I bring together tender pasta, juicy tomatoes, creamy mozzarella, and fresh basil, all tossed in a simple olive oil and balsamic dressing to deliver a light yet satisfying summer salad.

Why You’ll Love This Recipe

I love how this dish comes together quickly with minimal ingredients, yet delivers bright, fresh flavors. It’s perfect for fuss-free meals, potlucks, or gatherings, and gets even better after chilling—letting the flavors meld beautifully.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz rotini or mini bowtie pasta
8 oz mozzarella pearls
2 cups grape or cherry tomatoes, halved
⅓ cup fresh basil, chopped or chiffonade
⅓ cup extra‑virgin olive oil
¼ cup balsamic vinegar
Salt & pepper, to taste

directions

Cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool.
In a large bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Add the pasta, then gently fold in tomatoes, mozzarella pearls, and basil.
Toss everything to coat, then let it rest at room temperature for about 30 minutes—or refrigerate—for flavors to meld.
Taste and adjust seasoning or drizzle with extra balsamic before serving.

Servings and timing

Makes about 6 servings.

Prep: 10 minutes
Cook: 8 minutes
Rest: 30 minutes
Total: ~48 minutes

Variations

Use bowtie, fusilli, or orzo instead of rotini.
Swap balsamic for red wine vinegar plus a touch of honey for a lighter dressing.
Add roasted red peppers, capers, or olives for extra flavor and texture.
Mix in cooked chicken or white beans to make it heartier.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days. I give it a good stir before serving. Serve cold or at room temperature; this salad isn’t meant for reheating.

FAQs

What pasta shape is best for this salad?

I prefer small shapes like rotini or bowtie since they hold the dressing and ingredients nicely, but fusilli or orzo work well too.

Can I make this salad ahead of time?

Yes—I often let it chill for a few hours or overnight. Chilling builds more flavor as the pasta soaks up the dressing.

How do I prevent the mozzarella from becoming rubbery?

Drain the mozzarella pearls well and keep the salad chilled to maintain their soft texture.

Can I make a dairy‑free version?

Absolutely—I substitute dairy‑free mozzarella or skip it entirely and the salad still shines.

Does the salad dry out after a day?

It may absorb dressing over time, so I usually store extra olive oil or balsamic on the side to refresh it before serving.

Conclusion

This Caprese Pasta Salad is a go‑to summer favorite in my house: vibrant, easy, and versatile. Whether I’m bringing it to a BBQ, packing it for lunch, or serving it alongside dinner, it always hits the spot. Enjoy this bright and breezy dish—and feel free to customize with your favorite add‑ins!

Caprese Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: ~48 minutes
Yield: 6 servings
Category: Salad
Method: Tossing
Cuisine: Italian
Diet: Vegetarian

Print Recipe

Description

A light and satisfying summer salad made with pasta, mozzarella, tomatoes, basil, and a balsamic dressing.

Ingredients

8 oz rotini or mini bowtie pasta
8 oz mozzarella pearls
2 cups grape or cherry tomatoes, halved
⅓ cup fresh basil, chopped or chiffonade
⅓ cup extra-virgin olive oil
¼ cup balsamic vinegar
Salt & pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool.
In a large bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Add the pasta, then gently fold in tomatoes, mozzarella pearls, and basil.
Toss everything to coat, then let it rest at room temperature for about 30 minutes—or refrigerate—for flavors to meld.
Taste and adjust seasoning or drizzle with extra balsamic before serving.

Notes

Use different pasta shapes like fusilli or orzo for variety.
For a lighter dressing, substitute balsamic with red wine vinegar and a touch of honey.
Mix in roasted red peppers, capers, or olives for extra flavor.
Add cooked chicken or white beans for a heartier salad.
Store leftovers in an airtight container in the fridge for up to 3–4 days. Stir before serving.
Best served cold or at room temperature, not meant for reheating.