Caprese Pasta Salad is a fresh and colorful dish that brings together tender pasta, juicy cherry tomatoes, creamy mozzarella balls, and fragrant basil leaves. Drizzled with a simple balsamic glaze and olive oil, it’s a light and tasty salad that feels like summer on a plate.
I love making this salad for picnics or quick lunches because it’s so easy to throw together but always gets compliments. The combination of the sweet tomatoes, soft cheese, and tangy balsamic is one of those classic flavor combos that everyone seems to enjoy. I like to add a pinch of salt and pepper at the end to bring everything together perfectly.
One of my favorite things about Caprese Pasta Salad is how versatile it is. You can serve it cold right from the fridge or let it sit at room temperature for a bit—both ways taste great. It’s great as a side dish at barbecues or on its own for a light dinner when the weather is warm.
Key Ingredients & Substitutions
Rotini Pasta: This spiral-shaped pasta holds dressing well, but any short pasta like penne or fusilli works. If gluten-free is needed, try a gluten-free pasta that cooks al dente without becoming mushy.
Cherry or Grape Tomatoes: Their sweetness and size add freshness and texture. If unavailable, small diced regular tomatoes can be used, but drain excess juice to avoid sogginess.
Fresh Mozzarella Balls: The soft, creamy texture balances the salad. If ciliegine balls aren’t at hand, regular fresh mozzarella sliced or torn works. For a dairy-free option, try firm tofu or vegan cheese.
Basil: Fresh basil is key for aroma and flavor. Avoid dried basil here; it won’t give the same bright, fresh taste. If you don’t have basil, fresh parsley or oregano can be a substitute but changes the flavor profile.
Balsamic Glaze & Olive Oil: The glaze adds a sweet tangy finish and is different from regular balsamic vinegar. If you can’t find glaze, reduce balsamic vinegar over low heat until syrupy. Use good quality extra virgin olive oil for the best flavor.
How Do You Keep the Pasta Salad From Getting Mushy?
To keep the salad fresh and firm:
- Cook pasta until just al dente—firm, not soft.
- Immediately rinse pasta under cold water to stop cooking and cool it down.
- Drain pasta well so excess water doesn’t dilute the dressing.
- Toss pasta with olive oil quickly after draining to prevent clumping.
- Add fresh ingredients and dressing just before serving or after chilling to keep textures crisp.
Equipment You’ll Need
- Large pot – I like using a big pot so the pasta cooks evenly and doesn’t stick together.
- Colander – makes draining pasta quick and easy without making a mess.
- Large mixing bowl – perfect for tossing all the ingredients together and serving.
- Whisk or fork – helps blend the dressing smoothly and evenly coat the salad.
- Measuring cups and spoons – for precise amounts of dressing ingredients and balsamic glaze.
Flavor Variations & Add-Ins
- Swap the mozzarella for burrata or fresh feta for a different creamy or tangy taste.
- Add some grilled chicken or shrimp for extra protein, making it a more filling meal.
- Stir in roasted vegetables like zucchini or bell peppers to add smoky flavor and color.
- Use a splash of lemon juice instead of vinegar for a brighter, citrus twist.
How to Make Caprese Pasta Salad
Ingredients You’ll Need:
- 12 ounces rotini pasta (or any short pasta)
- 1 pint cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella balls (ciliegine), drained and halved if large
- 1/3 cup fresh basil leaves, thinly sliced or torn
- 1/4 cup balsamic glaze or reduction
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 clove garlic, minced (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 20 minutes to prepare, including cooking and cooling the pasta. If you like, you can chill it for 1-2 hours before serving to let the flavors blend nicely.
Step-by-Step Instructions:
1. Cook and Cool the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook it according to the package instructions until just al dente—that means tender but still a bit firm. Then drain the pasta and rinse it under cold water to stop the cooking. Let it drain well, then set aside.
2. Combine the Main Ingredients:
In a large bowl, place the cooked and cooled pasta, halved cherry tomatoes, and mozzarella balls. Add the fresh basil leaves on top.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, minced garlic (if you want a little extra flavor), salt, and pepper. Whisk until everything is nicely blended.
4. Toss and Dress the Salad:
Pour the dressing over the pasta mixture. Gently toss everything together so the pasta, tomatoes, mozzarella, and basil are all nicely coated with the dressing.
5. Finish and Serve:
Right before serving, drizzle the balsamic glaze over the salad for a sweet, tangy touch that adds beautiful color and flavor. Give it a quick taste and add more salt or pepper if you think it needs some.
Serve immediately, or cover and chill for 1-2 hours to let the flavors mingle. If chilled, bring the salad back to room temperature for the best taste before serving.
Can I Use Different Pasta Shapes?
Absolutely! While rotini is great for holding the dressing, other short pasta like penne, fusilli, or farfalle work well too. Just cook until al dente for the best texture.
How Should I Store Leftover Caprese Pasta Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The salad may absorb some dressing, so gently toss before serving again. Bring to room temperature for the best flavor.
Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad a few hours in advance and chill it. Add the balsamic glaze right before serving to keep it fresh and prevent sogginess.
What Can I Use Instead of Fresh Basil?
If you don’t have fresh basil, fresh parsley or oregano can be used, but the flavor will be different. Avoid dried herbs as they don’t provide the same bright, fresh taste.
