Name: Creamy Caprese Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb small pasta (like rotini or cavatappi); 1/3 cup extra-virgin olive oil; 3 tbsp white balsamic vinegar; 1 clove garlic, minced; 1/2 tsp kosher salt; 1 tsp freshly ground black pepper; 16 oz fresh mozzarella (bocconcini or diced); 3 cups cherry tomatoes, halved; 1/2 cup fresh basil, chopped

A fresh spin on the classic Caprese salad, this creamy pasta version brings together juicy tomatoes, soft mozzarella, aromatic basil, and tender pasta all coated in a velvety dressing. In about 30 minutes, I’ve got a vibrant, crowd-pleasing dish that holds well for leftovers—perfect for summer meals or casual gatherings.

Why You’ll Love This Recipe

I love how this pasta salad transforms the simple Caprese trio into a hearty yet light dish. The creamy dressing clings to every noodle, making each bite burst with flavor. It’s easy enough for a quick lunch, yet elegant enough for a potluck or barbecue. Plus, I can prep it ahead and toss in fresh basil just before serving for that perfect pop of color and aroma.

ingredients

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

1 lb small pasta (like rotini or cavatappi)
⅓ cup extra-virgin olive oil
3 tablespoon white balsamic vinegar
1 clove garlic, minced
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
16 oz fresh mozzarella (bocconcini or diced)
3 cups cherry tomatoes, halved
½ cup fresh basil, chopped

directions

Cook the pasta in salted boiling water until slightly past al dente. Drain and rinse under cold water to stop the cooking.
In a large bowl, whisk together the olive oil, white balsamic vinegar, garlic, salt, and pepper.
Add the cooled pasta to the dressing and toss to coat.
Gently fold in the mozzarella, cherry tomatoes, and basil until everything is well combined.
Taste and adjust seasoning if needed. I like to chill it for 15–30 minutes before serving to let the flavors meld.

Servings and timing

Servings: 4 as a side, 2–3 as a main
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Add a spoonful of mayo or Greek yogurt for an extra creamy dressing.
Use aged balsamic vinegar for a deeper, richer flavor.
Mix in veggies like diced bell pepper or cucumber for extra crunch.
Add grilled chicken or chickpeas to turn it into a full meal.
Swap in gluten-free pasta to suit dietary needs.

storage/reheating

I store leftovers in an airtight container in the fridge, where they stay fresh for up to 2 days. Before serving again, I like to toss the salad with a splash of olive oil or vinegar to revive the flavors. If I’m making it ahead, I wait to add the basil until just before serving to keep it vibrant and green.

FAQs

What type of pasta is best for this salad?

I like to use small, twisty shapes like rotini or cavatappi because they hold onto the dressing and mix-ins really well.

Can I make it ahead of time?

Yes, and I actually prefer it that way. Letting it sit in the fridge for a bit helps the flavors meld together. I just wait to add the basil until serving.

How do I keep the basil from wilting?

I usually add the basil right before serving so it stays fresh and fragrant. If I’m storing leftovers, I add a fresh sprinkle on top later.

Can I make this dairy-free?

Yes, I can leave out the mozzarella or substitute it with a dairy-free cheese alternative. I sometimes add extra veggies or chickpeas for more substance.

Is this good served warm?

It works well at room temperature or slightly chilled, but I’ve also enjoyed it slightly warm right after mixing everything together. It’s really versatile.

Conclusion

This Creamy Caprese Pasta Salad is one of those dishes I keep coming back to—simple, satisfying, and packed with flavor. Whether I’m making it for a picnic, a weeknight dinner, or meal prep, it always delivers. I love how easy it is to customize and how beautifully it brings together fresh summer ingredients in a creamy, comforting bowl.