Caprese salad is a timeless classic—fresh tomatoes, creamy mozzarella, and fragrant basil, all tied together with a simple balsamic dressing. But when you want to turn that flavor profile into something more substantial, Caprese Pasta Salad steps in as a crowd-pleasing favorite. This version offers bold Mediterranean flavor in every bite, thanks to a tangy vinaigrette that balances sweet balsamic with lemony brightness.
It’s an excellent option for picnics, potlucks, and summer dinners—no mayo, no fuss, and it comes together in under 30 minutes. Whether served chilled or at room temperature, this dish is designed to travel well and impress with minimal effort.
Let’s break down exactly how to make this vibrant, refreshing pasta salad, with tips on how to customize it, prep it ahead, and elevate the flavor even further.
Ingredients That Build Flavor
To get the most out of a simple pasta salad, you need ingredients that pull their weight. This salad sticks to a short list, but every item is chosen for its impact.
For the Vinaigrette:
- Extra-virgin olive oil – Use a good quality oil; it’s the base of the dressing.
- Balsamic vinegar – Adds deep, slightly sweet acidity.
- Fresh lemon juice – Brightens the dressing and cuts through the richness of the cheese.
- Minced garlic – A punch of sharpness to balance sweet and sour notes.
- Italian seasoning – Dried herbs provide complexity with minimal effort.
- Kosher salt and black pepper – Essential seasoning to round out the flavor.
For the Salad:
- Pasta – Farfalle (bowties) work beautifully, but penne or rotini are great options too. Choose a shape that holds the vinaigrette.
- Mozzarella pearls – Soft, milky cheese that pairs naturally with tomatoes and basil.
- Grape tomatoes – Their sweetness concentrates when halved and dressed.
- Fresh basil – A key element of Caprese flavor; slice it thin to release more aroma.
- Salt and pepper to taste – Finish the dish with a final seasoning after combining.
How to Make It
This dish comes together in three uncomplicated steps—perfect for busy days or last-minute gatherings.
Step 1: Mix the Dressing
In a small jar or bowl, combine the olive oil, balsamic vinegar, lemon juice, garlic, Italian seasoning, salt, and pepper. Shake or whisk well until the mixture emulsifies into a smooth vinaigrette. Set it aside so the flavors can develop while you prepare the rest.
Step 2: Cook and Cool the Pasta
Boil the pasta in salted water until al dente. Drain it, then rinse under cold water to stop the cooking and cool it quickly. This helps the pasta hold its texture and ensures the salad doesn’t become mushy.
Step 3: Assemble the Salad
In a large mixing bowl, combine the cooled pasta with the halved grape tomatoes, mozzarella pearls, and thinly sliced basil. Pour over the vinaigrette and toss gently to coat. Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately, or follow make-ahead instructions below.
Tips for Success
Don’t Skip the Rinse
While rinsing pasta is usually discouraged in hot dishes, it’s important in pasta salads. It stops the cooking process and removes excess starch, which can make the salad gummy.
Use Fresh Ingredients
This salad relies on the quality of its components. Use ripe tomatoes, fragrant basil, and fresh mozzarella. If your ingredients are bland, your salad will be too.
Cut Ingredients for Better Distribution
Halving grape tomatoes and slicing basil thinly ensures every bite has a balance of flavor and texture.
Season in Layers
Salt the pasta water generously, season the vinaigrette, and taste the final salad. Layering your seasoning ensures a more flavorful result.
Make-Ahead and Storage
Caprese Pasta Salad is an ideal make-ahead dish, especially when you want to avoid soggy results.
To prepare in advance:
- Toss the pasta, tomatoes, mozzarella, and basil with only about ¾ of the dressing.
- Cover and refrigerate for up to a day.
- Before serving, drizzle on the remaining dressing, toss again, and adjust seasoning.
This method keeps the pasta from soaking up too much dressing and losing texture.
Storage tip: Leftovers keep well in the fridge for up to 2 days. The basil may darken over time, so if presentation matters, add extra fresh basil just before serving.
Substitutions and Add-Ins
Want to tweak the recipe or use what you have on hand? Here are some flexible options.
Pasta swaps:
- Rotini, penne, or orecchiette all work well.
- For gluten-free, choose chickpea or rice-based pasta.
Cheese alternatives:
- Burrata or cubed fresh mozzarella adds a creamier bite.
- For a vegan version, use plant-based mozzarella or marinated tofu.
Vegetable add-ins:
- Sliced cucumbers, roasted red peppers, or marinated artichokes add more variety.
- Olives can add brininess for extra dimension.
Protein boost:
- Add grilled chicken, shrimp, or chickpeas for a more filling main dish.
Flavor Boosts
Looking to take it a step further? Try these simple upgrades:
- Add a spoonful of pesto to the dressing for more herbal depth.
- Use white balsamic vinegar for a lighter color and milder flavor.
- Grill the tomatoes briefly for a smoky, roasted edge.
When to Serve It
This pasta salad is incredibly versatile. Here are a few occasions where it truly shines:
- Summer BBQs – It complements grilled meats and vegetables without overpowering.
- Weekday lunches – Make a batch and portion it out for meal prep.
- Potlucks and parties – It holds up well at room temperature and doesn’t rely on mayo.
Final Thoughts
Caprese Pasta Salad is more than just a side dish—it’s a refreshing, satisfying, and adaptable option that’s easy to throw together and hard to mess up. With its vibrant colors, balanced flavors, and crowd-friendly appeal, it’s the kind of recipe that becomes a staple, especially when the temperatures climb.
Try it once, and it’s likely to become your go-to for warm-weather meals or whenever you need something fresh and easy on the table.
Caprese Pasta Salad with Balsamic Vinaigrette
Ingredients
Method
- In a small bowl or jar, combine olive oil, balsamic vinegar, lemon juice, garlic, Italian seasoning, salt, and pepper. Whisk or shake well until emulsified.
- Cook the pasta according to package directions in salted boiling water until al dente. Drain and rinse under cold water to cool quickly.
- In a large bowl, combine the cooked and cooled pasta, halved grape tomatoes, mozzarella pearls, and sliced basil.
- Drizzle with vinaigrette and gently toss to coat all ingredients evenly. Taste and season with additional salt and pepper as needed.
- Serve immediately, or chill for 5 minutes before serving if desired.
- To make ahead, combine all ingredients with ¾ of the dressing. Cover and refrigerate. Before serving, drizzle with the remaining dressing, toss, and serve.
Notes
- For best results, use high-quality olive oil and balsamic vinegar.
- This salad can be stored in the refrigerator for up to 2 days. Add fresh basil before serving if storing ahead.
- To make it a complete meal, consider adding grilled chicken or chickpeas.
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