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    You are here: Home » Meal Type » Salads » Caprese Pasta Salad

    Caprese Pasta Salad

    June 5, 2022 By Danielle Esposti 1 Comment

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    Bowl of caprese pasta salad with a banner on top that reads potluck perfect caprese pasta salad.
    Close up and zoomed out pics of caprese pasta salad, with a middle banner reading potluck perfect! caprese pasta salad.

    Crazy for caprese? Then Caprese Pasta Salad is your new summertime staple. Marinate pasta in zesty homemade basil vinaigrette, then load up with ripe cherry tomatoes, mozzarella and ribbons of fresh basil. Drizzle with balsamic glaze for a classic caprese finish.

    Side view, caprese pasta salad in a bowl.
    Jump to:
    • Watch the Recipe Video
    • Can I Make This Ahead of Time?
    • How to Make Caprese Pasta Salad
    • Chef’s Tips!
    • Substitutions and Add Ins for Caprese Pasta Salad
    • Is Caprese Pasta Salad Healthy?
    • Serve it With…
    • Leftovers!
    • More Delicious Dishes for Potlucks and Picnics
    • Recipe

    I feel like a super-weird, super-niche superhero every summer when I start to drive myself a bit mad coming up with new recipes for tomatoes and corn and zucchini, oh my! But every summer I develop intense FOMO: “Oh no! What if I’m not using summer vegetables in the most amazingly incredible way?!?! To the test kitchen!!!”

    Caprese is always a good place to start. It’s tried, tested, and true. Tomato, Basil, Mozzarella. It’s a simple, tasty foundation on which to build. And I’ve done so before.

    My caprese chicken is one of OSK’s most popular recipes (and for good reason), but I didn’t stop there. It was easy to turn that dish into caprese chicken salad, but slightly more bold (I think) to take it in a more summery direction with peach caprese salad. I even already have a heartier caprese pasta with sausage.

    Watch the Recipe Video

    But this one? This one is especially for public consumption. Caprese pasta salad recipe was built with every picnic, potluck, and party in mind. More to the point, it was designed to make you look as good as possible at those events.

    First, fresh tomato mozzarella basil pasta has that classic can’t-go-wrong caprese combination. But more importantly, it has the balanced combination of being super easy to make and tasting super fresh when it’s served.

    Can I Make This Ahead of Time?

    Fair warning – you should not make caprese pasta salad ahead of time in its entirety. Yes, that might be annoying, but I swear the final step is insanely quick and easy. Let’s proceed…

    Fresh is best! Since your key ingredients are at risk of giving off added moisture and/or going limp, we don’t recommend making the entire recipe ahead of time. Cook the pasta, toss with vinaigrette, then fold in the tomatoes, mozzarella, and fresh basil just before serving. Easy, right?

    That being said, parts of this recipe are great to pre-prep in advance. Make the pasta and basil vinaigrette ahead of time, and even marinate in advance, up to 12 hours. You can also halve your mozzarella balls in advance (they usually come in brine, so store them for later use in the same container).

    Caprese pasta salad in a white bowl with dressing on the side.

    How to Make Caprese Pasta Salad

    Classic caprese flavors translate beautifully to an easy-to-make, easy-to-share summer side in this Caprese Pasta Salad recipe. Make and marinate your pasta in advance, then add your easy caprese mixers in fresh! Ripe cherry tomatoes, mozzarella balls and fresh basil add bursts of color and flavor to this crowd-pleasing pasta salad.

    Basil and oil in a blender.
    Basil vinaigrette in a blender.
    Cooked rotini noodles for caprese pasta salad with basil dressing.
    Caprese pasta salad ingredients on a cutting board.
    Pasta salad ingredients in a bowl.
    Caprese pasta salad ready to eat.
    1. Cook the pasta is heavily salted water (it should taste like the sea!) according to package directions to al dente, PLUS 1 minute. Drain, shake to dry, then return to the hot pot to evaporate any remaining water droplets.
    2. Combine the vinaigrette ingredients in a blender or food processor and puree until completely smooth. Add a little water, a tablespoon at a time, if the consistency isn’t super smooth.
    3. Pour the vinaigrette over the warm pasta, toss until well combined, then rest at room temperature for at least 30 minutes, and up to 2 hours. At this point, you can chill the salad if preparing the further in advance. Be sure to remove from the fridge at least 1 hour before serving to bring to room temperature.
    4. Add mozzarella, tomatoes, basil, and ground pepper to the pasta salad. and toss until well combined.
    5. Portion onto plates, then drizzle with balsamic glaze. Enjoy!

    Chef’s Tips!

    • The vinaigrette will be VERY tangy on its own – that’s normal! Don’t sweeten it. It will mellow out once tossed with the pasta and remaining ingredients. It will also seem like not quite enough (a scant ¾ cup) – this is okay too! You want a thin, even coating.
    • Marinate at room temperature for at least 30 minutes and up to two hours, then chill as needed. Marinating while the pasta is still warm will really infuse each piece of pasta with sauce and flavor.
    • Cook the pasta to 1 minute past al dente for perfectly tender bites.
    • Add the tomatoes, fresh mozzarella, and additional fresh basil just before serving.

