I created this easy Caprese Pasta Salad recipe for all the summer picnics and backyard get-togethers. Just toss tender, chewy pasta with juicy tomatoes, creamy mozzarella, fresh basil, Parmesan, and a bright lemon-balsamic dressing. It’s a summertime salad celebration!
This Caprese Pasta Salad is my heartier twist on the classic caprese salad. The recipe has the mandatory caprese ingredients (tomatoes, mozzarella, and basil), plus bouncy cavatappi pasta and a bright dressing, to take the classic in a fun, new direction. The salad is simple and fresh and summery, and I promise if you take it to a party, everyone will ask for the recipe!
WHY THIS CAPRESE PASTA SALAD WORKS
For this version of caprese, I knew I had to amp up the flavor to compensate for the addition of pasta. I use white balsamic vinegar for gentle sweetness and tang, without coloring the pasta and mozzarella, (as traditional, dark balsamic would), fresh lemon juice for brightness, Dijon mustard for body and grounded flavor, plus a little garlic and red onion for bite. And of course, plenty of Parmesan. The result is a pasta salad that delivers big flavor in every bite. It never lasts long around here!
WHAT YOU CAN EXPECT:
- Easy to make ahead. This is always a plus when entertaining, but it also makes this salad fabulous for weekday lunch meal prep.
- Bright, fresh flavor. Tomatoes, basil, lemon, and white balsamic vinegar keep everything tasting light and vibrant, perfect for summer.
- Awesome for summer gatherings. This is a salad you’ll be making all season long for picnics, backyard BBQs, and even easy dinners.
WHAT YOU’LL NEED
Here’s a quick look at what goes into this caprese pasta salad. Scroll down to the printable recipe card for exact measurements.
For the Salad:
- Cavatappi – Or another short pasta shape like fusilli or penne.
- Pearl mozzarella – I use pearl mozzarella in vacuum packaging, without liquid, to cut down prep time. If packed in liquid, drain and dry well. You could also use the larger ciliegine (Italian for “little cherries”) mozzarella balls and cut them in half.
- Cherry tomatoes – Grape tomatoes would also work here.
- Red onion – Adds a little sharpness and crunch.
- Basil – Fresh basil leaves are a must for classic caprese flavor.
- Parmesan – I like to use freshly grated Parm, but to streamline prep time, you can use bagged shreds.
For the Dressing:
- Olive oil – This is a great recipe to use a better-quality extra-virgin olive oil that’s fruity and aromatic, if you happen to have some on hand. Friends just gifted us a beautiful bottle of olive oil, from their trip to Italy; you can bet I’m saving it for recipes like this!
- White balsamic vinegar – Adds gentle sweetness and tangy flavor without darkening the salad.
- Lemon juice – Fresh lemon juice matters here; it’s just better than bottled.
- Dijon mustard – Adds earthy, pungent depth and helps the dressing cling to the pasta.
- Garlic – Grate this with a microplane zester so it mellows and mixes smoothly into the dressing.
- Seasonings – Dried oregano, kosher salt, and black pepper. Simple!
How to Make Caprese Pasta Salad
Here’s a step-by-step look at how this summery pasta salad comes together.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just slightly past al dente. Drain and rinse with cold water until cooled, then drain well.
- Make the dressing. Whisk together the dressing ingredients, right in your salad serving bowl. (Saves you cleaning an extra bowl!)
- Combine dressing and pasta. Add the cooled pasta to the dressing, then toss until evenly coated.
- Add the next ingredients. Add the tomatoes, mozzarella, and red onion, and toss again to evenly coat.
- Finish the salad. Add the Parmesan and basil, then gently fold everything together. Taste and adjust salt and pepper as needed.
BRENDA’S TIPS FOR THE BEST PASTA SALAD
- Cook the pasta just past al dente. I’ve found that chilled pasta firms up in a lightly dressed pasta salad like this, so slightly softer pasta gives the best final texture.
