About This Recipe

Caprese pasta salad takes the most beloved Italian salad combination — ripe tomatoes, fresh mozzarella, basil, and balsamic — and makes it into a hearty crowd-feeding dish perfect for summer entertaining. It takes 20 minutes and can be made partially ahead. The balsamic glaze and fresh basil transform simple pasta into something genuinely impressive.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • 20 minutes, one pot, feeds a crowd — perfect for summer parties
  • Classic caprese flavors in a hearty, satisfying pasta format
  • Make-ahead friendly — actually tastes better after a few hours
  • Beautiful presentation with zero effort

Caprese Pasta Salad (Summer Entertaining Easy)

Caprese Pasta Salad (Summer Entertaining Easy)
10 min
Prep
10 min
Cook
20 min
Total
6
Servings
⭐ 4.8
Rating
390
Calories

Ingredients

  • 400g rotini or penne pasta
  • 300g cherry tomatoes, halved
  • 250g fresh mozzarella, torn
  • 1/2 cup fresh basil, torn
  • 3 tbsp extra virgin olive oil
  • 3 tbsp balsamic glaze
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and black pepper

Instructions

  1. 1Cook pasta al dente Cook pasta in well-salted boiling water 1 minute less than package instructions. Drain, rinse under cold water, toss wit...
  2. 2Season the tomatoes Halve cherry tomatoes, season lightly with salt. Let sit to release juices — these become part of the dressing....
  3. 3Make the dressing Whisk remaining olive oil, minced garlic, Italian seasoning, salt, and pepper together....
  4. 4Combine Add cooled pasta to a large bowl. Add tomatoes with their juices, torn mozzarella, and dressing. Toss gently....
  5. 5Finish and serve Add fresh basil and drizzle with balsamic glaze. Toss once more. Taste, adjust seasoning, and serve immediately or refri...

Ingredients

400g rotini or penne pasta 300g cherry tomatoes, halved 250g fresh mozzarella, torn 1/2 cup fresh basil, torn 3 tbsp extra virgin olive oil 3 tbsp balsamic glaze 2 cloves garlic, minced 1 tsp Italian seasoning Salt and black pepper

Step-by-Step Instructions

  1. 1

    Cook pasta al dente

    Cook pasta in well-salted boiling water 1 minute less than package instructions. Drain, rinse under cold water, toss with 1 tbsp olive oil to prevent sticking.

  2. 2

    Season the tomatoes

    Halve cherry tomatoes, season lightly with salt. Let sit to release juices — these become part of the dressing.

  3. 3

    Make the dressing

    Whisk remaining olive oil, minced garlic, Italian seasoning, salt, and pepper together.

  4. 4

    Combine

    Add cooled pasta to a large bowl. Add tomatoes with their juices, torn mozzarella, and dressing. Toss gently.

  5. 5

    Finish and serve

    Add fresh basil and drizzle with balsamic glaze. Toss once more. Taste, adjust seasoning, and serve immediately or refrigerate up to 2 hours before serving.

Pro Tips

🏆 Chef Tips
  • Cook pasta al dente — it continues softening as it sits in the salad.
  • Fresh mozzarella ball, not shredded — the texture and flavor are completely different.
  • Don't add basil until just before serving — it turns black if dressed too early.
  • Make the base 1–2 hours ahead; add balsamic and basil only right before serving.

Frequently Asked Questions

Make the pasta and tomato base ahead, but add mozzarella, basil, and balsamic just before serving — mozzarella gets rubbery and basil darkens overnight.
Short pasta works best — rotini, penne, fusilli, or farfalle. Their ridges hold the dressing beautifully.
Grilled chicken, prosciutto, salami, or canned tuna all work excellently in caprese pasta salad.
2–3 days refrigerated without the basil. Flavors actually deepen overnight.

Nutrition Per Serving

390
Calories
15g
Protein
52g
Carbs
14g
Fat
3g
Fiber
6g
Sugar
310mg
Sodium
6g
Sat. Fat