Name: Easy Caprese Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz pasta (such as rotini or penne); 1 1/2 cups cherry tomatoes (halved); 1 cup fresh mozzarella balls (bocconcini or ciliegine); 1/2 cup fresh basil leaves (torn); 3 tbsp olive oil; 1 tbsp balsamic vinegar; 1 garlic clove (minced); 1/2 tsp salt; 1/4 tsp black pepper

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If you’re searching for a fresh, vibrant, and utterly irresistible dish, look no further than Easy Caprese Pasta Salad. This Italian-inspired recipe is my go-to whenever I crave juicy tomatoes, creamy mozzarella, and bright basil all tucked into perfectly cooked al dente pasta. A simple balsamic and olive oil dressing ties everything together, delivering bursts of flavor in every bite. Whether you’re prepping for a sunny picnic, a laid-back family dinner, or a potluck where you want to wow without fuss, this dish is about to become your favorite warm weather staple.

Easy Caprese Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of Easy Caprese Pasta Salad comes from its beautifully simple ingredients, each one adding its own personality to the final bowl. Think of this list as your color palette—you don’t need a lot, but the quality and freshness of each choice make all the difference in flavor, texture, and eye-catching color.

Pasta: Rotini or penne are perfect for catching the dressing and little bits of basil; go for what you have on hand, but shy away from long noodles for best results.
Cherry Tomatoes: Their sweetness and pop of color brighten every forkful, and halving them helps their juices mingle with the other ingredients.
Fresh Mozzarella Balls (Bocconcini or Ciliegine): Little pearls of creamy goodness—tear or halve the larger ones to match the bite-size pasta.
Fresh Basil Leaves: Torn by hand for rustic charm, basil infuses the salad with aromatic, herbaceous flavor and fresh green vibrancy.
Olive Oil: Use the best extra virgin olive oil you can—the salad’s sunny richness depends on it.
Balsamic Vinegar: Adds tangy depth and subtle sweetness, balancing the richness of the mozzarella and oil.
Garlic Clove (Minced): Just a little for that hint of zesty sharpness; no overpowering garlic breath here, I promise!
Salt: Essential to bring all the flavors to life—don’t skip or skimp!
Black Pepper: Adds mellow spice and rounds out the whole dish.

How to Make Easy Caprese Pasta Salad

Step 1: Cook and Cool Your Pasta

Start by boiling your pasta in a big pot of well-salted water. You want it just al dente—firm but not crunchy—so check it a minute before the suggested cook time. Once it’s done, drain it and rinse under cold water. This stops the cooking and cools it down for the salad ahead. Pop it into a large mixing bowl, ready for the next round of flavors.

Step 2: Prep the Caprese Toss-Ins

While the pasta cools, halve the cherry tomatoes and mozzarella balls if they’re large. Tear your basil leaves (never chop—tearing releases the fragrant oils and keeps the texture soft and lovely). Toss all these gorgeous ingredients into the bowl with your cooled pasta.

Step 3: Whisk Up Your Dressing

Grab a small bowl and vigorously whisk together your olive oil, balsamic vinegar, minced garlic, salt, and black pepper. This vinaigrette is so simple but it brings the salad to life—be generous with your whisking to marry everything together into one glossy, delicious dressing.

Step 4: Combine and Toss Gently

Pour your balsamic dressing all over the pasta mixture. Using a big spoon or spatula, toss everything gently—think of it as mixing a delicate cake batter! You want every piece coated but not bruised. The basil and tomatoes are tender, so gentle folds create a beautiful salad instead of a mushy mess.

Step 5: Chill or Serve Right Away

You have two paths: tuck it in the fridge for 30 minutes for a refreshing, lightly chilled salad, or dive right in and enjoy it at room temperature for ultimate flavor. Both ways are delightful—the chill brings out the salad’s crispness, while room temp amps up the basil and tomato aromatics.

