This Easy Italian Caprese Pasta Salad is a fresh, flavorful summer dish made with cherry tomatoes, mozzarella, basil, and pasta. Perfect for picnics or meal prep!
If you like this recipe you might like my Burrata Caprese Salad or my Rigatoni alla Vodka.
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If you're looking for a fresh and simple summer dish, this Easy Italian Caprese Pasta Salad recipe is exactly what you need. Inspired by the classic Caprese salad, this version transforms juicy cherry tomatoes, creamy mozzarella, and fresh basil into a satisfying and flavorful pasta salad.
Tossed with high-quality extra virgin olive oil, a touch of red pepper flakes, and a sprinkle of freshly ground black pepper, it’s a dish that’s light but still full of bold flavor.
What I love most about this pasta salad recipe is how versatile it is. Whether you're using your favorite short pasta shape or swapping in gluten-free pasta, the result is always delicious.
This is one of those pasta salad recipes that’s perfect for picnics, BBQs, or an easy weekday lunch. The cup of fresh basil really brings everything together, making it taste like summer in every bite.
Ingredients Notes
- Short pasta shape — I used fusilli pasta, but you could use any short pasta like penne, shell, farfalle, or cavatappi.
- Cherry tomatoes (sweet red or yellow) — I love my Caprese salad that features summer's best tomatoes. For this Caprese pasta salad, you could use cherry or even grape tomatoes that can be found any time at a market.
- Mozzarella — Use fresh mozzarella or even ciliegine (or pearls), which are small mozzarella balls.
- Fresh basil — Use the freshest basil you can find! I have some growing in my herb garden. I do not recommend dried basil.
- Extra-Virgin Olive Oil — I always use the best extra virgin olive oil, as it will have the best, fruity flavor.
- Balsamic vinegar — All you need is a splash of vinegar. You could use golden balsamic vinegar, or use a very good quality aged balsamic vinegar. You won't need a lot. Rice vinegar could also be used.
- Sea salt and freshly ground black pepper — Season with some sea salt and crack on some ground black pepper.
How to make Easy Caprese pasta salad:
Here is how to make this mozzarella tomato pasta salad (the full recipe is below!):
- Step 1: Make the balsamic dressing – Add olive oil, balsamic vinegar, salt, and pepper to a small bowl or jar with a lid. Whisk until incorporated. Or if you have in a glass jar, close lid tightly and shake to combine. Set aside.
- Step 2: Cook the pasta – Cook the pasta according to the package directions in a large pot of salted water. Drain and add to a serving bowl.
Step 3: Prep pasta salad– Add the chopped cherry tomatoes, mozzarella, and basil.
Step 4: Toss to combine – Drizzle with vinaigrette dressing and toss. Taste and adjust seasoning. Serve immediately.
What to serve with caprese pasta salad
This Easy Italian pasta salad is pretty simple to make and it goes really nicely with any roasted vegetable, side dish, or bread. Yes, bread and pasta always go perfectly!
- Insalata mista >>> If you need a quick and simple Italian salad, this is the one to make!
- Panzanella Toscana >>> This is a great Tuscan salad! It's so easy to make and also really flavorful.
- Grilled Octopus Salad >>> A light and easy to make salad that is just delicious!
- Crusty bread >>> I highly suggest some really great bread to sop up all the sauce! Or this super easy psomi spitiko Greek bread.
- Rosemary breadsticks >>> If you love breadsticks, you must try these flavorful rosemary breadsticks!
- Almond biscotti >>> The perfect way to end the meal. These biscotti are not too sweet, and perfect to dip in a coffee!
- Affogato >>> To keep with the Italian theme, you should make this delicious dessert!
- To stay low-carb, this would go nicely with zucchini or butternut squash noodles, or cauliflower rice.
Leftover and Storing
- Refrigeration: Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a good stir and drizzle a bit more extra virgin olive oil to refresh the flavors. The basil may darken slightly, but the taste will still be great.
- Freezing: This is not a good recipe to freeze. The texture of the fresh mozzarella and tomatoes can become watery and unpleasant once thawed. Fresh basil also doesn't freeze well—it loses its flavor and turns brown.
☑️ Our Top Tips for Caprese pasta salad
- Salt your pasta water generously: This is your only chance to season the pasta itself, and it helps bring out all the flavors in the final dish.
- Cook pasta al dente: Slightly firm pasta holds up better in a cold salad and won’t get mushy when tossed with the dressing.
- Let the pasta cool completely: Warm pasta can melt the mozzarella and wilt the basil—cool it fully before combining with other ingredients.
- Use high-quality extra virgin olive oil: Since the dressing is so simple, a good olive oil makes a noticeable difference in flavor.
- Tear the basil by hand: This prevents bruising and helps maintain its beautiful color and aroma.
- Use cherry or grape tomatoes: They’re naturally sweet, hold their shape well, and won’t water down the salad like larger tomato varieties.
- Add red pepper flakes to taste: A pinch adds just the right amount of heat—start small and adjust to your spice preference.
- Serve at room temperature or lightly chilled: Be sure to bring the pasta salad to room temperature (10-15 minutes on the counter should suffice). This brings out the flavors, especially the olive oil and basil.
- Add balsamic glaze if desired: For extra flavor, drizzle with a bit of balsamic glaze just before serving — it pairs beautifully with the tomatoes and basil.
