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Caprese pasta salad with cherry tomatoes, mozzarella pearls, rotini pasta, and fresh basil leaves tossed with vinaigrette in a white bowl

Caprese Pasta Salad

This Caprese Pasta Salad is our favorite side dish recipe for the summer. It's ideal to make in advance and takes less than 30 minutes. With juicy cherry tomatoes, mozzarella pearls, and a balsamic vinaigrette, everyone will love this recipe.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Pasta
Cuisine Italian
Servings 4 people
Calories 881 kcal

Equipment

  • Blender To make the homemade vinaigrette.

Ingredients
  

  • 1 pound Short pasta Fusilli, rotini, or farfalle.
  • 1 pint Cherry tomatoes or grape tomatoes halved
  • 2 cups Fresh mozzarella pearls
  • Salt and pepper, to taste

Homemade Balsamic Vinaigerette(optional)

  • 1/2 cup Extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Honey
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 Small garlic clove smashed and peeled

Instructions
 

  • Cook and cool pasta: Bring a pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside to cool.
  • Make the vinaigrette: Add all dressing ingredients to a blender or mini food processor. Blend until smooth and emulsified.
  • Assemble the salad: In a large bowl, combine the cooked pasta, cherry tomatoes, and mozzarella balls. Pour the dressing over the salad and toss gently until everything is well coated. Chill or serve immediately:

Notes

Tips: 
  • No time to make the vinaigrette? Use your favorite store-bought balsamic vinaigrette instead—choose one made with olive oil for the best flavor.
  • Mozzarella swap: Freshly chopped mozzarella (like a ball of Fior di Latte) works just as well if you don’t have pearls on hand.
  • To prevent the pasta from sticking while cooling: After draining, rinse it under cool water and toss with a small drizzle of olive oil to keep it from clumping. This also helps it stay glossy and fresh when mixed with the dressing.
  • Want to add protein? Grilled chicken or grilled Italian sausage make great additions for a heartier meal while keeping the flavors light and Italian-inspired.
  • Make it ahead: You can prep this salad a few hours in advance. If making ahead, reserve a bit of the dressing and toss it in right before serving to keep everything fresh and vibrant.
Storage: 
Store any leftover Caprese pasta salad in an airtight container in the fridge for up to 3 days. We like to let it sit out at room temperature for 10 minutes and give it a fresh stir plus a drizzle of olive oil. We don't recommend freezing this recipe.
You can prep this salad a few hours in advance. If making ahead, reserve a bit of the dressing and toss it in right before serving to keep everything fresh and vibrant.

Nutrition

Serving: 2cupsCalories: 881kcalCarbohydrates: 98gProtein: 29gFat: 41gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gCholesterol: 45mgSodium: 578mgPotassium: 585mgFiber: 5gSugar: 13gVitamin A: 959IUVitamin C: 27mgCalcium: 326mgIron: 3mg
Tried this recipe?Let us know how it was!