Caprese Pasta Salad

Caprese salad has always had a spot at our summer table, but mixing it with pasta? That changed everything. I remember tossing cherry tomatoes, basil, and mozzarella into leftover rotini on a whim—and it became one of our favorite warm-weather meals.

The sweetness of ripe tomatoes, the creaminess of mozzarella, and the fragrant bite of basil all wrapped in a garlicky vinaigrette made every forkful feel like sunshine.

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This Caprese pasta salad brings all those classic flavors into a quick, satisfying dish that’s perfect for lunch, picnics, potlucks, or a simple no-fuss dinner.

It holds up well in the fridge, comes together fast, and somehow feels both light and filling. If you’re after something fresh but still comforting, this is it.

Why You Want to Try This Recipe

It’s a great way to turn a few basic ingredients into something satisfying. The flavor is clean and bright, with just enough richness from the cheese.

• Combines classic Italian flavors with a hearty base
• Can be served cold or room temperature
• Easy to make ahead for meal prep or entertaining
• Ready in under 30 minutes with minimal cooking

Main Ingredients for Caprese Pasta Salad

You don’t need many ingredients, but quality makes a big difference here. We focus on the essentials that carry the most flavor.

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• Pasta – Short shapes like rotini, fusilli, or penne work best for catching the vinaigrette and clinging to cheese and tomato. Cook it al dente and rinse to cool.
• Cherry Tomatoes – Sweet, juicy, and pop in your mouth. Halve them to release their juices and help flavor the salad.
• Mozzarella – Use pearl mozzarella balls or chop fresh mozzarella into bite-size pieces. Soft, creamy texture adds balance.
• Fresh Basil – Tear or chiffonade the basil just before mixing. It gives the salad that unmistakable fresh-herb aroma.
• Balsamic Vinaigrette – A mix of olive oil, balsamic vinegar, garlic, and seasoning gives the salad its bold tang and ties everything together.

How to Make Caprese Pasta Salad

This is a simple recipe that feels like more than the sum of its parts, and you can make it in one bowl once the pasta is cooked.

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• Cook and Cool the Pasta – Boil pasta until al dente, then drain and rinse under cold water to stop cooking.
• Make the Dressing – In a bowl or jar, whisk or shake together balsamic vinegar, olive oil, minced garlic, salt, and black pepper.
• Toss the Ingredients – In a large bowl, combine the cooked pasta with cherry tomatoes, mozzarella, and basil. Pour over the dressing and toss gently.
• Rest and Serve – Let the salad sit for 15 minutes before serving so the flavors meld. Serve at room temp or chilled.

Each bite is refreshing, tangy, and creamy with a little chew from the pasta and bursts of tomato sweetness. It’s the kind of salad you keep going back for.

What to Serve with Caprese Pasta Salad

This pasta salad works as a full lunch or a side dish with protein. It also pairs easily with grilled items or picnic spreads.

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Side Dish	Why It Works
Grilled Chicken	A lean protein that soaks up balsamic vinaigrette flavor well
Garlic Bread	Crunchy, buttery, and great for scooping up salad
Roasted Vegetables	Adds warmth and earthiness to the fresh, cool salad
Prosciutto-Wrapped Melon	Sweet and salty contrast, very summery
Marinated Olives	Adds saltiness and depth
Grilled Shrimp Skewers	Quick to make and bright enough to match the salad

Tips to Make It Even Better

Even though it’s simple, a few easy tricks can help you get the most flavor and best texture.

• Don’t overcook the pasta – Keep it slightly firm so it doesn’t go mushy when tossed.
• Use ripe cherry tomatoes – They add natural sweetness and acidity.
• Fresh basil is a must – Dried won’t give the same pop of flavor or aroma.
• Toss it again before serving – Pasta absorbs dressing over time, so add a splash of oil or vinegar to freshen it up.
• Add extras if needed – Try arugula for bite, or avocado for creaminess.

Storage and Leftover Tips

Caprese pasta salad keeps well, making it great for meal prep. It actually tastes even better after a few hours when the flavors soak in.

• Store in an airtight container in the fridge for up to 3 days.
• For best results, keep basil out until right before serving—it can darken in the fridge.
• If the pasta has absorbed too much dressing, stir in a little extra olive oil and vinegar before eating.

Frequently Asked Questions

1. Can I make this ahead of time?

Yes, it’s perfect for making a few hours in advance. Just add basil before serving to keep it fresh.

2. Can I use a different cheese?

If mozzarella isn’t available, diced feta or ricotta salata are great alternatives with slightly different textures and salt levels.

3. How do I keep the pasta from sticking?

Rinse the pasta after cooking and toss it in a bit of olive oil to prevent sticking while it cools.

4. Can I serve this warm?

You can serve it slightly warm, but it’s best at room temperature or chilled to let the flavors blend.

5. Is this recipe vegetarian?

Yes, it’s naturally vegetarian. Just make sure your balsamic vinegar has no additives or gelatin.