This Easy Italian Caprese Pasta Salad is a fresh, flavorful summer dish made with cherry tomatoes, mozzarella, basil, and pasta. Perfect for picnics or meal prep!
If you like this recipe you might like my Burrata Caprese Salad or my Rigatoni alla Vodka.
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Jump To
- 💖Why we love Italian Caprese pasta salad
- 🛒 Ingredients for pasta Caprese salad recipe:
- Equipment you need to make this recipe
- 🍽️ How to make easy Caprese pasta salad:
- How to cook pasta:
- What to serve with tomato mozzarella pasta salad
- 🫙 Leftover and Storing
- ☑️ Tip for fresh mozzarella pasta salad
- 📃 Substitutions & Variations caprese pasta salad recipe
- ☑️ Our Top Tips for Caprese pasta salad
- FAQ's
- Some other pasta recipes you'll love:
- 📖 Recipe
- Easy Italian Caprese Pasta Salad Recipe
If you're looking for a fresh and simple summer dish, this Easy Italian Caprese Pasta Salad recipe is exactly what you need. Inspired by the classic Caprese salad, this version transforms juicy cherry tomatoes, creamy mozzarella, and fresh basil into a satisfying and flavorful pasta salad.
Tossed with high-quality extra virgin olive oil, a touch of red pepper flakes, and a sprinkle of freshly ground black pepper, it's a dish that's light but still full of bold flavor.
What I love most about this pasta salad recipe is how versatile it is. Whether you're using your favorite short pasta shape or swapping in gluten-free pasta, the result is always delicious.
This is one of those pasta salad recipes that's perfect for picnics, BBQs, or an easy weekday lunch. The cup of fresh basil really brings everything together, making it taste like summer in every bite.
💖Why we love Italian Caprese pasta salad
- Fresh: Inspired by the classic Caprese salad, this dish bursts with tomato, mozzarella, and basil.
- Flexible: Easily make it gluten-free with your favorite gluten free pasta.
- Flavorful: Extra virgin olive oil, red pepper flakes, and freshly ground black pepper add just the right kick.
- Fast: Comes together in under 30 minutes, perfect for busy days or last-minute plans.
- Vibrant: A full cup of fresh basil gives every bite a summery, aromatic lift.
- Make-Ahead Friendly: Tastes even better after chilling, making it great for meal prep or picnics.
🛒 Ingredients for pasta Caprese salad recipe:
- Short pasta shape - I used fusilli pasta, but you could use any short pasta like penne, shell, farfalle, or cavatappi.
- Cherry tomatoes (sweet red or yellow) - I love my Caprese salad that features summer's best tomatoes. For this Caprese pasta salad, you could use cherry or even grape tomatoes that can be found any time at a market.
- Mozzarella - Use fresh mozzarella or even ciliegine (or pearls), which are small mozzarella balls.
- Fresh basil - Use the freshest basil you can find! I have some growing in my herb garden. I do not recommend dried basil.
- Extra-Virgin Olive Oil - I always use the best extra virgin olive oil, as it will have the best, fruity flavor.
- Balsamic vinegar - All you need is a splash of vinegar. You could use golden balsamic vinegar, or use a very good quality aged balsamic vinegar. You won't need a lot. Rice vinegar could also be used.
- Sea salt and freshly ground black pepper - Season with some sea salt and crack on some ground black pepper.
Equipment you need to make this recipe
- Cutting board
- Sharp knife
🍽️ How to make easy Caprese pasta salad:
Here is how to make this mozzarella tomato pasta salad (the full recipe is below!):
- Step 1: Make the balsamic dressing - Add olive oil, balsamic vinegar, salt, and pepper to a small bowl or jar with a lid. Whisk until incorporated. Or if you have in a glass jar, close lid tightly and shake to combine. Set aside.
- Step 2: Cook the pasta - Cook the pasta according to the package directions in a large pot of salted water. Drain and add to a serving bowl.
- Prep pasta salad- Add the chopped cherry tomatoes, mozzarella, and basil.
- Toss to combine - Drizzle with vinaigrette dressing and toss. Taste and adjust seasoning. Serve immediately.
