Easy Caprese Pasta Salad (Fresh, Bright, and Ready in 25 Minutes)

Caprese Pasta Salad is one of those recipes I reach for again and again every summer because it just works, every single time, for every single occasion. We are talking al dente rotini tossed with sweet Caprese Pasta Salad ingredients you probably already love: cherry tomatoes in every shade of red and gold, pillowy mozzarella pearls, ribbons of fresh basil, and a homemade balsamic vinaigrette that ties everything together with a tangy, slightly sweet finish. It is simple, it is fresh, and it is the kind of dish that makes people think you spent way more time in the kitchen than you actually did. I have brought this to more dinners than I can count and the bowl always comes home empty.

This Easy Caprese Pasta Salad is a vibrant, 25-minute meal featuring juicy cherry tomatoes, creamy mozzarella pearls, and a homemade balsamic vinaigrette. It’s a family-favorite side dish that’s perfect for potlucks, BBQs, or a quick weeknight dinner!

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This caprese pasta salad is perfect for potlucks and BBQs, and it is also my go-to for last-minute cookout invitations, lazy Sunday lunches, and those mid-week dinners when I want something light but still filling on the table in under 30 minutes. It holds up beautifully for hours without wilting or getting soggy, which is exactly what you need when you are feeding a crowd. If you love the classic combination of tomato, mozzarella, and basil, this pasta version takes everything great about it and turns it into something you can actually serve to a whole group.

Why You'll Love This Caprese Pasta Salad

• Ready in 25 minutes with minimal cleanup. You boil one pot of pasta, halve your tomatoes, and shake up a quick balsamic vinaigrette in a jar. Everything comes together in one large mixing bowl and you are done. It is genuinely one of the easiest summer recipes in my whole rotation, especially when you need to bring something impressive to a cookout without spending your afternoon cooking.
• No wilting, no soggy ingredients, no stress. Unlike green salads that collapse by the time you get to the party, this caprese pasta salad holds up for hours and actually tastes better after a short rest in the fridge. The pasta absorbs the vinaigrette gradually and the tomatoes stay juicy without turning the whole bowl watery.
• Completely vegetarian and naturally crowd-pleasing. There is no meat to navigate around, the ingredients are universally loved, and it looks gorgeous on any table. Olivia requesting seconds every single time is the only proof I need.

Ingredients for Caprese Pasta Salad

This recipe works so well because the ingredients are simple and honest. There is no heavy sauce covering anything up. The tomatoes, mozzarella, and basil are the whole show here, so the fresher everything is, the better your salad is going to taste. This is one of those recipes where ingredient quality really does matter.

What You'll Need

For the salad:

• Rotini pasta (or fusilli, orecchiette, or any short shape you love)
• Mixed cherry tomatoes, halved (a mix of red and yellow looks gorgeous)
• Fresh mozzarella pearls (ciliegine or bocconcini both work perfectly)
• Fresh basil, cut into thin ribbons
• Flaky sea salt and cracked black pepper
• Optional: a drizzle of balsamic glaze over the top right before serving

For the homemade balsamic vinaigrette:

• Extra virgin olive oil
• White balsamic vinegar (or regular balsamic for a deeper flavor)
• Dijon mustard
• Garlic, minced or grated
• A small amount of honey
• Italian seasoning blend
• Salt and black pepper

Why These Ingredients Matter

• Fresh mozzarella pearls (ciliegine) are what make this salad feel genuinely special. They are soft, milky, and slightly creamy in the center, and they hold their shape beautifully when tossed with pasta and dressing. Fresh mozzarella also releases a tiny amount of moisture as it sits, which naturally enriches the dressing and keeps the pasta from tasting dry over time.
• White balsamic vinegar in the dressing gives you the gentle sweetness and slight acidity of traditional balsamic without the deep brown color that can make the pasta look muddy in the bowl. If you want a more pronounced balsamic flavor and do not mind a darker finish, regular balsamic works just as well and adds a really lovely depth.
• Fresh basil cut into ribbons rather than torn or roughly chopped is a small step that makes a big difference in both presentation and flavor. Cutting it into thin ribbons keeps the basil from bruising and turning black too quickly, and those delicate green ribbons distributed throughout the bowl make every forkful feel fresh and intentional.

