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Caprese pasta salad recipe

Caprese Pasta Salad Recipe

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  • Author: Tonia | Feasting at Home
  • Prep Time: 15 minutes
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6 cups 1x
  • Category: salad, pasta,
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian


An easy-to-make summertime favorite, Caprese Pasta Salad is always a hit! Simple ingredients, quick to make, and oh-so-good!


Units Scale
  • 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
  • 1/23/4 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


  1. Start the pasta cooking in salted water (the water should taste like the sea). Cook according to package. Drain, lightly rinse and set aside.
  2. In a bowl, whisk together the balsamic vinegar, olive oil, garlic, salt, and pepper. 
  3. Add in pasta, tomatoes, mozzarella, basil, and a sprinkle of red pepper flakes (optional).
  4. Let sit 30 minutes for the best flavor (up to 2 hours in the fridge). 


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. 


  • 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