This Caprese Pasta Salad pairs juicy tomatoes, fresh mozzarella, and basil with tender bowtie pasta, finished with a homemade balsamic dressing for a bright, flavorful dish.
Hello, pasta salad season!
Now that spring is here and summer temperatures are rising, I keep a veggie-packed pasta salad in the fridge at all times. This Caprese-style version is one of my favorites for quick lunches, weeknight sides, or to bring to picnics, barbecues, and potlucks.
It pairs beautifully with a sandwich or a veggie burger and stores well, so it’s easy to make ahead for gatherings.
Pasta Salad Ingredients
Here’s what you’ll need to make this bright tomato-basil pasta salad:
Tomatoes
Tomatoes are the star of this salad. Cherry or grape tomatoes work well because they’re sweet and juicy; halved or quartered they add great texture. You can also use vine-ripened or Roma tomatoes, or prepare marinated cherry tomatoes ahead of time.
Basil
Fresh basil is essential—its fragrant leaves bring the recipe to life. If you can, use freshly picked basil, chopped or torn into ribbons (chiffonade). It’s also easy to grow a small pot on a windowsill for frequent use.
Mozzarella
Small mozzarella balls or pearls are ideal here. Keep them whole or halve them to distribute more cheese through the salad. For a creamier variation you could try burrata, or substitute a dairy-free cheese for a vegan option.
Pasta
Mini farfalle (small bowties) are my go-to, but other small shapes such as fusilli, rotini, ditalini, or orzo also work nicely. Use whatever small pasta you prefer.
Dressing
A simple dressing of extra virgin olive oil, balsamic and a splash of white or red wine vinegar brings everything together. I include an easy balsamic dressing recipe below—tangy, garlicky, and perfectly balanced for this salad.
Easy Caprese Salad Dressing
- 1/3 cup extra virgin olive oil
- 2 tablespoons white wine vinegar or red wine vinegar
- 1–2 tablespoons balsamic vinegar, plus more to taste
- 1 clove garlic, peeled, smashed and minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano (or use fresh oregano)
How to make the pasta salad
This salad comes together quickly and is very forgiving.
- Bring a pot of water to a boil and add a pinch of sea salt. Cook the pasta according to package directions until al dente (about 8 minutes for mini bowties).
- Drain the pasta in a colander and rinse briefly with cold water to stop cooking. Transfer to a large bowl and set aside.
- Make the dressing: mince the garlic and whisk it with the olive oil, vinegars, salt, pepper, and oregano. Pour the dressing over the pasta and toss to coat.
- Prepare the tomatoes (halve or quarter), add them to the pasta along with the basil and mozzarella balls.
- Toss gently and let the salad sit for at least 30 minutes at room temperature or chilled to allow the flavors to meld. Taste and adjust with extra balsamic or seasoning as desired. Serve and enjoy.
Make-Ahead Tips
This salad stores well and often tastes better the next day after the flavors have married. Store in an airtight container in the refrigerator for up to 3–4 days. Stir well before serving to redistribute the dressing.
Caprese Pasta Salad
This Caprese pasta salad is an easy, fresh dish perfect for warm-weather meals and gatherings. Each bite brings juicy tomatoes, creamy mozzarella, fragrant basil, and tender pasta together with a bright balsamic dressing. It’s customizable, crowd-pleasing, and simple to scale up for a larger group.
Below is a clear, printable recipe card with ingredients and instructions for six servings.
Caprese Pasta Salad
Ingredients
- 8 oz mini bowtie pasta (or favorite small pasta)
- 8 oz mozzarella balls or pearls
- 2 cups cherry tomatoes
- 1/4–1/2 cup chopped or chiffonade fresh basil
Balsamic 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, peeled, smashed, and minced
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp dried oregano leaves
Instructions
- Bring a pot of water to a boil and season with 1–2 pinches of sea salt.
- Measure ingredients while the water heats; the salad comes together quickly.
- Add pasta to boiling water and cook until al dente (about 8 minutes for mini bowties).
- Drain the pasta and rinse with cold water. Set aside.
- Make the dressing by combining minced garlic with oil, vinegars, salt, pepper, and oregano. Whisk and pour over pasta, tossing to coat.
- Add prepared tomatoes, basil, and mozzarella to the pasta and gently mix.
- Let the salad sit for 30 minutes at room temperature or chilled to allow flavors to meld. Adjust balsamic or seasoning to taste. Serve.
- This salad can be made the day before and kept in the refrigerator for up to 3–4 days.
Notes
Nutrition facts are estimates calculated online for the pasta salad and dressing. Adjust portions and ingredients as needed.
Nutrition
Calories: 355 kcal, Carbohydrates: 31 g, Protein: 12 g, Fat: 21 g, Saturated Fat: 4 g, Sodium: 230 mg, Fiber: 2 g, Sugar: 3 g.
If you want a tasty, healthy side to bring to your next gathering, this Caprese pasta salad is a great choice. It highlights peak tomato flavor and is a wonderful way to use fresh basil.
Serving Suggestions and Pairings
- Buffalo chickpea veggie burgers
- Ultimate veggie sandwich
- Spinach and avocado grilled cheese
- Black bean veggie burgers with chipotle honey mustard
- Chicken sliders or small sandwiches for meat-eating guests
- Cranberry walnut chickpea salad sandwich
If you try this recipe, I’d love to hear about it. Leave a comment or share a photo so I can see what you made—I always enjoy reading your feedback.