Caprese Pasta Salad is a delightful and refreshing dish that combines the flavors of a classic Caprese salad with pasta. It features fresh grape tomatoes, mozzarella cheese, and basil leaves, all tossed with al dente pasta and a basil lemon vinaigrette. This pasta salad is very easy and quick to make and so flavorful!
If you’re looking for another amazing pasta salad, try this pesto pasta salad!
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this easy recipe:
- Pasta – you can use any type of short- or medium-sized pasta for this recipe. I used fusilli (spirals). The most important thing is that you cook your pasta al dente – it should have a bite to it and not be too soft.
- Tomatoes – you can use any type of ripe tomatoes for this recipe, but preferably tomatoes that are not watery. I especially like grape or cherry tomatoes for this recipe.
- Mozzarella – you can use a large ball of fresh mozzarella or smaller mozzarella pearls that look prettier and are quicker to chop up. The best for this recipe is mozzarella di Bufala which is a type of mozzarella that is especially soft and creamy. Make sure to use fresh, whole-milk mozzarella and not low-moisture mozzarella.
- Basil – fresh basil is a must for this salad.
- Lemon basil vinaigrette – is similar to basil pesto but it’s more runny, has more olive oil (which makes it more suitable for a pasta salad), and has no parmesan cheese. I recommend making your own basil lemon vinaigrette but if you’re short on time and want to use store-bought pesto, you can use just that and add additional olive oil to make it more runny and some lemon juice and zest for a sharper and zingier flavor of the salad.
- For the lemon basil vinaigrette, you will need fresh basil, garlic, olive oil, lemon juice, and honey.
What you could also add
- you could also drizzle your salad with balsamic glaze
- add some chopped sun-dried tomatoes
- use Italian dressing or balsamic dressing instead of lemon basil vinaigrette
- use pesto (yes, you can use pesto straight from the jar and use it as a dressing) or pesto dressing (see above) – kind of like pesto but more runny (with more olive oil)
- add some pan-fried or baked chicken for a more filling meal
- add tortellini instead of plain pasta
- add some chopped baby spinach or arugula
- add diced avocado
- add spices such as oregano or red pepper flakes for some heat
How to make it step-by-step
STEP 1: Prepare the ingredients for the pasta salad:
Cook the pasta al dente (it should have a bite to it) according to the package instructions. Drain and cool down. Add to a large bowl.
(8 ounces (225g) pasta, I used spirals/fusilli)
Cut tomatoes and mozzarella pearls in half. Add to the pasta in the bowl.
(13 ounces (370g) grape tomatoes, or cherry tomatoes, 9 ounces (255g) mozzarella pearls, preferably mozzarella di bufala)
Tear basil leaves into smaller pieces with your fingers and add to the bowl (they will be more aromatic in comparison when cut with a knife).
(small handful of basil leaves)
STEP 2+3: Make the vinaigrette:
Add all the ingredients for the vinaigrette into a food processor or blender container. Mix at a low speed until well combined and basil leaves are chopped finely.
(a handful of basil leaves, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 tablespoon honey, 1 clove garlic, salt and pepper, to taste)
STEP 4: Assemble:
Pour dressing into the bowl and toss with the other ingredients until well combined.
Season with salt and pepper if needed.
Enjoy!
Storage
This pasta salad stores well for up to a day but tastes best freshly prepared.
If you want to make it ahead:
- cook pasta and store it in the fridge for up to 3 days
- make the vinaigrette and store it in the fridge for up to 1 day
- cut tomatoes just before serving
- store pasta and vinaigrette separately, or the pasta won’t stay nicely firm.
If you liked this recipe, you may also like
- Burrata Caprese Salad
- Caprese Pasta (hot Caprese-inspired 20-Minute pasta dish)
- Chicken Caprese (Caprese-inspired chicken dinner dish)
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Caprese Pasta Salad
Ingredients
for the pasta salad:
- 8 ounces (225g) pasta I used spirals/fusilli
- 13 ounces (370g) grape tomatoes or cherry tomatoes
- 9 ounces (255g) mozzarella pearls preferably mozzarella di Bufala
- small handful of basil leaves
for the lemon basil vinaigrette:
- a handful of basil leaves
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon honey
- 1 clove garlic
- salt and pepper to taste
Instructions
Prepare the ingredients for the pasta salad:
- Cook the pasta al dente (it should have a bite to it) according to the package instructions. Drain and cool down. Add to a large bowl.8 ounces (225g) pasta
- Cut tomatoes and mozzarella pearls in half. Add to the pasta in the bowl.13 ounces (370g) grape tomatoes, 9 ounces (255g) mozzarella pearls
- Tear basil leaves into smaller pieces with your fingers and add to the bowl (they will be more aromatic in comparison when cut with a knife).small handful of basil leaves
Make the vinaigrette:
- Add all the ingredients for the vinaigrette into a food processor or blender container. Mix at a low speed until well combined and basil leaves are chopped finely.a handful of basil leaves, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 tablespoon honey, 1 clove garlic, salt and pepper
Assemble:
- Pour dressing into the bowl and toss with the other ingredients until well combined. Season with salt and pepper if needed.
- Enjoy!
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