5-Star Reader Comment
This salad has become my all time favorite! I am tired of salads that have lettuce or spinach, so when I saw that this one had 3 of my favorite things in it — pasta, cheese and basil, I had to try it. I’ve made it a lot since I discovered the recipe, even made a batch to go camping. Everyone loved it.
Bonnie
The Salad My Friends Ask Me to Bring Every Single Time
Caprese pasta salad is one of those recipes that stops people at the table. Cool, creamy mozzarella. Bright, juicy tomatoes. Fresh ribbons of basil. A tangy balsamic vinaigrette that pulls it all together into something that tastes like it came straight from a summer garden.
I created this recipe by taking my Simple Caprese Salad — one of the most-loved recipes on A Southern Soul — and building it into a full pasta salad. The result was better than I expected. The pasta soaks up that vinaigrette beautifully, and the fresh mozzarella pearls stay creamy and cool against it.
This is the salad I bring to every summer cookout, potluck, and covered dish supper. It feeds a crowd, it travels well, and it actually gets better the longer it sits. Once you make it, it will be in your regular rotation.
Enjoy, y’all!
Donya’s Best Tips for the Perfect Caprese Pasta Salad
- Cook the pasta to al dente, not soft. Cold pasta salads amplify texture. If the pasta is too soft going in, it will turn mushy by the time you serve it.
- Rinse with cold water right away. The moment the pasta drains, run cold water over it until it is fully cool. This stops the cooking and keeps every piece separate and firm.
- Use fresh mozzarella pearls, not shredded. This is the move that sets caprese pasta salad apart. The pearls stay creamy and whole, and every bite has a cool, milky center that shredded cheese simply cannot deliver.
- Make the dressing in a jar. Add everything to a lidded jar and shake hard for ten seconds. You get a fully emulsified, glossy vinaigrette every single time.
- Save the basil for last. Add fresh basil right before you serve. If it sits in the dressing too long, it turns dark and loses that bright, herby punch that makes this salad shine.
- Always hold back a little dressing in the jar. The pasta absorbs the vinaigrette as it chills. Right before serving, drizzle the reserved dressing over the top and toss.
- If your tomatoes are extra juicy, give them a quick pat with a paper towel before they go into the bowl. That one little step keeps this caprese pasta salad fresh and glossy instead of watery.
- I also like to dress the pasta while it is still slightly warm so the vinaigrette has something to cling to, then fold in the mozzarella and tomatoes gently. You get all the basil, tomato, and balsamic flavor in every bite without beating up the pretty ingredients.
Ingredients You’ll Need
- Farfalle or short pasta — The curved, textured shape catches and holds the vinaigrette so every bite is coated and flavorful. Fusilli and rotini work beautifully here too.
- Fresh mozzarella pearls — Soft, creamy, and cool against the bright vinaigrette. Found at the deli counter and worth every penny.
- Grape tomatoes — Sliced in half, they stay juicy and hold their shape. Their natural sweetness balances the tangy balsamic.
- Fresh basil — Sliced into thin ribbons, it adds a fragrant, herby brightness that dried basil cannot touch. Add it right before serving for the best color and flavor.
- Olive oil — The rich, smooth base of the dressing. Use a high-quality extra-virgin for the best flavor.
- Balsamic vinegar — Brings a deep, slightly sweet tang that ties the whole salad together. Fresh lemon juice — A small squeeze that lifts the dressing and keeps it bright.
- Garlic — One minced clove worked into the dressing adds a quiet, savory depth.
- Italian seasoning — Rounds out the dressing with herby warmth without overpowering the fresh ingredients. Salt and pepper — Always taste and adjust at the end. Cold food needs a little more seasoning than you think.
Make It Your Own: Fresh Twists on a Classic
•Add avocado: Fold in creamy, cool chunks right before serving for a buttery richness that pairs beautifully with the balsamic vinaigrette.
•Toss in grilled chicken: Turns this side dish into a satisfying, protein-forward main that works just as well on a weeknight table as it does on a buffet spread.
•Add a drizzle of balsamic glaze: Right before serving, a thin drizzle over the top adds a sweet, glossy finish that makes the whole bowl look stunning.
•Try roasted cherry tomatoes: Roast them in a hot oven until they burst and caramelize, then fold them in warm. The concentrated, jammy sweetness against the cool mozzarella is something special.
•Stir in baby spinach: Add a handful right before serving. It wilts just slightly into the dressing and adds color, texture, and a little extra nutrition.
