Caprese Pasta Salad is a fresh and colorful dish that brings together juicy cherry tomatoes, creamy mozzarella balls, fragrant basil leaves, and perfectly cooked pasta. It’s like a summer garden in a bowl, bright and light with just the right touch of olive oil and balsamic vinegar to tie all the flavors together.
I love making this salad when I want something quick but special. It’s one of those recipes where the ingredients shine on their own, so I always try to pick the ripest tomatoes and freshest basil I can find. Tossing it all together feels like a little celebration of simple, good food, and I find that it always brings a smile, whether it’s for a weeknight dinner or a picnic.
My favorite way to serve Caprese Pasta Salad is chilled, right out of the fridge, where the flavors have had a chance to mingle and the pasta is cool and refreshing. Sometimes I add a handful of toasted pine nuts or a drizzle more of balsamic glaze on top to make it extra special. This salad is an easy crowd-pleaser and a bright, tasty side dish that I’m always happy to bring to any gathering.
Key Ingredients & Substitutions for Caprese Pasta Salad
Rotini Pasta: I like rotini because its spirals catch the dressing well. You can swap it with penne, fusilli, or any short pasta you have handy.
Cherry Tomatoes: Using a mix of red and yellow adds nice color and a balance of sweetness. If you don’t have cherry tomatoes, grape tomatoes work too.
Fresh Mozzarella (Bocconcini): The soft cheese adds creaminess. If fresh mozzarella isn’t available, try mini mozzarella balls or even cubed string cheese as a last resort.
Basil: Fresh basil is key for that classic Caprese flavor. If you’re out, try fresh parsley or a sprinkle of dried basil, though fresh really shines here.
Balsamic Glaze: This adds a sweet tangy touch. You can make your own by simmering balsamic vinegar until thick, or just use regular balsamic vinegar for a lighter flavor.
How Do You Keep Pasta Salad Fresh and Flavorful Without Getting Soggy?
The secret is to cool and dress the pasta properly. After cooking:
- Drain pasta well and rinse under cold water to stop cooking and cool it quickly.
- Make sure pasta is dry before mixing—too much water dilutes the dressing.
- Add olive oil early to keep pasta separate and prevent sticking.
- Wait to add fresh basil and balsamic glaze until right before serving to keep them fresh.
These steps help your salad stay fresh and tasty, perfect for serving later or at a party.
Equipment You’ll Need
- Large pot – I use it to cook plenty of pasta at once, making prep easier.
- Colander – this makes draining pasta quick and mess-free.
- Large mixing bowl – perfect for tossing all the ingredients together.
- Cutting board and knife – for chopping basil, mozzarella, and tomatoes.
- Small bowl – to mix or serve the balsamic glaze.
Flavor Variations & Add-Ins
- Add chopped grilled chicken or shrimp for extra protein and heartiness.
- Sprinkle grated Parmesan or Pecorino cheese for a sharper, salty flavor.
- Mix in roasted vegetables like zucchini or bell peppers for added texture and taste.
- Use different herbs like oregano or thyme for a different herby twist.
How to Make Caprese Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 12 oz rotini pasta (or any short pasta)
- 2 cups cherry tomatoes, halved (mix of red and yellow)
- 8 oz fresh mozzarella balls (bocconcini), cut into bite-sized pieces
- 1/2 cup fresh basil leaves, lightly torn or chopped
For the Dressing and Seasoning:
- 1/4 cup balsamic glaze or reduction
- 3 tbsp extra virgin olive oil
- 1-2 cloves garlic, minced (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This Caprese Pasta Salad takes about 20 minutes to prepare. Cooking the pasta and cooling it takes around 10-15 minutes, plus a few minutes to mix everything together. It tastes best when served chilled or at room temperature!
Step-by-Step Instructions:
1. Cook and Cool the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until it’s just al dente—firm but not hard. Drain the pasta and rinse it under cold water to stop the cooking and cool it down. This keeps the pasta from getting mushy later. Set aside.
2. Combine Salad Ingredients:
In a large bowl, add the cooled pasta, halved cherry tomatoes, and bite-sized mozzarella pieces. These fresh ingredients give the salad its classic Caprese flavors.
3. Dress and Season:
Add the extra virgin olive oil and minced garlic if you like a little extra flavor. Sprinkle in salt and pepper to taste. Gently toss everything to mix the dressing evenly without squashing the tomatoes or cheese.
4. Add Fresh Basil:
Fold in the torn or chopped fresh basil leaves gently. Basil adds a lovely aromatic touch that makes this salad refreshing.
5. Finish with Balsamic Glaze:
Drizzle the balsamic glaze over the top just before serving. You can also toss lightly to coat the whole salad, but adding it on top gives a nice look and bursts of flavor.
6. Serve and Enjoy:
This salad can be enjoyed chilled right from the fridge or at room temperature. It’s a perfect, colorful side dish or a light meal that feels fresh and vibrant!
Can I Use Frozen Mozzarella for This Salad?
It’s best to use fresh mozzarella (bocconcini) for this recipe since frozen mozzarella can be watery and change the texture. If you only have frozen, thaw it fully in the fridge and drain any excess liquid before adding.
Can I Make Caprese Pasta Salad Ahead of Time?
Yes! Prepare the salad a few hours in advance and refrigerate it. Add the fresh basil and drizzle the balsamic glaze just before serving to keep everything fresh and vibrant.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. The flavors will mingle nicely, but the basil may wilt, so you might want to add fresh basil when serving again.
Can I Substitute the Balsamic Glaze?
Absolutely! If you don’t have balsamic glaze, regular balsamic vinegar works fine—just drizzle less to avoid making the salad too watery. You can also make your own glaze by simmering balsamic vinegar until thickened.
