tomatoes or any fresh garden tomato, cut into bite-sized pieces. Slice cherry tomatoes in half or quarters to keep their juices intact.
- Mini mozzarella balls: Look for mini mozzarella balls called ciliegine, which are “cherry-sized” and go well with cherry tomatoes, or feel free to cut any size of fresh mozzarella into bite-sized pieces. Mozzarella pearls work well, too! Burrata, feta cubes, or crumbled goat cheese work as a substitute
- Fresh basil: Fresh, torn basil is key to creating the classic fresh flavors of Caprese.
- Red pepper flakes: Optional, but adds a nice hint of heat!
Variations
- Onion: If you like red onion, thinly slice 1/4 cup and add it to the bowl with the dressing while prepping the remaining ingredients.
- Protein: For an extra boost of protein, add white beans, chickpeas, or leftover rotisserie chicken.
- Grilled veggies: Charred corn and grilled zucchini give the pasta salad an extra summery twist.
How To Make Caprese Pasta Salad
1. Cook the pasta. Boil the pasta in salted water (the water should taste like the sea). Cook according to package instructions. Drain the hot pasta, rinse with cold water, and set aside.
2. Make the balsamic dressing. In a large bowl, whisk together the balsamic vinegar, olive oil, garlic, salt, and pepper.
3. Assemble. Add the cooked pasta, sliced cherry tomatoes, sliced mozzarella, fresh basil, and a sprinkle of red pepper flakes (optional), and toss well to combine. Adjust salt. Let the pasta salad sit for 30 minutes for the best flavor (or up to 2 hours in the fridge).
4. Taste, adjust, and serve. Before serving, toss, taste once more, and add more salt and drizzle with vinegar to taste. Add a few more basil leaves and season with pepper and red pepper flakes (if desired).
Chef’s Tips
- Salt the pasta water generously. The pasta is the foundation of the salad, so seasoning it well from the start makes a big difference in flavor.
- Cook the pasta to just al dente. Slightly firm pasta holds its shape better and won’t become mushy as it absorbs the dressing.
- Tear the basil instead of chopping. This prevents bruising and preserves basil’s fresh aroma and flavor.
- Let the salad rest before serving. Thirty minutes allows the pasta to absorb the dressing and the flavors to meld beautifully.
- Taste and adjust before serving. Pasta absorbs seasoning as it sits, so you may need an extra splash of balsamic, olive oil, or a pinch of salt just before serving.
- Reserve some basil and mozzarella for garnish. Adding a few fresh pieces on top makes the salad look vibrant and freshly made.
- If making this ahead, stir in the basil shortly before serving to keep it bright and fresh.
What to Serve with Caprese Pasta Salad
- Grilled protein, like Mediterranean Grilled Salmon or Grilled Flank Steak
- Grilled Vegetables
- Burgers, like our Salmon Burger, Grilled Lamb Burger, or Portobello Mushroom Burger
- Focaccia
Storage
This is best served the day of because the tomatoes tend to break down. However, leftovers still taste good for up to 2-3 days, stored in the fridge. Enjoy cold pasta salad or let it come to room temperature.
Hope you enjoy this easy Caprese Pasta Salad recipe! It’s a delicious side dish to summer grilling, and summer holidays like Father’s Day, the 4th of July, Memorial Day, or outdoor gatherings and potlucks ~ xo Tonia
More Pasta Salads You May Enjoy
After you try this recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Tonia
Caprese Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 cups 1x
- Category: Pasta, salad
- Method: stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Caprese pasta salad is a fresh and easy summer recipe made with juicy tomatoes, creamy mozzarella, fresh basil, and a simple balsamic dressing.
Ingredients
- 1/2 pound pasta, short varieties like cavatappi, fusilli, penne, bow tie, orechiette, etc.
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 cloves garlic, finely minced or pressed
- 1/2–3/4 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- 1 1/2 cups cherry tomatoes, sliced in half
- 8 ounces fresh mini mozzarella balls, ciliegine are “cherry-sized”, feel free to slice in half
- 1/2 cup fresh basil, torn
- red pepper flakes to taste
Instructions
- Cook pasta. Start the pasta cooking in salted water (the water should taste like the sea). Cook according to package. Drain, lightly rinse and set aside.
- Make the dressing. In a bowl, whisk together the balsamic vinegar, olive oil, garlic, salt, and pepper.
- Assemble. Add in pasta, tomatoes, mozzarella, basil, and a sprinkle of red pepper flakes (optional).
- Let sit. Let sit 30 minutes for the best flavor (up to 2 hours in the fridge).
Notes
This is best served the day of because the tomatoes tend to break down. However, it is still good for up to 2 days, stored in the fridge.
If you like red onion, slice 1/4 cup thinly and add it to the dressing in the bowl while prepping the remaining ingredients.
Nutrition
- Serving Size: 1 cup
- Calories: 292
- Sugar: 4.2 g
- Sodium: 391 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 33.3 g
- Fiber: 2.4 g
- Protein: 17.4 g
- Cholesterol: 6.8 mg
Quick, simple, refreshing, and delicious!
Glad you enjoyed Kelly!
Simple and delicious.
Glad you enjoyed!
So good! Always a hit, and the seasonal flavors really shine.
Great to hear Emily!
Delicious & fast dinner! Perfect for a hot summer day.
Glad you enjoyed!
I have never come across a Sylvia recipe I would give less than a 5*. When I do the “faux pas”of serving food I’ve never made before to company, I always make anything from feasting at home website without apprehension!! This pasta salad I made for 40 people who raved, went for seconds and left with a container! Make this easy pasta salad when tomato season and basil is plentiful or anytime for that matter! It’s perfect❤️🙏🏻
What a lovely compliment Lisa! So happy to hear you all enjoyed!💛
I made this for a little gathering today. It was a hit! Easy and tasty!
Oh perfect! Thanks Terry.
Yum!!! This would be great any day in the summer. I’ll also drizzle a little of your basil oil over it!
Sounds perfect Terri!