This easy Caprese pasta salad is made with a simple combination of the most delicious classic trio! Juicy tomatoes, fresh mozzarella, and basil. Then combined with cooked pasta and tossed together with a light and zesty dressing.
There are days when I enjoy a creamy pasta salad and then there are days when I opt for something a little lighter with an oil-based dressing. This is especially true during the warmer months. It comes together so quickly and doesn’t require heating up the kitchen!
This delicious dish is just one of many ways to enjoy a pasta salad. This particular recipe puts a spin on everyone’s favorite classic Italian appetizer, the Caprese salad. It combines all of the traditional flavors of zesty, juicy tomatoes, fresh basil, and mozzarella, but we’re tossing in some cooked pasta and mixing in a simple vinaigrette. It’s a great way to use up the tomatoes and basil from your garden and makes an easy dish for potlucks and BBQs.
The pasta doesn’t overpower anything in this dish, in fact, it’s a hearty addition that complements and carries the other flavors so well. A homemade sweet and tangy balsamic glaze is the perfect finishing touch!
What is Caprese salad?
Originating in Italy, a simple Caprese salad has a shortlist of ingredients. It combines tomatoes, mozzarella, and basil. It’s classically drizzled with a bit of olive oil and seasoned with salt, but some people enjoy the addition of balsamic vinegar. This awesome trio has been adapted to become a part of many dishes, such as a topping of bruschetta caprese, part of a warm creamy Caprese pasta dish, placed on kabobs for a hand-held appetizer, and even stuffed in a grilled Caprese sandwich!
Tips for making this incredible pasta salad
- Use the freshest ingredients possible! If you grow them, use them! The higher the quality of ingredients, the more flavorful this dish will be.
- Use grape tomatoes or cherry tomatoes. Avoid cutting up larger tomatoes as they may find they contain a lot more juice and water down your pasta.
- If you can’t find mozzarella balls (or pearls), chopped mozzarella will work. Use fresh mozzarella that is much softer than prepackaged which has a completely different harder texture.
- Cook your pasta until it’s al dente. You want sturdy pasta to stand up to all of the other ingredients.
Variations and substitutions
- To make this a gluten-free dish, use gluten-free pasta noodles.
- I use bowtie pasta, but you can also use fusilli, orecchiette, or elbow macaroni. You just want to make sure it has some shape to it to be able to hold a good amount of dressing!
- Toasted pine nuts are a fun addition to give it some crunch.
- Add in grilled chicken or bacon strips for added protein.
- For a warm pasta salad, mix the pasta with everything else as soon as it’s done cooking. Watch that mozzarella melt!
Make ahead + storing
Making in advance: The longer it sits, the more the flavors marry, so this is the best dish to make ahead of time! You can definitely make this the day before. If you’re worried about soggy tomatoes, you could toss them in just before serving. Alternatively, you could assemble the salad, but keep the salad dressing separate then toss it together right before eating.
Storing: Keep this salad covered in an airtight container and keep it in the fridge for up to 4 days.
More summer salad recipes:
- Greek pasta salad
- Cucumber tomato salad
- Italian tortellini pasta salad
- Pesto chicken pasta salad
- Orzo salad with vinaigrette
Caprese Pasta Salad
Balsamic glaze, for serving
- Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Drain the pasta and place in a large bowl. Set aside to cool.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper and dried oregano.
- Add the tomatoes, mozzarella balls and freshly chopped basil to the large bowl.
- Pour the dressing over the tomato mixture and toss to combine. Refrigerate for 10-15 minutes. Add more basil or salt and pepper to taste. Drizzle with balsamic glaze if desired. Serve warm or chilled.