Caprese Pasta Salad

This Caprese pasta salad recipe is loaded with sweet and juicy cherry tomatoes, creamy mozzarella balls, and fresh basil. Summer doesn’t taste much better than this!

Whether you’re meal-prepping summer lunches or bringing a dish to a picnic, cookout, or dinner party, this easy Caprese pasta salad is a crowd-pleasing side.

Think of it as a riff on the classic Caprese salad, celebrating all the flavors of ripe summer tomatoes, basil, and creamy mozzarella, but with a little pasta added to fill it out. It just needs a little olive oil, dash of vinegar, and a touch of salt and pepper to bring it together.

With only 8 ingredients, this pasta salad recipe is easy to make ahead, with the bonus of the pasta soaking up the flavor of the tomato juices. Just wait to add the basil until the last moment to prevent it from wilting.

Table of Contents

1. What’s in Caprese Pasta Salad?
2. How to Make Caprese Pasta Salad
3. Make It Your Own
4. What to Serve with Caprese Pasta Salad
5. More Party-Worthy Pasta Salads
6. Caprese Pasta Salad Recipe

What’s in Caprese Pasta Salad?

Authentic Caprese salad is a harmonious combination of just four ingredients: ripe tomatoes, fresh mozzarella, basil, and extra virgin olive oil. Like Caprese salad itself, the success of this pasta salad version relies on the quality of the ingredients.

• Orecchiette pasta: a small or medium pasta will match the size of the tomatoes and mozzarella balls. If you can’t find orecchiette, try gigli, farfalle, radiatori, or rotini. Our full guide to Italian pasta shapes has all the details.
• Cherry or grape tomatoes: Cherry or grape tomatoes are super sweet and bursting with flavor. I like to use multicolored tomatoes for a variety of colors and flavors. You can also chop larger tomatoes into bite-sized pieces, if you like.
• Fresh mozzarella: Mini mozzarella balls, like bocconcini or ciliegine, will best match the size of the tomatoes. You could also tear or cut an 8-ounce mozzarella ball into bite-size pieces.
• Basil: Fresh basil, an essential ingredient in Caprese, is fragrant with a sweet and peppery flavor.
• Extra virgin olive oil: Since the dressing for this pasta salad is so simple, a high-quality, flavorful extra virgin olive oil is a must. With an aroma reminiscent of fresh tomatoes, this Italian Nocellara would be a perfect choice.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know
  • TRY IT: Italian Nocellara Extra Virgin Olive Oil from Sicily
• Balsamic vinegar: Just a tablespoon of balsamic vinegar adds a sweet-tart complexity that brings out the best in the tomatoes without muddying their flavor. You could also skip it and drizzle individual servings with balsamic glaze.
• Sea salt and black pepper: Salt flavors the pasta while it’s cooking and draws out some of the tomatoes’ juices to coat the salad. A good grind of black pepper adds subtle heat.

How to Make Caprese Pasta Salad

This Caprese pasta salad is as easy as cooking the pasta and tossing it with the tomatoes and mozzarella, a drizzle of olive oil and balsamic vinegar, and a sprinkling of basil. I like to wash and slice the tomatoes after draining the pasta, giving the pasta a chance to cool slightly. Here are the steps:

• Cook the pasta: Bring a large pot of water to a boil over high heat. Generously salt the boiling water, then add 1/2 pound (8 ounces, 227g) orecchiette pasta and cook until al dente, following the package instructions. Drain in a colander, but don’t rinse. Add the pasta to a large mixing bowl and set aside to cool briefly while prepping the tomatoes.
• Toss the pasta salad: To the bowl with the pasta, add 4 cups of halved multicolored cherry or grape tomatoes; 1 cup (8 ounces, 227g) mini mozzarella balls, drained of their brine; 1/4 cup extra virgin olive oil; 1 tablespoon balsamic vinegar; about 3/4 teaspoon salt; and freshly ground black pepper to taste. Toss to coat and taste for seasoning.
• Serve: Serve immediately, or let it rest in the fridge for 30 minutes to chill and for the tomatoes to release some of their juices. Stir in 1/2 cup fresh basil, roughly chopped or torn, just before serving. 

Make It Your Own

The beauty of Caprese salad is in its simplicity. But that’s also what makes it an excellent base for all kinds of variations and iterations. You can adapt this caprese pasta salad recipe in endless ways. Here are a few of my favorites:

• Add a protein: Dice up some grilled chicken or this succulent balsamic chicken, toss in a drained can of chickpeas or tuna, or serve it with slices of grilled steak.
• More veggies: Try adding creamy diced avocado, fresh cucumbers, sun-dried tomatoes, roasted broccoli, red onion, grilled corn, or roasted red peppers.
• Add a sauce: Drizzle the salad with some balsamic glaze, add a spoonful of homemade basil pesto or sun-dried tomato pesto, or replace the olive oil and balsamic vinegar with a balsamic vinaigrette.

What to Serve with Caprese Pasta Salad

This caprese pasta salad recipe is an easy make-ahead meal for summer lunches. If you are making it ahead of time, reserve the basil and sprinkle it over individual servings when you’re ready to eat.

It’s also the perfect appetizer for your next grilling party with steak, salmon, or shrimp, and grilled corn on the cob. Don’t forget to prepare a batch of summery and refreshing watermelon lemonade. Need a dessert that doesn’t feel too heavy? This Sicilian lemon pudding is tart, light, and easy to make the day before the party.

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