Caprese Pasta Salad Recipe
This Caprese Pasta Salad Recipe is a simple yet flavorful side dish to enjoy all summer long. Pasta salad filled with mozzarella, tomatoes and basil then tossed with an Italian oil dressing and topped with balsamic glaze.
Originally published August 15, 2017. Updated October 17, 2026.
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! Luckily, I have access to a great Farmer’s Market in my area.
This Caprese Pasta Salad is one of my favorite ways to use fresh tomatoes and basil. Like most of my recipes it is quick, easy and inexpensive (especially if you grow your own tomatoes and basil). This pasta salad gets its amazing flavor from the fresh, quality ingredients. 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.
It feels fancy enough to bring to a dinner party but somehow is casual enough for a relaxed dinner at home.
Table of Contents
Why You’ll Love This Caprese Pasta Salad
- Fresh and flavorful: tomatoes, mozzarella, and fresh basil create a delicious combination.
- Quick and easy: Simple ingredients with minimal prep.
- Perfect for entertaining: Its vibrant colors and flavors make it a stunning addition to any table.
- Versatile and customizable: Add grilled chicken, olives, spinach, or your favorite vegetables to make it your own.
- Great for make-ahead and meal prep: Prepare the ingredients in advance and toss everything together when you’re ready to serve.
More Caprese Inspired Recipes: Caprese Stuffed Avocados, Caprese Skewers, Caprese Couscous Salad, Chicken Caprese.
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!
Recipe Tips/Suggestions/Options:
Add a Mediterranean twist: Toss in sliced black olives, artichoke hearts, or roasted red peppers.
Bring in more greens: Baby spinach or arugula adds color and a pleasant peppery flavor.
Make it extra indulgent: Add a generous sprinkle of freshly grated Parmesan cheese.
Try a pesto version: Replace part of the olive oil dressing with basil pesto for an even more aromatic, herbaceous flavor.
Give it a summer garden twist: Add diced cucumber for extra crunch and freshness.
Make it gluten-free: Use your favorite gluten-free pasta and cook it according to its package instructions.
Serving Suggestions:
Add grilled chicken, shrimp, or chickpeas for extra protein. Serve alongside Baked Buttermilk Chicken, Tomato Garlic Crostini, Pan Fried Ribeye or Lemon Garlic Baked Cod.
FAQs
Yes, you can cook the pasta and prepare the other ingredients a few hours ahead. For the best texture and flavor, keep the dressing separate until closer to serving and add the basil just before serving.
Yes, feel free to skip the balsamic glaze and use just the Italian dressing.
Yes. Cut a fresh mozzarella block into bite-sized cubes. If using a wetter fresh mozzarella, drain it well before adding it to the salad.
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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.