Caprese Pasta Salad

Caprese Pasta Salad is a fresh, vibrant twist on the classic Italian Caprese salad. It combines juicy tomatoes, creamy mozzarella, and fragrant basil with tender pasta and a tangy balsamic dressing. I love how it brings together the flavors of summer in one easy, satisfying dish that works as a main or side.

Why You’ll Love This Recipe

I love this salad because it’s light, colorful, and incredibly simple to make. It’s perfect for warm-weather meals, barbecues, potlucks, or quick lunches. The combination of textures—chewy pasta, creamy cheese, and bursty tomatoes—is incredibly satisfying. And with just a handful of ingredients, it still delivers big on flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Short pasta (like rotini, penne, or farfalle)

• Cherry or grape tomatoes (halved)

• Fresh mozzarella balls (bocconcini or ciliegine)

• Fresh basil leaves

• Olive oil

• Balsamic vinegar or balsamic glaze

• Salt and black pepper

• Optional: garlic, crushed red pepper flakes, or a drizzle of pesto

Directions

1. I cook the pasta in salted water until al dente, then drain and let it cool slightly.

2. In a large bowl, I toss the cooked pasta with olive oil, salt, and pepper to keep it from sticking.

3. I add the halved tomatoes, mozzarella balls, and torn or chopped basil leaves.

4. I drizzle in the balsamic vinegar or glaze and toss everything gently to combine.

5. I taste and adjust the seasoning, adding more olive oil or vinegar as needed.

6. I chill it in the fridge for 15–30 minutes before serving, or serve it at room temperature.

Servings and timing

This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: Around 20 minutes

Variations

When I want more flavor, I toss in a spoonful of pesto or a pinch of crushed red pepper flakes. Sometimes I swap in sun-dried tomatoes for a bolder flavor or use marinated mozzarella for extra depth. I’ve also added grilled chicken or chickpeas to turn it into a protein-rich main dish.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better after sitting, but I like to freshen it up with a little extra olive oil and basil before serving again. I don’t reheat this salad—it’s best enjoyed cold or at room temperature.

FAQs

Can I make this pasta salad ahead of time?

Yes, I often make it a few hours in advance. Just hold off on adding the fresh basil until just before serving for the best color and flavor.

What kind of pasta works best?

I prefer short pasta like rotini, penne, or bowtie because they hold the dressing and mix-ins well. I avoid long noodles like spaghetti for this type of salad.

Can I use regular mozzarella instead of mini balls?

Absolutely. I just cut it into bite-sized cubes or tear it into chunks. Fresh mozzarella logs work just as well as the little balls.

Is balsamic glaze the same as vinegar?

Not quite. Balsamic glaze is thicker and sweeter than balsamic vinegar. I use either depending on the flavor I’m going for—glaze for sweetness and finish, vinegar for brightness.

How do I keep the pasta from drying out?

I toss it in olive oil right after draining and add more just before serving if it looks dry. The oil keeps it moist and flavorful.

Conclusion

Caprese Pasta Salad is one of my favorite dishes to throw together when I want something easy, fresh, and full of flavor. It’s perfect for picnics, barbecues, or quick lunches, and the classic combination of tomato, basil, and mozzarella never gets old. Whether I serve it on its own or alongside grilled meat, this pasta salad always disappears fast.