If you love the classic Caprese trio of ripe tomatoes, fresh mozzarella, and aromatic basil, you’re going to fall in love with this Easy Caprese Pasta Salad Recipe. It takes everything that’s irresistible about Caprese and turns it into a vibrant, satisfying pasta salad that works for weeknight dinners, potlucks, picnics, and meal prep. It’s fresh, flexible, and — best of all — ridiculously simple.

Below you’ll find everything you need: ingredient notes, step-by-step directions, pro tips, make-ahead strategies, tasty variations, troubleshooting, and serving suggestions. I’ll also explain why this Easy Caprese Pasta Salad Recipe works so well and how to get restaurant-quality flavor at home.

Why this Easy Caprese Pasta Salad Recipe Works

At its core, the Caprese flavor profile is pure and straightforward: sweet, acidic tomatoes; creamy, milky mozzarella; and fragrant basil. When you add al dente pasta into the mix, you get a dish that’s filling but still bright and light. The dressing is intentionally simple — good olive oil, a splash of vinegar or lemon, and salt and pepper — so the quality of the ingredients shines through.

Key reasons this recipe succeeds:

• Contrast of textures: chewy pasta, silky mozzarella, juicy tomatoes, and crisp basil.
• Balance of flavors: fat from olive oil, acidity from vinegar/lemon, salt to lift sweetness, and herbs for aromatics.
• Temperature flexibility: it’s just as good chilled as it is at room temperature, making it ideal for many occasions.
• Customizability: easy to adapt vegan, gluten-free, protein-packed versions without losing the essence.

Ingredients (Serves 4–6)

This ingredient list aims for simplicity and reliance on quality. Use the best tomatoes and mozzarella you can find — they make the biggest difference.

• 12 ounces (340 g) short pasta — fusilli, penne, farfalle, or cavatappi are ideal for holding dressing and bits of tomato/basil.
• 2 cups cherry or grape tomatoes, halved (about 10–12 oz / 300–350 g) — use a mix of colors if possible for visual appeal.
• 8 ounces (225 g) fresh mozzarella — bocconcini or ciliegine (small balls) are perfect; if using a large ball, cut into bite-sized cubes.
• 1 cup fresh basil leaves, loosely packed — chiffonade or torn into pieces.
• 3 tablespoons extra-virgin olive oil (plus more for finishing if desired) — use a good-quality oil.
• 1½ tablespoons balsamic vinegar or 1 tablespoon freshly squeezed lemon juice — balsamic gives a deeper sweetness; lemon keeps it bright.
• 1 clove garlic, finely minced or grated (optional) — adds savory depth.
• Salt and freshly ground black pepper, to taste — coarsely ground pepper gives better texture.
• Optional: 1 teaspoon honey or good-quality maple syrup (if using balsamic and tomatoes are very tart) — balances acidity.
• Optional finishing: flaky sea salt and a drizzle of extra-virgin olive oil or aged balsamic glaze.

Notes:

• If you want a lighter dressing, add 1–2 tablespoons of reserved pasta cooking water to loosen it up.
• For a more herbaceous punch, stir in 1–2 tablespoons of finely chopped fresh parsley.

Equipment You’ll Need

You don’t need much — just basic kitchen equipment:

• Large pot for boiling pasta
• Colander or sieve
• Large mixing bowl (big enough to toss the salad)
• Small bowl or jar for the dressing (a jar with lid makes shaking convenient)
• Wooden spoon or silicone spatula
• Chef’s knife and cutting board
• Measuring spoons and a kitchen scale (optional but helpful)

Step-by-Step Preparation (Mise en Place)

Professional cooks swear by mise en place — prepping everything before you start. For this recipe:

1. Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon salt per 4 quarts/liters — the water should taste like the sea.
2. Halve the cherry tomatoes and place them in a bowl.
3. Drain and cut mozzarella into bite-sized pieces (if not using small bocconcini).
4. Wash basil, pat dry, and tear or chiffonade the leaves.
5. Mince the garlic (if using) and measure oil/vinegar/lemon.
6. Keep a small cup of reserved pasta water (about ¼ cup) handy in case you need to loosen the dressing.

