This post may include affiliate links. Thank you for your support.
If you need a quick summer side dish that everyone will rave about, this Caprese pasta salad is it. It’s fresh, flavorful, and made with just a handful of simple ingredients.
Caprese salad is one of those classic combos I never get tired of—especially when tomatoes are at their peak in the summer. Turning it into a pasta salad? Even better.
It’s fresh, flavorful, comes together in under 30 minutes and is made with just a handful of simple ingredients, which makes it perfect for easy entertaining or a laid-back lunch.
My whole family loves this one, so I make it on repeat during the summer months—for cookouts, picnics, or just as a tasty salad we can pair with protein for a quick lunch or dinner. I usually toss in grilled chicken to boost the protein and make it more filling.
Looking for more summer cookout-friendly dishes? You’ll love my pesto pasta salad or Greek pasta salad too!
Ingredients Needed
You only need a few fresh, flavorful ingredients to bring this summery pasta salad together:
- rotini pasta – I love how the twists of rotini hold onto all the dressing and little bits of basil. Feel free to use another short pasta shape if that’s what you have on hand.
- cherry tomatoes – juicy, sweet, and the perfect size for pasta salad. Slice them in half or quarter them if they’re on the bigger side.
- mozzarella balls – creamy and soft, these little mozzarella balls add richness to every bite. I like halving them so they go a little further.
- baby arugula or spinach – adds a pop of green and a little peppery bite. Either works great here.
- fresh basil – this is what gives the salad that signature caprese feel. Chop it up just before adding so it stays nice and vibrant.
- sea salt and black pepper – season to taste to bring all the flavors to life.
- dressing – we’re using a simple homemade dressing made with balsamic vinegar, olive oil, maple syrup, dijon mustard, and garlic. It’s quick to blend and adds so much flavor.
Easy Substitutions
- Pasta: I used rotini, but any short pasta like bowties or penne would work here. I’ve also made this recipe before with chickpea pasta for a high-protein, gluten-free option, so that would also work.
- Dressing: This balsamic vinaigrette is simple and fresh, but if you’re short on time you can use a store-bought version. Just look for one with minimal ingredients and no added sugar. Primal Kitchen or Tessemae’s are great options.
How to Make Caprese Pasta Salad
This salad comes together in under 30 minutes for a quick side or lunch option. Here’s how to make it:
Step 1: Add all the dressing ingredients to a blender and blend until smooth and combined.
Step 2: Cook the pasta according to the package instructions until al dente. Drain and transfer to a large mixing bowl to cool slightly.
Step 3: Once the pasta has cooled, add the cherry tomatoes, mozzarella, arugula, and fresh basil to the bowl.
Step 4: Pour the dressing over the salad and toss to combine. Taste and season with additional salt and pepper, if needed.
Brittany’s Recipe Tips!
Just a few tips to help your caprese pasta salad turn out perfectly every time:
- Cook your pasta just right: Go for al dente so it doesn’t turn to mush once it’s dressed and chilled. I always taste a piece before draining. If it’s firm but tender, you’re good to go.
- Salt your pasta water: This is your one chance to season the pasta itself. I’m talking a generous pinch here, don’t skip it!
- Add the basil just before serving: Fresh basil bruises easily, so I like to tear it up and toss it in right at the end to keep it bright and fragrant.
Serving Suggestions
This caprese pasta salad is super versatile and works well for everything from backyard BBQs to easy weekday lunches. You can serve it as a refreshing side dish or turn it into a satisfying main by adding your favorite protein.
Try pairing it with grilled chicken, salmon, or shrimp for a full meal. You can serve the protein on the side or chop it up and mix it right into the pasta salad for a more filling option. Here are some of my go-to pairings:
How to Store
This pasta salad is best enjoyed fresh, but it also stores well. Just place any leftovers in an airtight container and refrigerate for up to 3-4 days. If you know you’ll be storing it, wait to add the basil and cheese until just before serving to keep everything vibrant and fresh.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Caprese Pasta Salad
Ingredients
Pasta Salad
- 8 oz rotini pasta
- 1 pint cherry tomatoes, halved or quartered
- 8 oz mozzarella balls, halved
- 1 cup baby arugula or spinach
- ½ cup basil, chopped
- sea salt and pepper, to taste
Balsamic Dressing
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- fresh or dried herbs, optional
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and transfer to a large mixing bowl.
- While pasta is cooking, make your balsamic dressing by adding all the ingredients into a blender. Blend until emulsified.
- Add tomatoes, mozzarella, baby arugula and fresh basil to the large bowl with the pasta.
- Add dressing on top and gently toss to coat. Taste and add additional salt and pepper, if needed. Serve right away or place in the fridge to chill before serving. Store in fridge for up to 4 days.
Notes
- Basil tip: Tear the basil leaves instead of chopping to avoid bruising and preserve their flavor.
- Storage: Store leftovers in an airtight container in the fridge. Best enjoyed within 3-4 days. Add fresh basil just before serving to keep it tasting fresh.
- Swap the pasta: If you need a gluten-free option and want to amp up the protein you can use chickpea pasta instead of regular pasta. I’ve made this recipe many times with chickpea pasta and it turned out great every time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Yes! This recipe is great for meal prep. Just prep everything a day in advance and store it in the fridge. For the best texture and presentation, stir in the mozzarella balls and fresh basil right before serving.
Short pasta shapes like rotini, fusilli, or bowties work best because they hold the dressing and mix-ins well. Whole wheat or gluten-free pasta can also be used—just be sure to cook it al dente so it doesn’t get mushy after sitting.
It’s meant to be served cold or at room temperature. If you’ve just cooked the pasta, make sure it’s fully cooled before tossing with the other ingredients to keep the cheese from melting.
More Pasta Salad Recipes
Be sure to check out all of the pasta salad recipes as well as the full collection of salad recipes on EBF!
Looks delicious. Wondering how the chickpea pasta holds up for leftovers as I’ve never used it before. Does it hold its shape & bite the next day after refrigeration? Thanks for your help.:)
Yes! I’ve found that the chickpea pasta holds up well… same as normal pasta, in my experience!
Amazing!! This is my favorite pasta salad! Great flavors and super easy to make! I love all your recipes!
Ahh yay!! So happy to hear that you loved this pasta salad and that you’re a fan of my recipes, Brennan. 🙂 Thanks for coming back to leave a comment + star rating. I so appreciate it!
I have never been disappointed by an EBF recipe and this was no exception. This pasta salad was perfection. The flavor was phenomenal and we ate the entire pasta salad at dinner. We usually have leftovers for days. My husband said it was the best pasta salad that he’s ever had and he’s a man who has had many!
Ahh that makes me so happy to hear, Ashlee! I’m so glad this recipe was a hit!! Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. <3
So good. Surprised that I loved it warm, but it was great. Leftovers were good for another 3 days. I just added fresh arugula each day.