Pin it
Caprese pasta salad brings sunny, bright flavors into a single bowl with tender pasta, juicy tomatoes, creamy mozzarella, and fresh basil tossed in a zesty vinaigrette. It is the kind of dish I reach for on busy summer evenings or when I need an easy crowd-pleaser for gatherings.
The first time I made this salad was to bring to a family barbecue and it disappeared faster than anything else on the table. Now it is a staple anytime I want something fresh that still feels comforting.
Ingredients
- Olive oil: Rich and smooth, forms the base of the dressing. Use a fruity extra virgin option for best flavor.
- Balsamic vinegar: Tangy and sweet, balances the other ingredients. Look for a syrupy aged bottle if you can.
- Fresh lemon juice: Adds brightness and lifts the entire salad. Select lemons that feel heavy for their size for maximum juice.
- Garlic: Adds a subtle kick. Mince it finely for even distribution.
- Italian seasoning: Brings a blend of classic herbs. One with oregano and basil tastes most authentic.
- Kosher salt: Essential for enhancing every bite. Large flaky grains dissolve nicely.
- Black pepper: A warm background note. Use freshly cracked if possible.
- Dried pasta: Farfalle or a small shape holds dressing and bits well. Cook just until al dente.
- Mozzarella pearls or cubes: Creamy and mild. Use fresh mozzarella for that signature soft texture.
- Grape tomatoes: Sweet and vibrant. Slicing them in half lets the juices mingle with the dressing.
- Fresh basil: Delivers signature aroma and color. Choose bright green leaves without blemishes.
- Salt and pepper: For seasoning. Toss just before serving.
Instructions
- Make the Vinaigrette:
- In a small bowl or jar with a tight lid, combine olive oil, balsamic vinegar, fresh lemon juice, finely minced garlic, Italian seasoning, kosher salt, and black pepper. Whisk until the mixture looks creamy and unified, or shake hard for about twenty seconds. Let the flavors meld together while you prep the salad.
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Add the pasta and stir well. Cook according to the package instructions until the pieces are just al dente, still a bit firm in the center. Drain off the water and immediately rinse the pasta under cold running water. Toss gently to cool it quickly and prevent sticking.
- Prepare the Salad Base:
- Place the drained and cooled pasta in a roomy serving bowl. Add the sliced grape tomatoes, making sure to catch any juices, the mozzarella pearls or cubes, and the sliced fresh basil. Give everything a gentle stir so the ingredients are evenly combined but the cheese stays whole.
- Dress and Season:
- Pour the prepared vinaigrette over the salad, distributing it evenly. Gently toss again to coat every piece with dressing. Taste a few bites and add more salt or pepper as needed, especially if the flavor needs extra punch. Serve right away or let it chill covered for an hour for the flavors to marry even more.
Pin it
Fresh basil is my favorite ingredient in this salad because it brings a summery aroma that somehow always reminds me of my grandmother’s garden. We would pick basil leaves together just before dinner and I still cannot make this salad without thinking of those simple family moments.
Storage Tips
Store this Caprese pasta salad in an airtight container in the fridge for up to three days. If you know you will have leftovers, keep the dressing separate and toss just before serving. That way the pasta stays firm and the basil remains vivid and green.
Ingredient Substitutions
Gluten free pasta or whole wheat pasta both work beautifully if you need a different base. For the cheese, you can swap mozzarella for little cubes of feta if you want a twist, though this will change up the classic Caprese profile. If grape tomatoes are not available, use cherry tomatoes or even chopped heirloom tomatoes for more color.
Serving Suggestions
This salad makes a great side alongside anything grilled like chicken or steak, or as a light main with grilled shrimp on top. For a potluck, present it on a big platter and garnish with additional basil leaves for a little flair.
Cultural Context
Caprese salad hails from Italy’s island of Capri and celebrates the colors of the Italian flag with mozzarella, tomato, and basil. By adding pasta and a tangy vinaigrette, you turn the salad into a filling dish suitable for a meal, but still echoing Mediterranean flavors.
Pin it
Caprese pasta salad bursts with summer flavor and comes together in minutes. Enjoy it as your next potluck centerpiece or an easy dinner any night of the week.
Frequently Asked Questions
- → What type of pasta works best?
Small shapes like farfalle or penne hold the flavors and vinaigrette nicely and mix well with other ingredients.
- → Can I use whole tomatoes instead of grape tomatoes?
Yes, just chop larger tomatoes into bite-sized pieces for even distribution in the salad.
- → Is it necessary to rinse the pasta?
Rinsing stops the cooking process and cools the pasta, making it perfect for combining with cold ingredients.
- → How can I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Stir before serving for best texture and flavor.
- → Can I prepare this ahead of time?
Absolutely. Assemble all ingredients except basil; add basil and final seasoning just before serving.