Caprese Pasta Salad is a fresh, vibrant dish that brings together the best of summer—juicy tomatoes, creamy mozzarella, fragrant basil, and a simple balsamic dressing tossed with al dente pasta. It’s a light yet satisfying meal that I love to throw together for picnics, barbecues, or easy weeknight dinners.
Why You’ll Love This Recipe
I love this recipe because it’s simple, quick, and packed with flavor. It takes everything I enjoy about a classic Caprese salad and makes it heartier by adding pasta. The balsamic vinaigrette ties everything together beautifully, and I can serve it warm, chilled, or at room temperature. It’s perfect as a side or even a main, and it only takes about 20 minutes from start to finish.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- pasta (like rotini, fusilli, or penne)
- cherry or grape tomatoes, halved
- fresh mozzarella balls (bocconcini or ciliegine), halved
- fresh basil leaves, torn or chopped
- olive oil
- balsamic vinegar or balsamic glaze
- salt
- black pepper
directions
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I cook the pasta according to package instructions until al dente. I drain and rinse it under cold water to stop the cooking and cool it down.
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In a large bowl, I combine the cooled pasta, halved tomatoes, mozzarella balls, and basil.
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I drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste.
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I toss everything gently until well combined and coated.
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I serve it immediately, or chill it for 30 minutes if I want it cold. Before serving, I sometimes drizzle a little balsamic glaze on top for extra flavor.
Servings and timing
This recipe makes about 4–6 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
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I sometimes add grilled chicken to make it a more filling meal.
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For extra flavor, I toss in marinated artichokes or roasted red peppers.
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I swap the mozzarella balls for crumbled feta when I want a tangier twist.
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A little pesto stirred into the mix gives it a rich, herby punch.
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I use whole wheat or gluten-free pasta depending on what I have on hand.
storage/reheating
I store leftover Caprese Pasta Salad in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits. If it dries out a bit, I freshen it up with a drizzle of olive oil or a splash of balsamic before serving. I usually enjoy it cold or at room temperature—no reheating needed.
FAQs
Can I make Caprese pasta salad ahead of time?
Yes, I often make it a few hours in advance and chill it. I add the basil just before serving so it stays fresh and vibrant.
What type of pasta works best?
I prefer short pasta shapes like rotini, penne, or fusilli because they hold the dressing well and mix easily with the other ingredients.
Can I use dried basil instead of fresh?
Fresh basil really makes the dish shine, but if I don’t have any, I sprinkle a small amount of dried basil or Italian seasoning and mix it in.
How do I keep the mozzarella from drying out?
I make sure to use fresh mozzarella and keep the salad lightly dressed with olive oil. Storing it tightly covered also helps retain moisture.
Is it okay to use balsamic glaze instead of vinegar?
Yes, I’ve used balsamic glaze when I want a sweeter, more concentrated flavor. I just drizzle it over the top instead of mixing it in.
Conclusion
Caprese Pasta Salad is one of those go-to recipes I can always rely on. It’s bright, flavorful, and incredibly easy to make with just a few fresh ingredients. Whether I’m serving it at a summer cookout or packing it for lunch, this dish always feels like a celebration of simple, delicious food.
Print
Caprese Pasta Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings
- Category: Salad, Side Dish
- Method: No-Cook / Tossed
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Caprese Pasta Salad is a quick and flavorful dish made with juicy cherry tomatoes, creamy mozzarella, fresh basil, and a tangy balsamic dressing tossed with pasta. Inspired by the classic Italian Caprese salad, this vibrant pasta version is perfect for summer cookouts, lunches, or light dinners. Ready in just 20 minutes and ideal served warm, chilled, or at room temperature.
Ingredients
- Pasta (rotini, fusilli, or penne)
- Cherry or grape tomatoes, halved
- Fresh mozzarella balls (bocconcini or ciliegine), halved
- Fresh basil leaves, torn or chopped
- Olive oil
- Balsamic vinegar or balsamic glaze
- Salt
- Black pepper
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, and basil.
- Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste.
- Gently toss until everything is evenly coated.
- Serve immediately or chill for 30 minutes. For extra flavor, drizzle balsamic glaze over the top before serving.
Notes
- Add grilled chicken or roasted red peppers for extra protein and flavor.
- Swap mozzarella with crumbled feta for a tangy variation.
- Stir in a spoonful of pesto for a herby twist.
- Use whole wheat or gluten-free pasta as needed.
- Add basil right before serving to keep it fresh and vibrant.
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