Sweet cherry tomatoes, creamy mozzarella, fresh basil, and a tangy balsamic glaze make this caprese pasta salad the ultimate summer lunch. ♡
This caprese pasta salad is the 20 minute lunch you can throw together when the fridge feels empty. It is just pasta, tomatoes, mozzarella, and basil, but the combination tastes like summer in a bowl. For more ideas, see our Tuna Rice Bowl.
It travels well, holds up for days, and gets better as it sits. The perfect make-ahead lunch or potluck star. Let’s make it together.
Ingredients
Caprese Pasta Salad
- 12 oz fusilli pasta
- 2 cups cherry tomatoes, halved
- 1 tsp salt, for tomatoes
- 8 oz fresh mozzarella pearls
- 1 cup fresh basil, chiffonade
- 1/3 cup olive oil, extra virgin
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 3 tbsp balsamic glaze
- 1/4 cup parmesan, grated
How to Make Caprese Pasta Salad
- **Boil.** Cook the pasta in heavily salted water until al dente. Drain and rinse under cold water to stop the cooking.
- **Salt.** Toss the tomatoes with 1 teaspoon salt in a large bowl. Let sit for 10 minutes to release their juices.
- **Whisk.** Combine olive oil, garlic, oregano, and black pepper in a small bowl.
- **Combine.** Add the cooled pasta, mozzarella pearls, and dressing to the tomatoes. Toss gently.
- **Chill.** Let sit in the fridge for 20 minutes so the flavors meld.
- **Serve.** Top with fresh basil, parmesan, and a drizzle of balsamic glaze right before serving.
Why This Recipe Works
The secret to restaurant-level summer pasta salad is in the tomatoes. Halving cherry tomatoes and tossing them with salt 10 minutes before mixing draws out their juices, which become part of the dressing. That concentrated tomato water is liquid gold.
Fresh mozzarella (not low-moisture shredded) is non-negotiable. The pillowy texture and milky flavor of fresh mozz is what makes this feel like a real caprese. If the mozzarella squeaks, you bought the wrong one for this easy pasta salad.
The balsamic glaze is what ties the dish together. Unlike balsamic vinegar, glaze is reduced and syrupy, so it clings to every bite instead of pooling at the bottom. A quick drizzle over the top right before serving gives you that bright acidity and glossy finish you need. For more ideas, see our Edamame Salad.
Tips
- Store in the fridge for up to 3 days. Add fresh basil right before serving.
- Serve cold or at room temperature. Let it sit for 10 minutes before eating cold.
- Undercook the pasta by 1 minute. It firms up as it cools.
- Salt the tomatoes for 10 minutes before mixing to draw out their juices.
- Use fresh mozzarella pearls or ciliegine, not shredded low-moisture mozz.
- Drizzle with balsamic glaze right before serving so it does not get absorbed.
Variations
- Add grilled chicken or prosciutto for extra protein.
- Swap pasta for tortellini or gnocchi for a heartier version.
- Stir in baby arugula for a peppery bite.
- Add halved peaches or figs for a summer fruit twist.
- Toss with pesto instead of olive oil dressing for a caprese pesto pasta salad.
- Use burrata instead of mozzarella for an extra luxurious version.
Looking for more ideas? Try our Chicken Caesar Wrap or Crispy Buffalo Chicken Wraps next.
Common Mistakes to Avoid
- Using shredded mozzarella: Shredded mozzarella is for pizza. Use fresh mozzarella pearls for the creamy caprese texture.
- Skipping the tomato salt step: Salting draws out tomato juices that make the whole dish more flavorful. Do not skip.
- Adding basil too early: Basil wilts and browns in the dressing. Add it right before serving for that vibrant pop of green.
- Using plain balsamic vinegar: Balsamic glaze is reduced and syrupy. It clings instead of puddling. Buy the glaze, not the vinegar.
Caprese Pasta Salad
Ingredients
Method
- **Boil.** Cook the pasta in heavily salted water until al dente. Drain and rinse under cold water to stop the cooking.
- **Salt.** Toss the tomatoes with 1 teaspoon salt in a large bowl. Let sit for 10 minutes to release their juices.
- **Whisk.** Combine olive oil, garlic, oregano, and black pepper in a small bowl.
- **Combine.** Add the cooled pasta, mozzarella pearls, and dressing to the tomatoes. Toss gently.
- **Chill.** Let sit in the fridge for 20 minutes so the flavors meld.
- **Serve.** Top with fresh basil, parmesan, and a drizzle of balsamic glaze right before serving.
Notes
Source: USDA FoodData Central for nutrition estimates.
