Caprese Pasta Salad

Caprese Pasta Salad is a fresh, easy summer recipe loaded with juicy tomatoes, creamy mozzarella, fresh basil, and a simple dressing, making it the perfect side dish or light meal.

top view of Caprese Pasta Salad in a bowl

Holly’s Recipe Highlights: Caprese Pasta Salad

Flavor: Bright and fresh with sweet tomatoes, creamy mozzarella, fragrant basil, and a red wine vinaigrette that ties everything together.
Why Make It: It’s perfect to make ahead. Chilling gives the pasta time to soak up the dressing, making it even more flavorful as it rests.
Serving Suggestions: This pasta salad is perfect served alongside grilled chicken, air fryer burgers, or grilled sirloin steak.

Total Time: 3 hours (Just 30 mins prep!) Servings: 8

Ingredient Notes for Caprese Pasta Salad

oil , tomatoes , balsamic , onion , sun dried tomatoes , basil , mozzarella , garlic , red wine vinegar , rotini , salt and pepper with labels to make Caprese Pasta Salad

Rotini: Rotini is my favorite for this salad because the spirals hold the dressing well, but penne, bow ties, fusilli, or shells are all great options.
Tomatoes: Grape tomatoes are sweet, firm, and easy to halve; cherry tomatoes work well, too. It’s also a great way to use up ripe garden tomatoes.
Cheese: Fresh mozzarella pearls are bite-sized and easy to toss throughout, but cocktail bocconcini can be quartered and used instead.
Onion: Red onion adds a little bite and bright color to the salad. Soaking the diced onion in cold water for 10 minutes helps mellow the flavor.
Sun-Dried Tomatoes: Sun-dried tomatoes add concentrated tomato flavor and a chewy texture. If using oil-packed tomatoes, try adding a little oil to the dressing for more flavor.
Basil: Fresh basil is best added just before serving for the freshest flavor and color. Slice thinly or gently tear before adding.

Favorite Variations

Add Pesto: Stir in a spoonful of basil pesto for extra herb flavor.
Use Italian Dressing: Swap the dressing for bottled or homemade Italian dressing.
Add Vegetables: Cucumbers, roasted red peppers, baby spinach, or arugula work well.

adding ingredients together in bowl to make Caprese Pasta Salad

How to Make Caprese Pasta Salad

Cook the pasta and combine the dressing ingredients (full recipe below).
Toss the pasta with the remaining ingredients and dressing.
Chill the salad. Add fresh basil and balsamic glaze just before serving.

Cook Al Dente: Cook the pasta al dente so it stays firm after chilling and soaking in the dressing.
Rinse the Pasta: Rinsing the pasta after cooking allows it to cool quickly and stops the cooking.
Dress the Salad: Dress it generously since pasta absorbs dressing as it sits.
Taste Before Serving: Add a splash of vinegar, a drizzle of olive oil, or a pinch of salt if the flavor tastes muted after chilling.

Caprese Pasta Salad in a bowl with spoons

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.

Stir before serving, and add a small drizzle of olive oil or a splash of red wine vinegar to refresh the texture and flavor. Add extra basil and balsamic glaze just before serving.

Fresh Summer Pasta Salads

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 10 minutes

Marinating Time 2 hours 30 minutes

Total Time 3 hours

In a large pot, boil pasta in salted water until al dente (firm) according to package directions. Drain and rinse under cold water to cool.
In a jar with a lid, combine olive oil, red wine vinegar, garlic, salt, and pepper. Close the lid tightly and shake to blend.
Combine pasta, grape tomatoes, mozzarella, red onion, and sun-dried tomatoes in a large bowl. Pour dressing over top and toss to coat.
Refrigerate at least 2 hours before serving.
Chop fresh basil. Drizzle salad with balsamic glaze (if using) and sprinkle basil on top just before serving.

Dress generously, as the pasta will soak up the dressing.
For a boost of flavor, replace a few tablespoons of the olive oil in the dressing with oil from oil-packed sun-dried tomatoes.
Use balsamic vinaigrette or a bit of homemade Italian dressing in place of the red wine dressing in the recipe.
If adding balsamic vinegar, use just a splash; it’s more powerful than red wine vinegar and can overpower.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pasta, Salad, Side Dish

Cuisine American, Italian

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