Caprese Pasta Salad

There’s something incredibly refreshing about a dish that’s both simple and packed with flavor, and that’s exactly what you get with Caprese pasta salad. It’s like summer in a bowl — juicy cherry tomatoes, fresh mozzarella, fragrant basil, and a drizzle of balsamic glaze all tossed together with your favorite pasta. Whether you’re heading to a picnic, hosting a BBQ, or just looking for an easy weekday lunch, this dish delivers big on taste without demanding too much effort.

I first tried Caprese pasta salad during a casual backyard get-together where someone brought it as a side dish. One bite and I was hooked. It had all the flavors I loved from a classic Caprese salad but with the satisfying bite of al dente pasta. The blend of creamy mozzarella with the sweetness of tomatoes and that subtle tang from the balsamic was downright addictive. I remember going back for seconds (okay, thirds) and immediately asking for the recipe.

What I love most is how versatile it is. You can serve it chilled or at room temperature, which makes it perfect for potlucks or meal prep. Plus, it’s customizable — you can add grilled chicken, avocado, or even swap in gluten-free pasta if you like. And while it’s undeniably great in the warmer months, I honestly make it year-round. It’s one of those dishes that just makes you feel good.

So, if you’re looking for something that’s quick to throw together but still feels a little fancy, Caprese pasta salad is your answer. It’s got that “wow” factor with none of the stress, and once you try it, don’t be surprised if it becomes a regular in your rotation.

Why You’ll Love It

• Fresh, Simple Ingredients: This salad is made with just a handful of fresh, wholesome ingredients that come together to create something truly delicious. No complicated steps or hard-to-find items — just real food with real flavor.
• Perfect for Any Occasion: Whether you’re prepping lunches for the week, hosting a summer cookout, or need a quick side dish for dinner, this pasta salad fits right in. It’s equally great for casual gatherings and more elegant meals.
• Customizable to Your Taste: You can easily make it your own by adding extras like grilled chicken, olives, arugula, or even a handful of pine nuts. Swap the pasta shape, adjust the dressing, or mix in seasonal veggies — it’s super flexible.
• Great for Make-Ahead Meals: Caprese pasta salad actually tastes better after it sits for a bit, making it an ideal dish to prep ahead of time. The flavors marinate together and only get better with a little chill time.
• Light but Satisfying: It strikes the perfect balance — not too heavy, but still filling thanks to the pasta and mozzarella. You get the freshness of a salad with the comfort of a pasta dish, all in one.

Ingredient List

• 8 oz (about 2 ½ cups) pasta – rotini, fusilli, or penne work great
• 1 ½ cups cherry tomatoes – halved
• 8 oz fresh mozzarella balls – ciliegine or pearls, halved if large
• 1 cup fresh basil leaves – roughly torn
• 2–3 tablespoons olive oil – extra virgin
• 1 tablespoon balsamic glaze – plus more for drizzling
• Salt and black pepper – to taste

Ingredient Notes

• Pasta: I love using rotini because it holds onto the dressing so well. Feel free to use whole wheat or gluten-free pasta if you prefer.
• Cherry tomatoes: Go for sweet, ripe ones — I sometimes use a mix of red and yellow for extra color.
• Mozzarella: Ciliegine (cherry-sized mozzarella balls) are perfect, but you can also cut a larger fresh mozzarella ball into chunks.
• Basil: Fresh is key here — don’t substitute with dried basil. Tear by hand instead of chopping to keep it fragrant and vibrant.
• Balsamic glaze: This is what gives the salad that classic Caprese tangy-sweet finish. Don’t skip it — it really ties everything together!
• Olive oil: A good-quality extra virgin olive oil makes a noticeable difference in taste.

Kitchen Equipment Needed

• Large pot – For boiling the pasta. I use my 6-quart nonstick pot; it heats quickly and evenly.
• Colander – To drain the pasta. A mesh colander is great for smaller pasta shapes.
• Large mixing bowl – For tossing everything together. I like using a glass bowl so the colors of the salad really pop.
• Sharp knife – For halving the cherry tomatoes and mozzarella. A serrated knife works well on tomatoes.
• Cutting board – To keep everything tidy while prepping. I prefer bamboo boards for easy cleanup.
• Salad tongs or serving spoon – For mixing and serving without squishing the ingredients.

Instructions

Step 1: Cook the Pasta

• Fill a large pot with water and bring it to a rolling boil.
• Add a generous pinch of salt — this helps flavor the pasta from the inside out.
• Pour in your pasta and cook according to the package instructions until al dente (tender but still slightly firm to the bite).

Pro Tip: Set a timer and stir the pasta occasionally so it doesn’t stick together.

• Once cooked, drain the pasta using a colander and rinse it under cold water to stop the cooking and cool it down for the salad.
• Shake off any excess water and let the pasta sit to dry slightly while you prep the other ingredients.

