Caprese pasta salad is a delightful twist on the classic Caprese salad, combining the fresh flavors of tomatoes, mozzarella, and basil with the heartiness of pasta. This dish is perfect for summer gatherings, picnics, or as a light and satisfying side for any meal. It’s incredibly easy to make, and the vibrant colors and bold flavors make it a crowd-pleaser every time.
To begin, cook your favorite pasta—penne, fusilli, or farfalle work especially well for this salad. Cook the pasta according to the package instructions until it’s al dente. Once done, drain and rinse it under cold water to stop the cooking process and cool it down quickly. This step helps the pasta maintain its firm texture, preventing it from getting mushy when combined with the other ingredients.
While the pasta is cooling, prepare the other ingredients. Cut fresh cherry or grape tomatoes in half or quarters, depending on their size. The tomatoes bring a burst of juiciness and color to the salad. Then, slice fresh mozzarella cheese into bite-sized cubes or use mozzarella balls (bocconcini or ciliegine) for added convenience. The creamy mozzarella provides a rich contrast to the tangy tomatoes.
Next, chiffonade some fresh basil leaves by stacking them, rolling them up, and slicing them into thin ribbons. Basil adds an aromatic, peppery kick that brings the flavors of the salad together.
In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, and basil. The combination of these ingredients creates a balance of creamy, sweet, and savory flavors, all wrapped up in a beautiful mix of textures.
For the dressing, whisk together extra virgin olive oil, balsamic vinegar, salt, pepper, and a drizzle of honey or Dijon mustard for a touch of sweetness and tang. The balsamic vinegar enhances the freshness of the tomatoes, while the olive oil adds richness. Pour the dressing over the pasta and toss gently to coat the ingredients evenly.
If you’d like to add more depth to the salad, you can sprinkle some toasted pine nuts or chopped walnuts on top for extra crunch. A few extra basil leaves for garnish will add a pop of color, and a final drizzle of balsamic glaze can elevate the dish even further.
Caprese pasta salad is best served chilled, but it can also be enjoyed at room temperature. It’s a perfect dish for summer barbecues, parties, or as a light lunch or dinner. The fresh, vibrant ingredients make every bite a burst of flavor, while the pasta gives it a satisfying base that makes it a complete meal.
Ingredients
- 200 grams pasta use your preferred type, like penne or rotini
- 250 grams cherry tomatoes halved
- 200 grams fresh mozzarella cubed
- 1 cup fresh basil leaves chopped
- 3 tablespoons olive oil extra virgin
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- Pour the dressing over the pasta salad and toss until well coated.
- Serve immediately or refrigerate for up to 2 hours for the flavors to meld. Enjoy!
Nutrition
Pretty good, but I think it needs a bit more balsamic. Also, I wouldn’t serve right away unless your mozzarella is room temp.
I read somewhere that basil is bad for your health? Is that true?!
I’ve never heard that about basil! It’s usually considered super healthy. Maybe it was just misinformation?
I think it’s just a myth. Basil is great for digestion and has antioxidants!
Way too much cheese for my taste… more tomatoes needed! 😏
I think the cheese is what makes it so yummy! But I guess everyone has their own taste! 🤷♂️
This sounds fancy but I don’t think balsamic is my thing. Is the dressing needed?
I don’t think the dressing is needed. Sounds fine without it, right? Just the pasta and cheese should be good enough!
You could totally skip the balsamic if you ain’t a fan! A little extra olive oil and some lemon juice could work too!
Not sure about serving immediately—mine sat and the basil got dark fast. Still edible, just not pretty.
I tried making this salad but it turned out too soggy. Maybe I put too much dressing? Idk.
I love basil! This was a perfect summer dish. Will make again.
I totally agree! Basil makes everything taste better. This salad looks so refreshing.
The recipe is good but I wish it mentioned how to cube mozzarella without making a sticky mess. Mine sorta melted together a bit when I tossed.
I’m not sure about the balsamic, it was kinda sour. I might skip that next time.
Made it for a summer cookout and everyone went back for seconds. I used rotini and it held the dressing really well. Next time I’ll add a little more basil.