Incorporate all the wonderful flavors of Caprese salad into a filling and simple to make Caprese Pasta Salad! It makes the perfect summer BBQ side salad or a delicious vegetarian entree.
Juicy tomatoes, fresh basil, and creamy fresh mozzarella cheese make up a classic and refreshing Caprese salad. Add some pasta and a delicious homemade salad dressing to turn the Italian favorite into a big bowl of Caprese pasta salad that everyone is going to love!
Instead of sliced mozzarella, this recipe uses mozzarella pearls, which are my favorite part of this dish.
I love turning favorite meals into new and exciting recipes! If you love Caprese, you should also try my Chicken Caprese, Caprese Pasta Bake, and Burrata Caprese Salad.
Why You’ll Love This Recipe
- Something Different – If you’re tired of the same old pasta salad recipes that show up over and over at summer parties, this is an easy recipe that is sure to shake things up. Everyone will want the recipe!
- It’s Quick and Easy – Like most pasta salad recipes, this one comes together in no time at all with just a handful of ingredients that are easy to find, and easy to prep.
- Simple to Adjust – Toss in other veggies or switch up the type of pasta you use for this easy Caprese Pasta Salad. This recipe is fail-proof, no matter how you make it.
Key Ingredients in Caprese Pasta Salad
Here’s what you need to make this amazing pasta salad:
- Pasta: The pasta shape I’m using here is called fusilli bucati, and it’s a super fun shape to use for pasta salads! You can use any type of short pasta though. Try cavatappi, rotini, shells, or farfalle.
- Tomatoes: One of the key ingredients in Caprese is flavorful red tomatoes. For this salad, I like to use sweet cherry tomatoes, cut in half.
- Fresh Mozzarella: While you could buy a large piece of mozzarella and cut it into cubes, I find the small balls, usually called “mozzarella pearls” to be adorable and convenient for this recipe.
- Basil: Another most for this Italian salad, fresh basil leaves give this pasta salad the best flavor. Chop up the basil just before adding it.
- Olive Oil: Always use extra virgin olive oil for salads. Its bright, fresh flavor is perfect for cold dishes.
- Balsamic Vinegar: Since I enjoy Caprese salad with a drizzle of balsamic on top, I’m using it in the vinaigrette for this pasta salad! The rich, deep flavor is perfect here.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Caprese Pasta Salad
- Cook The Pasta: Follow the package instructions to cook the pasta in salted water until al dente. Drain and rinse the cooked pasta under cold water to stop the cooking process. Be sure to drain the pasta really well and give it a few minutes to dry before mixing up the salad.
- Make the Dressing: While the pasta is cooking, combine olive oil, balsamic vinegar, garlic, red pepper flakes, black pepper, and salt in a large salad bowl.
- Toss the Pasta with the Dressing: Add the cooled pasta directed to the bowl with the dressing, and stir or toss to coat.
- Then Add Everything Else: To the pasta, add sliced cherry tomatoes, red onion, chopped basil, and mozzarella pearls. Give it all a good stir, and then taste the salad. If needed, add additional salt and pepper. Serve your caprese pasta salad right away, or chill it in the fridge.
Tip!
You only need one bowl! Make the salad dressing in the same bowl that you plan to serve the salad in and just add everything to it to mix.
Recipe Tips
- Don’t overcook the pasta! You want the pasta to be fully cooked, but still a bit al dente when you bite into a piece. Keep in mind that once you drain it, we’ll stop the cooking process with cold water, so be sure that it’s soft enough to eat.
- Let the pasta cool: If the pasta is still warm when you add the rest of the ingredients you may find that your cheese melts and your dressing soaks in too quickly. Avoid that by rinsing the pasta well with cold water so that it cools down completely.
- Chill: The salad is ready to eat as soon as it’s mixed up, but you might enjoy the flavor and texture better if you let it chill in the fridge for an hour or more before serving.
- Make it Ahead of Time: Caprese pasta salad can be made and stored in the fridge for up to 5 days, so it’s a great option for making up ahead of a party or meal to save time. If the salad seems dry after storing it’s just because the pasta has absorbed most of the dressing. Drizzle with olive oil and a bit of balsamic freshen it up again.
Storing Tips
Store leftover pasta salad in an airtight container in the fridge. It will stay fresh for up to 5 days.
