This Caprese Pasta Salad recipe is a quick, easy side that highlights fresh summer produce. Inspired by the classic Caprese salad, it combines juicy tomatoes, fragrant basil, fresh mozzarella, and perfectly cooked pasta, all dressed in a bright balsamic vinaigrette.
This pasta salad is excellent served cold or at room temperature, feeds a crowd, and can be prepared a day ahead. The flavors meld in the fridge, making it even better after a few hours.
Caprese Pasta Salad Recipe
Like the traditional Caprese, this pasta salad celebrates ripe summer tomatoes. If you have extra garden tomatoes, this is a great way to use them. Cook and cool the pasta, then toss it with basil, tomatoes, and mozzarella. Whisk together a simple balsamic-lemon dressing, chill for a couple of hours, and you’ve got an effortless, crowd-pleasing side.
Ingredients You Will Need
- Pasta – short shapes with nooks work best: rotini, fusilli, penne, farfalle, shells, or macaroni.
- Fresh Tomatoes – cherry or grape tomatoes are ideal; halve them. If you have heirloom tomatoes, cut them into bite-sized pieces.
- Mozzarella – use fresh mozzarella (small balls or cut pieces). Mozzarella sticks or shredded mozzarella can work in a pinch.
- Basil – fresh basil leaves, sliced or torn, are essential.
- Extra Virgin Olive Oil – for the dressing, use good-quality extra virgin olive oil.
- Lemon Juice – fresh-squeezed lemon juice plus lemon zest brightens the dressing.
- Shallots – minced shallot adds a mild, sweet onion flavor; red onion is an acceptable substitute.
- Sugar – a small amount to balance the acidity.
- Balsamic Glaze – store-bought glaze or reduced balsamic vinegar (thick, honey-like consistency).
How to Make Caprese Salad with Pasta
- Cook and cool the pasta. Prepare the pasta according to package directions until al dente. Drain and rinse under cold water until cool.
- Combine the main ingredients. Place the cooled pasta in a large bowl and add halved cherry tomatoes, fresh mozzarella, and basil.
- Make the dressing. Whisk together extra virgin olive oil, fresh lemon juice, minced shallot, minced garlic, lemon zest, a little sugar, salt, pepper, and balsamic glaze until smooth.
- Toss the salad. Pour the dressing over the pasta mixture and gently toss until evenly coated. Adjust salt and pepper to taste.
- Chill before serving. Refrigerate for at least 2 hours so the flavors meld, then serve.
Frequently Asked Questions
Yes. Make the salad ahead and add about three-quarters of the dressing. Store covered in the refrigerator overnight, then toss with the remaining dressing just before serving.
Fresh mozzarella is best—small mozzarella pearls are convenient because they require no cutting. Larger fresh mozzarella can be cubed, or mozzarella sticks can be sliced into bite-sized pieces.
Short pasta with ridges and cavities holds dressing well. Rotini, fusilli, penne, farfalle, shells, or macaroni are all great choices.
Storing and Make-Ahead Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Make-Ahead: Prepare 2–24 hours ahead. If making the night before, reserve about 1/4 of the dressing and add it just before serving.
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Caprese Pasta Salad Recipe
Ingredients
- 16 ounces spiral pasta, cooked al dente
- 2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella, cubed or pearls
- 1/2 cup fresh basil, sliced
Balsamic Vinaigrette Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup shallots, minced
- 1 clove garlic, minced
- 1 1/2 teaspoons lemon zest
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic glaze
Instructions
- Cook pasta until al dente, then rinse with cold water and drain. Place cooled pasta in a large bowl with tomatoes, mozzarella, and basil.
- Whisk together olive oil, lemon juice, minced shallot, minced garlic, lemon zest, sugar, salt, pepper, and balsamic glaze.
- Pour dressing over the pasta mixture and gently toss to coat. Taste and adjust seasoning.
- Refrigerate at least 2 hours before serving. Enjoy!
Notes
Storing instructions: Keep in an airtight container in the refrigerator for up to 4 days.
Make-ahead tips: Prepare 2–24 hours in advance. If making the night before, reserve about 1/4 of the dressing and add it just before serving.
Nutrition
Disclaimer: Nutritional values are estimates.
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This easy Caprese Pasta Salad is simple to make and ideal for serving groups. It pairs fresh tomatoes, basil, and mozzarella with tender pasta and a bright balsamic-lemon dressing for a classic summer flavor.