This vibrant Caprese Pasta Salad transforms the beloved Italian flavor combination of fresh mozzarella, ripe tomatoes, and aromatic basil into a crowd-pleasing pasta dish that’s perfect for any occasion. Each forkful delivers the classic tastes of a traditional Caprese salad enhanced by tender pasta and a bright balsamic vinaigrette that ties everything together beautifully. What makes this salad so irresistible is how it captures the essence of summer in every bite – juicy cherry tomatoes bursting with flavor, creamy mozzarella balls that melt slightly from the warmth of the pasta, and fresh basil leaves that add that perfect herbaceous note. Whether you’re hosting a backyard barbecue, attending a potluck, or simply want a refreshing side dish for a warm evening dinner, this pasta salad embodies the effortless elegance of Italian cuisine while being incredibly easy to prepare and absolutely delicious at room temperature.
Table of Contents
Caprese Pasta Salad
Ingredients:
- 1 lb (450g) rotini or penne pasta
- 2 cups (300g) cherry tomatoes, halved
- 8 oz (225g) fresh mozzarella balls (bocconcini), halved
- ½ cup fresh basil leaves, torn or chiffonade
- ¼ cup red onion, thinly sliced (optional)
- ¼ cup pine nuts, toasted (optional)
- 2 tablespoons capers, drained (optional)
For the Balsamic Vinaigrette:
- ⅓ cup (80ml) extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For Garnish:
- Additional fresh basil leaves
- Freshly cracked black pepper
- Parmesan cheese shavings (optional)
Step-by-Step Instructions
Step 1: Cook the Pasta Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente (usually 8-10 minutes). Drain and rinse with cold water to stop cooking and cool the pasta. Drain thoroughly and transfer to a large mixing bowl.
Step 2: Prepare the Vinaigrette While pasta cooks, whisk together olive oil, balsamic vinegar, honey, minced garlic, Dijon mustard, oregano, salt, pepper, and red pepper flakes in a small bowl until well combined. Taste and adjust seasoning as needed.
Step 3: Prep the Fresh Ingredients Halve the cherry tomatoes and fresh mozzarella balls. If using red onion, slice it very thinly and soak in cold water for 10 minutes to mellow the flavor, then drain. Toast pine nuts in a dry skillet for 2-3 minutes until golden and fragrant.
Step 4: Combine the Salad Add the cooled pasta to a large serving bowl. Pour about ¾ of the vinaigrette over the pasta and toss to coat evenly. Add halved tomatoes, mozzarella, and torn basil leaves, gently folding to combine without breaking the delicate ingredients.
Step 5: Add Final Touches Fold in red onion, toasted pine nuts, and capers if using. Drizzle with remaining vinaigrette and give one final gentle toss to distribute all ingredients evenly.
Step 6: Rest and Serve Let the salad rest at room temperature for 15-30 minutes to allow flavors to meld. Garnish with additional fresh basil, cracked pepper, and Parmesan shavings if desired. Serve at room temperature or slightly chilled.
Cooking Notes
For the best flavor, use the highest quality ingredients you can find – San Marzano tomatoes, fresh mozzarella di bufala, and good extra virgin olive oil make a noticeable difference. Don’t add the basil until just before serving to prevent it from wilting and turning black. If making ahead, reserve some fresh basil and mozzarella to add just before serving. The salad tastes best at room temperature, so remove it from the fridge 20-30 minutes before serving. For a more substantial meal, add grilled chicken, salami, or prosciutto. Store leftovers covered in the refrigerator for up to 3 days, but the texture is best within 24 hours.
FAQs
Can I make this pasta salad ahead of time? Yes! You can make it up to 2 days ahead, but add the fresh mozzarella and basil just before serving to maintain their texture and color. The flavors actually improve as they marinate together.
What pasta shapes work best for this salad? Short pasta shapes like rotini, penne, fusilli, or farfalle work best because they hold the dressing and ingredients well. Avoid long pasta like spaghetti or linguine as they’re harder to eat in a salad format.
How do I prevent the basil from turning black? Add fresh basil just before serving, and if you must add it earlier, toss it with a little olive oil to coat the leaves and slow oxidation. Store any leftover salad covered tightly in the refrigerator.
Keto/Low-Carb Version
To make this keto-friendly, replace the pasta with spiralized zucchini, cauliflower florets, or hearts of palm noodles. Increase the mozzarella and add more olive oil to boost the fat content. You can also serve this as a traditional Caprese salad over mixed greens. Omit the honey from the vinaigrette or substitute with a keto-friendly sweetener. This adaptation reduces net carbs to approximately 8g per serving while maintaining all the fresh Mediterranean flavors.
Final Thoughts
This Caprese Pasta Salad is proof that the simplest combinations often create the most memorable dishes. By celebrating the pure, fresh flavors of quality ingredients and letting them shine together, you create something that’s both elegant and approachable. Whether it’s gracing your summer dinner table, traveling to a potluck, or serving as a light lunch, this pasta salad captures the joy of Italian cooking – fresh, flavorful, and made with love. Once you master this basic recipe, you’ll find yourself making it throughout the warm months and adapting it with seasonal variations that keep it exciting and new.
