Caprese Pasta Salad with Fresh Mozzarella and Basil

This caprese pasta salad is a fresh, summery twist on the classic Italian combination of tomatoes, basil, and fresh mozzarella. It’s tossed with pasta and a garlic and parmesan white balsamic vinaigrette for a big bowl of salad that’s light, fresh, and full of flavor.

There’s nothing better than the caprese trio of juicy tomatoes, creamy mozzarella, and fragrant basil.

I love it in its simplest form as insalata caprese, or all warm and melty as a margherita pizza (which is always my go-to order at California Pizza Kitchen). I even make these caprese salad skewers for a quick, flavorful, no-cook appetizer.

Honestly, I don’t think I’ve ever had this combo and not loved it.

The growing season is pretty short where I live in the Chicago area, but every year I still plant cherry tomatoes and basil in pots on my patio. By mid-summer, when those first vine-ripe tomatoes are ready and the basil is full and fragrant, this caprese pasta salad is one of the first things I make.

It’s easy to pack up for a picnic, set out at a summer BBQ, or enjoy for dinner on the patio with something simple like my pan-seared chicken tenders.

Why You’ll Love This Caprese Pasta Salad

• Comes together fast since you can prep everything while the pasta cooks
• Makes a big batch (about 8 cups), perfect for sharing at cookouts or get-togethers
• Packed with juicy tomatoes, creamy mozzarella, and fresh basil in every bite
• Tossed in a simple homemade vinaigrette that soaks into the tomatoes and coats all the curves of the pasta
• Light and fresh, and it goes with pretty much anything you’re already making, from burgers to chicken and more

Ingredients Needed

For the salad:

• Cavatappi pasta
• Cherry or grape tomatoes
• Fresh mozzarella balls
• Fresh basil
• White balsamic vinaigrette

For the dressing:

• Olive oil
• White balsamic vinegar
• Grated parmesan
• Garlic
• Salt and black pepper

If you love fresh, simple dishes like this, you might also enjoy these marinated mozzarella balls or my Greek pasta salad.

Ingredient Notes & Substitutions

Pasta
I love using curly, corkscrew-shaped cavatappi because the ridges hold onto the dressing really well. Rotini, fusilli, or penne all work too. You’ll need about 8 ounces of dry pasta, which cooks up to roughly 4 cups.

Tomatoes
Cherry or grape tomatoes are ideal. Look for ones that are bright and juicy. Around here, they usually come in 10-ounce containers, and I use about one and a half packages for this salad.

Fresh Mozzarella Balls
Pearls can go straight in without slicing. If you’re using ciliegine (cherry-sized), drain first, then cut them in half. Larger bocconcini should be cut into smaller pieces.

Basil
Fresh basil is key. You’ll need about 1 cup of loosely packed sliced basil. If I’m buying it at the store, I usually grab two of the small clamshell packages.

Olive Oil
Use a good extra virgin olive oil for the best flavor.

Vinegar
White balsamic keeps the salad looking light and fresh. Regular balsamic works, but it will darken the mozzarella. You can sub in white wine vinegar if that’s what you have.

Parmesan & Garlic
These add a little savory depth and round out the dressing.

How to Make Caprese Pasta Salad

Detailed recipe and instructions are in recipe card at bottom of post.

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse under cold water to cool.

For most hot pasta dishes like my 15-Minute Burst Cherry Tomato Pasta or Lemon Garlic Pasta, I don’t rinse the pasta so the starch helps the sauce cling to the noodles.

But for this cold salad, a quick rinse keeps the pasta from getting sticky or overly soft.

Prep the Ingredients

While the pasta cooks, slice the tomatoes, mozzarella (if needed), and basil.

I like to cut the tomatoes in half the short way so they stay nice and rounded.

For the basil, stack the leaves, roll them up, and slice into thin ribbons. It only takes a minute, but it makes everything look so much nicer in the bowl.

Make the Dressing

In a small bowl, combine the vinegar, parmesan, garlic, salt, and pepper. If you want a little extra help keeping the vinaigrette emulsified, you can whisk in a teaspoon of Dijon mustard, but it’s completely optional.

Slowly drizzle in the olive oil while whisking until the dressing is smooth and combined.

Toss Everything Together

In a large bowl, combine the cooled pasta with about two-thirds of the dressing. I like to hold some back to add just before serving or to refresh leftovers.

Add the tomatoes, mozzarella, and basil, then toss until everything is evenly coated.

Make Ahead Tip: If you’re making this ahead of time, mix the pasta with only half the dressing and leave out the basil. Add the remaining dressing and basil just before serving so everything stays fresh.

Recipe Notes & Tips

• Salt your pasta water well
• Don’t overcook the pasta
• Let the pasta cool before mixing
• Taste and adjust seasoning before serving
• Add extra parmesan and basil on top if you have it

FAQs

Can I make this ahead of time?
Yes. Leave out the basil and slice it and add it just before serving so it doesn’t wilt.

What mozzarella works best?
Pearls are the easiest since they can go straight in. Larger mozzarella balls like ciliegine or bocconcini should be drained and cut into smaller pieces.

More Pasta Salads

If you’re planning a summer menu, these are all great options to mix and match:

• Italian Pasta Salad With Salami and Provolone
• Greek Pasta Salad With Feta
• Easy Greek Orzo Salad