Having everything ready will let you assemble quickly while the pasta is hot — which matters for how the dressing adheres and how flavors meld.

Cooking the Pasta

Al dente pasta is the backbone of a great pasta salad. It should be tender but with a slight bite so it holds up in the salad.

1. Add pasta to boiling salted water and cook 1–2 minutes less than package directions for firm al dente. Short pastas that hold sauce work best.
2. Test a piece toward the end of cooking — it should have a tiny white center when bitten.
3. Drain the pasta but do not rinse (rinsing removes starch that helps the dressing cling). If you need to stop cooking immediately for a cold salad, rinse briefly under cool water — but for this recipe, I prefer to toss the hot pasta with dressing and let it cool naturally for better flavor absorption.

Tip: If you plan to serve the salad chilled, toss while the pasta is still warm. The residual heat helps the pasta absorb the dressing and flavors, then cools down in the fridge with even seasoning.

Making the Dressing

This dressing is intentionally simple — it enhances, not overwhelms.

1. In a jar or small bowl, combine 3 tablespoons extra-virgin olive oil, 1½ tablespoons balsamic vinegar (or 1 tablespoon lemon juice), minced garlic (if using), and a pinch of salt and pepper.
2. Shake or whisk until emulsified. Taste and adjust salt, acidity, or sweetness (add up to 1 teaspoon honey/maple if tomatoes need balancing).
3. Optional: add ½ teaspoon Dijon mustard for a more stabilized emulsion and a subtle savory edge.

Pro tip: Always taste the dressing on a piece of mozzarella or tomato before tossing everything — that’s the most honest test.

Assembling Your Easy Caprese Pasta Salad Recipe

1. Place the drained, warm pasta into the large mixing bowl.
2. Immediately pour the dressing over the warm pasta and toss gently to coat all pieces. The warm pasta absorbs the dressing better.
3. Add the halved tomatoes and mozzarella; fold gently to combine without smashing the mozzarella.
4. Add the torn basil last and toss just enough to distribute the leaves.
5. Taste for seasoning and add more salt, pepper, or a splash of lemon/balsamic as needed.
6. Let the salad rest for 10–15 minutes at room temperature to let flavors marry. If making ahead, cool to room temperature and refrigerate.

Finish: Right before serving, give it a final toss and a drizzle of high-quality olive oil or an artistic swirl of aged balsamic glaze. Sprinkle with flaky sea salt for a professional finish.

Serving Suggestions

This Easy Caprese Pasta Salad Recipe pairs beautifully with a wide range of dishes:

• Grilled meats: chicken, shrimp, or skirt steak.
• Sandwich spreads: serve alongside crusty bread or bruschetta.
• Picnic fare: potluck salads, cold cuts, and marinated vegetables.
• Vegetarian meals: with grilled zucchini, roasted peppers, or a bean salad.
• Wine pairings: a crisp Sauvignon Blanc, a light Pinot Grigio, or a chilled Rosé.

Serve at room temperature for best flavor. If chilled, remove from the fridge 15–20 minutes before serving to let the olive oil soften and flavors bloom.

Variations & Add-Ins

One of the best things about this Easy Caprese Pasta Salad Recipe is how adaptable it is. Here are some tried-and-true variations:

Protein Options

• Grilled chicken breast, sliced — add warm for contrast.
• Shrimp sautéed in garlic and lemon — toss warm.
• Canned tuna (high quality) — fold in for Mediterranean vibes.
• Cubed salami or prosciutto ribbons — for a heartier salad.

Vegetarian Upgrades

• Add roasted bell peppers, grilled artichokes, or marinated olives.
• Stir in cooked green peas or lightly blanched asparagus tips for extra color and texture.

Vegan Version

• Replace mozzarella with marinated tofu cubes or a plant-based mozzarella alternative.
• Swap honey for maple syrup and ensure your vegan cheese is high quality.

Gluten-Free

• Use your favorite gluten-free short pasta. Cook carefully as many GF pastas have different cooking times and textures.

Flavor Twists

• Use pesto (2–3 tbsp) in place of or in addition to the dressing for an herbal punch.
• Add a teaspoon of red pepper flakes for mild heat.
• Replace balsamic with sherry vinegar for a nuttier, lighter acidity.

