This Caprese Pasta Salad transforms the classic Italian trio into a satisfying meal. It’s vibrant, quick to prepare, and perfect for picnics or easy dinners. You’ll love how the simple, high-quality ingredients shine in this fresh Caprese Pasta Salad.
Love Caprese Pasta Salad? So do we! If you're into Dinner Ideas or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Caprese Pasta Salad
- Crowd-pleasing appeal: Its bright, familiar flavors disappear fast at any gathering.
- Quick & easy: Ready in under 30 minutes, perfect for busy nights.
- Versatile serving: Enjoy it warm, at room temperature, or chilled.
- Flavor improves: Tastes even better as the pasta soaks up the dressing.
Ingredients & Tools
- 450 g short pasta, like fusilli, farfalle, or orecchiette
- 500 g cherry or grape tomatoes, halved
- 250 g fresh mozzarella balls (bocconcini), drained
- 1 large bunch fresh basil, leaves picked
- 60 ml extra virgin olive oil
- 2 tbsp balsamic glaze, plus more for drizzling
- 1 clove garlic, finely minced or grated
- 1 tsp Dijon mustard
- ½ tsp dried oregano
- To taste kosher salt and freshly ground black pepper
Tools: Large pot, colander, large mixing bowl, small bowl for whisking.
Notes: Don’t skimp on olive oil or balsamic glaze quality—they make the dish sing. Fresh, in-season tomatoes are a game-changer.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 16 g |
| Fat: | 18 g |
| Carbs: | 50 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pasta shape matters. Choose a short pasta with plenty of nooks and crannies, like fusilli or farfalle. These shapes grab onto the dressing, tomatoes, and cheese in every single bite.
- Don’t rinse your pasta. After draining, that thin layer of starch left on the pasta is your best friend. It helps the dressing cling beautifully, preventing a pool of liquid at the bottom of your bowl.
- Seek out a good balsamic glaze. This is different from regular balsamic vinegar. The glaze is thick, syrupy, and slightly sweet, which creates lovely pockets of flavor and a gorgeous presentation when drizzled on top.
- Handle the basil with care. Tear the basil leaves with your hands rather than chopping them with a knife. This prevents bruising and keeps that beautiful, fresh aroma intact until you’re ready to serve.
How to Make Caprese Pasta Salad
Step 1: Cook your pasta. Bring a large pot of well-salted water to a rolling boil—it should taste like the sea. Add your pasta and cook according to package directions until al dente, which means it still has a slight bite to it. You’ll notice this texture is crucial as it holds up better when mixed with the other ingredients.
Step 2: While the pasta cooks, make the simple vinaigrette. In your large mixing bowl, whisk together the extra virgin olive oil, balsamic glaze, minced garlic, Dijon mustard, and dried oregano. The Dijon isn’t just for flavor; it acts as an emulsifier, helping the oil and glaze combine into a smooth, cohesive dressing. Season generously with salt and pepper.
Step 3: Prepare your fresh ingredients. Halve the cherry tomatoes—you’ll love the little bursts of juice they provide. If your mozzarella balls are on the larger side, you can halve or quarter them so they’re bite-sized. Gently tear the fresh basil leaves with your fingers, releasing all those wonderful herbal oils.
Step 4: Combine everything while the pasta is warm. Once the pasta is cooked, drain it well but do not rinse it. Immediately add the hot pasta to the bowl with the dressing. The heat from the pasta will help it absorb the flavors more effectively. Toss it thoroughly to coat every piece.
Step 5: Add the stars of the show. Now, gently fold in the halved tomatoes, mozzarella balls, and most of the torn basil leaves. Be gentle here—you want to keep the mozzarella intact and the tomatoes from getting completely crushed. The residual heat will just slightly warm the cheese and tomatoes, which is absolutely divine.
Step 6: Let it rest and serve. Give the salad a final taste and adjust the seasoning if needed. For the best flavor, let it sit for about 10-15 minutes at room temperature before serving. This allows the pasta to fully drink in the dressing. Right before serving, give it one more gentle toss, drizzle with an extra swirl of balsamic glaze, and scatter the remaining fresh basil on top.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; pasta and fresh ingredients don’t freeze well.
- Reviving: If dry, stir in a drizzle of olive oil and balsamic glaze to refresh.
Serving Suggestions
Complementary Dishes
- Grilled Lemon Herb Chicken — The zesty, savory notes from the chicken pair perfectly with the fresh, tangy salad, turning it into a complete and protein-packed meal.
- Garlic Bread with Parmesan — You can’t go wrong with this classic. The crispy, buttery bread is ideal for scooping up any extra dressing and tomatoes left in the bowl.
- Simple Arugula Salad with Lemon Vinaigrette — A light, peppery green salad provides a lovely contrast in texture and a bright, clean flavor that complements the richer pasta salad.
Drinks
- A Crisp Rosé — Its dry, fruity notes and refreshing acidity cut through the creaminess of the mozzarella and balance the sweet tomatoes beautifully.
- Sparkling Water with Citrus Slices — A non-alcoholic option that’s both festive and refreshing. The bubbles and hint of lemon or lime cleanse the palate between bites.
- An Italian Lager — A cold, light beer is a fantastic pairing for a casual summer meal, its crispness contrasting wonderfully with the salad’s rich elements.
Something Sweet
- Lemon Sorbet — After a meal that feels so fresh, a palate-cleansing, tart lemon sorbet is the perfect, light way to end on a sweet note.
- Fresh Berry Crostata — The sweet, jammy berries and flaky pastry crust feel rustic and elegant, continuing the summer fruit theme in a delightful way.
- Affogato — A simple scoop of vanilla gelato or ice cream drowned in a shot of hot espresso. It’s sophisticated, easy, and the ultimate Italian finish.
