This easy Caprese Pasta Salad is packed with juicy tomatoes, creamy mozzarella, and fresh basil all tossed in a creamy homemade balsamic dressing. Ready in just 30 minutes, it’s the perfect make-ahead dish for potlucks, picnics, or busy weeknights.
If you like the fresh flavors of a classic Caprese salad, you’ll love how they come together in this simple Caprese Pasta Salad! With sweet cherry tomatoes, creamy mozzarella, and fragrant basil all tossed in a homemade creamy balsamic dressing, it’s a delicious twist on the classic salad and is perfect for summer.
Whether you’re bringing a dish to a backyard BBQ or looking for a fun side for your favorite weeknight main dish, this pasta salad is quick, make-ahead friendly, and always a hit.
Ingredient notes and substitutions
- Pasta: You can use a similar shape of pasta, like gemelli or cavatappi, in this recipe.
- Mozzarella balls: You can use either marinated mozzarella balls or unmarinated. The marinated will add a bit more flavor to the salad. Burrata also makes a great alternative.
- Mayonnaise: Use whatever type of mayonnaise you prefer. I don’t recommend using a salad dressing in this recipe as it can have a different flavor.
- Honey: The honey helps to balance out the tang in the dressing. Feel free to adjust it according to taste.
How to make caprese pasta salad
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Cook pasta according to package directions until al dente. Drain and rinse with cold water. Set aside. It’s important not to overcook the pasta or it will end up getting mushy as it sits.
Step 2: To make the dressing, whisk mayonnaise, balsamic vinegar, olive oil, Italian seasoning, honey, minced garlic, lemon juice, salt, and pepper together in a medium bowl until well combined.
Step 3: Combine the cooked rotini pasta, tomatoes, and mozzarella balls in a large bowl.
Step 4: Pour the dressing over the pasta mixture and toss gently to coat.
Step 5: Fold in the basil.
Step 6: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Just before serving, drizzle with balsamic glaze.
Recipe Tips!
- How to chiffonade basil: Arrange the basil leaves so they lie flat on top of each other. Begin rolling the stacked leaves from one of the long sides, like rolling a sushi roll. Keep the roll as tight as possible without crushing the leaves. Use a sharp chef’s knife or paring knife, carefully slice perpendicular to the roll, creating thin ribbons. Aim for slices about 1/8 inch thick. Once sliced, gently fluff the basil ribbons with your fingers to separate them.
- Main dish: To make this more of a main dish pasta salad, chop up roast or grilled chicken and toss it in with the tomatoes and mozzarella.
Storage
Store any leftover pasta salad in an airtight container in the refrigerator. It will keep for 3-4 days when properly stored in the fridge.
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Caprese Pasta Salad
Ingredients
Pasta salad
- 1 pound uncooked rotini pasta
- 1 cup cherry or grape tomatoes halved
- 8 ounces fresh mozzarella balls
- 1/4 cup fresh basil leaves chiffonade
- Balsamic vinegar glaze optional for serving
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon honey
- 1 clove garlic minced
- 1 tablespoon lemon juice
- salt and black pepper to taste
Instructions
- Cook pasta according to package directions until al dente.1 pound uncooked rotini pasta
- Drain and rinse with cold water. Set aside.
- To make the dressing, whisk mayonnaise, balsamic vinegar, olive oil, Italian seasoning, honey, minced garlic, lemon juice, salt, and pepper together in a medium bowl until well combined.1/2 cup mayonnaise, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, 1 teaspoon honey, 1 clove garlic, 1 tablespoon lemon juice, salt and black pepper to taste
- Combine the cooked rotini pasta, tomatoes, and mozzarella balls in a large bowl.1 cup cherry or grape tomatoes, 8 ounces fresh mozzarella balls
- Pour the dressing over the pasta mixture and toss gently to coat.
- Fold in the basil.1/4 cup fresh basil leaves
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Just before serving, drizzle with balsamic glaze.
Notes
-
- Pasta: You can use a similar shape of pasta, like gemelli or cavatappi, in this recipe.
-
- Mozzarella balls: You can use either marinated mozzarella balls or unmarinated. The marinated will add a bit more flavor to the salad. Burrata also makes a great alternative.Â
-
- Mayonnaise: Use whatever type of mayonnaise you prefer. I don’t recommend using a salad dressing in this recipe as it can have a different flavor.
-
- Honey: The honey helps to balance out the tang in the dressing. Feel free to adjust it according to taste.
- Nutrition values are estimates.Â
Nutrition
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