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This Caprese Pasta Salad is the kind of recipe that earns a permanent spot at every summer cookout, potluck, and can even standalone as a light summer dinner. Tender pasta gets tossed with juicy tomatoes, creamy mozzarella, fresh basil, and a tangy balsamic dressing for a pasta salad that tastes light and fresh but still fills people up.
If you love the vibrant simplicity of a classic Caprese salad or can't get enough of tomato bruschetta, this Caprese pasta salad is right up your alley. Serve alongside burgers, grilled marinated chicken thighs, or grilled shrimp skewers for a memorable summer meal.
Caprese Pasta Salad at a Glance
- Serves: 8 as a side dish; 4 as an entree; easy to scale
- Total Time: 20 minute prep + 30 minutes chill
- Ideal For: Cookouts, picnics, or a light dinner
- Enjoy year round by using cherry or grape tomatoes
- Customizable: Option to add protein or make with gluten-free pasta
Recipe Highlights
Kristen's Keys for Caprese Pasta Salad
For a pasta salad that is full of flavor, rather than bland or watered down, pay attention to the following tips.
- Salt the pasta water heavily. This is your only chance to season the pasta itself. I recommend using 1-2 tablespoons per pound of pasta.
- Do not rinse the pasta. The starch helps the balsamic dressing cling to every noodle.
- Dress the pasta while warm. Tossing the warm noodles with half the dressing helps them absorb flavor. Adding the the remaining dressing after the noodles cool, keeps the salad from drying out.
- Cool the pasta before adding mozzarella and basil. Warm pasta will melt the cheese and darken the basil.
If some of these tips sound familiar, there's a reason. I use these same simple principles when making everything from a classic pasta salad with Italian dressing to Antipasto pasta salad, BLT pasta salad, and even my cold Asian noodle salad.
Happy Cooking! xo Kristen
Notes on Ingredients
You only need a handful of ingredients here, so quality matters. Fresh mozzarella, fresh basil, and ripe tomatoes are key.
- Pasta: Rotini, bow tie, cavatappi, or corkscrew pasta work best because the dressing clings to all those curves and ridges.
- Tomatoes: Grape or cherry tomatoes are ideal because they are less watery and sweeter year-round. If using Roma or vine-ripened tomatoes, scoop out the seeds first.
- Mozzarella: Mozzarella pearls are easy and pretty, but chopped fresh mozzarella works just as well. Skip shredded mozzarella, as it won't yield the same creamy texture.
- Balsamic Dressing: Skip the bottled dressing and use my homemade balsamic vinaigrette recipe for the best flavor. Made with balsamic vinegar, olive oil, molasses, Dijon mustard, and a few dried spices, it is sweet, tangy, and perfectly balanced.
How To Make Caprese Pasta Salad
While this caprese pasta salad is incredibly easy to make, the following section is provided to help you feel confident and learn a few more tips along the way.
Step One: Cook Pasta
Bring a large pot of water to a rolling boil and season generously with salt. Cook the pasta according to package directions until just al dente. Drain well, but do not rinse.
Step Two: Prepare Dressing
While the pasta cooks, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic, onion powder, and molasses until smooth and emulsified.
Step Three: Dress Noodles
Transfer the drained pasta to a large bowl and toss with half the dressing while still warm, then let cool to room temperature.
I recommend spreading the pasta out onto a rimmed baking sheet to speed up the process.
Step Four: Toss Together
Once the pasta is at room temperature, return the noodles to the large mixing bowl. Add in the remaining dressing, tomatoes, mozzarella, and basil and gently toss to coat.
Step Five: Chill Before Serving
For the best flavor, refrigerate the salad for at least 30 minutes before serving. The extra time allows the dressing to soak into the pasta and the flavors marry together.
Variations & Modifications
- Add Protein: Diced grilled chicken, Italian chicken sausage, or even grilled shrimp turn this into a complete meal. My marinated Greek Chicken and marinated chicken thighs work especially well here.
- Make it Gluten-Free: Use your favorite gluten-free pasta and cook just to al dente so it holds up after chilling.
