This Caprese pasta salad recipe is a colorful, light, and fresh addition to any picnic, potluck, or BBQ.
Tender pasta, bocconcini cheese, grape tomatoes, and fresh basil are tossed in a simple balsamic vinaigrette and served cold.
Holly’s Recipe Highlights
- Flavor: Fresh and vibrant tomatoes, marinated bocconcini, and fragrant basil are a flavor trifecta in this salad.
- Time-Saving Tip: Make Caprese pasta salad a day ahead and add the tomatoes just before serving.
- Serving suggestions: Add diced pepperoni, bacon crumbles, grilled chicken, bay shrimp, or tuna to make it a main dish.
Ingredient Tips for Caprese Pasta Salad
Pasta: Bowtie is a fun shape that’s got a nice texture to it, but any shape that the dressing can cling to and stay firm with the other ingredients is best. Penne, rotini, cavatappi, or medium-sized elbows and shells will all work great.
Cheese: Soft and mild bocconcini balls add visual interest, and if you can’t find marinated bocconcini, simply add extra dressing to elevate their flavor.
Tomatoes: Try a colorful assortment of grape or cherry tomatoes, or use diced Roma tomatoes.
Basil: Use up all that fresh and fragrant garden basil in this recipe. Save a sprig of basil leaves to use as a garnish along with some freshly cracked black pepper for a dramatic presentation.
Dressing: Balsamic vinaigrette or a balsamic glaze melds all the flavors together. Make a simple balsamic vinaigrette by whisking 2 tablespoons of balsamic vinegar into ½ cup of Italian dressing if needed.
Variations
- Add even more pops of color and toss in some sliced black or kalamata olives, pepperoncini, or red pepper flakes.
- Larger balls of fresh mozzarella can be cut into small cubes or thin strips. You could also try crumbled feta or gorgonzola.
- Sundried tomatoes have a concentrated sweet-tart flavor and chewy texture, and can also be used. (Use sundried tomatoes packed in oil for the best results.)
- Fresh oregano is another excellent herb option, but avoid using more than one fresh herb to keep the flavor bright and singular.
How to Make a Caprese Pasta Salad
- Cook pasta al dente. Drain and rinse with cold water.
- Toss pasta with remaining ingredients in a large bowl (full recipe below).
- Cover and refrigerate for an hour before serving.
Holly’s Tips for Success
- Cook pasta ‘al dente’ or firm for the best texture when added to the dressing and other ingredients.
- Rinsing the pasta once it’s cooked is necessary to remove excess starch that would make the salad clumpy and sticky, and to stop it from cooking.
- Stir the salad as it’s chilling to evenly distribute the flavors.
Storing Leftovers
Keep extra caprese pasta salad in a covered container in the refrigerator for up to 4 days. For the best results, remove the tomatoes and store them separately so they don’t water down the salad. Stir the tomatoes back in and adjust the seasonings before serving again.
Quick and Tasty Summer Salads
Have you tried this Caprese Pasta Salad recipe? Leave a comment and rating below.
Caprese Pasta Salad Recipe
Equipment
Ingredients
- 8 ounces bowtie pasta or other medium pasta noodles
- 8 ounces marinated mini bocconcini
- 1 ½ cups cherry tomatoes halved
- 2 tablespoons chopped fresh basil
- ½ cup balsamic vinaigrette*
Instructions
- Cook pasta al dente according to package directions. Rinse under cold water.
- Toss cooked and cooled pasta, mini bocconcini, cherry tomatoes, fresh basil and balsamic vinaigrette together in a large bowl.
- Refrigerate for an hour and toss before serving.
Video
Notes
- If there is no balsamic vinaigrette on hand, use Italian dressing with 2 tablespoons of balsamic vinegar added.
- Cook pasta al dente, for a chewy bite and to hold up to the liquids in the dressing.
- Toss pasta once or twice while in the refrigerator to redistribute flavors.
- Caprese pasta salad will keep in the refrigerator for 3-4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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My husband and I love this pasta salad. I add a little Truvia to sweeten the dressing a little and it is sooo good!! Thanks for the recipe
So happy you and your husband enjoyed this recipe, Tracie! 🙂