When the summer heat rolls in, I’m always looking for light dishes that are easy to throw together and packed with fresh ingredients. This Caprese Pasta Salad recipe is everything I love in a quick weeknight meal: easy, refreshing, and full of flavor. Whether you’re planning a picnic, looking for a great side dish for your next gathering, or just want a great lunchoption during the week, this dish has you covered.
The flavors of a traditional Caprese salad—juicy cherry tomatoes, creamy mozzarella, and aromatic basil—shine in this cold pasta version. It’s simple, budget-friendly, and a delicious way to use fresh cherry tomatoes, fresh basil, and mozzarella pearls. Served cold or at room temperature, this is one of those cold pasta salads you’ll want to make all season long.
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Supplies
Let’s talk about what you need and how to make the best caprese pasta salad for your next hot summer day or gathering around the dinner table.
- Large serving bowl or large bowl for mixing
- Cutting board
- Knife
- Mason jar with lid for dressing
- Airtight container for storage
Ingredients
For the Pasta Salad:
- 1 pound pasta (rotini, penne, or fusilli are great options)
- 8 oz mozzarella pearls (or mozzarella balls)
- 20 oz grape tomatoes or sweet cherry tomatoes
- ½ cup chopped fresh basil (about 3-4 sprigs)
For the Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
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Step-by-Step Instructions for Caprese Pasta Salad
Step 1: Cook and Cool the Pasta
Cook your pasta in salted water until al dente, then drain and rinse with cold water to stop the cooking. This helps keep it firm and perfect for tossing without becoming mushy. Let it cool completely before combining with other ingredients.
Step 2: Prep the Tomatoes, Mozzarella & Basil
Rinse and halve your grape tomatoes or juicy cherry tomatoes. If using mozzarella balls or pearls, separate them gently. Chop your fresh basil into small pieces. I personally love using hand-torn basil for that rustic feel, but thin slices work beautifully too.
Prep Basil Like a Pro:
For the best texture and flavor, fold each basil leaf in half lengthwise and trim out the thick center spine and stem. Then slice or tear the tender leaves into smaller pieces. This method keeps the basil delicate and aromatic without the toughness of the stalk.
Step 3: Combine in a Large Bowl
In a large bowl, combine your cooled pasta, tomatoes, fresh mozzarella cheese, and basil. This is when the dish starts to come together with so much flavor from the fresh ingredients.
Step 4: Make the Dressing
In your mason jar, combine the extra virgin olive oil, white balsamic vinegar, salt, and pepper. Secure the lid and give it a good shake for a quick toss of the dressing ingredients.
Step 5: Dress and Toss
Pour the dressing over the pasta salad and mix gently but thoroughly. If you’re preparing the finished product in advance, reserve a little dressing to add right before serving for the best flavor.
Step 6: Serve and Enjoy
This pasta salad tastes amazing chilled or at room temperature. My husband Skip and I recently enjoyed it in our backyard for a casual picnic, and it paired perfectly with a crisp Sauvignon Blanc. It’s also a hit at summer cookouts or family-style meals.
Some tips for preparing Caprese Pasta Salad:
- Pasta Choice: Rotini or fusilli works well because their twists hold the dressing and cling to the small ingredients like cheese and basil.
- Extra Basil: If you love the fresh, herbal note, add some extra basil just before serving.
- Whole Wheat Pasta: For a more wholesome twist, whole wheat pasta makes a great option.
- Storage: Store leftovers in an airtight container in the fridge. It tastes even better the next day once the flavors meld!
- Balsamic Glaze Drizzle: For extra richness, add a drizzle of balsamic glaze on top before serving. It adds a deliciously tangy-sweet layer.
- Regular Balsamic Vinegar: If you don’t have white balsamic vinegar, regular balsamic vinegar can be used, though it will slightly change the color and sweetness.
Make the Dressing Ahead of Time:
Whip up the balsamic dressing in a mason jar the night before and store it in the fridge. This not only saves time but also lets the flavors meld, giving you an even more delicious dressing for a quick toss when you’re ready to assemble. Just give it a good shake before using!
Common Questions
Can I make this Caprese Pasta Salad recipe ahead of time?
Yes! This salad is perfect for meal prep or entertaining. Just keep the dressing separate until right before serving to keep everything fresh.
How long does this last in the fridge?
Stored in an airtight container, it will stay fresh for up to 3 days. Give it a quick stir and taste before serving again.
Can I use other types of tomatoes?
Absolutely. While grape tomatoes or sweet cherry tomatoes are ideal, you can use chopped fresh tomatoes of any kind. Just be sure to remove extra seeds to avoid excess moisture.
What can I serve with Caprese Pasta Salad?
It’s delicious on its own as a main dish, but also pairs well with grilled chicken, shrimp, or even a sandwich platter for a great lunch or dinner option.
What’s the difference between white and regular balsamic vinegar?
White balsamic vinegar is lighter and slightly sweeter, making it ideal for dishes where you don’t want a dark color. You can substitute regular balsamic vinegar, but it may result in a darker dish with a stronger flavor.
Can I use large mozzarella balls?
Yes! Just cut them into bite-sized pieces so they mix well with the other ingredients.
This simple Caprese salad recipe is truly one of my favorite things to whip up during this time of year. Whether you’re pulling ingredients straight from your garden or using store-bought fresh ingredients, this recipe delivers so much flavor in every bite.
Give it a try and let me know what you think—better yet, share your version with me on social @returninggrace ! I’d love to see your finished product or hear how you enjoyed it at your next summer cookout or picnic.
Ingredients
- For the Pasta Salad:
- 1 pound pasta rotini, penne, or fusilli are best0
- 8 oz mozzarella pearls
- 20 oz of grape or cherry tomatoes
- ½ cup chopped basil ~3-4 fresh sprigs
- For the Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Cook and Cool the Pasta. Cook your pasta in salted water until al dente, then drain and rinse with cold water to stop the cooking. This helps keep it firm and perfect for tossing without becoming mushy. Let it cool completely before combining with other ingredients.
- Prep the Tomatoes, Mozzarella & Basil. Rinse and halve your grape tomatoes or juicy cherry tomatoes. If using mozzarella balls or pearls, separate them gently. Chop your fresh basil into small pieces. I personally love using hand-torn basil for that rustic feel, but thin slices work beautifully too.
- Combine in a Large Bowl. In a large bowl, combine your cooled pasta, tomatoes, fresh mozzarella cheese, and basil. This is when the dish starts to come together with so much flavor from the fresh ingredients.
- Make the Dressing. In your mason jar, combine the extra virgin olive oil, white balsamic vinegar, salt, and pepper. Secure the lid and give it a good shake for a quick toss of the dressing ingredients.
- Dress and Toss. Pour the dressing over the pasta salad and mix gently but thoroughly. If you’re preparing the finished product in advance, reserve a little dressing to add right before serving for the best flavor.
- Serve and Enjoy! This pasta salad tastes amazing chilled or at room temperature. My husband Skip and I recently enjoyed it in our backyard for a casual picnic, and it paired perfectly with a crisp Sauvignon Blanc. It’s also a hit at summer cookouts or family-style meals.
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