Caprese Pasta Salad

Caprese pasta salad is a quick and easy summer recipe made with fresh mozzarella, tomatoes, basil, and a simple balsamic vinaigrette—perfect for potlucks, picnics, cookouts, or lunch.

There’s something about Caprese flavors that always feels like summer.

Fresh mozzarella balls, sweet tomatoes, and basil—it’s a combo I never get tired of. And when you toss it all with pasta and a tangy balsamic vinaigrette? That’s a pasta salad I’ll gladly make on repeat.

This Caprese Pasta Salad is my go-to for warm-weather lunches, BBQs, and potlucks. It’s fast, simple, and always gets compliments.

Whether you’re meal prepping for the week or bringing a dish to share, this one is a crowd-pleaser every time.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Rotini pasta: Its twists hold the dressing well, but any short pasta works (penne, fusilli, farfalle).
• Mozzarella: Mozzarella pearls or ciliegine are small and bite-sized, perfect for salad. You can also cube a block of fresh mozzarella if needed.
• Grape tomatoes: Halved for easy eating. Cherry tomatoes work great too.
• Fresh basil: Slice it into thin ribbons (chiffonade).
• Balsamic vinaigrette: Homemade with pantry staples—olive oil, balsamic vinegar, garlic powder, and dried herbs.

How to Make Caprese Pasta Salad

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Cook the pasta according to package directions until al dente. Drain and rinse under cold water; set aside. Whisk together the dressing ingredients in a small bowl.

Step 2: Combine the cooled pasta, mozzarella, tomatoes, and basil in a large mixing bowl.

Step 3: Pour over the dressing and toss until everything is evenly coated.

Step 4: Chill for at least 30 minutes before serving, to let the flavors come together.

Storage

Fridge: Store leftovers in an airtight container for up to 3 days. Stir before serving.

Freezer: Not recommended—fresh mozzarella and tomatoes don’t freeze well.

Make-ahead tip: You can make the salad a day ahead. Add basil just before serving for best freshness.

Additions and variations

• Add protein: Toss in grilled chicken, chopped salami, or drained chickpeas for a heartier salad.
• Try different pasta shapes: Penne, farfalle, or even orzo can be swapped in.
• Use store-bought dressing: A good-quality balsamic vinaigrette works if you’re in a hurry.

More Summer Salad Recipes

• Tricolor Rotini Pasta Salad
• Pea Salad with Ham and Cheese
• Broccoli Crunch Salad
• Italian Sub Pasta Salad
• Pesto Tortellini Pasta Salad
• Old-Fashioned Potato Salad
• Broccoli Salad with Cheddar Cheese and Bacon