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Caprese pasta salad

Caprese Pasta Salad Recipe

Lena
🍅 Caprese Pasta Salad: Fresh, Elegant, and Bursting with Flavor 🌿
Looking for a dish that’s light, refreshing, and effortlessly stunning on the table? Meet your new favorite go-to: Caprese Pasta Salad. Inspired by the beloved Italian classic, this salad is a beautiful fusion of ripe, juicy tomatoes, creamy fresh mozzarella, and fragrant basil—all tossed with al dente pasta and finished with a tangy-sweet white balsamic vinaigrette.
It’s the kind of dish that feels like sunshine in a bowl—perfect for picnics, potlucks, summer cookouts, or as a fresh side to grilled meats and seafood. But it’s so good, you might just want to eat it straight from the bowl with a fork (we won’t judge!).
Unlike heavy, mayo-based salads, this Caprese twist keeps things light and flavorful, letting the quality of the ingredients shine. The white balsamic dressing adds just the right amount of zing without overpowering the delicate flavors of mozzarella and basil.
Whether you're entertaining guests or meal prepping for the week, this vibrant and colorful salad is guaranteed to impress. Simple to make, stunning to serve, and absolutely delicious—it’s a dish you’ll crave all year long.
Ready to bring this fresh favorite to your table? Let’s dive into the ingredients, easy steps, and a few pro tips to make your Caprese Pasta Salad truly unforgettable. 🍴✨
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

For the salad

  • â–˘8 oz. radiatore pasta or small pasta shape of choice
  • â–˘1 1/2 cups cherry or grape tomatoes quartered
  • â–˘1 heaping cup fresh basil chiffonade
  • â–˘8 oz. mozzarella balls pearls or ciliegine
  • â–˘flaky sea salt and freshly ground black pepper
  • â–˘balsamic glaze optional

Dressing

  • â–˘1/3 cup olive oil
  • â–˘1/4 cup white balsamic vinegar
  • â–˘1 lemon juiced
  • â–˘1 tsp. Italian seasoning
  • â–˘1 tsp. crushed garlic
  • â–˘salt and pepper to taste

Instructions
 

  • Shake all salad dressing ingredients in a sealed mason jar or bottle until combined. Or whisk until emulsified in a bowl. Taste and adjust.
  • 1/3 cup olive oil,1/4 cup white balsamic vinegar,1 lemon, juiced,1 tsp. Italian seasoning,1 tsp. crushed garlic,salt and pepper, to taste
  • Cook the pasta according to package directions. Drain and rinse under cold water.
  • 8 oz. radiatore pasta (or small pasta shape of choice)
  • Add the cooked pasta to a large bowl along with the tomatoes, basil, and mozzarella. Pour the dressing on top and toss to combine. Taste and adjust any seasonings as desired and drizzle with balsamic glaze, if using. Serve and enjoy!
  • 1 1/2 cups cherry or grape tomatoes, quartered,1 heaping cup fresh basil, chiffonade,8 oz. mozzarella balls, pearls or ciliegine,flaky sea salt and freshly ground black pepper,balsamic glaze (optional)

Notes

  • Storage: sealed in an air-tight container for 3-4 days. The pasta will soak up the dressing so you can make more if desired when serving again.
  • Make ahead: If you want to make this in advance and chill prior to serving, either reserve some dressing or make extra. Drizzle the dressing on and toss when ready to serve. 

Nutrition Information

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