Caprese Pasta Salad Recipe
This Caprese Pasta Salad Recipe is a simple yet flavorful side dish. This pasta salad is filled with mozzarella, tomatoes and basil. Tossed with an Italian oil dressing and topped with balsamic glaze.
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Table of Contents
Caprese Pasta Salad Recipe
Don’t start making everything pumpkin spiced just yet. We still have another few weeks of summer. A few more weeks of warm sunshine on our face, iced coffees and garden fresh recipes like this Caprese Pasta Salad!
The amazingly fresh fruit and vegetables are one of my favorite things about summertime. Now if I could only grow my own garden. Unfortunately, gardening has never been one of my skills. I swear, you either have it or you don’t! And up until now I definitely DON’T have it.
But this summer I have been working hard not to kill all the poor plants that are unfortunate enough to be under my care. I am thrilled to report that I have kept succulents, a ponytail palm and a basil plant alive all summer! If I can do it anyone can! Seriously, anyone. Who knows, maybe next year I’ll even grown my own tomatoes for this recipe.
The best thing about using garden fresh ingredients is that they taste so darn good that there is no need to overcomplicate things. This pasta salad has just 4 ingredients not counting the dressing.
I like to make pasta salads with interesting flavor twists. My Bloody Mary Pasta Salad, Spinach Dip Pasta Salad and Jalapeño Popper Macaroni Salad are all perfect for potlucks!
If you want a hot pasta dish, check out this Easy Lemon Garlic Pasta!
I used these swirly radiatore pasta noodles because I was in a swirly kind of mood that day. Feel free to use your favorite pasta. Shells, bowtie or rotini pasta all work great too.
This Caprese Pasta Salad Recipe makes a fantastic picnic or potluck side dish. Or serve with grilled chicken for light summer meal.
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Caprese Pasta Salad
Equipment
Ingredients
Pasta Salad
- 8 ounces Radiatore Pasta (cooked according to package instructions, drained & cooled)
- 12 ounces Cherry Tomatoes (halved)
- 8 ounces Fresh Small Mozzarella Balls aka ciliegine, (drained)
- 10 Large Basil Leaves (cut into ribbons)
- Salt/Pepper (to taste)
Dressing
- 1/4 Cup Extra Virgin Olive Oil
- 1/2 teaspoon Dried Italian Seasoning
- 1 Garlic Clove (grated)
- Pinch Salt/Pepper
- Small Pinch White Sugar
Balsamic Reduction
Instructions
- Cook pasta according to package instructions. Drain and let pasta cool completely.
- While pasta is cooling, mix all dressing ingredients and let sit.
- In large bowl, combine tomatoes, mozzarella, basil, salt/pepper and cooled pasta. If not serving immediately wait to cut and add the basil until just before serving to prevent darkening.
- Toss pasta salad with dressing until evenly coated.
- Serve with a drizzle of balsamic reduction.
Nutrition
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Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
I could basically live off pasta for the rest of my life! Your pasta recipe sounds delish!
The cherry tomatoes, basil and the dressing really gives it an Italian feel. Thank you for even including directions for the balsamic glaze! I love it! xx
Thank you and you’re welcome 🙂
This sounds so good I’m going to make it tomorrow. Does it keep well in the fridge for at least 3 Days?
It does keep well in the fridge. You may need to add a little drizzle of olive oil after a day or two if the pasta salad soaks up the dressing.
I’m not finding the directions for the balsamic glaze…
Here it is: https://wonkywonderful.com/how-to-make-balsamic-glaze/ 🙂
Can you use dried basil?
Yes, if that is what you have on hand…go for it 🙂
Wow…. so simple and not to mention tasted great. I didn’t have Italian seasoning as I used it up so I added about 1/4 tsp. Og Greek &garlic plus together yum…
Yum! Sounds great 🙂
This looks so good i just did one with mushrooms on my site. I feel like I will just have pasta salad for the rest of my life.
Haha! Pasta salad fo’ life!!!
Sounds great. Should there be vinegar in the dressing though?
I leave the vinegar out of the dressing because I add balsamic reduction when serving 🙂
Love this easy recipe! Tried it for the first time and loved it! About how long does this stay good for refrigerated? I figured at least 3 days hopefully!
Yes, three days should be fine 🙂
Since dried herbs are stronger than fresh herbs, only use 1/2 the amount you would for the fresh herbs.1 tbs fresh=1/2 tbs dried.