Best Caprese Pasta Salad Recipe

Making this Caprese Pasta Salad is all about fresh, vibrant flavors that spark joy. I love the mix of juicy tomatoes, creamy mozzarella, and fragrant basil tossed with tender pasta. A drizzle of olive oil and balsamic vinegar ties it together, creating a balanced, refreshing dish perfect for any occasion.

I love sharing easy recipes that deliver both simplicity and flavor. My Best Caprese Pasta Salad is a perfect example of that.

This dish combines the classic taste of a Caprese salad with the heartiness of pasta. I use 12 oz of fusilli or farfalle, which holds the burst of flavors from each ingredient so well.

The mix of 1 pint of halved cherry tomatoes and 8 oz fresh mozzarella cheese, cut into cubes, creates a savory balance in every bite. Toss in 1 cup of roughly torn fresh basil leaves to bring out the authentic Italian taste.

I also add 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, and even a clove of minced garlic for that extra punch. This salad should be seasoned with salt and freshly cracked black pepper.

Not only is this summer pasta salad light and refreshing, but it also gives a decent nutritional boost with its fresh ingredients and is perfect for any gathering.

Why I Like this Recipe

I love how fresh this Caprese Pasta Salad tastes because the cherry tomatoes, basil, and mozzarella just make my mouth water every time I eat it. I also really like how easy it is to make even if you’re not a master chef; it’s simple and fun, which makes cooking feel more relaxed. Plus, the mix of extra virgin olive oil with the balsamic vinegar (and a bit of garlic when I use it) gives such a cool, tangy flavor that reminds me of summer afternoons. Lastly, I appreciate that I can make it ahead of time and let the flavors really meld together in the fridge, it always tastes even more awesome the next day.

Ingredients

• Pasta: A rich carbohydrate base that provides energy and a hearty, filling texture.
• Cherry Tomatoes: Tiny and vibrant, packed with fiber and vitamins.

  They bring tangy natural sweetness.

• Fresh Mozzarella: This cheese offers protein and a creamy texture that pairs perfectly with tomatoes.
• Fresh Basil Leaves: Greens bursting with aroma and vitamins that perfectly balance salad flavors.
• Extra Virgin Olive Oil: Adds healthy fats with a smooth, fruity flavor, enriching every bite.
• Balsamic Vinegar: Brings a sweet and sour zing that elevates the whole salad experience.

Ingredient Quantities

• 12 oz pasta (fusilli or farfalle work really well)
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella cheese, cut into cubes or use small mozzarella balls
• 1 cup fresh basil leaves, roughly torn
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar (or you can drizzle with balsamic glaze if you prefer)
• 1 clove garlic, minced (optional but adds a nice punch)
• Salt and freshly cracked black pepper, to taste

How to Make this

1. Bring a large pot of salted water to a boil and add the pasta. Cook until it’s al dente (usually about 8-10 minutes), then drain and rinse under cold water so it cools down a bit.

2. While the pasta is still warm, toss it lightly with a bit of olive oil so it doesn’t stick together.

3. In a big bowl, combine the halved cherry tomatoes, mozzarella cheese pieces or balls, and roughly torn basil leaves.

4. If you’re using garlic, mix it into the extra virgin olive oil along with the balsamic vinegar in a small bowl.

5. Add salt and recent cracked black pepper to the dressing. Give it a quick stir.

6. Pour the dressing over the pasta and the veggies. Make sure you mix it all together gently so you don’t break the cheese or tomatoes.

7. Taste it. If you think it needs more salt or pepper, go ahead and adjust it.

8. Let the salad sit in the fridge for at least half an hour so the flavors get to know each other.

9. Before serving, give it one last toss and drizzle a bit more balsamic glaze if you prefer a sweeter tang.

10. Enjoy your tasty Caprese Pasta Salad as a perfect light side dish or a crowd-pleasing appetizer!

Equipment Needed

1. A large pot to boil the salted water and cook the pasta
2. A colander for draining and rinsing the pasta
3. A big mixing bowl to combine the tomatoes, mozzarella, and basil
4. A small bowl for whisking the dressing ingredients together
5. A wooden spoon or spatula for gently tossing the pasta with the oil and dressing
6. A knife for chopping the garlic if you’re using it
7. Measuring spoons to accurately add olive oil, balsamic vinegar, salt, and pepper
8. A refrigerator to chill the salad and let the flavors merge

FAQ

Best Caprese Pasta Salad Recipe Substitutions and Variations

• If you don’t have fusilli or farfalle, try using penne or even bow-tie pasta for a fun twist.
• If cherry tomatoes are too soft, you can swap them with grape tomatoes or diced Roma tomatoes.
• If fresh mozzarella is a bit hard to find then baby bocconcini or even a firm feta cheese can work pretty well.
• If you’re out of balsamic vinegar, red wine vinegar or apple cider vinegar makes a good substitute.
• If you have no fresh basil, a handful of baby arugula or even spinach can add a fresh flavor to the dish.

Pro Tips

1. Make sure you toss the pasta with a little extra olive oil while it’s still warm; it helps the dressing stick better and stops the noodles from clumping together.
2. Lightly frying the minced garlic in the olive oil before mixing it into your dressing can make the flavor more mellow and less sharp.
3. Chill the salad for at least half an hour after you mix everything. This waiting time really helps the flavors blend together nice and smooth.
4. If you’re using mozzarella cubes, try patting them dry a bit with a paper towel first so your salad isn’t too watery.