Pasta Caprese Salad

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If you ask me, pasta salads are one of summer’s best inventions.

This Italian-inspired dish brings together all the fresh flavors of a classic caprese salad, tossed with perfectly cooked pasta. Sweet tomatoes and creamy mozzarella balls pair beautifully with fresh basil and a simple olive oil dressing.

It’s mixed with al dente pasta that soaks up all those good Mediterranean flavors, making every bite taste like a little piece of Italy. The splash of balsamic vinegar and pinch of sea salt tie the whole dish together.

It’s a crowd-friendly recipe that works just as well for backyard BBQs as it does for easy weeknight dinners, especially when it’s too hot to cook.

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Why You’ll Love This Caprese Pasta Salad

• Quick preparation – This pasta salad comes together in just about 30 minutes, making it perfect for busy weeknights or last-minute potluck invitations.
• Make-ahead friendly – You can prepare this salad several hours or even a day in advance, and it actually tastes better as the flavors have time to meld together.
• Simple ingredients – With just a handful of basic ingredients you can find at any grocery store, this recipe keeps shopping and prep work stress-free.
• Perfect for sharing – This crowd-pleasing pasta salad is ideal for picnics, barbecues, and potlucks – it travels well and stays fresh at room temperature.
• No fancy techniques – If you can boil pasta and chop vegetables, you can make this recipe – it’s really that simple!

What Kind of Mozzarella Should I Use?

For a pasta salad like this, fresh mozzarella is the way to go – specifically the small balls called ciliegine (cherry-sized) or pearls (tiny balls). These bite-sized pieces are perfect because they’re already portioned and match well with the cherry tomatoes and pasta shapes. If you can only find larger balls of fresh mozzarella or a big ball, no worries – just cut it into bite-sized chunks that match your pasta size. Regular block mozzarella that you’d use for pizza isn’t the best choice here, as it lacks the soft, milky texture that makes fresh mozzarella so good in cold pasta salads. Just make sure to drain your mozzarella well and pat it dry with paper towels to keep your salad from becoming watery.

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Options for Substitutions

This fresh pasta salad is pretty adaptable! Here are some helpful swaps if you need them:

• Pasta: Any short pasta shape works great here – try rotini, bow ties, or even small shells. For a gluten-free option, use your favorite gluten-free pasta, just be sure to cook it al dente.
• Mozzarella balls: If you can’t find small mozzarella balls, buy a large ball and cut it into bite-sized pieces. You could also use cubed fresh mozzarella or even small cubes of provolone cheese.
• White balsamic vinegar: Regular balsamic vinegar works too, though it will darken the color of the salad. Red wine vinegar or champagne vinegar are good alternatives that won’t change the color.
• Fresh basil: Fresh basil is really key to the classic caprese flavor, but in a pinch, you can use dried basil (about 2-3 teaspoons). Just know the taste won’t be quite the same.
• Cherry tomatoes: Any small tomato variety works well – grape tomatoes, sun gold, or even regular tomatoes cut into bite-sized chunks will do the job.

Watch Out for These Mistakes While Cooking

The biggest mistake when making caprese pasta salad is overcooking the pasta – always cook it just until al dente, as it will continue absorbing dressing once mixed, and mushy pasta can ruin the entire dish. Another common error is adding the basil too early or chopping it roughly, which can cause it to wilt and turn dark – instead, slice the basil into thin ribbons just before serving and gently toss it in. To keep your salad from becoming dry and bland, remember to reserve about 1/2 cup of pasta cooking water before draining – this starchy liquid helps the dressing coat the pasta evenly and creates a silky texture when mixed with the olive oil. For the best flavor, let the salad rest at room temperature for at least 15 minutes before serving, allowing the tomatoes and mozzarella to release their juices and the flavors to meld together.

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What to Serve With Caprese Pasta Salad?

This fresh pasta salad works great as a side dish, but you can easily make it the star of your meal with a few simple additions. A piece of grilled chicken or some Italian-seasoned shrimp would turn this into a filling main course. For a lighter meal, serve it alongside some crusty garlic bread and a simple green salad dressed with lemon vinaigrette. If you’re bringing this to a cookout or picnic, it pairs perfectly with grilled vegetables, Italian sausages, or even simple sandwiches.

Storage Instructions

Keep Fresh: This pasta salad is perfect for making ahead! Pop it in an airtight container and keep it in the fridge for up to 3 days. The flavors actually get better as they hang out together, making it a great prep-ahead option for parties or busy weekdays.

Before Serving: When you’re ready to dig in after refrigeration, let the pasta salad sit at room temperature for about 15-20 minutes. Give it a good stir and add a tiny drizzle of olive oil if needed to freshen it up. The pasta tends to soak up the dressing while it sits, so you might want to have extra dressing on hand.

Meal Prep Tip: If you’re making this ahead for several days, try keeping the tomatoes and fresh basil separate until ready to serve. This keeps the herbs bright and prevents the tomatoes from getting too soft in the fridge. Just toss them in when you’re ready to eat!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 60-70 g
• Fat: 150-160 g
• Carbohydrates: 180-200 g

Ingredients

• 1 pound small pasta (e.g., fusilli, orecchiette, or penne)
• 16 ounces mozzarella balls (such as ciliegine or pearls)
• 3 cups cherry tomatoes
• 1/2 cup thinly sliced fresh basil
• 1/3 cup extra virgin olive oil
• 3 tablespoons white balsamic vinegar
• 1 teaspoon kosher salt (plus more for pasta water)
• 1 teaspoon black pepper, freshly ground
• 1 clove garlic, minced or pressed

Step 1: Cook and Cool the Pasta

Begin by bringing a pot of water to a boil. Season the water generously with kosher salt, then add the pasta. Cook the pasta just until it’s al dente according to the package instructions. Once done, drain the pasta in a colander and rinse it lightly with cold water to stop the cooking process. Set the cooled pasta aside.

Step 2: Prepare the Mozzarella and Tomatoes

While the pasta is cooking, drain the mozzarella balls and cut them in half. Slice the cherry tomatoes in half and add them to a mixing bowl along with the halved mozzarella balls.

Step 3: Combine Ingredients

Once the pasta has cooled, add it to the mixing bowl with the mozzarella and tomatoes. Toss in the slivered basil to combine all the ingredients together.

Step 4: Make the Dressing

In a small bowl or mason jar with a lid, combine olive oil, white balsamic vinegar, minced garlic, 1 teaspoon of kosher salt, and freshly ground black pepper. Mix or shake well to combine the dressing ingredients thoroughly.

Step 5: Dress the Salad and Serve

Drizzle the prepared dressing over the pasta salad in the mixing bowl. Toss everything gently to coat evenly. Taste and adjust the seasoning if necessary. For the best flavor, let the salad sit for about 30 minutes to allow the ingredients to meld. The salad can be refrigerated for up to 3 days, ideal for preparing in advance or enjoying leftovers.