How to cook pasta:
- Choose a large pot: Pasta needs space to cook evenly, so don't overcrowd it. Use a big pot with plenty of water-at least 4 cups for every 100g (about 3.5 oz) of pasta. Give it a good stir right after adding it to the boiling water to keep it from sticking.
- Salt like you mean it: Once the water comes to a boil, add about 1½ tablespoons of salt. It should taste like the sea-this is your one chance to properly season the pasta itself.
- Stir often: Keep the pasta moving as it cooks. Stirring regularly prevents sticking and helps avoid a boil-over. Make sure the water stays at a rolling boil the whole time for even cooking.
- Drain: For many recipes with a sauce, I will reserve some starchy pasta water. This pasta does not need any pasta water, as it gets combined with the dressing.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
What to serve with tomato mozzarella pasta salad
This Easy Italian pasta salad is pretty simple to make and it goes really nicely with any roasted vegetable, side dish, or bread. Yes, bread and pasta always go perfectly!
- Insalata mista >>> If you need a quick and simple Italian salad, this is the one to make!
- Panzanella Toscana >>> This is a great Tuscan salad! It's so easy to make and also really flavorful.
- Grilled Octopus Salad >>> A light and easy to make salad that is just delicious!
- Crusty bread >>> I highly suggest some really great bread to sop up all the sauce! Or this super easy psomi spitiko Greek bread.
- Rosemary breadsticks >>> If you love breadsticks, you must try these flavorful rosemary breadsticks!
- Almond biscotti >>> The perfect way to end the meal. These biscotti are not too sweet, and perfect to dip in a coffee!
- Affogato >>> To keep with the Italian theme, you should make this delicious dessert!
- To stay low-carb, this would go nicely with zucchini or butternut squash noodles, or cauliflower rice.
🫙 Leftover and Storing
- Refrigeration: Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a good stir and drizzle a bit more extra virgin olive oil to refresh the flavors. The basil may darken slightly, but the taste will still be great.
- Freezing: This is not a good recipe to freeze. The texture of the fresh mozzarella and tomatoes can become watery and unpleasant once thawed. Fresh basil also doesn't freeze well-it loses its flavor and turns brown.
☑️ Tip for fresh mozzarella pasta salad
If you're making this in advance for a party, prep all the ingredients and store them separately. Toss everything together with the olive oil, basil, and seasoning just before serving for the best texture and flavor
📃 Substitutions & Variations caprese pasta salad recipe
- Gluten-Free Swap: Use your favorite gluten-free pasta to make this recipe celiac-friendly. Chickpea or lentil pasta can also add a bit of extra protein.
- Add Protein: Make it more filling by adding grilled chicken, tuna, or even sliced salami. For a vegetarian boost, toss in a can of chickpeas or white beans.
- Pesto Twist: Swap the olive oil and basil for a few spoonfuls of basil pesto for a richer, herbaceous flavor.
- Roasted Tomatoes: For a deeper, sweeter tomato flavor, roast cherry tomatoes with olive oil and garlic before adding them to the salad.
- Different Cheese Options: Try burrata for an extra creamy touch, or use cubed feta or ricotta salata for a tangier flavor profile.
- Spice It Up: Love heat? Add more red pepper flakes or toss in some sliced pepperoncini or pickled jalapeños.
- Add Veggies: Bulk it up with extras like arugula, spinach, cucumbers, or grilled zucchini for a more veggie-forward version.
- Balsamic Glaze Drizzle: Add a touch of sweetness and depth by drizzling a little balsamic glaze over the top before serving.
- Dressing options: If you like, you could add lemon juice, minced garlic, and Italian seasoning to the dressing.
☑️ Our Top Tips for Caprese pasta salad
- Salt your pasta water generously: This is your only chance to season the pasta itself, and it helps bring out all the flavors in the final dish.
- Cook pasta al dente: Slightly firm pasta holds up better in a cold salad and won't get mushy when tossed with the dressing.
- Let the pasta cool completely: Warm pasta can melt the mozzarella and wilt the basil-cool it fully before combining with other ingredients.
- Use high-quality extra virgin olive oil: Since the dressing is so simple, a good olive oil makes a noticeable difference in flavor.
- Tear the basil by hand: This prevents bruising and helps maintain its beautiful color and aroma.
- Use cherry or grape tomatoes: They're naturally sweet, hold their shape well, and won't water down the salad like larger tomato varieties.