If you are putting together a full summer spread, this pairs so well as a lighter side next to something warm and hearty like my Roasted Sweet Potatoes for a table that covers all the bases.

How to Make Caprese Pasta Salad

This recipe uses one pot for the pasta and one large bowl for everything else. The dressing comes together in a small jar you shake and seal, so the whole thing stays genuinely low-mess. There is no complicated technique here and nothing that requires timing or practice. Here is how I make it every time.

Step-by-Step Directions

1. Bring a large pot of water to a full boil over high heat. Salt it generously before the pasta goes in. It should taste almost like seawater. This is the most important flavor step in the whole recipe because the pasta absorbs that seasoning as it cooks, and a bland pasta base will not be saved by even the best vinaigrette.
2. Cook your rotini according to package directions but pull it about 1 minute early so it is al dente and still has a slight bite. Pasta that is cooked all the way through softens further as it sits in the dressing and you will end up with a mushy salad by the time you serve it. Drain through a colander, then rinse immediately under cold running water until every piece is completely cold to the touch. Shake the colander a few times to remove excess water.
3. Make the balsamic vinaigrette using the jar method. Add the olive oil, white balsamic vinegar, Dijon mustard, minced garlic, honey, Italian seasoning, salt, and pepper into a small jar with a tight lid. Seal it and shake vigorously for 20 to 30 seconds until the dressing looks smooth and emulsified with no visible separation. Taste it and adjust with a little more vinegar for brightness or a touch more honey if you want it slightly sweeter. Set the jar aside.
4. Halve your cherry tomatoes and prep the basil. Stack the basil leaves on top of each other, roll them into a tight cylinder, and slice across into thin ribbons. The thinner the ribbons, the more evenly the basil distributes throughout the salad without clumping in one spot.
5. Combine everything in your large mixing bowl. Add the cold pasta, the halved cherry tomatoes, and the mozzarella pearls. Pour about two thirds of the dressing over the top and toss gently until everything is evenly coated. Taste it and add more dressing as needed. Keep the remaining dressing in the jar for refreshing leftovers the next day.
6. Fold in the fresh basil ribbons last. Stirring the basil in at the very end rather than during the initial toss keeps it bright green and fragrant rather than bruised and wilted from the acid in the dressing.
7. Taste, adjust seasoning with salt and cracked pepper, and transfer to your serving bowl. If you are serving immediately, drizzle the balsamic glaze over the top right before it hits the table for a beautiful finish and an extra pop of sweet-tart flavor. If you are making this ahead, hold the glaze until serving time.

Hint: Never add the balsamic glaze when mixing the salad together. It is thick and sticky and will clump around specific pieces of pasta rather than distributing evenly. Always drizzle it over the finished, plated salad at the very last second for the best look and the best flavor.

For another fresh, make-ahead pasta salad that holds up just as beautifully at summer gatherings, my Street Corn Pasta Salad is one of our absolute favorites and would make a great companion dish when you are feeding a larger crowd.

Little Moments in the Kitchen

The first time I made this caprese pasta salad for a family dinner, Olivia walked over to the counter while I was cutting the basil into ribbons and asked me with complete seriousness why I was making the herbs into tiny green noodles. I told her it was called chiffonade and that it kept the basil from bruising. She stared at me for a second and said, "You know a lot of words for salad."

She helped me scatter the mozzarella pearls over the top and ate about four of them before the bowl even made it to the table. When she tried the finished salad with the balsamic glaze drizzled over it, her reaction was quiet but very telling. She picked up her fork, went back for a second full serving without saying a word, and then announced, "This one is definitely going in the rotation." Coming from an eleven-year-old, I will take it.

