15-Minute Caprese Pasta Salad
Caprese pasta salad takes all the fresh, summery flavors you love—sweet cherry tomatoes, creamy mozzarella, and fragrant basil—and tosses them with tender pasta and a tangy balsamic dressing.
It’s bright and refreshing, and the whole thing comes together in about 15 minutes. A smart choice for a weeknight when you want something fast that still feels a little special.
What Makes This Pasta Salad a Keeper
The chunky fresh mozzarella keeps each bite creamy and satisfying, while the tomatoes bring a juicy pop of sweetness. The basil adds that just-picked-from-the-garden freshness.
The balsamic dressing is simple and sharp, cutting through the richness without overpowering. A small clove of garlic in the mix gives it just enough warmth.
Even better, the dressed salad holds its flavor well and stays delicious in the fridge for a few days, so you can make it ahead and skip the last-minute scramble.
Ingredients
- 8 oz short pasta (fusilli, farfalle, or penne): any shape with nooks and curls catches the dressing best
- 1 pint cherry tomatoes: halved; grape tomatoes work too
- 8 oz fresh mozzarella pearls (ciliegine): drained and halved if they are larger than a marble
- ¼ cup fresh basil leaves: gently torn just before using
- 3 tbsp extra-virgin olive oil: a smooth, fruity one works nicely here
- 2 tbsp balsamic vinegar: the darker and thicker the vinegar, the richer the taste
- 1 small garlic clove: minced fine
- ½ tsp salt: plus more for the pasta water
- ¼ tsp black pepper: freshly ground if you have it
Variations / Substitutions
- Make it a main dish: toss in 1 cup of shredded rotisserie chicken, a can of drained chickpeas, or some cooked shrimp
- Swap the balsamic: use a balsamic reduction (glaze) instead of vinegar for a sweeter, stickier finish
- Change the cheese: cubes of whole-milk mozzarella or even bocconcini work; just tear or cut them into bite-sized pieces
- Go dairy-free: substitute with a good-quality shredded vegan mozzarella, though the texture will be a little different
- Add crunch: a handful of toasted pine nuts or chopped walnuts folded in at the end adds a nice contrast
If you love fresh, no-cook dinners, try our Bruschetta Chicken Salad.
How To Make Caprese Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the 8 oz pasta according to the package directions until al dente—usually about 8 to 10 minutes. The salt seasons the pasta from the inside, so don’t skip it.
Drain the pasta in a colander and rinse it briefly under cold water to stop the cooking and cool it down fast. Give it a good shake, then set it aside while you prep the rest.
Step 2: Halve the Tomatoes and Whisk the Dressing
While the pasta cooks, halve the 1 pint of cherry tomatoes and cut the 8 oz mozzarella pearls in half if they’re larger than a small marble. Tear the ¼ cup fresh basil into rough pieces and set everything aside.
In a small bowl, whisk together the 3 tbsp olive oil, 2 tbsp balsamic vinegar, the minced garlic clove, ½ tsp salt, and ¼ tsp pepper until the dressing looks glossy and well blended.
Step 3: Toss and Serve
In a large bowl, combine the cooled pasta, halved tomatoes, mozzarella, and torn basil. Pour the dressing over the top and toss gently with a big spoon until every piece is coated and the cheese and tomatoes are distributed evenly.
Serve the salad right away at room temperature, or pop it into the fridge for 20 minutes if you like it colder. A final drizzle of olive oil on top never hurts.
Tips for the Best Caprese Pasta Salad
- Don’t overcook the pasta: al dente keeps a pleasant bite and holds up better once dressed, especially if you plan to refrigerate leftovers.
- Let it rest before serving: even 10 minutes at room temperature lets the flavors marry and the garlic mellow a bit.
- Add the basil last if you’re making ahead: toss the basil in just before serving so the leaves stay bright and fresh, not dark and limp.
- Tomatoes can be watery: if your tomatoes are very juicy, toss them with a small pinch of salt and let them sit in a colander for 10 minutes, then drain before adding to the salad.
Storing Leftover Caprese Pasta Salad
- Refrigerate: keep the salad in an airtight container for up to 3 days. The basil may darken, but the flavor stays good.
- Serve cold or at room temp: take it out of the fridge about 20 minutes before eating to lose the chill; reheating is not recommended because the mozzarella will melt.
What Goes Well With Caprese Pasta Salad
This salad works as a side alongside grilled chicken thighs or a simple pan-seared salmon fillet. A few slices of crusty garlic bread on the side are great for soaking up any leftover dressing, too. For a veggie-heavy plate, serve it with grilled zucchini or roasted red peppers.
Frequently Asked Questions
Can I use dried basil instead of fresh?
No, fresh basil is essential here for its bright, herbaceous pop. Dried basil won’t give the same punch at all.
What pasta shape works best?
Short shapes with curls and ridges, like fusilli, rotini, or farfalle, hold the dressing really well. Penne or elbow macaroni are fine backups.
Can I make this dairy-free?
You can swap in a good-quality shredded vegan mozzarella. The texture won’t be as creamy, but the salad will still be tasty.
How can I add protein to make it a filling meal?
Strips of grilled chicken, cooked shrimp, or a can of drained chickpeas all turn this into a satisfying main dish.
Caprese Pasta Salad Recipe
Ingredients
Method
- Cook pasta in salted boiling water until al dente, about 8 to 10 minutes. Drain, rinse with cold water, and set aside.
- While pasta cooks, halve the tomatoes and mozzarella. Tear the basil. Whisk olive oil, balsamic vinegar, minced garlic, salt, and pepper in a small bowl.
- Combine cooled pasta, tomatoes, mozzarella, and basil in a large bowl. Pour dressing over and toss gently to coat. Serve at room temperature or chilled.
