Caprese Pasta Salad is a light and fresh dish that combines the classic flavors of a Caprese salad with tender pasta. You’ll find juicy cherry tomatoes, creamy mozzarella balls, and fragrant basil leaves all tossed together with a simple olive oil and balsamic dressing. It’s colorful, tasty, and perfect for warm days or bringing to a picnic.
I love making this salad because it comes together so quickly and always gets rave reviews. The mix of crisp tomatoes and soft mozzarella with the pasta feels just right to me. When I make it, I like to let it chill in the fridge for a bit so all those flavors blend nicely. Plus, it’s super easy to customize with more veggies or a sprinkle of red pepper flakes if you like a little heat.
This salad is great on its own for a light lunch or as a side dish for barbecues and parties. I often pair it with grilled chicken or put it alongside some crusty bread, and it always rounds out the meal beautifully. It’s one of those recipes where you can eat it warm or cold, and it tastes just as good either way.
Key Ingredients & Substitutions
Rotini Pasta: This pasta holds sauce well with its twists, but you can swap in penne, fusilli, or farfalle if you prefer. Just pick a short pasta that catches the dressing.
Cherry Tomatoes: They add sweetness and freshness. If cherry tomatoes aren’t available, grape tomatoes or diced regular tomatoes work fine too.
Mozzarella Balls: Fresh mozzarella is creamy and mild. If you can’t find bocconcini or ciliegine, cubed fresh mozzarella from a block is a good substitute.
Fresh Basil: Basil gives a lovely aroma and flavor. If fresh basil isn’t on hand, try mint or parsley for a different herbal note, but fresh is best here.
Olive Oil & Balsamic Vinegar: Extra virgin olive oil adds richness. Balsamic vinegar is optional but adds nice tang. You can replace balsamic with red wine vinegar or lemon juice if desired.
How Do You Keep Pasta Salad from Getting Mushy?
The key to a great pasta salad is cooking pasta just right and cooling it properly. Here’s how:
- Cook pasta al dente—firm to the bite—to avoid mushiness when mixed with dressing.
- Drain and rinse pasta under cold water immediately to stop cooking and cool it down.
- Drain well to remove excess water before tossing with other ingredients and dressing.
- Toss gently when mixing so the pasta holds its shape and the other ingredients stay fresh.
Following these steps helps the salad stay crisp and fresh, perfect for serving right away or after chilling.
Equipment You’ll Need
- Large pot – I use this to cook the pasta evenly and quickly.
- Colander – makes draining the pasta easy and mess-free.
- Mixing bowl – perfect for tossing all the ingredients together.
- Whisk or fork – helps in blending the oil, balsamic vinegar, and garlic smoothly.
- Measuring spoons – for the oil, vinegar, and garlic, so everything is just right.
Flavor Variations & Add-Ins
- Add cooked chicken or shrimp for extra protein, perfect for a filling meal.
- Mix in roasted red peppers or cucumbers to add crunch and different flavors.
- Use different cheeses, like feta or parmesan, for a varied taste.
- Sprinkle with red pepper flakes or Italian herbs for a spicy or herbaceous kick.
How to Make Caprese Pasta Salad?
Ingredients You’ll Need:
- 12 oz rotini pasta (or any short pasta)
- 1 pint cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini or ciliegine)
- 1 cup fresh basil leaves, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar (optional for extra tang)
- 1-2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 20 minutes to make, including cooking and cooling the pasta. You can serve it right away or chill it for 30 minutes to let the flavors blend together nicely.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the rotini pasta and cook according to the package directions until just tender (al dente).
2. Cool the Pasta:
Drain the pasta in a colander, then rinse it under cold water to stop the cooking and cool it down. Make sure to drain it well so it’s not soggy.
3. Mix the Salad Ingredients:
In a big bowl, combine the cooled pasta, halved cherry tomatoes, fresh mozzarella balls, and thinly sliced basil leaves.
4. Make the Dressing and Toss:
In a small bowl, whisk together the olive oil, balsamic vinegar (if using), minced garlic, salt, and black pepper. Pour this over the pasta mix and toss gently to coat everything evenly.
5. Serve and Enjoy:
Taste and adjust salt and pepper if needed. You can serve the salad right away or pop it into the fridge for about 30 minutes to let the flavors meld. Enjoy it chilled or at room temperature!
Can I Use Different Pasta Types for This Salad?
Absolutely! Short pasta like penne, fusilli, or farfalle work well too. Just choose a shape that holds the dressing nicely.
Can I Make Caprese Pasta Salad Ahead of Time?
Yes, you can prepare it a few hours ahead and refrigerate. Just toss it gently before serving, and avoid adding dressing too far in advance to keep the pasta from getting soggy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. For best texture, let it come to room temperature or give it a gentle toss before eating.
What Can I Use Instead of Fresh Basil?
If you don’t have fresh basil, try fresh mint or parsley as substitutes. While the flavor won’t be the same, these herbs will still add a fresh, vibrant note.