Caprese Pasta Salad is a fun twist on a classic caprese salad! A colorful mix of cherry tomatoes, mozzarella balls, basil, and pasta all tossed in a divine white balsamic vinaigrette.
Caprese Pasta Salad Recipe
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We love everything about a classic Italian caprese pasta salad. When it comes to entertaining volume is key! Turning a classic caprese salad into a pasta salad is a game changer. You can double the volume of the salad by simply adding in pasta. It's a perfect salad for weeknight dinners, family get togethers, and fancier special occasions!
This salad is great for entertaining all year round but especially in the summer served with Lemon Pepper Chicken Skewers, Chicken Souvlaki, or Pollo Asado!
What is Caprese Pasta Salad
A classic Caprese Salad, or Insalata Caprese, is an Italian salad most typically served in the summer. It is made with sliced tomatoes and sliced fresh mozzarella. The tomatoes and mozzarella are layered on a plate and a combination of olive oil, balsamic vinegar and basil is served over top. It is one of the most simple and delicious salads. Turning the famous salad into a pasta salad is a quick and easy levelled up salad that you will love!
The Perfect Side Dish For
- Chicken Romano
- BBQ Chicken Sliders
- Lemon Pepper Chicken Skewers
- Pork Schnitzel
- Chicken Milanese
- Italian Sliders
Ingredients
- Pasta - we love using bow-tie pasta for this pasta salad. It gives the salad a cute and fancy look! You can also use any small shaped pasta you prefer or have on hand, for example penne, fusilli, or macaroni.
- Cherry Tomatoes - cherry tomatoes make this salad super easy to make. You just need to slice them in half, or if you can find micro or mini cherry tomatoes you can even leave them whole! You can swap for Roma tomatoes or any tomato you prefer but we recommend removing the seeds to the salad does not become overly watery.
- Mini Bocconcini (Mozzarella Balls) - classic caprese salad is made with sliced fresh mozzarella. For our pasta salad with like to use bocconcini or mozzarella balls as you can just toss them into the salad without needing to slice them. If you cannot find bocconcini you can also use a fresh large ball of mozzarella and slice it into bite sized pieces.
- Basil - we highly recommend using fresh basil for this salad for the best flavor. You can swap for dried basil instead.
- Olive Oil - a light tasting extra virgin olive oil is key for salad dressings.
- White Balsamic Vinegar - this vinegar has a beautiful subtle sweet and vinegary flavor. It is perfect for pasta salad as it does not give the salad a dark color as regular balsamic vinegar would. You can swap for white wine vinegar or regular balsamic vinegar if you cannot find white balsamic vinegar.
- Garlic - everything is better with garlic! A clove of fresh garlic is minced into the salad dressing. Don't worry about an overpowering raw garlic flavor, the vinegar lightly pickles the garlic giving your dressing just the right amount of garlic flavor!
- Salt and Pepper
How to Make Caprese Pasta Salad
Full Printable Recipe at Bottom of page
- Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to the packaging for al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
- While the pasta cooks prepare the dressing. In a small bowl or jar with a lid, add in the extra virgin olive oil, white balsamic vinegar, garlic, salt, and pepper. Mix or shake well, set aside.
- To a large bowl add cooked pasta, cherry tomatoes, mozzarella balls, and basil. Pour in the dressing and toss gently until well combined.
- You can serve the salad immediately but it is best after chilling in the fridge for about 30 minutes - 1 hour for the flavors to develop. Just before serving stir the salad again and season to taste.
- Garnish with fresh basil, serve and enjoy!
Tips for the Best Caprese Pasta Salad
- Dressing - it is important to let the pasta salad absorb the flavors of the dressing. It's best to prepare the salad at least 30 minutes - 1 hour in advance to allow the flavors to develop. You can also prepare the salad 1 day in advance.
- Mix-In's - the best part about pasta salads is they are customizable! For a high protein option and to turn this salad into a meal you can add in diced cooked chicken, shrimp, or canned tuna! For added variety you can also add in roasted red peppers, thinly sliced red onions, sun dried tomatoes, or spinach! They are all great additions to the salad.
- Pasta - making pasta salads are fun because if you have half a bag of pasta left over in your pantry you can use it up for a salad! Any shape of pasta works for this salad. We love the fun look of bow-tie pasta but you can use any small shaped pasta you have, for example, macaroni, fusilli, penne, and more!
FAQ
Store in the refrigerator in an airtight container for up to 3-4 days.
Yes! To make ahead, prepare the salad but only pour in ¾ of dressing over top. Toss until evenly coated, cover, and store the pasta salad and the remaining dressing in the refrigerator until ready to serve. Just before serving stir in the reserved salad dressing and enjoy!
This recipe is vegetarian.
Use a plant based mozzarella for a vegan recipe.
Use a gluten free pasta.
Use dairy free or plant based mozzarella.
More Easy Salad Recipes
Enjoy!
- Sab
Caprese Pasta Salad
Ingredients
- 1 lb short pasta (bow tie, farfalle, fusilli, orrechiette, penne, macaroni)
- 2 cups mozzarella balls (i.e. bocconcini, or pearls)
- 3 cups cherry tomatoes (halved)
- ½ cup fresh basil (sliced into ribbons)
- ⅓ cup extra virgin olive oil
- ⅔ cup white balsamic vinegar
- 1 teaspoon salt (plus more for salting the pasta water)
- ¼ teaspoon pepper (or taste)
- 1 clove garlic (finely minced or pressed)
Instructions
- Bring a large pot of water to a boil and season generously with salt. Add the 1 lb short pasta and cook according to the packaging for al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
- While the pasta cooks prepare the dressing. In a small bowl or jar with a lid, add in the ⅓ cup extra virgin olive oil, ⅔ cup white balsamic vinegar, 1 clove garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Mix or shake well, set aside.
- To a large bowl add cooked pasta, 3 cups cherry tomatoes, 2 cups mozzarella balls, and ½ cup fresh basil. Pour in the dressing and toss gently until well combined.
- You can serve the salad immediately but it is best after chilling in the fridge for about 30 minutes - 1 hour for the flavors to develop. Just before serving stir the salad again and season to taste.
- Garnish with fresh basil, serve and enjoy!
Nutrition
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