Warm Caprese Pasta Salad

• Toss cooked pasta with dressing, then add warm grilled vegetables and mozzarella. Serve immediately for a cozy twist.

Make-Ahead & Storage

Make-Ahead Tips

• Make the pasta and dressing up to 1 day ahead. Store pasta and dressing separately in the fridge.
• If assembling in advance, wait to add fresh basil and mozzarella until just before serving to maintain texture and color.
• If you must assemble fully ahead, add basil sparingly or keep whole leaves in a separate container.

Storage

• Refrigerate in an airtight container for up to 3 days. After 48 hours, texture changes: tomatoes will release more liquid, and pasta will absorb dressing. This may be desirable for some, but if you want fresher texture, eat within 24 hours.
• Bring chilled salad to room temperature before serving for best flavor.

Freezing

• Not recommended. Fresh tomatoes and mozzarella break down when frozen and thawed.

Troubleshooting — Common Questions & Fixes

My salad is watery.
Tomatoes release juices as they sit. To minimize, use firm cherry tomatoes (not overripe), and toss lightly. If it’s already watery, drain off excess liquid or add a handful of fresh pasta or breadcrumbs to absorb some moisture.

The pasta seems bland.
Pasta needs seasoning. Salt the pasta water generously when boiling; that’s where pasta gets most of its base seasoning. Also taste and adjust salt after tossing with dressing.

The dressing won’t emulsify.
If oil and vinegar separate, add a teaspoon of Dijon mustard and whisk briskly or shake in a jar. A little warm pasta water can also help bind a dressing.

My basil turned brown.
Basil is sensitive to cold and bruising. Add it last and avoid chopping too finely. If storing leftovers, remove basil or add fresh before serving.

Mozzarella is bland.
Fresh mozzarella has subtle flavor. For more punch, marinate mozzarella briefly in olive oil, garlic, and chili flakes before adding it to the salad.

Nutrition & Dietary Notes (Approximate)

Nutritional values depend on ingredient sizes and brands, but here’s a rough idea per serving (assuming 6 servings):

• Calories: 300–380 kcal
• Protein: 10–15 g (higher if adding chicken/shrimp)
• Carbohydrates: 30–45 g
• Fat: 12–20 g (mostly from olive oil and mozzarella)
• Fiber: 2–4 g

To reduce calories: use less oil, choose part-skim mozzarella, or increase the tomato/basil ratio and reduce pasta slightly.

Chef’s Tips & Flavor Enhancers

• Use high-quality olive oil. Since the recipe has minimal dressing, a flavorful oil makes a big difference.
• Choose peak-season tomatoes. In summer, heirloom or vine-ripened tomatoes transform the dish.
• Salt in stages. Salt the pasta water, then taste and adjust the salad seasoning at the end.
• Play with texture. Add toasted pine nuts or slivered almonds for crunch.
• Finish with acid. If the salad feels flat, a squeeze of lemon elevates the whole thing instantly.
• Chill briefly, not forever. Over-chilled olives the olive oil solidify and mute flavors. Serve around room temperature when possible.

Frequently Asked Questions (FAQ)

Can I use dried basil or other herbs?
Fresh basil is essential to the classic Caprese character. Dried basil won’t provide the same brightness. If fresh basil is unavailable, use a combination of fresh parsley and a small amount of dried basil, but note the flavor will differ.

Is this salad suitable for kids?
Yes — it’s simple and familiar. If kids dislike basil, leave it on the side or use finely chopped mild herbs like parsley.

How can I make this more filling?
Add grilled chicken, chickpeas, or a hearty vegetable like roasted sweet potato cubes to boost satiety.

Can I make this oil-free?
You can reduce oil and use more lemon juice or a very small amount of tahini for creaminess, but texture and mouthfeel will change.

Final Thoughts

This Easy Caprese Pasta Salad Recipe is one of those reliably brilliant dishes that’s as welcome at casual summer gatherings as it is at a weeknight dinner. It’s quick, adaptable, and rewards you for using the best seasonal ingredients. Whether you make it exactly as written or riff on one of the variations, the spirit of Caprese — simple, honest, and delicious — stays front and center.

