Caprese Pasta Salad Recipe

Every summer, when tomatoes are at their juiciest, I can’t resist making this Caprese Pasta Salad. It’s the kind of dish that feels light but still satisfying — perfect for picnics, potlucks, or just an easy family dinner. I love how the creamy mozzarella, sweet cherry tomatoes, and fresh basil come together with pasta and olive oil. If you’re looking for more inspiration, you’ll find plenty of fresh ideas in my Pasta Recipes collection.

And here’s a little trick: when I’m meal-prepping, I sometimes make this right alongside dishes like Instant Pot Chicken Curry — so lunch and dinner are covered in one go.

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What You’ll Need

Here’s everything you’ll want on the counter before you start. I keep it simple, but good ingredients make all the difference.

• Pasta – I like cavatappi for its curls, but penne or rotini work too.
• Cherry tomatoes – A mix of red and yellow adds color and sweetness.
• Fresh mozzarella balls – Bocconcini or ciliegine size.
• Fresh basil leaves – Don’t skimp; they’re the heart of Caprese flavor.
• Red onion – Thinly sliced for a little bite.
• Parmesan shavings – Optional but adds richness.
• Extra-virgin olive oil – A drizzle of your best bottle goes a long way.
• Salt & freshly cracked black pepper – Always season to taste.

I usually prep this while my Slow Cooker French Dip Sandwiches are bubbling away — it makes multitasking in the kitchen feel effortless.

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Step-by-Step Guide to Caprese Pasta Salad

This recipe is as easy as it looks, but here’s how I like to build the flavors step by step.

I’ve even made this while roasting a Pressure Cooker Whole Chicken — so dinner becomes a real Italian-inspired feast.

Step 1 — Cook the pasta

Bring a big pot of salted water to a boil. Cook pasta until just al dente, then drain and rinse under cool water. I rinse here because we’re serving it as a salad.

Step 2 — Prep the veggies

Slice cherry tomatoes in halves and red onion into thin slivers. This makes every bite balanced instead of chunky.

Step 3 — Toss with mozzarella and basil

In a large bowl, combine pasta, tomatoes, mozzarella balls, and onion. Gently fold in basil leaves — I like to tear them by hand so the oils release.

Step 4 — Dress it up

Drizzle with olive oil, season with salt and pepper, and give it all a gentle toss. Sprinkle shaved Parmesan on top just before serving.

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Pro Tips & Easy Swaps

• Use whole wheat pasta for extra fiber.
• Add grilled chicken if you want protein.
• Swap basil for arugula when basil isn’t fresh.
• A splash of balsamic glaze gives a sweet tang.
• Use sun-dried tomatoes for a deeper flavor.
• Make it ahead — just add basil and Parmesan right before serving.
• Toss in chickpeas for a vegetarian protein boost.
• Gluten-free pasta works beautifully here.

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Serving Ideas & Variations

I love serving this pasta salad slightly chilled, with crusty bread on the side. It’s also a perfect match for grilled meats at a barbecue.

Try these variations:

• Add grilled shrimp on top.
• Mix in roasted red peppers.
• Toss with pesto instead of plain olive oil.
• Try mini bocconcini stuffed inside cherry tomatoes.
• Add olives for a Mediterranean touch.
• Serve in lettuce cups for a fun party idea.

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Common Mistakes (and How to Fix Them)

• Overcooking the pasta – Always pull it at al dente; mushy pasta won’t hold up.
• Using dried basil – This salad needs fresh basil for real Caprese flavor.
• Too much onion – Keep it light or soak slices in cold water to mellow.
• Overdressing – Olive oil should coat, not drown, the pasta.

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Frequently Asked Questions

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You’ll Also Love

If you enjoy this salad, try one of these pasta favorites next:

• Lemon Garlic Pasta — Bright, zesty, and quick.
• Creamy Mushroom Pasta — Rich and cozy comfort food.
• Chicken Parmesan Pasta Bake — A hearty, family-style dinner.

And of course, you’ll find many more ideas in my Pasta Recipes collection.