I have a soft spot for recipes that feel effortless but still make people pause after the first bite. This caprese pasta salad is exactly that kind of dish. It’s simple, colorful, and somehow tastes like you put in way more work than you actually did.
I started making it on warm afternoons when turning on the oven felt like a terrible idea. The combination of tender pasta, juicy tomatoes, and creamy mozzarella just made sense. It’s fresh, filling, and doesn’t weigh you down.
What I love most is how relaxed it feels. There’s no complicated prep, no fancy tricks, just good ingredients tossed together and given a little time to mingle. The flavors do all the talking on their own.
This is the bowl I bring to barbecues, quick family dinners, or honestly just keep in the fridge for myself. It holds up beautifully and somehow tastes even better after it sits for a bit.
Ingredients Needed for the Recipe
- Short pasta (fusilli, penne, or shells) – provides the hearty base and holds onto the dressing in every curve.
- Cherry tomatoes – add sweetness, freshness, and a juicy bite that balances the richness of the cheese.
- Mozzarella balls (ciliegine or pearls) – bring a creamy, mild flavor that makes the salad feel classic and comforting.
- Fresh basil – gives the dish its signature bright, aromatic finish.
- Extra virgin olive oil – forms the body of the dressing and adds smooth richness.
- Golden balsamic vinegar – adds gentle tang and a slightly sweet balance without overpowering the ingredients.
- Garlic clove – provides a subtle punch that wakes up the whole salad.
- Kosher salt – enhances all the natural flavors.
- Freshly ground black pepper – adds a light bit of warmth and depth.
Choosing Ingredients That Shine
Because this recipe is so simple, every ingredient matters a little more. I like using tomatoes that feel heavy for their size and smell faintly sweet. Even store-bought cherry tomatoes can taste amazing if they’re nice and ripe.
The mozzarella should be soft and delicate, not rubbery. If I find different sizes, I mix them together because it looks more natural and gives the salad a little visual texture. Small details like that make the bowl feel special.
Fresh basil is non-negotiable here. Dried basil just doesn’t bring the same lively flavor. When you slice it into thin ribbons, it melts right into the pasta and perfumes everything.
How to make Caprese Pasta Salad?
Step 1 – Cook the Pasta
Bring a large pot of water to a boil and season it generously with salt. Cook the pasta just until al dente, keeping a slight bite so it doesn’t turn mushy later.
Once drained, give the pasta a light rinse with cool water. This stops the cooking and keeps the noodles from sticking together, which is especially helpful for pasta salads.
Step 2 – Prepare the Tomatoes and Mozzarella
While the pasta cools, slice the cherry tomatoes in half. Letting their juices release a bit helps create extra flavor that blends into the dressing later.
Drain the mozzarella balls and cut larger ones in half so they match the size of the tomatoes. This makes every forkful feel balanced instead of uneven.
Step 3 – Slice the Fresh Basil
Stack the basil leaves, roll them gently, and slice into thin ribbons. This keeps the leaves from bruising and gives you those pretty green strands throughout the salad.
The aroma at this point is already incredible. It’s that fresh, summery smell that makes you want to hurry up and eat.
Step 4 – Make the Balsamic Dressing
In a small jar or bowl, combine the olive oil, golden balsamic vinegar, minced garlic, salt, and pepper. Shake or whisk until the mixture looks smooth and slightly thickened.
This dressing is intentionally light. It coats the ingredients without drowning them, letting the tomatoes and basil stay the stars.
Step 5 – Combine Everything
Add the cooled pasta, tomatoes, mozzarella, and basil to a large bowl. Pour the dressing over the top and toss gently until everything is evenly coated.
Take your time here so you don’t tear the cheese or crush the tomatoes. A soft toss keeps the salad looking fresh and inviting.
Step 6 – Let It Rest Before Serving
Allow the salad to sit for about 30 minutes before serving. This gives the pasta time to absorb the dressing and mingle with the tomato juices.
That short resting time makes a huge difference. The flavor goes from good to deeply satisfying without any extra effort.
Tips
- Cook the pasta slightly under the package time so it stays firm after mixing.
- Rinse the pasta for this recipe to prevent clumping and keep the texture light.
- Use high-quality olive oil since the dressing is simple and very noticeable.
- Cut ingredients into similar sizes for better balance in each bite.
- Add basil just before serving if you want the color to stay especially vibrant.
- Taste and adjust seasoning after tossing since pasta absorbs salt quickly.
- Let the salad rest before serving to allow the flavors to develop fully.
Make Ahead and Storage
This salad is perfect for preparing in advance, which is one reason I rely on it so often. You can chop the ingredients and mix the dressing earlier in the day, then combine everything shortly before serving.
If already dressed, it keeps well in the refrigerator for up to three days. The pasta softens slightly over time, but the flavor becomes even more blended and satisfying.
For the freshest presentation, I sometimes save a little basil to add right before serving. That small step brings back a pop of color and aroma that makes it feel newly made.
Store leftovers in a sealed container and give them a gentle stir before eating again. A drizzle of olive oil can revive the texture if it seems a bit dry.
Caprese Pasta Salad Recipe
Description
This easy Caprese Pasta Salad is a vibrant and fresh dish that combines the classic flavors of ripe cherry tomatoes, creamy mozzarella pearls, and fragrant basil with your favorite short pasta. Tossed in a light golden balsamic vinaigrette, it’s ready in under 30 minutes and perfect for picnics, potlucks, or a quick summer side.
ingredients
Pasta Salad
Dressing
Instructions
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Bring a large pot of salted water to a boil. Add pasta and cook until al dente (1–2 minutes less than package directions). Drain and rinse under cold water to stop cooking and prevent stickiness. Set aside to cool.
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While the pasta cooks, drain the mozzarella and halve the balls if large. Halve the cherry tomatoes.
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In a large mixing bowl, combine cooled pasta, mozzarella, tomatoes, and slivered basil.
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In a small jar or bowl, whisk together olive oil, white balsamic vinegar, garlic, salt, and pepper until well combined.
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Pour dressing over the pasta mixture and toss gently to coat evenly.
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Let the salad rest for at least 30 minutes before serving to allow flavors to meld. Store covered in the refrigerator for up to 3 days.
Nutrition Facts
Servings 10
Serving Size 1 serving
- Amount Per Serving
- Calories 359kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 4g20%
- Cholesterol 16mg6%
- Sodium 274mg12%
- Potassium 211mg7%
- Total Carbohydrate 37g13%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 15g30%
- Calcium 181 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead tip: Prep all ingredients and dressing up to 24 hours in advance. Combine just 30–60 minutes before serving to keep basil bright and pasta firm.
- Add protein: Stir in grilled chicken, shrimp, or chickpeas to turn this into a hearty main course.
- Vinegar swap: Regular balsamic works if you don’t have white or golden—but expect a darker color.
Frequently Asked Questions
Can I make this caprese pasta salad ahead of time?
Yes! For best results, prepare the dressing and chop ingredients up to 24 hours ahead. Mix everything together about 30–60 minutes before serving to preserve the freshness of the basil and texture of the pasta.
What pasta shapes work best?
Use short, sturdy shapes like fusilli, penne, orecchiette, cavatappi, or shells—they hold the dressing and ingredients well without getting mushy.