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Step 2: Prep the Ingredients

• Rinse the cherry tomatoes and slice them in half.
• Drain the mozzarella balls and cut them in half if they’re on the larger side.
• Gently rinse and pat dry the basil leaves, then tear them by hand into smaller pieces.

Pro Tip: Avoid using a knife on basil if you can — tearing helps prevent bruising and keeps the flavor fresh.

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Step 3: Assemble the Salad

• In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella, and torn basil.
• Drizzle with olive oil and season with salt and black pepper to taste.
• Toss everything together gently until the ingredients are evenly coated.

Pro Tip: Use salad tongs or your hands to toss carefully — you don’t want to break the mozzarella or squish the tomatoes.

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Step 4: Add the Balsamic Glaze

• Once everything is well combined, drizzle 1 tablespoon of balsamic glaze over the salad.
• Give it one last gentle toss to distribute the glaze.

Pro Tip: For a prettier presentation, reserve a little extra glaze to drizzle on top just before serving.

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Step 5: Chill or Serve

• You can serve the Caprese pasta salad immediately at room temperature or pop it into the fridge for about 30 minutes to let the flavors mingle.
• If chilling, give it a quick toss before serving to redistribute the dressing.

Pro Tip: If making ahead, add the basil just before serving so it stays fresh and vibrant.

Tips and Tricks for Success

• Salt your pasta water well: It’s your only chance to season the pasta itself, and it makes a noticeable difference in the final flavor.
• Cool the pasta completely: Warm pasta can wilt the basil and melt the mozzarella — let it cool fully before mixing everything.
• Use fresh, high-quality ingredients: This salad is simple, so the quality of your tomatoes, mozzarella, and olive oil really shines through.
• Add basil last if making ahead: To keep it fresh and green, stir in the basil just before serving if the salad will sit in the fridge.
• Taste and adjust before serving: A little more salt, an extra drizzle of balsamic, or a pinch of pepper can bring everything together right before it hits the table.

Ingredient Substitutions and Variations

• Pasta: Swap rotini for bowtie, penne, or even orzo for a twist. Use gluten-free or whole wheat if needed.
• Mozzarella: If you don’t have mozzarella balls, cube a block of fresh mozzarella or even try marinated mozzarella for extra flavor.
• Tomatoes: Grape tomatoes, heirloom cherry tomatoes, or even chopped roma tomatoes work fine.
• Basil: If basil isn’t available, try baby arugula or spinach for a peppery green alternative.
• Balsamic glaze: Can’t find it? Reduce regular balsamic vinegar in a saucepan until thick and syrupy, or use a good-quality balsamic vinaigrette.
• Add-ins: Try grilled chicken, avocado, olives, roasted red peppers, or pine nuts to bulk it up or add new textures and flavors.

Serving Suggestions

• As a light lunch: This Caprese pasta salad is super satisfying on its own—I love making a big batch and portioning it into containers for easy grab-and-go lunches during the week.
• With garlic bread and salad: I often pair it with warm garlic bread and a crisp green salad. The combo is fresh, filling, and just feels like a café-style meal at home.
• Next to grilled meats: It’s a perfect side for grilled chicken, steak, or even salmon at a BBQ or dinner party. The fresh flavors balance out smoky, savory mains.
• As a picnic or potluck dish: It travels well and holds up beautifully at room temp. Just pack it in a chilled container, and you’re good to go!
• Served family-style: Place it in a big bowl and let everyone dig in. I like to add a few extra basil leaves and a drizzle of balsamic on top for a pretty presentation.

Storage and Reheating Instructions

• Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
• Toss before serving: The dressing may settle at the bottom, so give it a good stir before eating again.
• Add fresh basil later: If storing, it’s best to add a fresh handful of basil just before serving to keep it looking and tasting fresh.
• No need to reheat: This pasta salad is best served cold or at room temperature—no warming needed!
• Refresh flavors: Add a quick drizzle of olive oil or balsamic glaze if the salad seems a little dry after sitting in the fridge.

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Absolutely! It actually tastes better after a few hours in the fridge. Just hold off on adding the basil until just before serving so it stays fresh and vibrant.

What pasta shape works best?

Short pasta with nooks and crannies like rotini, penne, or bowtie is ideal—they hold onto the dressing and bits of basil and cheese beautifully.

Can I use store-bought balsamic vinaigrette instead of glaze?

Yes, but it’ll give you a slightly tangier, less sweet flavor. If you want that thick, syrupy finish, reduce balsamic vinegar on the stovetop or grab a ready-made glaze.

How do I keep the pasta from sticking together?

Be sure to rinse the cooked pasta under cold water and toss it with a little olive oil right after draining—it keeps everything nice and separated.

Is this recipe vegetarian?

Yes, it’s totally vegetarian as written. Just double-check the ingredients on your balsamic glaze or mozzarella if you’re following a strict vegetarian diet.

Can I freeze Caprese pasta salad?

Not really—this one’s best fresh. The mozzarella and tomatoes don’t thaw well, and the texture gets a bit watery and mushy after freezing.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!