Caprese Pasta Salad

The summer my neighbor Luca overloaded me with tomatoes from his garden, I stood in the kitchen wondering what on earth to do with three overflowing baskets staring me down.

I brought a massive bowl of this to a rooftop potluck that same week and watched two people literally fight over the last scoop with their forks.

Ingredients

• Short pasta (250 g): Fusilli is my go to because those little spirals trap the dressing like tiny flavor nets.
• Cherry tomatoes (200 g, halved): The sweetest ones you can find, halved right before mixing so their juices meld into the dressing.
• Fresh mozzarella balls (200 g, halved): Ciliegine are ideal since their size mirrors the tomato halves and everything feels intentional.
• Red onion (1/2 small, thinly sliced): Soak the slices in ice water for five minutes if you want to tame the bite without losing the crunch.
• Fresh basil leaves (1 cup, torn): Tear them by hand instead of cutting to keep the edges from blackening.
• Extra virgin olive oil (3 tbsp): Use the good stuff here since it is the backbone of the dressing.
• Balsamic vinegar (1 1/2 tbsp): A slightly aged one adds sweetness without needing sugar.
• Garlic (1 clove, minced): One clove is enough to whisper its presence without shouting.
• Kosher salt (1/2 tsp): Season the pasta water generously and you will need less salt in the dressing.
• Freshly ground black pepper (1/4 tsp): A coarse grind gives the best texture against the soft cheese.

Instructions

Cook and cool the pasta:

Boil the pasta in well salted water until just al dente, then drain and give it a quick rinse under cold water so it stops cooking and cools down fast.

Whisk the dressing:

In a large bowl, combine the olive oil, balsamic vinegar, minced garlic, salt, and pepper, whisking until the mixture looks glossy and slightly thickened.

Bring everything together:

Add the cooled pasta, halved tomatoes, mozzarella, sliced red onion, and torn basil to the bowl, tossing gently so the cheese does not get squished and the tomatoes stay plump.

Taste and serve:

Give it a final taste, adjust the salt or vinegar if needed, and serve right away or chill for up to two hours for a more refreshing version.

Save to Pinterest

Something about the red, white, and green piled together in a big ceramic bowl always reminds me of Sunday lunches at my aunts house in Rome.

Making It Your Own

Throw in some grilled chicken or folded slices of salami when you want this to feel like a real meal rather than a side dish.

Swaps That Actually Work

Gluten free pasta works beautifully, and thinly sliced scallions step in for red onion whenever you want a gentler onion presence.

What to Serve Alongside

A chilled glass of Pinot Grigio and a crusty baguette turn this simple bowl into something that feels like a proper Italian spread.

• A drizzle of reduced balsamic glaze over the top right before serving looks stunning.
• Chill your serving bowl in the freezer for ten minutes to keep everything refreshingly cold.
• Always add the basil last so it stays bright and fragrant.

Save to Pinterest

This is the kind of recipe that makes hot weather bearable and company happy, all with barely any effort.

Recipe Questions & Answers

→ Can I make Caprese pasta salad ahead of time?

Yes, you can prepare it up to 2 hours in advance and chill it in the refrigerator. The flavors will continue to develop as it rests. For best results, add the fresh basil just before serving to keep it vibrant and aromatic.

→ What type of pasta works best for this salad?

Short pasta shapes like fusilli, penne, farfalle, or rotini are ideal because they hold the dressing well and mix evenly with the tomatoes and mozzarella. Avoid long strands like spaghetti, which are harder to toss and serve as a salad.

→ How do I keep the mozzarella from becoming rubbery?

Use fresh mozzarella (ciliegine or bocconcini) rather than low-moisture block mozzarella. Let it come to room temperature before adding it to the salad, and add it last when tossing to prevent overhandling. Halving the balls helps them absorb the balsamic dressing without losing their creamy texture.

→ Can I use a different vinegar instead of balsamic?

Red wine vinegar or white wine vinegar can work as substitutes, though balsamic provides the signature sweet-tangy depth that complements the tomatoes and mozzarella. A splash of lemon juice combined with either vinegar can also brighten the dressing nicely.

→ Is this dish suitable for meal prep?

It stores well in an airtight container in the refrigerator for up to 2 days. The pasta may absorb some dressing overnight, so reserve a small amount of olive oil and vinegar to refresh it before serving. The tomatoes and mozzarella hold up well, though the basil may wilt slightly.

→ What can I add to make this more filling?

Grilled chicken, sliced salami, or chickpeas are excellent additions for extra protein. You can also toss in olives, roasted bell peppers, or artichoke hearts for more substance and Mediterranean flavor without much additional effort.