How to Serve Easy Caprese Pasta Salad

Garnishes

Finish your Easy Caprese Pasta Salad with a final flourish—a drizzle of thick balsamic glaze for extra punch, more torn basil scattered on top, or a finish of flaky sea salt and freshly cracked black pepper. Each little touch makes it feel just a bit more special.

Side Dishes

For a light lunch, serve alongside grilled chicken, shrimp, or herby chickpeas for extra protein. I love pairing it with crusty bread or a light leafy salad. For picnics, this salad stands out with a spread of marinated olives, prosciutto-wrapped melon, or crisp crudités.

Creative Ways to Present

Show off your Easy Caprese Pasta Salad in a beautiful shallow platter, a Mason jar (for picnics or lunchboxes), or even scooped into large lettuce leaves for bite-size party appetizers. For potlucks, layer it in a clear trifle bowl to highlight those gorgeous colors.

Make Ahead and Storage

Storing Leftovers

Easy Caprese Pasta Salad is excellent for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. The basil may lose its rich green color, but the flavors continue to meld and deepen—making it even more delicious after a day!

Freezing

I don’t recommend freezing this salad. The fresh tomatoes and mozzarella simply don’t hold up to freezing and thawing—doing so changes the texture and can make the salad watery. For the best flavor and appearance, keep it fresh and enjoy within a few days.

Reheating

Easy Caprese Pasta Salad is meant to be enjoyed chilled or at room temperature. No reheating necessary! If it’s been in the fridge, just let it sit out for 15–20 minutes before serving to take the chill off and revive the fresh flavors.

FAQs

Can I make Easy Caprese Pasta Salad gluten-free?

Absolutely! Simply swap in your favorite gluten-free pasta—just be sure to cook it until al dente and rinse it well under cold water to prevent sticking.

How can I add protein to this salad?

Grilled chicken, chickpeas, or even diced salami make fantastic protein-rich additions. Add them along with the other toss-ins for a heartier, full meal version of Easy Caprese Pasta Salad.

What if I don’t have fresh mozzarella balls?

No problem! Cut a fresh mozzarella log or even a mozzarella block into small bite-size pieces. The important part is that it’s fresh (not the firm, dry kind used for pizza) for that creamy texture.

Can I use a different vinegar instead of balsamic?

You can substitute red wine vinegar or even a bit of lemon juice in a pinch, though you’ll lose that signature sweet and tangy note of balsamic. A splash of honey can help recreate the flavor balance.

How do I keep the basil looking fresh?

Add the basil at the last minute if you’re making ahead, or toss in a little extra right before serving. Avoid chopping with a metal knife, as tearing by hand will help preserve the vibrant color and aroma.

Final Thoughts

If you’re after a dish that truly captures the taste of summer, you can’t do better than Easy Caprese Pasta Salad. Each bite is a celebration of freshness, color, and crave-worthy simplicity. I hope you give it a try soon and share it with those you love!

Easy Caprese Pasta Salad Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Easy Caprese Pasta Salad is a delightful and refreshing dish that brings together the classic flavors of a Caprese salad with pasta. It’s perfect for a quick lunch, a light dinner, or as a side dish at your next barbecue.

Ingredients

Scale

Pasta:

12 oz pasta (such as rotini or penne)

Salad:

1 1/2 cups cherry tomatoes (halved)
1 cup fresh mozzarella balls (bocconcini or ciliegine)
1/2 cup fresh basil leaves (torn)

Dressing:

3 tbsp olive oil
1 tbsp balsamic vinegar
1 garlic clove (minced)
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Cook the pasta: Boil the pasta according to package instructions until al dente. Rinse under cold water, then transfer to a large bowl.
Prepare the salad: Add tomatoes, mozzarella, and basil to the pasta.
Make the dressing: Whisk together olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl.
Combine: Pour the dressing over the salad and toss gently to coat.
Chill and serve: Refrigerate for 30 minutes before serving.