Caprese Pasta Salad

A 20-minute easy caprese pasta salad recipe that brings favorite Italian flavors to your dinner table: creamy mozzarella, tangy Balsamic vinegar, aromatic basil, and the added bite from the cooked pasta. Easy lunch or healthy dinner idea!

I don’t know many people who don’t like pasta salads – they are comfort food, but light and easy enough to make even during the hottest time of year.

And how versatile those recipes are? You start with some cooked pasta and basically throw everything you have in the fridge…and it works! But if I am to pick my favorite summer pasta salad, it will be this caprese pasta salad, no doubt.

My best tip to make caprese pasta salad is to watch your pasta cooking. If you love hot pasta dishes, let the pasta cook just 2 minutes short of what the package directions say (till al dente), as it will make it taste fresh, chewy, and keep its shape. But if you prefer cold pasta salad, cook it till tender. Once pasta cools, it will be firmer, so if it was al dente, the bite may not be as satisfying.

We need to take advantage of summer, so I have more delicious recipes to make pasta salads. Start with something easy like Pesto Pasta Salad, enjoy classic flavors of BBQ Ranch Pasta Salad, or consider Hawaiian Macaroni Salad for meal prep.

What Is Caprese Salad?

Caprese salad is a classic Italian dish from the beautiful island of Capri. A traditional Caprese salad recipe typically calls for fresh tomatoes, fresh mozzarella cheese, fresh basil, extra virgin olive oil, and balsamic vinegar.

The pasta salad version is an American-Italian dish, and the recipe adds cooked pasta to these ingredients, making it a more filling and versatile dish that can be served as a side or main course.

Why You’ll Love This Recipe

• Only fresh ingredients end up in this salad, which means it is straightforward, healthy, and budget-friendly.
• This dish is popular in the summer for picnics, potlucks, or quick weeknight meals with minimal prep.
• My taste buds say this caprese pasta salad is synonymous with summer. If the weather is warm, I automatically want fresh, unprocessed ingredients.

Ingredients Notes

Check the recipe card at the bottom of this post to get exact quantities or printable steps.

• Farfalle pasta, aka bow tie pasta
• Fresh cherry tomatoes. You can use grape tomatoes in a pinch, just make sure to pick ripe tomatoes – they are juicy and sweet. The usual choice is red tomatoes for added color pop, but yellow cherry tomatoes are great (or a combination of the two varieties!)
• Mozzarella pearls are the little mozzarella balls that you don’t have to slice in half. It is completely fine to use mozzarella balls, bocconcini (whole or halved), or both!
• Fresh basil leaves. I use aromatic basil both in salad and as a garnish. Never too much basil if you ask me!
• Balsamic vinaigrette. Both regular balsamic vinegar and white balsamic vinegar work! This is the star of the recipe as its bold flavor elevated all the ingredients.
• Garlic. Fresh garlic for the best flavor or garlic powder for simplicity.
• Kosher salt and pepper, to taste. Freshly ground black pepper is best for salad recipes.

Kitchen Equipment

• Large pot to boil pasta
• Large serving bowl
• Small bowl (to pre-mix dressing ingredients)

How To Make Caprese Pasta Salad

Cook The Pasta

1. Bring a large pot of water to a boil. Cook the pasta according to package instructions in salted water. Drain and rinse with cold water. 
2. Transfer the cooked pasta to a large bowl. Set aside to cool down for 5-10 minutes.

Assemble The Salad

Fold the cherry tomatoes, mozzarella, and basil into the cooled pasta.

Make Balsamic Dressing

1. Whisk the balsamic vinaigrette, garlic, salt, and pepper in a small bowl. 
2. Pour over the pasta mixture, tossing to coat.
3. Cover with plastic wrap and then refrigerate for 30 minutes before serving.
4. Serving suggestions: You can serve with caprese pasta salad, grilled chicken, plant-based burgers, beans, or garlic bread.

Storage

Refrigerate leftover pasta salad for up to 3 to 4 days in an airtight container or covered bowl.

Caprese pasta salad won’t freeze well, unfortunately.

To make ahead, assemble the salad, but don’t add basil or pour all the dressing in the salad bowl, drizzle a little bit, chill, and then add the rest of the balsamic glaze when ready to serve.

Substitutions & Variations

• Pasta. I used farfalle (bowtie), but other short pasta shapes such as cavatappi, penne, rotini, fusilli, or even macaroni are great options. You can use gluten-free pasta in a pinch, too (for example, Barilla legume pasta).
• Other optional salad ingredients to add – fresh avocado, bell peppers, broccoli, cucumber, spinach, baby arugula, olives, or red onions. You can experiment with sun-dried tomatoes, although I prefer the pop of color and juiciness of fresh tomatoes.
• To add a little bit of sweetness, add a little honey to the dressing or golden balsamic vinegar. For a little extra tang, add some lime or lemon juice.
• Use Italian seasoning to introduce more herbs or red pepper flakes to add a light kick to the dressing.
• Add protein to turn this salad into the main dish. Sear or grill some chicken breasts, add bacon, tuna (even canned), chickpeas, or any other grilled meats.
• No mozzarella? Use goat cheese, burrata, or even feta (will change the texture and flavor,s but still be a great side dish)
• Make it creamy by whisking in 2 tablespoons of mayo into the dressing.

Expert Tips To Make The Best Caprese Pasta Salad

• Chilling the salad is optional, but it does help all the flavors to meld together.
• Often, you don’t need to rinse pasta, but this recipe is an exception. Pasta water can make noodles sticky, which is not the mouthfeel we are looking for in a great lunch.
• If serving caprese pasta salad warm, cook the pasta till al dente, but if you prefer cold pasta salad, the cooked pasta should be on the softer side.
• I love the fresh flavor, but it is also optional to cook tomatoes with olive oil in a skillet or roast them in the oven (simply spread them on a baking sheet with some oil and seasoning). It can help extract more juice and flavor.
• Juicy tomatoes are a blessing and a challenge. Too much moisture will make pasta salad soggy in a few days, so make sure to finish it while it is still fresh.
• Add a bit of lemon juice to lighten up the balsamic glaze. If you don’t like the strong flavor of balsamic, you can also make a homemade dressing with white wine vinegar or red wine vinegar. They are more familiar in taste.
• To make ahead, you can mix the dressing in a mason jar! It is a super easy and convenient way of storing it, too.

Popular Questions

What Are The Ingredients Of Caprese Salad?

Classic caprese salad recipes usually are made with just 4 simple ingredients: tomatoes, mozzarella balls, and basil. Balsamic vinegar is the traditional caprese salad dressing – it pairs so well with fresh basil, tomatoes, and cheese – delicious!

What Are The Five Mistakes To Avoid In Pasta Salad?

The top 5 mistakes that can ruin your pasta salad are when you forget to salt the pasta water and overcook pasta, skipping the chilling for just 30 minutes, or using too much dressing when making ahead (makes the salad soggy). Lastly, some fresh and canned are so juicy, they also tend to make caprese pasta salad soggy after a few days in the fridge, so you need to drain them well.

What Dressing Goes On Caprese?

Traditional Caprese salad is dressed simply with extra virgin olive oil, balsamic vinegar, salt, and freshly ground black pepper. Sometimes a light drizzle of pesto or a sprinkle of chopped basil is added, but the classic dressing is olive oil and balsamic vinegar.

If you love this pasta salad recipe, you’re going to love these other pasta side recipes, too. Please click each link below to find the easy, printable recipe!

More Great Side Salad Recipes

Peach Caprese Salad

Greek Feta Chicken Pasta Salad

Chickpea Avocado Salad

Grape Salad Recipe

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