- Use white balsamic vinegar. It’s definitely not as common as classic balsamic vinegar, but most stores have at least a couple brands to choose from. This gives you the same general flavor profile as the more common darker variety, but with a lighter, brighter taste. So it’s perfect for summertime salads like this, plus it keeps the light-colored ingredients (pasta, mozzarella, and Parm) fresh and bright and pretty!
- Drain the pasta well. Excess water will dilute the dressing, which in turn dilutes the flavor of your entire pasta salad.
- Make it ahead of time. Up to 1 day ahead of time, combine the cooked pasta, mozzarella, tomatoes, and onion and refrigerate in a covered container. Store the dressing separately in a jar in the refrigerator. About 30 minutes prior to serving, add pasta mixture to serving bowl. Drizzle dressing over the top and fold to combine. Slice the basil. Add basil and Parmesan to the salad, and fold to incorporate.
Serving Suggestions
For the perfect al fresco summer dinner, pair this caprese pasta salad with juicy Grilled Chicken Thighs or perfectly Grilled Ribeye. If you’re making this salad as part of a picnic or barbecue spread, pair it with other favorites like Dill Potato Salad and Mojito Fruit Salad.
HOW TO STORE
Store this caprese pasta salad in an airtight container for up to 4 days. Stir well and add a splash of olive oil, lemon juice, or white balsamic vinegar if needed to loosen it up or freshen it up.
MORE SUMMER SALAD RECIPES
Caprese Pasta Salad
Ingredients
Pasta Salad
- 16 ounces cavatappi pasta (or other similar sized pasta such as fusilli or penne)
- 16 ounces pearl mozzarella balls (I look for pearl mozzarella in vacuum packaging, without liquid, to cut down prep time. If packed in liquid, drain and dry well. You could also use ciliegine mozzarella balls and cut them in half.)
- 3 cups cherry tomatoes, sliced in half
- ¼ cup very thinly sliced red onion
- ½ cup gently packed, thinly sliced fresh basil leaves
- 2 ounces (about 1 cup) finely shredded Parmesan
Dressing
- ⅓ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 large garlic clove, finely grated with a microplane zester
- 1 teaspoon dried oregano
- 1 teaspoon Morton kosher salt
- 1 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil, then season with 2 tablespoons kosher salt. Add pasta and cook until just slightly past al dente. Drain in a colander and rinse with cold water until pasta is cooled. Shake well in the colander to remove excess water. Set aside.
- In a large serving bowl, whisk together all dressing ingredients.
- Add pasta to bowl with dressing and toss to coat evenly. Add tomatoes, mozzarella, and onion, and toss again. Finally, add Parmesan and basil, and gently fold to combine. Taste test and add more salt and pepper if needed.
Notes
Nutrition Information:
This post was originally published in 2017, then updated in 2026.
So fun! This would make a perfect beach snack.
Thank you, Mary. Enjoy!
I adore fresh basil and grow it in our garden down here in LA (lower Alabama), but basil turns brown/black on cut edges. Any problem with this?
If this is a concern for you, I would just wait until prior to serving to slice and add the basil. Or add a couple basil leaves to the top of the salad, and then just tear when ready to eat.
This salad sounds delicious and I love the presentation!
My picnic is practically ready to go with this!!
I can see bringing this on picnics or to potlucks. Love your noodle choice, one of my favourites.
I LOVE that noodle!!!!
I love this idea! Looks delicious!
Love this idea! And the salad looks yummy.
Just awesome Brenda. How fun to bring to a picnic or serve at a barbecue!
Thank you so much, Aggie!
Love, love, love! The salad looks delicious.
Caprese ANYTHING is totally my jam! I love how these are individual too – SO cute!!
Those little mozzarella balls are my favorite! Perfect for a picnic!
Those mozzarella balls are dangerous to have around. I just want to pop them in my mouth, one after another!
Can’t wait to try this!
I would have to agree!!! Enjoy the salads!
This look delicious!
hey girl- this looks so yummy!
Such a great idea! Can’t wait to make this.