Caprese Pasta Salad
Caprese pasta salad is tender rotini pasta tossed with cherry tomatoes, creamy mozzarella pearls, red onion, and fresh basil in a simple balsamic vinaigrette. It tastes like classic Caprese salad with pasta. Perfect for potlucks, BBQs, summer dinners, or when you crave these delicious flavors. Ready in 30 minutes, serves 8-10 people using simple ingredients.
This Caprese pasta salad is an easy summer favorite! Fresh tomatoes, creamy mozzarella, and tender pasta come together in less than 30 minutes.
I always love the combination of tomatoes, mozzarella, and basil, so I thought – why not combine it with my favorite food… PASTA! The result is a fresh Italian pasta salad that stretches classic Caprese salad ingredients and turns them into a delicious and bright side dish.
Cherry tomatoes, fresh mozzarella pearls (bocconcini), red onion, and fresh basil all tossed with rotini pasta in a simple balsamic vinaigrette. It’s full of all those classic flavors and will disappear fast at your next gathering.
The longer the ingredients sit together, the more flavor they soak up, so this is perfect for making ahead!
More Caprese Recipes:
- Tomato Mozzarella Salad – Classic fresh with basil, balsamic
- Caprese Empanadas – Flaky pastry pockets
- Bruschetta – Toasted bread with tomato topping
- Antipasto Skewers – Tortellini, mozzarella, tomato, basil kabobs
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Rotini Pasta – The twists hold the dressing well. Use any short pasta shape like penne, bowtie, or fusilli. Gluten-free pasta works to make a gluten free pasta salad.
Fresh Mozzarella – Use fresh mozzarella pearls (also called bocconcini). Don’t use pre-shredded or block mozzarella – they’re very different! You can also get the mozzarella balls and cut into smaller pieces.
Cherry Tomatoes – Halved cherry or grape tomatoes work best. They’re sweeter than regular tomatoes.
Fresh Basil – It’s essential you use the fresh basil. The dried is not the same and the color is much darker.
Red Onion – Adds a sharp bite to cut through the rich cheese. Soak in water for 5 minutes if you want milder flavor.
Balsamic Vinegar – Use your favorite balsamic vinegar dressing or just drizzle with olive oil and balsamic vinegar.
Olive Oil – Extra virgin olive oil is best.
Garlic – Fresh minced garlic adds punch. Feel free to leave this out or add a sprinkle of garlic powder.
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How To Make Caprese Pasta Salad
- Cook rotini pasta al dente according to package directions. Drain and rinse under cold water. Drain well. Whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper in a small bowl.
- Combine cooked pasta, halved cherry tomatoes, fresh mozzarella pearls, and diced red onion in a large bowl. Toss to combine. Drizzle with balsamic dressing and toss to coat everything evenly. Season with additional salt and pepper if desired.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Make-Ahead
Refrigerator: Store in an airtight container for up to 3 days. After that, the pasta gets too soft.
Make-Ahead: Make up to 3 days ahead! The longer ingredients sit together, the more flavor they soak up.
Reserve Dressing: If making ahead, reserve some dressing and drizzle fresh dressing right before serving.
Add Basil Last: Wait to add fresh basil until right before serving so it doesn’t wilt and brown.
Best Cold: Refrigerate for best flavor, but you can serve at room temperature. Don’t let it sit at room temp for more than 1 hour because of the cheese.
What is Caprese?
The term “Caprese” means “salad of Capri” which would lead you to think this salad originated there, but no one knows for sure!
Traditional Caprese salad (Insalata Caprese) is an Italian appetizer made from juicy tomatoes, fresh mozzarella, basil, and simply dressed with olive oil and black pepper or balsamic glaze.
This pasta version takes those classic flavors and adds pasta to turn it into a hearty side dish or even a main course!
Variations
Add Protein: Toss in grilled or baked chicken to make it a main dish meal.
Add Shrimp: Grilled shrimp makes this a complete dinner.
