If you need a quick summer side dish that everyone will rave about, this Caprese pasta salad is it. It’s fresh, flavorful, and made with just a handful of simple ingredients.
Caprese salad is one of those classic combos I never get tired of—especially when tomatoes are at their peak in the summer. Turning it into a pasta salad? Even better. It’s fresh, flavorful, and made with just a handful of simple ingredients, which makes it perfect for easy entertaining or a laid-back lunch.
My whole family loves this one, so I make it on repeat during the summer months—for cookouts, picnics, or just as a tasty salad we can pair with protein for a quick lunch or dinner. I usually toss in grilled chicken to boost the protein and make it more filling.
Looking for more summer cookout-friendly dishes? You’ll love my pesto pasta salad or Greek pasta salad too!
Ingredients Needed
You only need a few fresh, flavorful ingredients to bring this summery pasta salad together:
- rotini pasta – I love how the twists of rotini hold onto all the dressing and little bits of basil. Feel free to use another short pasta shape if that’s what you have on hand.
- cherry tomatoes – juicy, sweet, and the perfect size for pasta salad. Slice them in half or quarter them if they’re on the bigger side.
- mozzarella balls – creamy and soft, these little bocconcini add richness to every bite. I like halving them so they go a little further.
- baby arugula or spinach – adds a pop of green and a little peppery bite. Either works great here.
- fresh basil – this is what gives the salad that signature Caprese feel. Chop it up just before adding so it stays nice and vibrant.
- sea salt and black pepper – season to taste to bring all the flavors to life.
- dressing – we’re using a simple homemade dressing made with balsamic vinegar, olive oil, maple syrup, dijon mustard, and garlic. It’s quick to blend and adds so much flavor.
Easy Substitutions
- Pasta: I used rotini, but any short pasta works well here. Try bowties, penne, or even chickpea pasta for a gluten-free, protein-packed twist.
- Dressing: This balsamic vinaigrette is simple and fresh, but if you’re short on time you can use a store-bought version. Just look for one with minimal ingredients and no added sugar. Primal Kitchen or Tessemae’s are great options.
How to Make Caprese Pasta Salad
This salad comes together in under 30 minutes for a quick side or lunch option. Here’s how to make it:
Step 1: Add all the dressing ingredients to a blender and blend until smooth and combined.
Step 2: Cook the pasta according to the package instructions until al dente. Drain and transfer to a large mixing bowl to cool slightly.
Step 3: Once the pasta has cooled, add the cherry tomatoes, mozzarella, arugula, and fresh basil.
Step 4: Pour the dressing over the salad and toss to combine. Taste and season with additional salt and pepper, if needed.
Brittany’s Recipe Tips!
Just a few tips to help your caprese pasta salad turn out perfectly every time:
- Cook your pasta just right: Go for al dente so it doesn’t turn to mush once it’s dressed and chilled. I always taste a piece before draining. If it’s firm but tender, you’re good to go.
- Salt your pasta water: This is your one chance to season the pasta itself. I’m talking a generous pinch here, don’t skip it!
- Add the basil just before serving: Fresh basil bruises easily, so I like to tear it up and toss it in right at the end to keep it bright and fragrant.
Serving Suggestions
This caprese pasta salad works for everything from backyard BBQs to weekday lunches. I love serving it as a refreshing side for summer meals or bulking it up with protein to turn it into a full meal.
How to Store
This caprese pasta salad is best enjoyed fresh, but it also stores well. Just place any leftovers in an airtight container and refrigerate for up to 3 days. If you know you’ll be storing it, wait to add the basil and cheese until just before serving to keep everything vibrant and fresh.
Frequently Asked Questions
Yes! This recipe is great for meal prep. Just prep everything a day in advance and store it in the fridge. For the best texture and presentation, stir in the mozzarella balls and fresh basil right before serving.
Short pasta shapes like rotini, fusilli, or bowties work best because they hold the dressing and mix-ins well. Whole wheat or gluten-free pasta can also be used—just be sure to cook it al dente so it doesn’t get mushy after sitting.
It’s meant to be served cold or at room temperature. If you’ve just cooked the pasta, make sure it’s fully cooled before tossing with the other ingredients to keep the cheese from melting.
More Pasta Salad Recipes
Be sure to check out all of the pasta salad recipes as well as the full collection of salad recipes on EBF!