- Add red pepper flakes to taste: A pinch adds just the right amount of heat-start small and adjust to your spice preference.
- Serve at room temperature or lightly chilled: Be sure to bring the pasta salad to room temperature (10-15 minutes on the counter should suffice). This brings out the flavors, especially the olive oil and basil.
- Add balsamic glaze if desired: For extra flavor, drizzle with a bit of balsamic glaze just before serving - it pairs beautifully with the tomatoes and basil.
- Make ahead, but add basil last: If prepping in advance, mix everything except the basil, and stir it in just before serving to keep it vibrant and fresh.
FAQ's
Yes, it makes it easier to eat when they're sliced in half or even quarters. Plus, they look much better!
Use fresh mozzarella for the best flavor and texture. Unlike the firmer blocks of mozzarella used for shredding or layering in lasagna, fresh mozzarella packed in water (and well-drained) is ideal for this recipe.
If you can't find the ball-style mozzarella in containers, you can also use log-style fresh mozzarella, diced into small cubes as a great substitute.
Caprese pasta salad is a fresh and easy Italian-inspired dish made with pasta, cherry tomatoes, fresh mozzarella, and basil. It's tossed in extra virgin olive oil and seasoned with salt and pepper. Light, flavorful, and perfect for summer gatherings or a quick lunch.
Yes, Caprese salad is Italian. It originates from the island of Capri, off the coast of southern Italy. Made with fresh mozzarella, tomatoes, basil, olive oil, and salt, it's a simple and classic dish that celebrates the colors of the Italian flag-red, white, and green.
To make a Caprese salad, layer sliced tomatoes, fresh mozzarella, and basil leaves. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and serve fresh.
To make an authentic pasta salad for a crowd, cook a large batch of short pasta, then toss with olive oil, chopped veggies, mozzarella, olives, salami, and fresh herbs. Season with salt, pepper, and a splash of vinegar or lemon juice. Chill before serving.
To make tomato and mozzarella salad, layer sliced tomatoes, fresh mozzarella, and basil leaves on a plate. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and optionally add a touch of balsamic glaze. Serve fresh and chilled.
A delicious Caprese salad with pesto sauce is a twist on the classic Italian dish. It features fresh tomatoes, mozzarella, and basil, but instead of just olive oil, it's drizzled with vibrant pesto for extra flavor. The pesto adds a rich, garlicky, and herb-packed kick that pairs perfectly with the creamy mozzarella and juicy tomatoes.
Yes, you can prep this ahead of time! Make the salad the night before and combine with half of the dressing. The next day before serving, drizzle on the rest of dressing and stir to combine.
Some other pasta recipes you'll love:
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📖 Recipe
Easy Italian Caprese Pasta Salad Recipe
Equipment
Ingredients
- 1 pound fusilli or another short pasta like penne, or farfalle
- 2 cups cherry tomatoes halved
- 8 ounces diced fresh mozzarella or mozzarella pearls
- ¼ cup fresh basil leaves thinly sliced
- For the Balsamic Vinaigrette:
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper plus more to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- Prepare the Vinaigrette: In a small bowl or jar with a lid, combine the olive oil, balsamic vinegar, salt, and pepper. Whisk or shake until all ingredients are well incorporated.
- Assemble the Salad: In a large bowl, combine the cooked and cooled fusilli pasta, halved cherry tomatoes, mozzarella pearls, and sliced basil leaves.
- Dress the Salad: Drizzle the prepared balsamic vinaigrette over the salad ingredients. Toss gently to combine, ensuring all components are evenly coated with the dressing.
- Serve: Taste and adjust seasoning if necessary. Serve immediately, or refrigerate for 10-15 minutes to allow the flavors to meld.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
This caprese pasta salad is fresh and vibrant. The simple olive oil and balsamic dressing really lets everything shine, making it perfect for an easy summer side or light meal!
Easy italian carpese pasta salad is delicious. I have made it twice.
Such a bright and delicious summer salad! I love a caprese salad..it's what I look forward to every summer.
Great, great recipe. I made this as a side to go with my Italian dressing grilled chicken. Tasty.
SO yummy and SOOOO easy. You can't beat that. The lightness is my favorite part.