•Add sliced pepperoncini or Kalamata olives: A briny, bold bite that gives the salad a more assertive personality. Perfect if you are serving it alongside something rich off the grill.
Let Me Walk You Through It
1. Make the dressing first. Add the olive oil, balsamic, lemon juice, garlic, Italian seasoning, salt, and pepper to a mason jar, seal the lid, and give it a hard shake. Set it aside while you cook the pasta.
2. Cook your pasta in well-salted boiling water until it reaches al dente. Drain it immediately and rinse under cold running water until the pasta is completely cool.
3. Add the cooled pasta to a large bowl with the halved tomatoes and mozzarella pearls. Pour most of the dressing over the top and toss gently to coat. Save a little dressing in the jar.
Make-Ahead Tips for a Crowd
This is one of my most reach-for make-ahead recipes, perfectly suited for a backyard cookout, a church potluck, or a summer gathering where you want to be present with your guests and not in the kitchen. Here’s how to take this salad from good to great:
Make-ahead plan: Cook the pasta up to 24 hours ahead, mix the dressing up to 3 days ahead, slice tomatoes the day of serving, and fold in basil right before serving so it stays bright.
If the salad has been chilled, let it sit at room temperature for 15 to 20 minutes, then toss and taste before serving. Cold pasta can dull the flavor, so a quick refresh makes a real difference.
Store leftovers covered for up to 3 days — Keep in an airtight container in the refrigerator. Give it a stir before serving and add a small splash of olive oil or extra dressing if it needs freshening up.
More Great Pasta Salad Recipes You’ll Love!
Equipment
Ingredients
Vinaigrette Dressing
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 -3 tablespoon fresh lemon juice
- 1 clove minced garlic
- 1 teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Caprese Pasta Salad
- ½ pound dried pasta (farfalle or other small pasta works best)
- 8 ounces mozzarella pearls (or cubed fresh mozzarella)
- 2 cups grape tomatoes sliced in half
- ¼ cup fresh basil leaves thinly sliced
- salt and pepper to taste
Instructions
- To a small bowl or jar with a lid, add olive oil, balsamic vinegar, lemon juice, garlic, Italian seasoning, salt, and pepper. Whisk or shake until all ingredients are incorporated. Set aside.
- Cook pasta according to package directions. Drain and rinse with cold water.
- To a large bowl add cooked pasta, tomatoes, mozzarella pearls, and basil. Drizzle with vinaigrette dressing and toss. Taste and adjust seasoning. Serve immediately.
Video
Notes
Nutrition
Often Asked Questions
If you’re lucky enough to have some of this salad left over, you can store it in a covered container in the refrigerator for up to 3 days.
Always make a little more dressing than you think you need and save some in the jar. The pasta absorbs the vinaigrette as it chills in the refrigerator. Right before serving, drizzle the reserved dressing over the top and toss.
Absolutely. If you cannot find mozzarella pearls, just buy a block of fresh mozzarella and cut it into small cubes. You want creamy, fresh mozzarella — not the firm, low-moisture kind used for pizza. The soft, milky texture is what makes this salad taste like a classic caprese.
This salad is designed to be served cold or at room temperature. If it has been in the refrigerator, pull it out about 10 to 15 minutes before serving. Cold straight from the fridge can mute the flavors of the vinaigrette and make the mozzarella firmer than it should be.
What To Serve With Fresh Caprese Pasta Salad
- I serve it with Grilled Pork Tenderloin, Balsamic Chicken Thighs, or Marinated London Broil for a family dinner or Sunday supper.
- For game day with Air Fryer Chicken Wings, or Hot Dogs
- At a summer cookout with Grilled Sausages, BBQ Chicken Legs, Or Grilled Flank Steak.
What Is A Caprese Salad?
A classic Caprese Salad, or Insalata Caprese, is an Italian salad most often served in the summer. It’s made with ripe tomatoes layered between slices of fresh mozzarella basil leaves, then drizzled with olive oil and balsamic vinegar. It’s light, refreshing, and delicious.
If you tried this Caprese Pasta Salad Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Can I use balsamic dressing instead of making up my own?
You sure can! A good store-bought balsamic vinaigrette works just fine here. Just taste it before you toss — some are sweeter than others — and adjust with a little salt, pepper, or fresh lemon juice to brighten it up.
XO, Donya
How many servings will this make for the Caprese pasta salad
That depends on whether it is a side dish or the main event! As a side it serves about 8 to 10. As a main dish, plan on 4 to 6. Check the recipe card for the full details and you can easily scale it up for a crowd!
XO,
Donya