Name: Best Caprese Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: ¼ cup olive oil; ¼ cup balsamic vinegar; 2–3 tablespoons fresh lemon juice; 1 clove garlic, minced; 1 teaspoon honey or sugar (optional); Salt and pepper, to taste; 12 ounces pasta (fusilli, rotini, or penne); 2 cups cherry tomatoes, halved; 8 ounces fresh mozzarella balls (bocconcini or ciliegine); ½ cup fresh basil leaves, torn or chopped; Extra salt and pepper, to taste

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This Caprese pasta salad is a fresh and vibrant twist on a classic Italian favorite. I love how the simple ingredients come together to create a light, tangy, and refreshing dish that works perfectly for summer gatherings, potlucks, or even a quick weeknight meal.

Best Caprese Pasta Salad

Why You’ll Love This Recipe

I enjoy this pasta salad because it’s quick to prepare, full of fresh flavors, and always a crowd-pleaser. The vinaigrette gives it a zesty kick, while the mozzarella, tomatoes, and basil bring in that classic Caprese taste. I find it makes a great side dish for grilled meats or can even stand on its own as a light lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Vinaigrette Dressing:

¼ cup olive oil
¼ cup balsamic vinegar
2–3 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon honey or sugar (optional, to balance acidity)
Salt and pepper, to taste

Salad:

12 ounces pasta (fusilli, rotini, or penne work best)
2 cups cherry tomatoes, halved
8 ounces fresh mozzarella balls (bocconcini or ciliegine)
½ cup fresh basil leaves, torn or chopped
Extra salt and pepper to taste

Directions

I start by cooking the pasta according to the package instructions until al dente. Once cooked, I drain it and rinse with cold water to stop the cooking.
In a small bowl or jar, I whisk together olive oil, balsamic vinegar, lemon juice, garlic, and a pinch of salt and pepper. I taste and adjust with honey or sugar if it’s too tangy.
In a large mixing bowl, I combine the cooled pasta, cherry tomatoes, mozzarella balls, and basil.
I pour the vinaigrette over the salad and toss everything together until evenly coated.
I chill the salad in the refrigerator for about 30 minutes before serving to let the flavors meld together.

Servings and timing

This recipe serves about 6 people as a side dish or 4 people as a main dish. It usually takes me 20 minutes to prepare and another 30 minutes to chill before serving.

Variations

Sometimes I add grilled chicken or shrimp to make it a heartier meal.
If I want a little extra crunch, I mix in diced cucumbers or bell peppers.
For a creamier version, I drizzle a bit of pesto into the dressing.
I’ve also tried swapping mozzarella balls with feta for a different flavor profile.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, I give it a quick stir and sometimes add a drizzle of olive oil or balsamic vinegar to freshen it up. I don’t recommend reheating it since it’s best served cold.

FAQs

Can I make this pasta salad ahead of time?

Yes, I usually make it a few hours in advance and store it in the fridge. It actually tastes better once the flavors sit together.

What pasta works best for this recipe?

I like using short pasta shapes such as fusilli, rotini, or penne because they hold onto the vinaigrette well.

Can I use dried basil instead of fresh?

I prefer fresh basil for the bright flavor, but in a pinch, I’ve used dried basil. I usually start with 1 teaspoon and adjust to taste.

How can I make this recipe gluten-free?

I swap the regular pasta for gluten-free pasta. It works just as well, though I let it cool completely before mixing to avoid breaking.

Can I add more vegetables?

Absolutely. I often throw in cucumbers, arugula, or even roasted zucchini when I want to boost the veggie content.

Conclusion

This Caprese pasta salad is one of my go-to dishes when I want something fresh, flavorful, and easy to throw together. I love how versatile it is, and I find that everyone always comes back for seconds. It’s a simple recipe that I can make year-round, but it really shines when tomatoes and basil are in peak season.