- Use Italian Dressing: Swap the balsamic dressing for my homemade Zesty Italian Dressing for a slightly different flavor profile that still works well with the tomatoes and mozzarella.
Storage Tips
- Storage: Store Caprese Pasta Salad in an airtight container for up to 3 days in the refrigerator.
- Dried Out Pasta Salad? If the pasta absorbs too much dressing after chilling, add ½ tablespoon each of olive oil and balsamic vinegar and toss again.
More Easy Summer Recipes
If you liked this Caprese Pasta Salad, you may also love:
- Corn and Tomato Salad for a lighter tomato-packed side dish
- Italian Potato Salad if you love bold vinaigrette-based salads
- Creamy Homemade Coleslaw or From-Scratch Homemade Baked Beans for another make-ahead cookout favorite
- Caprese Pizza if you can't get enough tomato, basil, and mozzarella together
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Caprese Pasta Salad
Ingredients
For the Caprese Pasta Salad
- 16 ounces pasta, bow-tie, rotini, corkscrew, etc.
- 1 pint grape or cherry tomatoes, halved
- 8 ounces mini fresh mozzarella balls, 1 large ball fresh mozzarella, diced into ½-inch pieces
- 8 basil leaves, sliced into ribbons
For the Balsamic Dressing
- ⅓ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- ½ tablespoon Dijon mustard
- 1 tablespoon molasses
Instructions
- Bring a large pot of water to a rapid boil. Generously salt the water with 1-2 tablespoons kosher salt. Add the pasta and cook according to package directions until just al dente. Drain but DO NOT rinse.
- While the pasta cooks, prepare the dressing. In a small bowl or jar, combine ⅓ cup balsamic vinegar, ¼ cup extra virgin olive oil, ½ teaspoon minced garlic, ½ teaspoon kosher salt, ¼ teaspoon pepper, ½ teaspoon onion powder, ½ tablespoon Dijon mustard, and 1 tablespoon molasses. Whisk or shake until well combined and emulsified.
- Drain the pasta well, but do not rinse. Transfer the warm pasta to a large mixing bowl and toss with half of the prepared dressing. Allow the pasta to cool for 10-20 minutes, until just slightly warm or at room temperature. Speed up the process by spreading the noodles out onto a rimmed sheet pan.
- Once the pasta has cooled, return it to the mixing bowl if needed. Add the remaining dressing, tomatoes, mozzarella, and basil. Toss gently to combine.
- Cover and refrigerate the pasta salad for at least 30 minutes before serving. Once chilled, toss again and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We are loving all these salad recipes. Made the Asian Noodle Salad last week. Yesterday we made the Grilled Chicken Salad. The Cilantro Lime dressing is AMAZING!! This salad is a rotation must!! Today this Caprese Salad just went in the fridge for tonight’s dinner with beyond burgers. The Mediterranean with Chickpeas is next on our list. Very minimal changes due to dietary restrictions. Kept everything pretty much just as your recipes! Thank you so much Kristen!
You are so very welcome, Sandy! I am THRILLED to hear you are enjoying these salads and greatly appreciate you taking the time to leave a review.
So delicious! Loved how quick and easy this was to make.
I made this recipe for Caprese Pasta Salad last weekend and it was a huge hit! My family devoured and enjoyed it so much. I’m so glad that I tried your recipe.
I am so glad you tried this as well, Natasha! Thank you for sharing.
I make this all the time and it's such an easy delicious recipe!
The best summer salad! I added sliced grilled chicken and it came out perfect.
Thanks for sharing Barbara! I love adding chicken myself!
This is one of my favorite summer salads! So easy and tastes great!
What is a serving size for this based on the nutritional facts you provided? 1/2 cup? 1 cup? etc.? Just want to make sure I am portioning the servings out correctly to make sure that I am accounting for the appropriate calorie count for those in my household who are counting calories, carbs, and sodium intake. Thank you in advance. 🙂
The serving is approximately 2/3 cup. I hope that helps.