Top Mistakes to Avoid
- Overcooking the pasta. Mushy pasta will fall apart when you mix the salad and result in a sad, starchy mess. Al dente is the way to go for the perfect texture.
- Using regular balsamic vinegar instead of glaze. The vinegar is too acidic and thin; it will make the salad taste sharp and create a watery dressing. The thick, sweet glaze is essential for the right flavor and consistency.
- Adding the mozzarella while the pasta is piping hot. If the pasta is too hot, it can actually start to melt the delicate fresh mozzarella, making it greasy and stringy instead of soft and creamy.
- Not seasoning the pasta water adequately. This is your one and only chance to season the pasta itself from the inside out. Undersalted water means a bland foundation for your entire dish.
Expert Tips
- Tip: Toast your dried oregano for 30 seconds in a dry pan before adding it to the dressing. This quick trick wakes up the oils and gives it a deeper, more complex flavor that’s just incredible.
- Tip: If you have time, let the dressed pasta (without the tomatoes, cheese, and basil) cool completely before adding the fresh ingredients. This prevents the tomatoes from wilting and is perfect for a make-ahead meal.
- Tip: For a more savory depth, add a tablespoon of rinsed and chopped capers or a few chopped anchovy fillets to the dressing. They melt right in and add a wonderful umami backbone without being fishy.
- Tip: If you’re making this for a picnic, pack the dressing, pasta, and fresh ingredients separately. Combine them on-site to ensure everything stays fresh and the pasta doesn’t soak up all the dressing and become dry.
FAQs
Can I make this Caprese Pasta Salad ahead of time?
Absolutely, and it often tastes even better! You can prepare the entire salad up to 24 hours in advance. Just hold back a little of the fresh basil for garnish right before serving. Keep it covered in the refrigerator, but let it sit out for about 20-30 minutes before serving to take the chill off, as the flavors are more pronounced at room temperature. The mozzarella may firm up in the fridge, but it will soften again as it comes to temp.
What can I use instead of fresh mozzarella?
If you’re in a pinch, a block of low-moisture mozzarella cut into small cubes will work, though the texture will be firmer and less creamy. For a dairy-free version, marinated tofu cubes or a plant-based mozzarella alternative can be a good substitute. The key is to find something mild and soft that will balance the acidity of the tomatoes and dressing.
My salad seems a bit dry the next day. What happened?
Pasta is thirsty and continues to absorb liquid over time. This is totally normal! Simply revive it by giving it a good stir and adding a fresh drizzle of extra virgin olive oil and a little more balsamic glaze. A tiny splash of water can also help loosen it up. Taste and adjust the seasoning again, as it might need another pinch of salt.
Can I add protein to this salad?
Of course! This salad is a fantastic base for protein. Grilled and sliced chicken breast, chickpeas, canned tuna (drained well), or even some salami slices would be delicious additions. Just fold them in when you add the tomatoes and cheese so everything gets evenly distributed.
Is there a way to make this gluten-free?
Easily! Just swap the regular pasta for your favorite gluten-free pasta brand. The method remains exactly the same. Be sure to cook the gluten-free pasta al dente as well, as it can sometimes have a tendency to become mushy if overcooked.
Caprese Pasta Salad
Make the best Caprese Pasta Salad with this easy recipe. Ready in 25 minutes, it's perfect for picnics & potlucks. Get the simple, fresh recipe now!
Ingredients
For the Ingredients & Tools
-
450 g short pasta (like fusilli, farfalle, or orecchiette)
-
500 g cherry or grape tomatoes (halved)
-
250 g fresh mozzarella balls (bocconcini, drained)
-
1 large bunch fresh basil (leaves picked)
-
60 ml extra virgin olive oil
-
2 tbsp balsamic glaze (plus more for drizzling)
-
1 clove garlic (finely minced or grated)
-
1 tsp Dijon mustard
-
0.5 tsp dried oregano
-
kosher salt and freshly ground black pepper (to taste)
Instructions
-
Cook your pasta. Bring a large pot of well-salted water to a rolling boil—it should taste like the sea. Add your pasta and cook according to package directions until al dente, which means it still has a slight bite to it. You’ll notice this texture is crucial as it holds up better when mixed with the other ingredients.01
-
While the pasta cooks, make the simple vinaigrette. In your large mixing bowl, whisk together the extra virgin olive oil, balsamic glaze, minced garlic, Dijon mustard, and dried oregano. The Dijon isn't just for flavor; it acts as an emulsifier, helping the oil and glaze combine into a smooth, cohesive dressing. Season generously with salt and pepper.02
-
Prepare your fresh ingredients. Halve the cherry tomatoes—you’ll love the little bursts of juice they provide. If your mozzarella balls are on the larger side, you can halve or quarter them so they’re bite-sized. Gently tear the fresh basil leaves with your fingers, releasing all those wonderful herbal oils.03
-
Combine everything while the pasta is warm. Once the pasta is cooked, drain it well but do not rinse it. Immediately add the hot pasta to the bowl with the dressing. The heat from the pasta will help it absorb the flavors more effectively. Toss it thoroughly to coat every piece.04
-
Add the stars of the show. Now, gently fold in the halved tomatoes, mozzarella balls, and most of the torn basil leaves. Be gentle here—you want to keep the mozzarella intact and the tomatoes from getting completely crushed. The residual heat will just slightly warm the cheese and tomatoes, which is absolutely divine.05
-
Let it rest and serve. Give the salad a final taste and adjust the seasoning if needed. For the best flavor, let it sit for about 10-15 minutes at room temperature before serving. This allows the pasta to fully drink in the dressing. Right before serving, give it one more gentle toss, drizzle with an extra swirl of balsamic glaze, and scatter the remaining fresh basil on top.06
Not what you're looking for?
