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.
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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
- 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.
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.
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
Did you enjoy this Caprese Pasta Salad Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 1 pound rotini cooked & cooled
- 3 cups grape tomatoes halved
- 8 ounces fresh mozzarella pearls or cocktail bocconcini
- ½ cup diced red onion
- ⅓ cup sun dried tomatoes sliced
- ¼ cup fresh basil leaves
- 2 tablespoons balsamic glaze optional
Dressing
- ½ cup olive oil
- 4 tablespoons red wine vinegar
- 1 clove garlic minced
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- 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.
Notes
- 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
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Yummy
Made this recipe for the first time, for school Treat Day (for staff). I really like the flavour the halved cherry tomatoes take on after marinating in the dressing for 30+ minutes. I used both mozzarella ball, cut into cubes, and bocconcini pearls. The addition of sundried tomatoes added some extra nice flavour. Fresh basil is always a plus. Will definitely make this again. 10/10
I love your recipies
Thanks, Constance!
How do you make balsamic glaze or do you buy it?
You can buy balsamic glaze or make it! To make it combine 1 cup balsamic vinegar and 2 tablespoons brown sugar. Simmer 15-20 minutes or until the mixture is thickened and coats the back of a spoon. Cool completely before using.
I have made this salad with Boconcelli (sp) balls, quartered. It is also delicious Love your recipees.
Mmmm, that would be so delicious, Maureen!
Very easy to make. Makes lots. Used all the dressing. Letting the salad sit in the fridge for two hours certainly enhanced the flavours. Drizzled balsamic glaze and that was a delicious touch. I love your recipes.
Thanks so much Lynn! Glad you loved it.
What is balsamic glaze? Is it just balsamic vinegar?
Balsamic glaze is thicker and sweeter than balsamic vinegar. It’s balsamic vinegar that has been reduced.
Hi! This looks so delicious and I’d like to make it for a dinner this weekend. Does it taste better if you refrigerate overnight, or right after everything goes together?
Hi Breann, we recommend refrigerating for at least 2 hours to let the flavors really meld and soak in. You can prepare it the night before as well to save time with equally delicious results.
I’m going to make this salad for a party where I’m expecting approximately 45 people. I will have other side dishes but I was wondering if this recipe is easily doubled or tripled? Thank you!
Yes Kerin, you can very easily double or triple this pasta salad. Enjoy!
Don’t ever rinse pasta. You are washing away the starches which actually help the sauces or dressings stick to it.
The pasta is rinsed under cold water specifically to stop the cooking process for this recipe since it is a cold salad.
Super simple and refreshing! Tomatoes aren’t quite in season yet here so I ended up using supermarket grape tomatoes and it was still delicious. When I can get some from the farmstand in a month or so I know it will be even better! I often find pasta salads too vinegar-y but this ratio is perfect. Tastes like summer! :-)
I added grilled chicken and served this warm and it was seriously delicious! My kids gobbled it right up! I love the balsamic drizzle at the end right before serving! We used fresh garden tomatoes, fresh garden basil and man this dish is one of my favorites!
Oooo, great addition Carlie! I would gobble that up too.
Looks wonderful!
Thanks Tricia!
I also add whole black olives and fresh basil leaves along with a small amount of of Italian seasoning. The seasoning is added to the salad,not the dressing.
Sounds great Bob!