Easy Caprese Pasta Salad Recipe

A bright, quick, and fresh Easy Caprese Pasta Salad Recipe that combines al dente short pasta with juicy cherry tomatoes, creamy fresh mozzarella, and fragrant basil, dressed in high-quality olive oil and balsamic (or lemon) — perfect for lunch, potlucks, and summer dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Main Course, Snack

Cuisine Italian, Mediterranean

Servings 6

Calories 375 kcal

Ingredients

  

• 12 oz 340 g short pasta (fusilli, penne, farfalle or cavatappi)
• 2 cups cherry or grape tomatoes halved (about 300–350 g)
• 8 oz 225 g fresh mozzarella (bocconcini or cubed)
• 1 cup fresh basil leaves loosely packed (torn or chiffonade)
• 3 tbsp extra-virgin olive oil plus extra for finishing
• 1½ tbsp balsamic vinegar OR 1 tbsp freshly squeezed lemon juice
• 1 small garlic clove finely minced or grated (optional)
• Salt and freshly ground black pepper to taste
• Optional: 1 tsp honey or maple syrup if tomatoes are very tart
• Optional finishing: flaky sea salt aged balsamic glaze drizzle, or toasted pine nuts for crunch

Instructions

 

Prepare mise en place:

• Halve the cherry tomatoes and place them in a bowl.
• Cut or cube the mozzarella if not using bocconcini.
• Wash, dry, and tear or chiffonade the basil.
• Mince the garlic (if using) and measure dressing ingredients.

Cook the pasta:

• Bring a large pot of water to a rolling boil and salt it generously (about 1 tbsp salt per 4 liters/quarts).
• Add the pasta and cook 1–2 minutes less than package directions for firm al dente (it will continue to soften slightly as it cools).
• Reserve about ¼ cup of the pasta cooking water and then drain the pasta. Do not rinse (unless you need to cool it rapidly for a chilled salad).

Make the dressing:

• In a small jar or bowl combine 3 tbsp extra-virgin olive oil, 1½ tbsp balsamic vinegar (or 1 tbsp lemon juice), minced garlic (optional), a pinch of salt and pepper, and 1 tsp honey/maple (optional).
• Whisk or shake until lightly emulsified. Taste and adjust acidity or salt.

Toss the salad:

• Put the warm drained pasta into a large mixing bowl. Pour the dressing over the pasta while it’s still warm and toss gently so the pasta absorbs the flavors.
• Add the halved tomatoes and mozzarella; fold gently to combine so the mozzarella stays intact.
• Add torn basil last and toss lightly to distribute.

Finish and rest:

• Taste and adjust seasoning with salt, pepper, or a splash more vinegar/lemon if needed.
• Let the salad rest at room temperature for 10–15 minutes to let flavors meld. If refrigerating, cool to room temperature first, then chill. Add a final drizzle of olive oil or aged balsamic glaze and sprinkle flaky sea salt before serving.

Serve:

• Serve at room temperature or slightly chilled. If chilled, remove from fridge 15–20 minutes before serving for best flavor.

Notes

• Tips:
• Salt your pasta water well — it’s the main chance to season the pasta itself.
• Use the best quality olive oil and ripe tomatoes you can find; they make a big difference.
• Add basil at the end to keep it bright and green; chopping too small will cause bruising and browning.
• For extra texture, add toasted pine nuts, slivered almonds, or a handful of arugula.
• Storage:
• Store in an airtight container in the refrigerator for up to 3 days. Expect some tomato liquid and softer pasta after 24–48 hours; add fresh basil and a drizzle of olive oil before serving to refresh.
• Not suitable for freezing (tomatoes and fresh mozzarella degrade).
• Variations:
• Protein add-ins: grilled chicken, garlic shrimp, or chickpeas.
• Vegan: swap mozzarella for marinated tofu or plant-based mozzarella.
• Flavor twist: stir in 2–3 tbsp pesto for an herbaceous boost or add red pepper flakes for heat.
• Gluten-free: use gluten-free short pasta (cook according to package directions).