Want a dish that screams summer but doesn’t chain you to the stove? This Caprese Pasta Salad Recipe is your answer. It’s fresh, vibrant, and comes together faster than you can say “mozzarella.” Perfect for a quick weeknight dinner, a potluck, or just a delightful lunch on the porch. Who needs a boring salad when you can have this?
Top Reasons To Make It
This Caprese Pasta Salad isn’t just pretty; it’s practical too! It’s a crowd-pleaser that even picky eaters will love. The fresh ingredients are packed with flavor, and it’s so easy to customize. Plus, it makes great leftovers – if there are any!
Ingredients
- Small pasta (like rotini or farfalle): Fun shapes hold the dressing well.
- Cherry tomatoes: Sweet and juicy bursts of flavor.
- Fresh mozzarella balls: Creamy and mild, they’re the heart of Caprese.
- Fresh basil leaves: Adds a peppery, aromatic touch.
- Olive oil: Forms the base of our simple vinaigrette.
- Balsamic vinegar: Adds a tangy sweetness.
- Garlic: A little punch of flavor.
- Salt and pepper: Enhances all the other ingredients.
Below you’ll find the exact measurements in the handy recipe card.
Instructions
- Cook your pasta according to package directions until al dente – just a little bite to it. About 8-10 minutes.
- While the pasta cooks, halve your cherry tomatoes. If you have larger tomatoes, dice them into bite-sized pieces.
- Drain the pasta and rinse it under cold water to stop the cooking and cool it down. This is key for a great pasta salad!
- In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper to make your balsamic vinaigrette.
- Add the cooled pasta, tomatoes, mozzarella balls, and basil to the bowl. Toss gently to coat everything in the delicious dressing.
Variations & Substitutions
Want to make it your own? Go for it! Swap the mozzarella for crumbled feta for a salty twist. Roasted red peppers add a smoky sweetness. Honestly, if you hate heat, skip the cayenne. Try adding other small pasta like orzo or ditalini. A splash of lemon juice brightens the flavors. Feel free to experiment!
Serving Ideas & Pairings
This Caprese Pasta Salad is fantastic on its own. But, it also plays well with others! It makes a wonderful side dish to grilled chicken or fish. Add some grilled vegetables for a heartier meal. Or, throw in some protein like chickpeas for a more filling vegetarian option.
Storage & Reheating
Store any leftover Caprese Pasta Salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold, so no need to reheat it. Just give it a good stir before serving. And please—always make sure your leftovers are chilled within two hours of cooking.
Tips For Success
- Don’t overcook the pasta. No one likes mushy pasta salad.
- Use the freshest ingredients you can find. It really makes a difference.
- Taste and adjust the dressing. Add more balsamic for tang, more olive oil for richness.
- Tear the basil leaves instead of chopping them. This prevents them from bruising.
- Make it ahead! Honestly, the flavors meld and get even better after a few hours in the fridge. So, so tasty.
Frequently Asked Questions
Can I use different cheeses in my Caprese Pasta Salad? Absolutely! Fresh mozzarella is classic, but feta, goat cheese, or even a creamy burrata would be delicious.
What other small pastas work well in this recipe? Lots of them! Orzo, ditalini, even small shells are great options. Just go with your favorite.
What makes this recipe so easy? Simple ingredients and basic techniques. It’s practically foolproof!
This Caprese Pasta Salad Recipe isn’t just a meal; it’s an experience. It’s a taste of summer you can enjoy any time of year. Grab the freshest ingredients, make a big batch, and enjoy!
Print
Fresh & Easy Caprese Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Caprese Pasta Salad is a light and refreshing twist on the classic Italian Caprese. Packed with juicy cherry tomatoes, creamy mozzarella balls, and fresh basil, it’s tossed in a garlicky balsamic vinaigrette that makes every bite irresistible. Perfect for summer potlucks, BBQs, or a quick lunch!
Ingredients
12 oz small pasta (like rotini or farfalle)
2 cups cherry tomatoes, halved
8 oz fresh mozzarella balls (bocconcini or ciliegine)
1/2 cup fresh basil leaves, torn or sliced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
Salt and pepper, to taste
Instructions
1. Cook pasta in salted boiling water until al dente, about 8–10 minutes. Drain and rinse with cold water to cool.
2. While the pasta cooks, halve the cherry tomatoes and prepare the basil and mozzarella balls.
3. In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.
4. Add the cooled pasta, tomatoes, mozzarella balls, and basil to the bowl.
5. Toss gently to combine, ensuring everything is evenly coated in the vinaigrette.
6. Taste and adjust salt and pepper as needed.
7. Chill for 30 minutes before serving for best flavor.
Notes
This salad can be made up to 1 day in advance. Just give it a toss before serving.
Use tricolor pasta for a fun and festive look.
Add grilled chicken or avocado to make it a full meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Lunch
- Method: Boiled, Tossed
- Cuisine: Italian-Inspired, American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 4g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 20mg
Keywords: caprese pasta salad, summer pasta salad, balsamic pasta salad, mozzarella basil pasta