Caprese Pasta Salad

Caprese Pasta Salad brings together the classic flavors of Italy in a refreshing, hearty twist. Juicy cherry tomatoes, creamy mozzarella, and fragrant basil are bound together by a tangy balsamic vinaigrette, all tossed with perfectly cooked pasta.

It is light yet satisfying, balancing freshness with richness, making it an ideal dish for warm-weather gatherings, potlucks, or weeknight meals. This salad celebrates the beauty of simple, high-quality ingredients working in harmony.

Reasons Why People Will Love This Recipe

Fresh meets hearty – combines the brightness of Caprese salad with the satisfying comfort of pasta.

Balanced flavors – sweet tomatoes, creamy mozzarella, peppery basil, and tangy balsamic dressing create layers of flavor.

Beautiful presentation – colorful and vibrant, making it a standout dish for any table.

Versatile serving options – works equally well as a side dish, picnic food, or light main course.

Quick and convenient – simple steps and common ingredients make it accessible without sacrificing elegance.

Key Ingredients:

Whole wheat pasta – provides a nutty base with extra fiber and substance, making the salad more filling.

Cherry tomatoes – burst with natural sweetness and juiciness, cutting through the richness of the cheese.

Fresh mozzarella balls (ciliegine) – creamy, mild, and indulgent, offering a soft contrast to the chewy pasta.

Fresh basil – aromatic and slightly peppery, it infuses the dish with signature Caprese freshness.

Balsamic vinaigrette – the unifying element, balancing acidity, sweetness, and depth for a harmonious bite.

Expert Tips

Cook pasta to al dente – slightly firm pasta holds its shape and texture better in cold salads.

Shock pasta in cold water – prevents overcooking and keeps the salad light rather than mushy.

Let dressing rest – chilling the vinaigrette before use allows flavors to blend and mellow.

Dress just before serving – this keeps the pasta from absorbing too much liquid and drying out.

Upgrade with protein – grilled chicken, shrimp, or even chickpeas can transform it into a full meal.

Caprese Pasta Salad

Ingredients:

For the Balsamic Vinaigrette Dressing:

¼ cup balsamic vinegar – for a tangy, rich base

½ cup extra virgin olive oil – adds body and smoothness

1 tablespoon honey – for a subtle sweetness to balance the acidity

1 tablespoon Dijon mustard – gives a gentle tang and helps emulsify

½ teaspoon fine sea salt – enhances overall flavor

½ teaspoon freshly ground black pepper – for a touch of heat and aroma

1 large garlic clove, minced – infuses the dressing with savory depth

For the Pasta Salad:

1 pound short whole wheat pasta – such as penne or farfalle (bow-tie pasta), cooked al dente

1 pint cherry tomatoes – halved for a juicy pop of sweetness

½ cup thinly sliced red onion – adds mild sharpness and crunch

12 ounces fresh mozzarella balls (ciliegine), drained – creamy and bite-sized

2 ounces fresh basil leaves, chiffonade-style – sliced thin for fragrance and flavor

Instructions

Step 1: Prep the vegetables and herbs

Slice the cherry tomatoes in half, thinly cut the red onion, and chiffonade the fresh basil leaves.

Set aside until ready to assemble.

Step 2: Prepare the balsamic vinaigrette

In a medium bowl, whisk together balsamic vinegar, honey, Dijon mustard, and minced garlic.

Season with sea salt and black pepper.

While whisking continuously, slowly stream in the olive oil until the dressing thickens and emulsifies.

Refrigerate for 10–15 minutes to let the flavors meld.

Step 3: Cook the pasta

Bring a large pot of salted water to a rolling boil.

Cook the pasta according to package directions until al dente.

Drain well, rinse under cold water to stop the cooking, and allow to cool completely.

Step 4: Assemble the salad

In a large bowl, combine the cooled pasta, cherry tomatoes, red onion, mozzarella balls, and fresh basil.

Pour the chilled vinaigrette over the ingredients.

Toss gently until all components are evenly coated.

Step 5: Chill and serve

Cover and refrigerate the salad for at least 20 minutes before serving to enhance flavor.

Serve cold or at room temperature as a refreshing main dish or versatile side.

Important Notes When Making Caprese Pasta Salad

Use fresh, high-quality mozzarella – pre-shredded cheese won’t deliver the same creaminess.

Choose ripe but firm tomatoes – too soft, and they’ll release excess liquid into the salad.

Balance the onion – thin slices are key; too thick and the sharpness can overpower.

Adjust seasoning last – taste once combined and add extra salt, pepper, or balsamic as needed.

Best when fresh – while it can be stored, the basil and mozzarella taste most vibrant on the first day.

How to Enjoy After Cooking Caprese Pasta Salad

Chill before serving – 20–30 minutes in the fridge enhances flavor and gives the pasta time to absorb the vinaigrette lightly.

Pair with mains – serve alongside grilled meats, seafood, or roasted vegetables.

As a light main dish – enjoy with crusty bread or garlic ciabatta for a complete meal.

Picnic-perfect – easy to pack, transport, and enjoy outdoors.

Next-day freshness – if refrigerating overnight, refresh with a drizzle of olive oil and a sprinkle of fresh basil before serving.

Nutrition Information

(per serving, approx. 8 servings)

Frequentlly Asked Questions:

Can I make this salad ahead of time?

Yes. Assemble the pasta and vegetables first, but add the dressing and basil just before serving to keep everything fresh.

Can I use gluten-free pasta?

Absolutely. Gluten-free pasta works well, but cook slightly under al dente to prevent breakage after chilling.

What’s the best pasta shape for this salad?

Short shapes like penne, rotini, or farfalle work best—they hold the vinaigrette and mix well with the add-ins.

How long will leftovers last?

Stored in an airtight container, it will keep for 2–3 days in the fridge, though basil may darken over time.

Can I substitute mozzarella with another cheese?

Yes. Feta or goat cheese can be used for a tangier flavor, but it will change the classic Caprese profile.

Why rinse pasta with cold water?

It stops the cooking process and removes excess starch, which helps prevent the salad from clumping.

Do I need to peel the tomatoes?

No. Cherry tomatoes are tender-skinned and add both color and texture. Just halve them for best results.

Should I marinate the onion before adding?

Optional, but soaking red onion slices in cold water for 10 minutes softens their sharpness if you prefer a milder bite.

Can I double the vinaigrette?

Yes. Making extra dressing is great for adjusting flavor later or for serving with bread on the side.

Why let the salad rest before serving?

Chilling allows flavors to meld, making each bite more cohesive and refreshing.