A colorful medley of juicy cherry tomatoes, soft mozzarella pearls, basil, and a tangy-sweet balsamic vinaigrette makes this caprese pasta salad a keeper!
Why this recipe works
Caprese pasta salad. The name says it all! This summer salad is tossed with hearty pasta and classic caprese salad ingredients with a few slight tweaks. When I tell you it doesn’t last long on the designated “sides” table at the party, I hope you believe it.
We’ll toss in some cherry tomatoes (though you can just as easily use chunked Roma tomatoes), fresh basil, and tender mozzarella pearls along with the pasta to create a summer party fave! Drizzle this stunner with homemade balsamic vinaigrette and it’s a wrap. Quick, easy, and fresh. Plus, it only gets better as it sits in the fridge.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PASTA – As with most pasta salads, I opted for rotini pasta. You can use whatever shape pasta you prefer!
MOZZARELLA – Mozzarella pearls are excellent for this recipe, as they are small and round and don’t require any additional cutting. You can typically find them at most grocery stores in a small tub in the cheese or deli section.
TOMATOES – You can use cherry, grape, or wedged Roma tomatoes. When using cherry or grape tomatoes, I like the halve them for salads that way they are easier to pick up with a fork.
DRESSING – Feel free to adjust the balsamic dressing to your personal taste. If you’re making it a day in advance, I would reserve some of the dressing to toss in right before serving. While you can always buy a bottle of the premade stuff, I’ll always stand behind homemade balsamic vinaigrette being the key to making this salad as good as it is!
How to Make Caprese Pasta Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place cooled pasta into a large mixing bowl.
TIP – You will cook and drain the pasta first. Rinse it under cold water to stop the cooking process, then toss with a light drizzling of olive oil to prevent sticking. - Cut tomatoes in half and chop basil leaves.
- Add tomatoes, basil, and mozzarella pearls to the pasta in the bowl.
- Drizzle with dressing and toss to combine.
- Allow salad to sit in the fridge for at least an hour to let the flavors meld. Stir again before serving.
Frequently Asked Questions & Expert Tips
Yes, absolutely! I typically make mine the day before an event and allow it time to marinate in the fridge overnight. I would suggest only drizzling the pasta salad with about 1/2 or 3/4 of the balsamic vinaigrette, reserving the rest for just before serving. This way the pasta doesn’t absorb all of the dressing.
Store any leftover pasta salad in an air-tight container in the refrigerator for 3-4 days.
Serving Suggestions
Serve your caprese pasta salad chilled with classic cookout or potluck mains. That could be anything from hot dogs, burgers, ribs, grilled chicken, or skewers. Sometimes I like to make a batch to eat for lunch throughout the week. Enjoy!
More Pasta Salad Recipes
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Caprese Pasta Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 12 ounces rotini pasta cooked and cooled
- 10 ounces cherry tomatoes or grape tomatoes
- 1 cup basil leaves loosely packed
- 8 ounces Mozzarella pearls
- ½ cup balsamic vinaigrette
Things You’ll Need
Before You Begin
- Adjust the balsamic dressing to your own personal tastes. The dressing will soak into the pasta as it sits, so we usually add a bit more after the salad has chilled for a couple of hours.
- Mozzarella pearls are excellent for this recipe, as they are small and round and don’t require any additional cutting. You can typically find them at most grocery stores in a small tub in the cheese or deli section.
Instructions
- Cook the pasta to al dente then rinse it under cold water to stop the cooking. Optionally toss with a light drizzling of olive oil to prevent sticking. Place cooled pasta into a large mixing bowl.12 ounces rotini pasta
- Cut tomatoes in half and chop basil leaves.10 ounces cherry tomatoes, 1 cup basil leaves
- Add tomatoes, basil, and mozzarella pearls to the pasta in the bowl.8 ounces Mozzarella pearls
- Drizzle with dressing and toss to combine.1/2 cup balsamic vinaigrette
- Allow salad to sit in the fridge for at least an hour to let the flavors meld.
Expert Tips & FAQs
- Make Ahead – I typically make mine the day before an event and allow it time to marinate in the fridge overnight. I would suggest only drizzling the pasta salad with about 1/2 or 3/4 of the balsamic vinaigrette, reserving the rest for just before serving. This way the pasta doesn’t absorb all of the dressing.
- Storage – Store any leftover pasta salad in an air-tight container in the refrigerator for 3-4 days.
Nutrition
Chef Antoine Davis
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Rachel Hutchinson says
Very Yummy!!!