This tasty Caprese Pasta Salad combines fresh tomatoes, mozzarella, and basil with tender bowtie pasta and a flavorful homemade balsamic dressing!
Helloooooo pasta salad season!
Are you ready for it? I’ve probably made a dozen now since Spring hit and now that we’re entering into those early Summer temps, my goal is to have a different veggie-loaded pasta salad prepped in my fridge at all times!
It’s one of my favorites for speedy lunches or as a side dish for busy weeknight dinners.
Of course it’s also the ultimate take-along option for parties, picnics, barbecues, and potlucks galore!
Pair this pretty pasta salad with your favorite sandwich or veggie burger.
Pasta Salad Ingredients
Here’s what you’ll need to make this tasty tomato basil pasta salad:
Tomatoes
Tomatoes are an excellent source of vitamin C, potassium, and lycopene, and they’re easily the star of any caprese salad! You can use cherry tomatoes like I did (halved or quartered) or try it with vine-ripened tomatoes, grape tomatoes, Roma tomatoes, or any tasty variety you have on hand. You can even use my crazy popular Marinated Cherry Tomatoes.
Basil
You can’t spell caprese without basil (I kid I kid) and fresh basil is a must for this pretty pasta salad! Fresh basil is a great source of vitamins A and K and can easily be purchased as a little potted plant to keep on your windowsill. I am thinking of potting a second basil plant since we use it so much this time of year. Yum!
Mozzarella
Another must is mozzarella! I like using little mozzarella balls or pearls for this salad. You can keep them whole or cut them in half to get even more cheese in every forkfull. I haven’t tried it yet with burrata but I imagine it would be beyond tasty! Vegan? Feel free to go dairy-free for a less conventional (but still oh so delicious) caprese pasta salad.
Pasta
I love using mini farfalle pasta for this recipe. Other options are regular-sized bowtie pasta, fusilli, rotini, ditalini, orzo, or cheese tortellini.
Dressing
You can keep things simple and dress your pasta salad with a combination of olive oil, balsamic vinegar and salt and pepper, or try my delicious caprese dressing recipe. I’ll include the recipe in the post and also in the recipe card. It’s a must-try!
Easy Caprese Salad Dressing
- 1/3 cup extra virgin olive oil
- 2 TBSP white wine vinegar or red wine vinegar
- 1-2 TBSP balsamic vinegar plus extra to taste
- 1 clove garlic
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp dried oregano leaves (or try it with fresh oregano!)
How to make pasta salad:
This recipe is so easy to make!
- Simply cook pasta via package instructions until tender yet al dente.
- Drain in a colander and rinse with cold water to halt the cooking process.
- Transfer to a large bowl and set aside.
- To make the dressing, peel smash and mince fresh garlic. Add to a small bowl with oil, vinegar, salt, pepper, and oregano. Mix well then pour over pasta. Toss to coat.
- Halve, quarter, or chop tomatoes (any variety will work here) and add to the pasta along with basil and mozzarella balls.
- Mix well and allow salad to sit for 30 minutes (at room temperature or in fridge if preferred) for the flavors to meld. This is optional but I always try to set aside some time to marinate in the dressing. Taste and add any additional balsamic or seasoning desired. Enjoy!
Make Ahead Pasta Salad Tips
Another great thing about this recipe is that it can be made ahead of time and stored in the fridge until ready to serve. In fact, it’s downright amazing when you let the flavors meld together for a few hours or even overnight. Just be sure to give it a good stir before serving to make sure the dressing is evenly distributed.
This salad can be made the day before for a party or gathering and can be stored in an airtight container in the fridge for up to 3-4 days.
Caprese Pasta Salad
This Caprese pasta salad is a simple and delicious dish that is perfect for a summer picnic, barbecue, or any other gathering with family and friends!
Every scoop is packed fresh and juicy tomatoes, creamy mozzarella balls, fragrant basil, and perfectly tender pasta. It’s easy to make and can be customized to suit your taste preferences, making it an easy peasy crowd-pleaser for all.
Ready to get your recipe on? Here’s the handy dandy printable recipe card:
Caprese Pasta Salad
Ingredients
- 8 oz mini bowtie pasta (or favorite small pasta)
- 8 oz mozzarella balls or pearls
- 2 cups cherry tomatoes
- ¼-½ cup chopped or chiffonade fresh basil
BALSAMIC CARPESE SALAD DRESSING
- ⅓ cup extra virgin olive oil
- 2 TBSP white wine vinegar or red wine vinegar
- 1-2 TBSP balsamic vinegar plus extra to taste
- 1 clove garlic (peeled, smashed, and minced)
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp dried oregano leaves
Instructions
- Bring a pot of water to a boil and season with a 1-2 pinches of sea salt.
- While you wait for the water to boil, measure out all your ingredients, this salad comes together fast!
- Add the pasta to boiling water and cook until al dente, approx. 8 minutes for mini bowties or follow package instructions for different shapes.
- Drain cooked pasta in a colander and rinse with cold water. Set aside.
- To make the dressing, peel smash and mince fresh garlic. Add to a small bowl with oil, vinegar, salt, pepper, and oregano. Mix well then pour over pasta. Toss to coat.
- Halve, quarter, or chop tomatoes (any variety will work here) and add to the pasta along with basil and mozzarella balls.
- Mix well and allow salad to sit for 30 minutes (at room temperature or in fridge if preferred) for the flavors to meld. This is optional but I always try to set aside some time to marinate in the dressing. Taste and add any additional balsamic or seasoning desired. Enjoy!
- This salad can be made the day before for a party or gathering and will keep in the fridge for up to 3-4 days.
Notes
Nutrition
If you’re looking for a healthy and flavorful side dish to bring to your next gathering, caprese pasta salad is where it’s at! It’s easy to make and is sure to impress your friends and family. It’s a great way to enjoy all the fresh flavors of tomato season and the perfect way to use up lots of fresh basil!
Serving Suggestions and Pasta Salad Pairings
- Buffalo Chickpea Veggie Burgers
- Ultimate Veggie Sandwich
- Spinach and Avocado Grilled Cheese
- Black Bean Veggie Burgers with Chipotle Honey Mustard
- Chicken Cordon Bleu Sliders via Angie @ Big Bear’s Wife
- Cranberry Walnut Chickpea Salad Sandwich
If you get a chance to try this caprese pasta salad recipe, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
I love this salad. Doubled the recipe for a neighborhood party.
This recipe is making my mouth water. I love pasta salads. I’m going to make this one this weekend!
Jenn, you mention in the blog that fresh oregano instead of dried could be used in the dressing. How much oregano would be used if making the dressing with the fresh oregano? I know it’s probably more than the dried.
Thanks Carolyn! The rule of thumb is usually to double the amount of herbs when using fresh. I would start with 1/2 tsp fresh chopped oregano (it’s on my list of things to grow – yum!) and then you can add any extra to taste. Hope you love the recipe as much as I do!
I love this pasta salad version! This. will be on repeat all summer long.
Woot! So happy it’s a hit!
I have everything I need for this dish, can’t wait to make it this weekend! My family is going to love this!
So super excited for you to try it! Thanks Shadi!