Caprese Pasta Salad
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Caprese Pasta Salad brings the delicious taste of the Mediterranean to your summer table. It consists of four ingredients tossed with pasta and a pesto-based vinaigrette that adds vibrant flavor to this easy take on a classic caprese salad.
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What is summer without pasta salad? Well, it isn’t if you ask me! Summer and salads belong together- forever and ever. And pasta salad just might be at the top of the list.
This pasta salad is easy to make and is assembled in about 15 minutes, including cooking the pasta! So, let’s get into the details of making this simple but delicious dish perfect for the season!
What I Love About Caprese Pasta Salad
If you love Mediterranean food, especially a caprese salad, I think you’ll love this pasta salad take on a classic summer dish. Like the traditional salad, it’s quick with very little prep.
And delicious? Caprese salad lovers—you know how these delicious flavors mingle together! It’s simply impossible to stop at one serving of this pasta salad, which is why you’re glad (and me too) that it makes enough for leftovers.
What I love is the fresh basil, the quick 15 minutes of prep, the pesto… AND the flavor. It’s just pasta salad heaven!
Simple Ingredients for Caprese Pasta Salad
You will find ingredient measurements in the recipe card at the bottom of this post, but here are the 4 ingredients you will need for the pasta salad:
Pasta Salad Ingredients
- Short Pasta: I’m using fusilli (I love this classic pasta salad shape) but have also made it using orecchiette and macaroni, depending on what I have in my pantry.
- Mozzarella Balls: If using full-size mozzarella balls, I like to cut them in half. You can save yourself prep time using ciliegine or pearl sizes, as they don’t need to be halved.
- Cherry tomatoes, halved.
- Fresh basil: Sliced using the chiffonade method.
Pesto Vinaigrette Ingredients
- Basil pesto: the star of this vinaigrette is the pesto, so be sure to use your favorite!
- White balsamic vinegar: You could also use white wine or cider vinegar.
- Olive oil: I prefer extra virgin olive oil
- Salt and pepper
What is the difference between mozzarella balls, ciliegine, and pearl size?
When shopping for mozzarella balls, you will find a variety of sizes: mozzarella balls (or bocconcini), ciliegine, and pearl sizes. The difference is that bocconcini is about the size of a golf ball, whereas ciliegine is closer to a cherry tomato, and the pearl size (or perlini) is more similar to a raspberry size.
What is chiffonade?
Simply put, it is a method of slicing tender herbs, like mint or basil. You stack the leaves, roll them into a cylinder, and thinly slice them, creating long slivers of herbs. Here’s a video to show how simple it is.
How to Make Caprese Pasta Salad
Step-by-step instructions are also in the recipe card at the bottom of this post.
Step 1: Cook the pasta
In a large pot, bring salted water to a boil. Add pasta and cook until al dente (according to package instructions). I cooked the fusilli for 10 minutes. Drain, rinse with cold water, and set aside.
Step 2: Prep the ingredients
While the pasta is cooking, drain the mozzarella balls, cutting them in half if necessary for bite-size pieces, and place them in a large bowl. Then, slice the cherry tomatoes in half and add them to the bowl along with thinly sliced basil. Finally, add the cooked pasta and toss.
Step 3: Make the dressing and toss
Whisk together the pesto, vinegar, olive oil, citrus juice if using, salt, and black pepper in a small bowl. Drizzle over the pasta and toss to coat. Taste and adjust the seasoning as needed. Refrigerate until cold, about 30 minutes, or up to 3 days.
Just in Case You’re Wondering… Caprese Origins
Do you know why the classic salad is called caprese? You probably did… but just in case. Named after the island of Capri, the salad is believed to have two origin stories.
The first story is that the colors of a Caprese salad, consisting of mozzarella, tomatoes, and basil, pay homage to the Italian flag. The second story says it was created to please the 20th-century palates of visiting royals and important people.
I would imagine the true origins lay where the two stories intersect, a lovely combination of both. Just like a delicious Mediterranean dish, combining a little of this and a little of that. So, now you know. And somehow, it makes this salad even more interesting and delicious!
If you love Mediterranean salads, my healthy Mediterranean Salad or Chickpea Salad is especially delicious and festive. But you might also love (as I do) the 10-minute Greek Salad, which has similar ingredients to a Caprese Salad.
More Pasta Salad Recipes to Try
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Caprese Pasta Salad
Ingredients
Pasta Salad
- 1 pound pasta (see notes)
- 16 ounces mozzarella balls (pearls) halved
- 1 pint cherry tomatoes halved
- ½ cup fresh basil slivered
Pesto Dressing
- 1/2 cup basil pesto
- 2 tablespoons white balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon lime juice or lemon juice (optional)
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
Instructions
For the Pasta Salad
- Bring salted water to a boil in a large pot. Add pasta and cook until al dente (according to package instructions). I cooked the fusilli for 10 minutes. Drain, rinse with cold water, and set aside.
- Meanwhile, drain the mozzarella balls, cutting them in half if necessary for bite-size pieces, and place them in a large bowl. Then, slice the cherry tomatoes in half and add them to the bowl along with thinly sliced basil. Finally, add the cooked pasta and toss.
For the Pesto Dressing
- Whisk together the pesto, vinegar, olive oil, citrus juice if using, salt, and black pepper in a small bowl. Drizzle over the pasta and toss to coat. Taste and adjust the seasoning as needed. Refrigerate until cold, about 30 minutes, or up to 3 days.
Notes
- Pasta: Use a short pasta like fusilli, orrechiette, macaroni or penne.
- Mozzarella: When shopping for mozzarella balls, you will find a variety of sizes: mozzarella balls (or bocconcini), ciliegine, and pearl sizes. The difference is that bocconcini is about the size of a golf ball, whereas ciliegine is closer to a cherry tomato, and the pearl size (or perlini) is more similar to a raspberry size. I’m using the smallest (or pearl size). Larger balls will need to be halved to make them bite size.
- Alternative Pasta Salad Dressing: If you would perfect a creamy pasta salad dressing, I particularly like to combine these ingredients:
1/2 cup basil pesto
1/4 cup plain Greek yogurt
1/2 cup milk (dairy or non-dairy)
2 tablespoons vinegar
salt and pepper
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Thank you, this was perfect for our brunch!