Caprese Pasta Salad
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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.
Why You’ll Love This Caprese Pasta Salad
- Fast and easy: Ready in under an hour, including chill time.
- Great for gatherings: Perfect for potlucks, cookouts, or a light summer dinner.
- Classic Caprese flavor: Fresh mozzarella, basil, and tomatoes shine in every bite.
- Make-ahead friendly: Tastes even better after it rests.
- Customizable: Add a protein or change the pasta—lots of options!
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.
Pro Tip:
You can also add to the dressing ingredients to a small mason jar and shake to combine.
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.
Tips for Success
- Cook pasta just until al dente so it doesn’t get mushy.
- Rinse pasta under cold water right after cooking to cool it down and stop cooking.
- Use fresh, high-quality ingredients for best flavor.
- Taste and adjust the seasoning after tossing—sometimes a little extra salt or drizzle of vinegar makes all the difference.
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
Caprese Pasta Salad
Ingredients
Salad
- 8 ounces rotini pasta
- 8 ounces mozzarella pearls or ciliegine
- 2 cups grape tomatoes halved
- ⅓ cup fresh basil sliced thinly
Balsamic Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon cracked black pepper
Instructions
- Cook pasta al dente according to the instructions on package. Drain, rinse with cold water, and set aside.8 ounces rotini pasta
- Whisk the dressing ingredients together in a small bowl until well combined.⅓ cup extra virgin olive oil, ¼ cup balsamic vinegar, 1 teaspoon dried basil, ½ teaspoon garlic powder, ¼ teaspoon sea salt, ¼ teaspoon cracked black pepper
- Add the pasta, mozzarella, tomatoes, and fresh basil to a large bowl. Pour over the dressing and toss to combine.8 ounces mozzarella pearls, 2 cups grape tomatoes, ⅓ cup fresh basil
- Refrigerate the salad for at least 30 minutes or until ready to serve.
Notes
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!
Note: Recipe updated 6/7/25 with improved recipe, ingredient notes, variations, and new photos.
Great idea to make Caprese salad into a pasta dish, can’t wait to try it!
Tis the season for Caprese everything! Yay! This pasta salad is right up my alley, and I love all the cheese bites! Just YUMM!
love the flavors in caprese salad! this looks super delicious
Now this is a PERFECT Pasta salad! Love everything about it.
This is the perfect pasta salad! I am going to make a batch for 4th of July!
YUM!!! There is nothing better than some fresh Mozzarella cheese!!! I want to bring this to the next cook out, looks gorgeous and I bet tastes amazing!
A caprese salad and pasta is a match made in heaven! This looks like a wonderful summertime side.
There’s nothing better then caprese salad in a summer. I love fresh mozzarella. I also love the idea to making it into a pasta salad. Perfect for all these summer BBQs.
I sure did pin this excellent salad for the fourth! I was raised on Italian food and I may even have had something close to this and it was fantastic! I can’t wait to make it!
Thank you for sharing!
That Stella Mozzarella is SO tasty!
http://www.jadoregrace.com/2018/07/the-perfect-summer-appetizer-caprese-on.html