- Make ahead, but add basil last: If prepping in advance, mix everything except the basil, and stir it in just before serving to keep it vibrant and fresh.
FAQ's
Yes, it makes it easier to eat when they're sliced in half or even quarters. Plus, they look much better!
Use fresh mozzarella for the best flavor and texture. Unlike the firmer blocks of mozzarella used for shredding or layering in lasagna, fresh mozzarella packed in water (and well-drained) is ideal for this recipe.
If you can’t find the ball-style mozzarella in containers, you can also use log-style fresh mozzarella, diced into small cubes as a great substitute.
To make a Caprese salad, layer sliced tomatoes, fresh mozzarella, and basil leaves. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and serve fresh.
To make an authentic pasta salad for a crowd, cook a large batch of short pasta, then toss with olive oil, chopped veggies, mozzarella, olives, salami, and fresh herbs. Season with salt, pepper, and a splash of vinegar or lemon juice. Chill before serving.
To make tomato and mozzarella salad, layer sliced tomatoes, fresh mozzarella, and basil leaves on a plate. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and optionally add a touch of balsamic glaze. Serve fresh and chilled.
A delicious Caprese salad with pesto sauce is a twist on the classic Italian dish. It features fresh tomatoes, mozzarella, and basil, but instead of just olive oil, it’s drizzled with vibrant pesto for extra flavor. The pesto adds a rich, garlicky, and herb-packed kick that pairs perfectly with the creamy mozzarella and juicy tomatoes.
Yes, you can prep this ahead of time! Make the salad the night before and combine with half of the dressing. The next day before serving, drizzle on the rest of dressing and stir to combine.
Some other pasta recipes you'll love:
📖 Recipe
📖 Recipe
Easy Italian Caprese Pasta Salad
Equipment
Ingredients
- 1 pound fusilli or another short pasta like penne or farfalle
- 2 cups cherry tomatoes halved
- 8 ounces diced fresh mozzarella or mozzarella pearls
- ¼ cup fresh basil leaves thinly sliced
- For the Balsamic Vinaigrette:
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper plus more to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- Prepare the Vinaigrette: In a small bowl or jar with a lid, combine the olive oil, balsamic vinegar, salt, and pepper. Whisk or shake until all ingredients are well incorporated.
- Assemble the Salad: In a large bowl, combine the cooked and cooled fusilli pasta, halved cherry tomatoes, mozzarella pearls, and sliced basil leaves.
- Dress the Salad: Drizzle the prepared balsamic vinaigrette over the salad ingredients. Toss gently to combine, ensuring all components are evenly coated with the dressing.
- Serve: Taste and adjust seasoning if necessary. Serve immediately, or refrigerate for 10-15 minutes to allow the flavors to meld.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Salt your pasta water generously: This is your only chance to season the pasta itself, and it helps bring out all the flavors in the final dish.
- Cook pasta al dente: Slightly firm pasta holds up better in a cold salad and won't get mushy when tossed with the dressing.
- Let the pasta cool completely: Warm pasta can melt the mozzarella and wilt the basil-cool it fully before combining with other ingredients.
- Use high-quality extra virgin olive oil: Since the dressing is so simple, a good olive oil makes a noticeable difference in flavor.
- Tear the basil by hand: This prevents bruising and helps maintain its beautiful color and aroma.
Jules says
Made this pasta salad for Mother's Day for a lunch and it was just fantastic! I used some balsamic with it and it was gone pretty quickly!
Lora says
Hi Jules-Thank you for letting me know you enjoyed my Caprese pasta salad for lunch!
Paula says
Loved this pasta salad recipe! the caprese flavors make it work great as a BBQ side or even as an appetizer for an indoor gathering. Loved it.
Audrey says
This is perfect for summer - I made this for a neighborhood BBQ and everyone loved it.
Nora says
This Easy Italian Caprese Pasta Salad is everything I want in a summer dish—fresh, light, and bursting with flavor! The cherry tomatoes, mozzarella, and basil are a classic combo, and tossing it with pasta makes it perfect for picnics or an easy lunch. Definitely keeping this one in my meal prep lineup!
ANN says
We loved how fresh this recipe looked and tasted! Great summer recipe! Thanks for sharing!
Claudia says
This Caprese pasta salad looks so fresh and simple—perfect for summer lunches or potlucks!
Paula says
This caprese pasta salad did not hold back when it comes to flavor. WOW! Incredible recipe I'll be making for every summer BBQ and potluck going forward.
Liz says
SO delicious, Lora!!! I'll be making it again on the 4th of July!
Lisa Porter says
A perfect refreshing salad for summer! The whole family went nuts over this one. I served it with grilled chicken and it was perfect.
Jaleah Kendrick says
This dish was amazing!! Such a great flavor combo.
Swathi says
Caprese pasta salad looks delicious. I have made it twice. So good my family enjoyed it.
Jet says
This was the perfect light but satisfying lunch. The fresh basil really makes all the difference! I tossed in some grilled chicken to make it a full meal, and my family devoured it. Love how versatile this recipe is.
Krystle Smith says
The flavors are so fresh and perfectly balanced, and I love how easy it was to put together. I can see this becoming a regular at our family meals.
Swathi says
This is of delicious caprese pasta salad. I enjoyed making it, so simple yet with a lot of flavors. so good.
Jaleah Kendrick says
This pasta salad is incredible! So fresh and delicious.
Nicole says
This pasta salad is such a yummy recipe. It’s the perfect side dish.