Cold pasta salad recipes are great for meal-prepped lunches, as they don’t need to be reheated! My Tortellini Salad and Tuna Pasta Salad recipes work well in this way too.
What To Serve With Caprese Pasta Salad
This easy Italian pasta salad goes well with all of your favorite summer dishes. Try it with Grilled T-Bone Steaks, Grilled Shrimp Kabobs, or Cedar Plank Salmon.
It’s also delicious as a side dish for turkey burgers and hot dogs! No matter the occasion, this pasta salad will fit right in.
If you need a fabulous summertime dessert, be sure to check out my easy Fruit Salad with Whipped Cream recipe, or make Strawberry Pretzel Salad in jars!
Recipe FAQs
For this salad, any type of short pasta shape will work perfectly! Shells, elbows, farfalle, fusilli, or rotini can all be used to make pasta salad.
If your salad seems dry, the simple fix is to add more dressing! You can also just drizzle the salad with olive oil and a bit of balsamic if you don’t want to make a whole second batch of dressing. Add salt and pepper as needed to season.
Use the same amount of fresh mozzarella, cut into bite-sized cubes!
More Summer Salad Recipes
All Salads →
This delicious, vegetarian, and easy Caprese Pasta Salad is going to be perfect for your next summertime party! Save this recipe for the next time you’re asked to bring a salad to share.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Caprese Pasta Salad
Equipment
Ingredients
- 1 pound (450 g) dried pasta I used fusilli bucati but any short shape works
- ¼ cup (60 ml) extra virgin olive oil
- ¼ cup (60 ml) balsamic vinegar
- 2 small cloves garlic minced or grated
- ¼ teaspoon red pepper flakes optional
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 3 cups cherry tomatoes halved
- ¼ red onion diced
- 8 ounces (226 g) mozzarella pearls
- ¼ cup chopped fresh basil leaves
Instructions
- Cook pasta until al dente in salted water according to the package instructions. Usually this takes 10-12 minutes. Drain and rinse under cold water to stop the cooking process.
- As the pasta is being cooked, make the dressing: In a large salad bowl, combine olive oil with balsamic vinegar, garlic, red pepper flakes if using, black pepper, and salt.
- To the same bowl, add cooked pasta and toss with the dressing.
- Then add cherry tomatoes, red onion, mozzarella pearls, and basil. Give everything a good stir. Taste the pasta salad and adjust seasonings to your preference.
Notes:
- Don’t overcook the pasta! You want the pasta to be fully cooked, but still a bit al dente when you bite into a piece. Keep in mind that once you drain it, we’ll stop the cooking process with cold water, so be sure that it’s soft enough to eat.
- Let the pasta cool: If the pasta is still warm when you add the rest of the ingredients you may find that your cheese melts and your dressing soaks in too quickly. Avoid that by rinsing the pasta well with cold water so that it cools down completely.
- Chill: The salad is ready to eat as soon as it’s mixed up, but you might enjoy the flavor and texture better if you let it chill in the fridge for an hour or more before serving.
- Storing/Make Ahead: Caprese pasta salad can be made and stored in the fridge for up to 5 days, so it’s a great option for making up ahead of a party or meal to save time. If the salad seems dry after storing it’s just because the pasta has absorbed most of the dressing. Drizzle with olive oil and a bit of balsamic freshen it up again.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Deb says
Love this as a no mayonnaise side dish for summer . Made it for a church social.
Little Sunny Kitchen says
I hope it was a hit at the Social, Deb! Thanks so much.
Kristyn says
This is the perfect summer salad!! It’s light & so tasty!! We will be bringing it to all the potlucks!!
Little Sunny Kitchen says
I’m so glad to hear that you enjoyed this salad, Kristyn! Thank you for the kind review!
Sharina says
This caprese pasta salad is incredibly savory and amazing! Love serving them with grilled pork.
Little Sunny Kitchen says
Thank you, Sharina! That’s so great to hear!
juan carlos says
Querida Diana: Estoy muy agradecido por compartir tanta variedad de platillos todos muy sabrosos, quisiera que incluyas unas cuantas con marinados para todas las carnes, horno o parrilla, por favor .
un fuerte abrazo, con amor Dios te bendice.
Gracias