OMG, this Caprese pasta salad is a total game-changer for summer meals!
It’s like someone took all the magic of a classic Caprese salad and married it with perfectly cooked pasta to create the most refreshing, flavor-packed dish EVER!
Every bite delivers that perfect balance of juicy tomatoes, creamy mozzarella, fragrant basil, and al dente pasta that will have everyone coming back for seconds (and thirds)!
Trust me, this will be your new go-to for potlucks, BBQs, and weeknight dinners all summer long!
What you will love about this Caprese pasta salad
This recipe throws all that mediocrity out the window! All you really need are fresh, quality ingredients that come together in a celebration of Italian-inspired flavors that truly sing!
Make it ahead for maximum flavor development (seriously, it gets even better overnight!), serve it warm as a main dish, or chill it completely for the perfect refreshing side. I’ve even packed it for beach picnics and it holds up beautifully in the cooler!
All I know is, once you taste that perfect harmony of fresh tomatoes, milky mozzarella, aromatic basil, and that punch of balsamic glaze… you’ll be HOOKED!
This will inevitably become your signature dish that friends and family request by name. I’ve literally had neighbors knock on my door asking if I have “any of that amazing pasta salad” leftover!
Ingredients for Caprese Pasta Salad
Pasta: For this recipe, you want a short pasta shape that catches all the delicious dressing and tiny bits of goodness. I personally love using farfalle (bow ties) because they’re so pretty and hold up well, but rotini, penne, or even orecchiette work beautifully too. The key is cooking it properly – truly al dente pasta makes ALL the difference in this salad!
Cherry Tomatoes: These little jewels of summer are the heart of our salad! Use the ripest, sweetest cherry tomatoes you can find – I like to use a mix of red, yellow, and even purple varieties for the most gorgeous presentation. Cutting them in half allows their juices to mingle with the dressing, creating flavor magic!
Fresh Mozzarella: Please, please, PLEASE use fresh mozzarella for this recipe! Those little mozzarella pearls (sometimes called bocconcini or ciliegine) are perfect, but you can also buy a larger ball and cube it yourself. The creamy, milky flavor of fresh mozzarella is worlds apart from the pre-shredded stuff!
Fresh Basil: This is non-negotiable! Fresh basil leaves add that unmistakable aroma and flavor that defines Caprese anything. I like to tear the larger leaves and keep some smaller ones whole for the most beautiful presentation and bursts of flavor throughout the salad.
Extra Virgin Olive Oil: The backbone of our dressing! Use the best quality you can afford here, as the flavor really comes through. A peppery, fruity olive oil elevates the entire dish to restaurant quality.
Balsamic Glaze: This concentrated, slightly sweet reduction of balsamic vinegar adds incredible depth and that beautiful finishing touch. You can buy it pre-made or make your own by simmering balsamic vinegar until reduced and syrupy.
Garlic: Just a touch of fresh minced garlic adds a subtle complexity without overpowering the delicate flavors. I prefer to use a microplane to get it super fine so no one bites into a big chunk!
Optional Ingredients
Pine Nuts: Toasted pine nuts add the most wonderful nutty crunch that contrasts beautifully with the soft textures in the salad. They’re a bit pricy but so worth it for that special touch!
Red Onion: If you like a bit more zip, add some very thinly sliced red onion. Pro tip: soak the sliced onion in ice water for 10 minutes before adding to the salad to mellow the sharpness while keeping the crunch!
Artichoke Hearts: Quartered artichoke hearts (the marinated kind) add an amazing tangy note and extra dimension to the salad. They’re not traditional in Caprese, but trust me on this unexpected addition!
How to make the perfect Caprese Pasta Salad
Step 1: Begin by bringing a large pot of water to a rolling boil. Once boiling, add a generous amount of salt (the water should taste like the sea!) This is your ONLY chance to season the pasta itself, so don’t skimp!
Step 2: Cook the pasta according to package directions, but aim for 1 minute LESS than the suggested cooking time for perfect al dente texture. The pasta will continue to absorb dressing once mixed, so starting slightly firmer ensures it won’t get mushy.
Step 3: While the pasta cooks, halve the cherry tomatoes and place them in a large mixing bowl. Add a pinch of salt to the tomatoes and gently toss – this draws out some of their juices and intensifies their flavor, a total game-changer!
Step 4: In a small bowl or mason jar, whisk together the olive oil, minced garlic, salt, pepper, and a splash of regular balsamic vinegar (we’ll use the glaze at the end). If using dried herbs, add them to this mixture so they can start to infuse the oil.
Step 5: When the pasta is done, drain it thoroughly but DO NOT RINSE! The starchy exterior helps the dressing cling to the pasta. However, do spread it on a baking sheet for a few minutes to allow excess steam to escape and stop the cooking process.
Step 6: While the pasta is still warm (but not hot), add it to the bowl with the tomatoes and pour the dressing over everything. Gently toss to combine. The warm pasta will slightly warm the tomatoes, releasing more of their juices and aroma.
Step 7: Let this mixture cool for about 15 minutes, then add the fresh mozzarella pearls and most of the torn basil (reserve some for garnish). Fold everything together gently to avoid breaking up the mozzarella.
Step 8: Transfer to a serving bowl and drizzle generously with balsamic glaze in a decorative pattern. Top with reserved fresh basil leaves and any optional ingredients like toasted pine nuts.
Step 9: For best flavor, let the salad rest at room temperature for at least 30 minutes before serving to allow all the flavors to meld together. If making ahead, refrigerate but be sure to bring back to room temperature before serving for the most vibrant flavors.
