Caprese Pasta Salad With Basil

I must come clear – I can have Caprese pasta salad every single day of the week. There’s an unmatched passion between these juicy tomatoes, creamy mozzarella, and fragrant basil that’s compounded with pasta, a drizzle of olive oil, and a splash of balsamic giving it the heavenly feeling of summer in a bowl. It’s simple, fresh, and it snatches compliments every time I bring it out.

This is Caprese pasta salad, as straight as it comes: the “classic” Caprese trio – tomato, mozzarella, and basil – transformed into a flavor-rich, cool pasta dish. It is light, yet satisfying enough for the dinner table, and as perfect an accompaniment as you can have with grilled chicken, steak, or fish on a plate. What makes it special is that it is elegant and fuss-free at the same time. You don’t have to know much about cooking to do it, but the end result certainly looks as if you found it in a café in Italy. It also proves to be endlessly flexible-you can make it a day ahead, pack it, and take it with you for a picnic, or just enjoy it straight from the fridge.

Why You’ll Love This Recipe

Here’s why I think you’re going to adore making (and eating) this pasta salad:

• Bursting with fresh flavors-the, the juicy tomatoes, creamy mozzarella, and fragrant basil burst with every bite.
• Quick and easy, just a few ingredients and about 20 minutes of your time.
• Make-ahead friendly – It tastes even better after chilling, so you can prep it the day before.
• Healthy-ish – Light, fresh, and full of real food ingredients.
• Crowd-pleaser – Perfect for potlucks, picnics, and family dinners.

Tools You’ll Need

Nothing fancy here—you probably have most of these already:

• Large pot – To cook your pasta. Make sure it’s roomy so the pasta doesn’t stick.
• Colander/strainer – To drain the pasta quickly.
• Cutting board and sharp knife – For slicing tomatoes and chopping basil.
• Mixing bowl – Big enough to toss everything together.
• Wooden spoon or salad tongs – For mixing without squishing the delicate mozzarella and tomatoes.
• Measuring cups/spoons – To keep your olive oil, balsamic, and seasonings balanced.

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Ingredients (US & Metric)

• 12 oz (340 g) pasta (penne, fusilli, or farfalle work best)
• 2 cups (300 g) cherry tomatoes, halved
• 8 oz (225 g) fresh mozzarella balls (bocconcini or ciliegine), halved
• 1 cup (25 g) fresh basil leaves, roughly torn
• 3 tbsp (45 ml) extra-virgin olive oil
• 2 tbsp (30 ml) balsamic vinegar or glaze
• Salt and freshly ground black pepper, to taste
• Optional: 1 clove garlic, minced, for extra depth

Step-by-Step Instructions

1. Cook the pasta
2. Bring a large pot of salted water to a boil. Add the pasta and cook until cooked to al dente. Do not overcook, as the pasta should have a slight bite. Drain and rinse for a while in cool water to stop the cooking.
3. Prep the veggies and cheese.
4. Prepare your veggies and cheese. While the pasta is cooking, cut up your cherry tomatoes and half your mozzarella balls for easy incorporation into the salad later. Tear basil leaves into little pieces by hand; this retains more flavor than chopping.
5. Make the dressing
6. Make the dressing. In a small bowl, whisk together some olive oil, balsamic vinegar, salt, and pepper. If you want to add garlic, do so now. Taste and adjust-putting some strength into that dressing so that it coats the pasta well.
7. Assemble the salad
8. Assemble the salad. In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, and basil. Pour on the dressing.
9. Toss gently
10. Toss gently: Take a wooden spoon or salad tongs and mix everything together. Do not go crazy; you want to keep the mozzarella intact.
11. Taste and tweak
12. Taste and tweak. Take a fork and taste-Does it need more salt, pepper, or perhaps a drizzle more of balsamic? Trust your palate.

Serving Ideas

• Serve chilled or at room temperature.
• Serve it with grilled chicken, steak, or salmon for a complete meal.
• Pack it into a Mason jar for easy transportation.
• Set it out at a barbecue—it holds up beautifully next to burgers and hot dogs.

Variations & Customizations

• Add protein – Grilled chicken, shrimp, or even chickpeas.
• Change the pasta – Try whole wheat, gluten-free, or even tortellini.
• Swap the cheese – Use feta for a tangy twist or burrata for extra creaminess.
• Boost the veggies – Add cucumbers, arugula, or roasted red peppers.
• Extra zing – A squeeze of lemon juice or some crushed red pepper flakes.

Storage & Make-Ahead

• Fridge: Store in an airtight container for up to 3 days. The flavors actually deepen overnight.
• Make-ahead tip: If prepping early, keep the basil separate and stir it in just before serving to keep it fresh and green.

Pro Tips & Mistakes to Avoid

• Salt your pasta water generously – It’s the only chance to flavor the pasta itself.
• Don’t drown it in dressing – Start with less, add more as needed.
• Use fresh mozzarella and basil – The pre-shredded stuff just won’t do this justice.
• Let it sit 10–15 minutes before serving – The flavors mingle and taste even better.
• Avoid soggy pasta – Slightly undercooked pasta holds up best in salad.

Recipe Details

• Yield: 6 servings
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

Nutrition (per serving, approx):

• Calories: 310
• Protein: 12 g
• Carbs: 38 g
• Fat: 13 g
• Fiber: 2 g
• Sugar: 4 g

Final Thoughts

Caprese pasta salad with basil is one of those recipes you’ll find yourself making again and again. It’s quick, vibrant, and satisfying in a way that feels both healthy and indulgent. Every bite is a little celebration of summer flavors.

If you try this recipe, I’d love to hear how you served it—did you keep it classic, or add your own twist? Share it with friends, leave a comment, or just enjoy it quietly at your kitchen table. Either way, I promise you’ll be glad you made it.