Caprese Pasta Salad Recipe (Easy & Fresh)

If dinner needs to be fast but not forgettable, this Caprese pasta salad earns a spot in the weeknight rotation. It comes together in about 25 minutes, which is just enough time to boil pasta, salt a bowl of tomatoes, and whisk a dressing that tastes like more work than it was. The result leans bright and fresh, with juicy cherry tomatoes, creamy mozzarella, and basil that smells like a backyard garden in July. It may not be a grand production, but it looks good in a big bowl and tends to disappear quickly at potlucks, game nights, or lunch the next day.

What makes it work is mostly simple choices that stack up. The tomatoes get salted so they shed some extra liquid and taste sweeter. The pasta cooks slightly past al dente, which sounds like heresy, but it pays off once the salad chills. The basil goes in at the last minute, when everything else is dressed and ready, so it stays green and fragrant. None of this is hard. It’s just quietly effective.

Recipe Highlights

• Prep: 10 minutes
• Cook: 12 minutes
• Total: about 25 minutes
• Servings: 6
• Difficulty: Easy

Why You’ll Like It

• Fast but still feels like a real meal, not a placeholder.
• Stays bright after chilling, thanks to cooling the pasta before mixing.
• Holds up for up to four days, which helps with lunches and busy evenings.
• Kid-friendly more often than not, because sweet tomatoes and mild cheese do the convincing.

Key Ingredients

• Cherry or grape tomatoes: Choose firm, deeply colored ones that feel heavy for their size. Halve them and toss with a teaspoon of salt, then let them rest for ten minutes. This draws out extra moisture and concentrates flavor, which keeps the salad from getting watery. If cherry tomatoes look lackluster at the store, halved Romas are fine, just less sweet. A handful of golden cherry tomatoes adds color and a bit of honeyed flavor.
• Fresh mozzarella pearls (bocconcini): These bring creaminess in small, tender bites. If a large ball is what’s available, tear it into bite-size pieces rather than cubing; torn edges grip the dressing better and feel pleasantly rustic. Buffalo mozzarella tastes richer and a touch tangier, but pat it dry to avoid thinning the dressing.
• Fresh basil: A loose quarter cup, sliced thin (chiffonade), is enough to perfume the whole bowl. Add it at the end so it stays green and bright. If basil is out of reach, a tiny pinch of dried oregano nods in the right direction, though the flavor shifts from Caprese to a broader Italian profile.
• Short pasta: Fusilli, rotini, or orecchiette have nooks and curves that catch the dressing and bits of tomato. Whole grain pasta brings a nutty edge and extra fiber, though it can run a bit firmer. Cook the pasta just past al dente so it won’t go stiff in the fridge.
• Extra-virgin olive oil: A peppery, fruit-forward bottle makes everything pop. “Light” olive oil tends to taste muted and won’t carry the dressing the same way.
• Balsamic vinegar: White balsamic keeps the salad bright in color and tastes gentler, while regular balsamic adds depth and a soft sweetness. Lemon juice is a clean, sharp alternative and can be blended with balsamic for a brighter finish.

How to Make It

Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add twelve ounces of short pasta and cook one to two minutes beyond al dente. Drain and spread it on a baking sheet to cool quickly. Don’t rinse; a bit of surface starch helps the dressing cling.

Prep tomatoes and cheese: Halve three cups of cherry tomatoes, toss with one teaspoon of salt, and let sit for ten minutes. You’ll see some juice gather at the bottom. Drain mozzarella pearls and pat dry. If using a large ball, tear into bite-size pieces.

Make the dressing: In a small bowl, whisk one third cup extra-virgin olive oil, three tablespoons balsamic (white or regular), one minced garlic clove, one teaspoon kosher salt, and half a teaspoon black pepper. Taste. If it seems flat, add a splash more vinegar. If using lemon juice, a tiny pinch of sugar or honey can soften the edge.

Combine: In a large bowl, add cooled pasta, tomatoes (with some of their juices if you like it saucier), and mozzarella. Pour in most of the dressing and gently toss with a spoon and spatula to keep the cheese intact. Add more dressing if it looks dry.

Finish with basil: Fold in a quarter cup of thinly sliced basil right before serving so it stays vivid and aromatic.

Rest and serve: Let the salad sit at room temperature for fifteen to twenty minutes. This brief pause helps the flavors settle and mingle. If serving from the fridge, give it a few minutes on the counter and a light drizzle of olive oil to revive the gloss.

Pro Tips

• Cool pasta fully before dressing so basil stays lively and mozzarella stays soft, not smeary.
• Salt tomatoes ahead to avoid a watery bottom and to concentrate sweetness.
• Use room-temperature mozzarella so the texture feels tender instead of rubbery.
• Start with about three quarters of the dressing, toss, and add more as needed.
• Add basil last to prevent bruising and discoloration.

Storage and Serving

• Store in an airtight container for up to four days. The pasta will continue absorbing dressing, which is nice at first and a bit drying later. A small splash of olive oil or balsamic right before serving brings it back.
• Serve cold or at room temp. Warming gently in a skillet will soften basil and melt mozzarella slightly. It’s a different mood, cozier, and worth trying if that sounds appealing.