Balsamic Glaze: Drizzle with balsamic glaze instead of vinaigrette for sweeter flavor.
Pesto: Mix in a few tablespoons of pesto for extra basil flavor.
Avocado: Add diced avocado right before serving for creaminess.
Pine Nuts: Sprinkle toasted pine nuts on top for crunch.
Different Pasta: Try penne, bowtie, or fusilli instead of rotini.
Gluten-Free: Use your favorite gluten-free pasta.
Kalamata Olives: Add sliced Kalamata olives for salty Mediterranean flavor.
More Italian Recipes
- Italian Chopped Salad – Crisp vegetables with salami, mozzarella
- Italian Pinwheels – Salami, provolone, Italian seasoning
- Italian Green Beans – Roasted with tomatoes
- Mini Italian Sliders – Bright tomatoes, peppers, crusty bread
Frequently Asked Questions
Yes! Make up to 3 days ahead. The longer it sits, the more flavor it soaks up. Reserve some dressing to drizzle before serving.
Pasta absorbs dressing as it sits. Reserve extra dressing and add more right before serving.
No! Fresh mozzarella pearls (or the balls) is what makes the salad. Pre-shredded or harder “block” mozzarella have completely different flavors and textures.
Add torn fresh basil right before serving so it doesn’t wilt and brown.
You can, but don’t let it sit at room temp for more than 1 hour. It tastes best cold!
Absolutely! Grilled chicken or shrimp make this a complete meal.
Cook it al dente (slightly underdone) and rinse in cold water immediately after draining.
Recipe Tips & Tricks
- Don’t overcook the pasta. Cook al dente so it has a nice bite and doesn’t get mushy.
- Rinse cooked pasta in cold water to stop cooking and cool it quickly.
- Use FRESH mozzarella pearls, not pre-shredded or block. They’re very different!
- Reserve some dressing when making ahead. Add fresh dressing right before serving.
- Cut everything into bite-sized pieces for easier eating.
- Add torn fresh basil right before serving so it doesn’t wilt.
- Soak diced red onion in water for 5 minutes for milder flavor.
- Refrigerate for best flavor, but serve at room temp if needed. Don’t leave out more than 1 hour.
- Try different pasta shapes to mix it up. Any short pasta works just fine.
- Add grilled chicken or shrimp to make it a main dish meal.
This Caprese pasta salad recipe takes classic Italian flavors and turns them into the perfect summer side dish! Make it for your next potluck.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Caprese Pasta Salad Recipe
Ingredients
Pasta Salad
- 1 pound rotini pasta cooked, drained, cooled
- 1 pint cherry tomatoes halved
- 12 ounces fresh mozzarella balls
- ½ cup red onion thin sliced
- 2 ounces fresh basil thinly sliced
Balsamic Dressing
- ¼ cup balsamic vinegar
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 clove garlic minced
Instructions
- In a small bowl, combine the ingredients for the dressing. Stir until fully combined.
- In a large bowl, add the cooked pasta, cherry tomatoes, mozzarella balls, and red onion.
- Pour dressing over salad ingredients.
- Toss to coat evenly.
- Garnish with basil leaves. Serve and enjoy!
Notes
- Don’t overcook the pasta. Cook al dente so it has a nice bite and doesn’t get mushy.
- Rinse cooked pasta in cold water to stop cooking and cool it quickly.
- Use FRESH mozzarella pearls, not pre-shredded or block. They’re very different!
- Reserve some dressing when making ahead. Add fresh dressing right before serving.
- Cut everything into bite-sized pieces for easier eating.
- Add torn fresh basil right before serving so it doesn’t wilt.
- Soak diced red onion in water for 5 minutes for milder flavor.
- Refrigerate for best flavor, but serve at room temp if needed. Don’t leave out more than 1 hour.
- Try different pasta shapes to mix it up. Any short pasta works just fine.
- Add grilled chicken or shrimp to make it a main dish meal.
Nutrition
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