Caprese Pasta Salad

There’s something about Caprese Pasta Salad that just feels like summer in a bowl. It’s fresh, simple, and packed with those classic Italian flavors we all know and love—juicy tomatoes, creamy mozzarella, fragrant basil… what’s not to like? And when you toss it all with pasta and a tangy balsamic dressing? Total crowd-pleaser.

Caprese refers to a simple Italian salad that traditionally features fresh tomatoes, mozzarella cheese, and basil, often drizzled with olive oil and sometimes accompanied by balsamic vinegar. The name comes from the island of Capri in Italy, where the dish is believed to have originated.

This is the kind of side dish I turn to when I need something quick but still impressive. It’s perfect for potlucks, BBQs, or even just a light lunch on a warm day. You can serve it chilled or at room temp—either way, it disappears fast.

The best part? It’s easy to throw together with just a few ingredients, and you don’t need to turn on the oven. Just boil some pasta, whisk up a quick dressing, and mix everything. That’s it!

Why You’ll Love This Recipe

• Fresh and Flavorful: Every bite is bursting with juicy tomatoes, creamy mozzarella, and fragrant basil.
• Quick and Easy: Simple ingredients and minimal prep make this perfect for busy days.
• Great for Gatherings: A guaranteed hit at potlucks, BBQs, or summer picnics.
• Make-Ahead Friendly: Tastes even better after chilling, so you can prep it ahead of time.
• Light but Satisfying: It’s a refreshing side or a light main dish that won’t weigh you down.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Rotini pasta: The twists hold onto the dressing and mix-ins perfectly. You can also use fusilli or penne if that’s what you have.
• Cherry tomatoes: Sweet and juicy! Halve them for the best texture and to release a bit of their juices into the salad.
• Mini mozzarella balls (bocconcini or ciliegine): These give that creamy, rich bite. They are also known as mozzarella pearls.
• Fresh basil: Adds that signature Caprese flavor. Chop just before using to keep it vibrant and fragrant.
• Extra-virgin olive oil: A good-quality oil shines here, as it’s the base of the dressing.
• Balsamic vinegar: Brings a tangy depth and balances the richness of the cheese.
• Dijon mustard: Helps emulsify the dressing and adds a subtle kick.
• Garlic: One clove goes a long way. Mince it finely so it blends smoothly into the dressing.
• Honey: Just a touch rounds out the acidity without making it sweet.
• Salt and pepper: Season to taste; don’t skip this step—it ties all the flavors together.

How to Make Caprese Pasta Salad

• Step One: Cook the pasta until al dente. Drain and rinse under cold water. Let it cool completely.
• Step Two: In a small bowl, whisk together the dressing ingredients.
• Step Three: In a large bowl, combine the pasta, tomatoes, mozzarella, and basil.
• Step Four: Pour the dressing over the salad and gently toss until everything is well-coated.
• Step Five: If you like it cold, chill for 30 minutes before serving, or serve it right away at room temperature.

What to Serve With It

Caprese Pasta Salad pairs beautifully with all kinds of main dishes, especially during the warmer months. Here are a few delicious ideas:

• Grilled meats: Serve it alongside chicken, steak, or pork chops fresh off the grill.
• Seafood: It’s a refreshing contrast to grilled shrimp, salmon, or even a simple tuna steak.
• Sandwiches: Perfect with paninis, Italian subs, or classic deli sandwiches for a light lunch or dinner.
• Burgers: Whether it’s beef, turkey, or veggie, this salad makes a great side.
• Picnic fare: Add it to your picnic basket with fruit, crackers, and cold drinks for an easy outdoor meal.

Variations and Substitutions

Want to switch things up? This Caprese Pasta Salad is super flexible. Here are a few easy ways to make it your own:

• Try different pasta shapes: Penne, farfalle, bowtie pasta, or even orzo work well if you don’t have rotini. Look for a short pasta.
• Swap the mozzarella: No mini balls? Use cubed fresh mozzarella or even shredded for a quicker option.
• Add protein: Grilled chicken, chickpeas, or even cooked shrimp can turn this into a hearty main dish.
• Mix up the herbs: No basil? Try fresh parsley or arugula for a peppery twist. Sprinkle in Italian seasoning. A pinch adds an herby depth that pairs perfectly with the fresh ingredients.
• Use store-bought dressing: In a rush? A good-quality balsamic glaze or vinaigrette works in place of homemade.
• Use lemon juice instead of balsamic: For a lighter, brighter flavor, swap the balsamic vinegar for freshly squeezed lemon juice.
• Add more veggies: Toss in cucumbers, grilled zucchini, red onions, or bell peppers for extra crunch and color.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Stir before serving: The dressing may settle at the bottom, so give it a good toss before serving again.
• Freshen it up: If the pasta soaks up too much dressing, drizzle on a little extra olive oil or balsamic vinegar before serving.
• Avoid freezing: This salad isn’t freezer-friendly since the tomatoes and mozzarella don’t hold up well after thawing.

Recipe Tips and Tricks

• Cook the pasta al dente: Slightly firm pasta holds up better and won’t get mushy as it sits.
• Rinse with cold water: After draining, give the pasta a quick rinse to stop the cooking and cool it down fast.
• Use fresh ingredients: Fresh basil and good-quality mozzarella make a difference in flavor.
• Let it chill (if you can): While it’s tasty right away, the flavors deepen if you let it sit in the fridge for 30 minutes.
• Taste before serving: Give it a final taste and adjust the salt, pepper, or dressing as needed.
• Slice ingredients evenly: Halving the cherry tomatoes and mozzarella helps ensure every bite gets a bit of everything.

Pasta Salad Recipes

• Dill Pickle Pasta Salad
• Chicken Caesar Pasta Salad
• Macaroni Dill Salad
• Greek Pasta Salad
• Italian Pasta Salad
• BLT Pasta Salad
• Lemon Herb Orzo Salad

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