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Caprese pasta salad with orecchiette, fresh mozzarella, cherry tomatoes, basil, and balsamic vinaigrette in a white serving 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 6 savings
Calories 594 kcal

Equipment

  • Large Pot
  • Large serving bowl

Ingredients
  

Pasta Salad

  • 1 pound short pasta such as gemelli, farfalle, orecchiette, or cavatappi
  • 1 pint cherry tomatoes halved
  • 2 cups mozzarella pearls
  • ½ cup torn fresh basil
  • ⅓ cup freshly grated Pecorino Romano cheese
  • kosher salt and freshly ground black pepper to taste

Homemade Balsamic Vinaigrette

  • ½ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove grated
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
  • Drain the pasta and rinse briefly under cold water to stop the cooking. Transfer the pasta to a large serving bowl and toss with 1 tablespoon olive oil to prevent sticking.
  • Add the tomatoes, mozzarella pearls, basil, and Pecorino Romano to the bowl.
  • Add the olive oil, balsamic vinegar, garlic, Dijon mustard, honey, salt, and pepper to a mason jar. Seal tightly and shake until combined.
  • Pour the vinaigrette over the pasta salad and toss gently to combine. Season with additional salt and pepper to taste.
  • Serve immediately or refrigerate until chilled before serving.

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 briefly 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: 1servingCalories: 594kcalCarbohydrates: 62gProtein: 21gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 35mgSodium: 519mgPotassium: 390mgFiber: 3gSugar: 5gVitamin A: 768IUVitamin C: 18mgCalcium: 279mgIron: 2mg
Tried this recipe?Let us know how it was!