This Caprese pasta salad recipe is a picnic-perfect summer side dish! It features juicy tomatoes, basil, fresh mozzarella, and a balsamic vinaigrette.
This Caprese pasta salad recipe features everything you’d find in a classic Caprese salad: juicy summer tomatoes, fresh basil, and creamy mozzarella cheese. A light balsamic dressing fills it with tangy flavor, and a few key extras—thinly sliced red onion and Parmesan cheese—add delicious savory depth.
I’ve had a soft spot for Caprese anything ever since Jack and I visited the Italian island of Capri years ago (see these Caprese skewers and these Caprese sandwiches). While we were there, I tasted my first Caprese salad, and I couldn’t believe how such simple ingredients could combine to create such a flavorful dish.
Since then, I’ve made countless Caprese salads every summer, taking advantage of peak-season tomatoes and basil while they’re at their best. But sometimes, I’m craving classic Caprese flavors and what I need is a prep-able, packable picnic or potluck side dish. That’s where this Caprese pasta salad comes in.
It delivers all the fresh flavor of a Caprese salad in a picnic-friendly pasta salad form. And it’s not just good for picnics and cookouts—I love meal prepping this salad for summer lunches too!
Caprese Pasta Salad Ingredients
Here’s what you’ll need to make this easy Caprese pasta salad recipe:
- Pasta, of course! I think screw-shaped cavatappi are really fun here, but another short pasta like fusilli or rotini would work well too.
- Cherry or grape tomatoes – They add juicy texture and sweet flavor to this summer salad. Use a mix of colors to make it extra-vibrant.
- Fresh mozzarella cheese – For creamy richness. I like to use halved “ciliegine” or cherry-size mini mozzarella balls. I love that they’re a similar size and shape to the cherry tomatoes. In a pinch, you could use smaller mozzarella pearls or tear or chop a larger ball into bite-sized pieces.
- Fresh basil – For bold, aromatic flavor.
- Red onion – It adds savory depth.
- Parmesan or pecorino cheese – You’ll grate some and add it to the dressing and shave more for nutty, umami pops of flavor in the salad.
- And a balsamic dressing – This dressing isn’t my usual balsamic vinaigrette. I lighten it up by using a combination of balsamic vinegar and lemon juice as the acid. The lemon adds a nice brightness that cuts the rich, sweet balsamic, preventing it from overwhelming the flavors of the tomatoes and basil. It’s the perfect balanced dressing for this simple pasta salad.
Find the complete recipe with measurements below.
How to Make Caprese Pasta Salad
To make the salad, start by cooking the pasta. Two big tips here:
- Cook the pasta until it’s slightly past al dente. I will always tell you to cook your pasta just until al dente when you’re making a hot pasta dish. But for a cold pasta salad, it’s better for the pasta to be a little softer. That way, it will stay tender once it cools. (Al dente pasta would harden!)
- After cooking, allow the pasta to cool. If you toss the hot pasta with the other salad ingredients right away, the fresh basil and onion will wilt.
While the pasta cools, make the salad dressing. Whisk together the olive oil, lemon juice, balsamic, grated Parmesan, garlic, salt, and pepper in a large bowl.
Next, assemble the salad. Add the cooled pasta and toss to coat in the dressing, then add the cherry tomatoes, mozzarella, red onion, and basil and toss again. Top with shaved Parmesan and gently toss.
Before serving, season to taste and garnish with more basil.
Enjoy!
What to Serve with Caprese Pasta Salad
This Caprese pasta salad is a great side dish for summer cookouts and picnics. Serve it with veggie burgers or black bean burgers and other summery sides like grilled corn, potato salad, and coleslaw.
I also love it for lunch. It pairs perfectly with a side of fresh fruit!
- Tip: Make this a heartier lunch salad by adding chickpeas for plant-based protein.
Make-Ahead and Storage Tips
To make ahead: Prepare the salad up to 1 day in advance, but leave out the basil (it can oxidize, or turn brown, if you add it too early). Cover and store in the fridge until you’re ready to serve, then toss with the basil. If the salad feels dry after chilling in the fridge, moisten it with a bit more olive oil.
To meal prep: Prepare the salad without the basil and divide it into meal prep containers. Store them in the fridge for up to 4 days. Sprinkle basil over each individual serving right before you eat.
To store: With the basil, this salad keeps well in the fridge for up to 2 days.
More Pasta Salad Recipes to Try
If you love this recipe, try one of these fresh pasta salads next:
Caprese Pasta Salad
Ingredients
- 8 ounces cavatappi pasta
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- ¼ cup grated Parmesan cheese or pecorino cheese, plus ¼ cup shaved
- 2 garlic cloves, grated
- 1 teaspoon sea salt
- Freshly ground black pepper
- 3 cups cherry tomatoes, halved
- 1 cup mini mozzarella balls, halved
- ½ cup thinly sliced red onion
- Heaping 1 cup fresh basil leaves, torn, plus more for garnish
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until slightly past al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and spread on a large plate or baking sheet to cool.
- In a large bowl, whisk together the olive oil, lemon juice, balsamic vinegar, grated Parmesan, garlic, salt, and several grinds of pepper. Add the cooled pasta and toss to coat, then add the cherry tomatoes, mozzarella, red onion, and basil and toss again. Add the shaved Parmesan and gently toss.
- Season to taste, garnish with more basil, and serve.
I tested out a few caprese pasta salads and this one is hands down the best! I did use fusilli pasta. I will be making this for an upcoming baby shower.
I’m obsessed with this!! My new go to recipe!!
I’m so glad you love it, Briana!
The entire family loves it
This is absolutely DELICIOUS! Added some pepperoncini slices for a little spice and extra tang and it turned out incredible! Will be making this all summer long!
I’m so glad you loved it, Rebecca!
Very good! My fresh picked basil from my herb garden made this salad special! Thanks for your delicious recipes!