Variations

• Gluten-free: Use a short, sturdy gluten-free pasta and test frequently near the end; it can turn mushy quickly. If it seems sticky after draining, rinse very lightly, then dress while still slightly warm.
• Add protein: Grilled chicken, sautéed shrimp, or a can of chickpeas makes it a full meal. Marinate chicken in a few tablespoons of the dressing for twenty minutes to carry flavor through.
• Dairy-free: Skip mozzarella and add avocado or marinated tofu cubes. A sprinkle of nutritional yeast or a few capers lends a savory note.
• Add crunch: Toasted pine nuts, chopped cucumber, or a handful of arugula at the end give texture and lift. Fold arugula in gently so it stays perky.
• Tomato rescue: If tomatoes taste bland, roast cherry tomatoes at four hundred degrees for twelve to fifteen minutes with olive oil and salt, cool slightly, then fold in. The result is jammy and deeply sweet, not classic but very good.

FAQs

Can this be made ahead? Yes. For best texture, keep pasta, tomatoes, mozzarella, and dressing separate up to a day ahead, then toss thirty minutes before serving and add basil at the end. Fully assembled works too if basil waits.
What can replace balsamic? Lemon juice gives bright freshness, red wine vinegar leans sharper and savory, and white wine vinegar sits in the middle. Adjust salt and a touch of sweetness to taste.
Why isn’t it flavorful enough? Usually under-salting or a flat olive oil. Taste the tomatoes after salting and the dressing before mixing; both should already taste good. A short rest on the counter helps everything bloom.
Can it be frozen? No. Pasta turns mushy, and mozzarella can separate and go grainy. The fridge is the right home here.

Caprese Pasta Salad Recipe (Easy & Fresh)

Course: All Recipes, LunchCuisine: ItalianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

420

kcal

Total time

25

minutes

A bright, weeknight-friendly Caprese pasta salad with juicy cherry tomatoes, creamy mozzarella, fresh basil, and a garlicky olive oil–balsamic dressing, ready in about 25 minutes and perfect for meal prep, potlucks, or an easy family dinner.

Ingredients

• 12 oz short pasta (fusilli, rotini, or orecchiette)

• 3 cups cherry or grape tomatoes, halved

• 8 oz fresh mozzarella pearls (or 8 oz mozzarella, torn into bite-size pieces)

• ¼ cup fresh basil leaves, thinly sliced (chiffonade), added at the end

• ⅓ cup extra-virgin olive oil

• 3 tbsp balsamic vinegar (white or regular)

• 1 garlic clove, minced

• 1 tsp kosher salt, plus more for pasta water

• ½ tsp freshly ground black pepper

• Optional but helpful:

• Pinch of sugar or honey if using lemon juice instead of balsamic

• Extra olive oil or balsamic for refreshing leftovers

Directions

• Cook the pasta
  Bring a large pot of generously salted water to a rolling boil. Add 12 oz short pasta and cook 1–2 minutes beyond al dente so it stays pleasantly tender after chilling. Drain well and spread on a rimmed baking sheet to cool quickly. Do not rinse; a bit of surface starch helps the dressing cling.
• Salt the tomatoes and prep the cheese
  While the pasta cooks, halve 3 cups cherry tomatoes and toss with 1 tsp kosher salt in a mixing bowl. Let sit 10 minutes to draw out excess moisture and concentrate sweetness. Drain mozzarella pearls and pat dry. If using a large mozzarella ball, tear into bite-size pieces.
• Make the dressing
  In a small bowl, whisk together ⅓ cup extra-virgin olive oil, 3 tbsp balsamic vinegar, 1 minced garlic clove, 1 tsp kosher salt, and ½ tsp black pepper until lightly emulsified. Taste and adjust: add a splash more vinegar for brightness; if swapping in lemon juice, a tiny pinch of sugar or honey can soften the acidity.
  
• Combine
  In a large bowl, add the cooled pasta, salted tomatoes (tip in some of their juices if a slightly saucier salad is desired), and mozzarella. Drizzle in about ¾ of the dressing and toss gently with a spoon and silicone spatula until the pasta is glossy and evenly coated. Add remaining dressing as needed.
• Finish with basil
  Just before serving, fold in ¼ cup thinly sliced fresh basil. This keeps the color vibrant and the flavor fresh.
  
• Rest and serve
  Let the salad rest at room temperature for 15–20 minutes so flavors meld and the pasta absorbs the dressing. If serving from the fridge, give it a few minutes on the counter and a light drizzle of olive oil to revive the sheen.

Notes

• Pro tips:
  Cool pasta fully before mixing to keep basil lively and cheese tender.
  Salting tomatoes ahead prevents a watery bowl and boosts flavor.
  Use room-temperature mozzarella for the best texture.
  Start with most of the dressing, then add more to taste; aim for glossy, not greasy.
  Add basil at the end to prevent bruising and darkening.
• Make ahead and storage:
  Make ahead: Cook and cool pasta, salt tomatoes, and whisk dressing up to 1 day in advance. Keep components separate, then toss 30 minutes before serving; add basil just before serving.
  Storage: Refrigerate leftovers in an airtight container for up to 4 days. The pasta will absorb dressing over time; refresh with a drizzle of olive oil and a splash of balsamic before serving.
  Serving temp: Best cold or at room temperature. If gently warmed in a skillet over low heat, expect mozzarella to soften and basil to wilt slightly for a cozier variation.
• Notes
  Pasta is cooked slightly past al dente to stay tender after chilling, matching the article’s guidance.
  Tomatoes are salted for 10 minutes to draw moisture and concentrate flavor, just as described.
  Basil is added at the end to preserve color and aroma, consistent with the article’s finish.
  Dressing is a simple emulsified olive oil–balsamic with garlic, balanced to cling to the pasta as highlighted.