Summer in a bowl — tomatoes, mozzarella, and basil
Caprese Pasta Salad
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
8
8 servings
Difficulty
Easy
Cost
Moderate
$$
Sarah Chen
(Updated )
This Caprese pasta salad is the recipe you will bring to every summer potluck, barbecue, and picnic once you make it the first time. It takes the beloved flavors of a Caprese salad — ripe tomatoes, fresh mozzarella, aromatic basil — and stretches them into a more substantial dish with al dente pasta and a punchy balsamic vinaigrette that ties everything together.
The beauty of this recipe is its simplicity. There are no complicated techniques, no cooking beyond boiling pasta, and no obscure ingredients. What matters is the quality of what goes in: use the ripest, sweetest cherry tomatoes you can find, fresh mozzarella (not the low-moisture kind), and basil that you tear by hand rather than chop, which bruises the leaves and turns them black.
This salad actually improves after sitting in the refrigerator for an hour or two, as the pasta absorbs some of the vinaigrette and the flavors meld. It travels well, feeds a crowd, and works equally well as a side dish or a light main course. Add grilled chicken or chickpeas if you want more protein.
Ingredients
- 1 lb 1 lb rotini, fusilli, or penne pasta
- 2 pints 2 pints cherry tomatoes, halved
- 8 oz 8 oz fresh mozzarella, cut into bite-sized pieces
- 1 cup 1 cup fresh basil leaves, torn
- 1/3 cup 1/3 cup extra-virgin olive oil
- 3 tbsp 3 tbsp balsamic vinegar
- 1 clove 1 clove garlic, finely minced
- 1 tsp 1 tsp dried oregano
- 1/2 tsp 1/2 tsp kosher salt
- 1/4 tsp 1/4 tsp freshly ground black pepper
- 1 tsp 1 tsp honey or sugar (optional)(optional)
- 2 tbsp 2 tbsp balsamic glaze, for drizzling (optional)(optional)
Instructions
- 1
Cook the pasta in well-salted boiling water according to package directions until al dente. Drain and rinse briefly under cool water to stop the cooking.
- 2
While the pasta cooks, whisk together the olive oil, balsamic vinegar, garlic, oregano, salt, pepper, and honey (if using) in a small bowl or jar.
- 3
Transfer the still-warm pasta to a large bowl and toss with about two-thirds of the vinaigrette. Let it cool for 10 minutes — the warm pasta will absorb the dressing.
- 4
Add the halved cherry tomatoes, mozzarella pieces, and torn basil to the pasta. Pour over the remaining vinaigrette and toss gently to combine.
- 5
Taste and adjust seasoning with additional salt, pepper, or a splash of balsamic vinegar as needed.
- 6
Serve at room temperature, or cover and refrigerate for at least 1 hour for the flavors to meld. If serving chilled, add a drizzle of olive oil and toss again before serving, as the pasta will absorb the dressing.
Substitutions
Rotini pastaGluten-free pasta or orzo
Gluten-free pasta works well; rinse it immediately after cooking to prevent sticking
Fresh mozzarellaBurrata or bocconcini
Burrata adds incredible creaminess; bocconcini (small mozzarella balls) are convenient and pretty
Balsamic vinegarRed wine vinegar or lemon juice
Red wine vinegar is more traditional for Italian pasta salads; lemon juice makes it lighter
Cherry tomatoesSun-dried tomatoes
Use oil-packed sun-dried tomatoes for a more concentrated tomato flavor; reduce the oil in the dressing slightly
Tips & Storage
Pro Tips
Salt your pasta water aggressively — it should taste like the sea. This is your main opportunity to season the pasta itself.
Tear the basil by hand rather than cutting it with a knife. A knife bruises the delicate leaves and causes them to blacken.
Add the basil and mozzarella just before serving if possible — the basil stays fresher and the mozzarella retains its texture.
For potlucks, bring the dressing on the side and toss just before serving to prevent the pasta from absorbing all the vinaigrette during transport.
Storage
Store in an airtight container in the refrigerator for up to 3 days. The basil will darken slightly, but the flavor remains good.
Reheating
This salad is best served cold or at room temperature. If it seems dry after refrigeration, add a splash of olive oil and a tablespoon of balsamic vinegar, then toss to refresh.
Nutrition Facts
Per serving (1/8 of recipe (about 1.5 cups)) · 8 servings
Calories340
Protein13g
Carbohydrates38g
Fat15g
Fiber2g
Sugar4g
Sodium310mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead of time?
- Yes, it is actually better after an hour or two in the fridge. Make the pasta and dressing ahead, but add the fresh mozzarella, basil, and a final drizzle of dressing just before serving for the best texture.
- How do I keep the pasta from getting mushy?
- Cook the pasta to al dente (firm to the bite) and rinse briefly under cool water to stop the cooking. Toss it with the dressing while still slightly warm so it absorbs flavor without over-softening.
- Can I add protein to make it a main dish?
- Absolutely. Grilled chicken, crispy prosciutto, salami, or canned chickpeas all make excellent additions. Add about 4 ounces of protein per person for a satisfying main course.
- What is the best pasta shape for pasta salad?
- Short, ridged shapes like rotini, fusilli, and penne work best because the ridges and curves catch and hold the dressing. Avoid long pasta like spaghetti or smooth shapes like penne lisce.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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