Tips
Tips for making the best Caprese pasta salad
Room temperature serving: For the absolute BEST flavor, never serve this salad ice cold straight from the refrigerator! The flavors are muted when cold. Take it out at least 30 minutes before serving to let the olive oil liquify and the flavors bloom.
Save some basil for the end: While it’s great to mix some basil into the salad, always reserve the prettiest leaves to add right before serving. This gives you that beautiful presentation and ensures some of the basil stays bright green and aromatic.
Don’t skimp on salt: Proper seasoning makes ALL the difference in a simple dish like this. Add salt to the pasta water, to the tomatoes, and to the dressing. Taste before serving and adjust if needed – the salt helps bring out the sweetness of the tomatoes and creaminess of the mozzarella.
Substitutions
Make it gluten-free: Simply substitute your favorite gluten-free pasta. Rice-based or corn-based varieties tend to hold up better than some other types. Just be extra careful not to overcook, as gluten-free pasta can get mushy quickly.
Cheese alternatives: If fresh mozzarella isn’t available, a good quality feta cheese makes a delicious (though different) salad. For a dairy-free version, try avocado chunks for that creamy element – seriously amazing!
Vinegar options: No balsamic glaze? Make your own by simmering regular balsamic vinegar until reduced by half, or substitute a drizzle of honey mixed with regular balsamic vinegar for a similar effect.
What to serve with Caprese Pasta Salad
Grilled chicken: A simply seasoned grilled chicken breast alongside (or on top of) this salad creates the perfect complete meal. The protein balances the carbs and the flavors complement each other beautifully.
Italian sausages: Grilled Italian sausages are my FAVORITE pairing with this salad. The rich, slightly spicy meat against the fresh, bright salad is absolute heaven!
Crusty bread: A loaf of ciabatta or focaccia on the side is perfect for sopping up all those amazing juices that collect at the bottom of the bowl. Trust me, you won’t want to waste a drop!
Storage, Freezing and Reheating
Storage instructions: Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, and many people (myself included!) think it tastes even better on day 2.
Refreshing leftovers: When serving leftover salad, add a small drizzle of fresh olive oil and a few new basil leaves to revive it. Let it come to room temperature for the best flavor experience.
Freezing: I’m going to be honest – this salad does NOT freeze well. The texture of the pasta, tomatoes, and cheese all suffer significantly. This is definitely a make-fresh or make-ahead-by-a-few-days dish!
FAQ’s
Why did my pasta get mushy in the salad?
Pasta continues to absorb liquid as it sits in the dressing, which can lead to mushiness if it was fully cooked to begin with. Always cook the pasta 1 minute less than package directions, and make sure it’s well-drained before adding it to the salad.
Can I use regular tomatoes instead of cherry tomatoes?
Absolutely! If using larger tomatoes, just dice them into bite-sized pieces and definitely don’t skip the step of salting them to draw out juices. Roma or vine-ripened tomatoes work particularly well as substitutes for cherry tomatoes.
How can I make this salad into a main dish?
To transform this into a satisfying main course, add protein like grilled chicken, shrimp, or white beans. You could also double the mozzarella for extra protein and creaminess. For a heartier version that I LOVE for dinner, add diced salami and artichoke hearts!
Why is my salad lacking flavor?
If your salad seems bland, there are a few likely culprits: under-seasoned pasta water, not enough salt in the dressing, using out-of-season tomatoes lacking flavor, or serving the salad too cold. Room temperature serving is KEY to allowing all the flavors to shine!
Caprese Pasta Salad
Equipment
- Large pot for cooking pasta
- Colander
- Large mixing bowl
- Serving bowl
- Small bowl or jar for dressing
Ingredients
- 1 pound farfalle bow tie pasta
- 2 pints cherry tomatoes halved
- 8 ounces fresh mozzarella pearls drained
- 1 cup fresh basil leaves torn or roughly chopped (reserve some whole leaves for garnish)
- ⅓ cup extra virgin olive oil
- 2 cloves garlic finely minced
- 2 tablespoons balsamic vinegar
- 3 tablespoons balsamic glaze for drizzling
- 1 teaspoon sea salt plus more for pasta water
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
Optional additions
- ¼ cup toasted pine nuts
- ¼ cup thinly sliced red onion soaked in ice water and drained
- 1 can artichoke hearts drained and quartered
- ½ cup diced salami or prosciutto
Instructions
- Bring a large pot of water to a boil. Add 1-2 tablespoons salt to the water, then add pasta and cook until 1 minute less than package directions for al dente.
- While pasta cooks, place halved cherry tomatoes in a large bowl and sprinkle with a pinch of salt. Toss gently and let sit.
- In a small bowl or jar, combine olive oil, minced garlic, balsamic vinegar, 1 teaspoon salt, black pepper, and red pepper flakes if using. Whisk or shake well to combine.
- Drain the pasta well (do not rinse) and spread on a baking sheet for 2-3 minutes to release steam and stop the cooking process.
- Add the warm pasta to the bowl with tomatoes, then pour the dressing over. Toss gently to combine. Let cool for 15 minutes.
- Add the mozzarella pearls and most of the torn basil leaves. Fold gently to combine.
- Transfer to a serving bowl and drizzle with balsamic glaze. Top with reserved fresh basil leaves and any optional ingredients.
- Let the salad rest at room temperature for at least 30 minutes before serving to allow flavors to develop.