    Substitutions and Add Ins for Caprese Pasta Salad

    • Use pre-made pesto instead of making basil vinaigrette. It’s not ideal, but it’ll do in a pinch. Whisk 3-4 tablespoons of extra virgin olive oil with ½-cup of jarred pesto to get to a more dressing-like consistency.
    • Swap fusili for any other short ridged pasta, or upgrade to tortellini. (Just make sure it’s a complementary flavor for your mozzarella pasta salad!)
    • If you don’t have balsamic glaze, you can make your own reduction. Simmer ½ cup balsamic vinegar with 2 tablespoons of honey or maple syrup for about 10 minutes, until reduced by half.
    • Don’t want to spend time cutting the cheese? (Pun absolutely intended.) Use an 8 oz container of perlini (mozzarella pearls) instead of ciliegine (cherry mozzarella balls).
    • Make it a meal – toss in chunks of grilled chicken or rounds of Italian sausage.
    • Need it a bit zestier? Try thin slivers of red onion for some punch.
    Side view, a serving of caprese pasta salad on a white plate, drizzled with balsamic glaze.

    Is Caprese Pasta Salad Healthy?

    Caprese pasta recipe is definitely a healthier choice when it comes to pasta salads. Not weighed down by mayo, heavy dressings, or sugary store-bought dressings, it’s a light, bright summer side dish that boasts fresh produce and healthy fats.

    Serve it With…

    This recipe boasts summer’s favorite flavor combination, so it’s a welcome addition at any backyard barbecue. It’s great alongside grilled meats like chicken, steak, and sausage.

    If you’re looking to plan a more robust menu, caprese pasta salad is also a perfect foil for heavier potato salads, and plays nicely off of fruit salads (with berries, stone fruits, and even melon.)

    Leftovers!

    Always serve pasta salad at room temperature, never cold. If preparing in advance – or enjoying leftovers – leave at room temperature for at least 30 minutes, and up to 2 hours, stirring once or twice, to remove the chill.

    More Delicious Dishes for Potlucks and Picnics

    • Italian Potato Salad
    • Creamy Cucumber Salad
    • Broccoli Bacon Salad
    • Mediterranean Orzo Pasta Salad
    • Cantaloupe Salad with Honey Lemon Dressing
    Caprese pasta salad in a white bowl with a small pitcher of balsamic glaze and a cream linen napkin to the side.

    Did you make this caprese pasta salad? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Caprese pasta salad in a white bowl.

    Caprese Pasta Salad

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    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Classic caprese flavors translate beautifully to an easy-to-make, easy-to-share summer side in this Caprese Pasta Salad recipe. Make and marinate your pasta in advance, then add your easy caprese mixers in fresh! Ripe cherry tomatoes, mozzarella balls and fresh basil add bursts of color and flavor to this easy pasta salad.
    Prep Time: 10 mins
    Cook Time: 15 mins
    Marinate: 1 hr 30 mins
    Total Time: 1 hr 55 mins
    Servings : 8
    Calories: 375

    Recommended Equipment

    • 6-quart pot
    • Blender

    Ingredients

    • 1 lb fusilli pasta
    • 1 tbsp kosher salt
    • 1 8- oz container ciliegine fresh mozzarella cheese balls, halved
    • 2 pints cherry or grape tomatoes, halved
    • ½ c fresh basil, roughly chopped
    • 1 tsp ground pepper
    • Balsamic glaze, to taste

    Basil Vinaigrette

    • 1.5 c packed fresh basil leaves
    • 6 tbsp extra virgin olive oil
    • 3 tbsp white balsamic vinegar
    • 2 cloves garlic, smashed
    • ¾ tsp kosher salt
    • ½ tsp ground pepper
    • 1-2 tablespoons water

    Instructions

    • Fill a 6-quart pot with four quarts of water. Bring to a boil over high heat, then season with the kosher salt. Add the pasta, then cook according to package directions to al dente, PLUS 1 minute. Drain the pasta, then shake to dry as much moisture as possible. Return the cooked pasta to the hot pot and toss to evaporate any remaining water droplets.
    • While the pasta cooks, make the vinaigrette. Combine the basil, garlic, salt, pepper and olive oil in a blender or food processor. Puree until completely smooth. If the consistency isn’t extremely smooth, add water, 1 tablespoon at a time, until very, very smooth.
    • Pour the basil vinaigrette over the pasta while it’s still warm. Let sit at room temperature for at least 30 minutes, and up to 2 hours. Chill up to overnight if preparing in advance.
    • Remove from the fridge at least 1 hour before serving to bring to room temperature. Add the fresh mozzarella, cherry tomatoes, torn basil, and ground pepper, then toss until well combined. Taste for seasoning and adjust with salt and pepper as needed.
    • Portion onto plates, then drizzle with balsamic glaze. Serve at room temperature.

    Nutrition Information

    Serving: 1.5cups, Calories: 375kcal (19%), Carbohydrates: 46g (15%), Protein: 11g (22%), Fat: 16g (25%), Saturated Fat: 5g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Trans Fat: 0g, Cholesterol: 15mg (5%), Sodium: 59mg (2%), Potassium: 338mg (10%), Fiber: 3g (12%), Sugar: 4g (4%), Vitamin A: 57% (57%), Vitamin C: 21% (21%), Calcium: 13% (13%), Iron: 7% (7%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    1 Comment
    Filed Under: Salads, Side Dishes, Spring Recipes, Summer Recipes, Vegetarian

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    1. 20+ Fresh Tomato Recipes to Enjoy All Summer! - Our Salty Kitchen says:
      June 14, 2022 at 12:02 pm

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