Substitutions for Caprese Pasta Salad

• Mozzarella pearls: Cubed fresh mozzarella works just as well if you cannot find ciliegine. Bocconcini are the slightly larger version and also work perfectly. Avoid pre-shredded mozzarella, it turns rubbery and dry in a cold salad.
• White balsamic vinegar: Regular balsamic is a great swap if that is what you have. The finished salad will have a darker color but a deeper, richer flavor. Red wine vinegar also works for a sharper, more savory dressing with less sweetness.
• Cherry tomatoes: Any sweet, ripe tomato cut to a similar size works here. Grape tomatoes, heirloom cherry tomatoes, or even diced Roma tomatoes all do well. Ripeness and sweetness matter more than the specific variety.
• Rotini: Fusilli, orecchiette, farfalle, or cavatappi are all wonderful alternatives. You want a short shape with texture that traps the dressing. Avoid smooth, straight pasta shapes where the vinaigrette slides right off.
• Fresh basil: Fresh flat-leaf parsley or a combination of parsley and fresh thyme can stand in if basil is unavailable, though the flavor will shift slightly away from the classic caprese character. Dried basil does not work here, it tastes dusty and flat in a cold salad.
• Gluten-free: Swap in your favorite gluten-free short pasta. Cook it slightly under the package time and rinse immediately in cold water since gluten-free pasta softens faster than regular pasta once it sits in dressing.
• Pesto variation: Swap the balsamic vinaigrette entirely for three to four tablespoons of fresh basil pesto thinned with a small splash of olive oil. A caprese pasta salad pesto version is a completely different but equally delicious take and one that Olivia actually prefers.

For a heartier option at the same table, my High-Protein Italian Pasta Salad makes a fantastic companion dish when you want to cover every appetite in the room.

Variations on Caprese Pasta Salad

• Easy everyday pesto version: If you want the quickest, most no-fuss take on this recipe, swap the balsamic vinaigrette for fresh basil pesto thinned with a little olive oil and a squeeze of lemon. This is the kind of easy caprese pasta salad you can genuinely throw together in 20 minutes on a weeknight with ingredients you already have at home. No fancy vinaigrette to make, no special technique required. Just pesto, pasta, tomatoes, and mozzarella. Scatter extra basil ribbons on top and call it done. It is also the version that reminds me most of those grab-and-go pasta salads you find at Costco, the ones people reach for because they are simple, familiar, and always satisfying. This homemade version tastes so much fresher and comes together just as quickly.
• Caprese pasta salad with balsamic glaze and avocado: Add one ripe diced avocado folded in at the very end as a last-minute addition only, finish with a generous zigzag drizzle of balsamic glaze over the top, and scatter a few extra fresh basil ribbons for color. The avocado adds a buttery creaminess that makes the whole salad feel more substantial and filling without adding any meat. This is the version I make when I want something that looks elevated for a dinner party table, and it always gets compliments.
• Grilled tomato caprese version: Instead of raw cherry tomatoes, halve them and cook them in a skillet over medium-high heat with a tiny bit of olive oil and a pinch of salt until they start to blister and caramelize slightly, about 4 to 5 minutes. Let them cool completely before adding to the salad. The sweetness they develop completely transforms the flavor of the whole dish and makes it feel warmer and more complex than the fresh version. This is a wonderful option in early summer when tomatoes are not quite at their peak sweetness yet. Pair this with my Loaded Roasted Sweet Potato for a full vegetarian spread that feels genuinely satisfying from start to finish.

Equipment for Caprese Pasta Salad

Large pot: One generously sized pot is all you need for the pasta. Give it room to move freely in the boiling water so it cooks evenly and does not stick together in clumps.

Colander: For draining and cold-rinsing the pasta right after cooking. A fine-mesh colander works best if you are using smaller pasta shapes so nothing slips through the holes.

Large mixing bowl: Go bigger than you think you need. Tossing a pasta salad in a too-small bowl means ingredients spill out, the dressing does not coat everything evenly, and what should be a relaxed process becomes frustrating. I use the biggest bowl I own every single time.

Small jar with a tight lid: For making the balsamic vinaigrette. Shaking the dressing in a sealed jar emulsifies it more effectively than whisking and you store the extra dressing in the same jar with no extra containers and no extra cleanup.

Sharp knife and cutting board: For cleanly halving the cherry tomatoes and cutting the basil into ribbons. A sharp knife keeps the basil from bruising and turning dark at the cut edges, which matters a lot for both presentation and freshness.

Storage Tips for Caprese Pasta Salad

• Fridge: Store in an airtight container for up to 3 days. The pasta absorbs the dressing as it sits, so keep a little reserved dressing in the jar and drizzle it over your portion right before eating to bring everything back to life.
• Basil: Fresh basil wilts and darkens quickly once mixed into the salad. If you are making this more than a few hours ahead, stir the basil in only right before serving rather than during the initial toss.
• Balsamic glaze: Never store the salad with balsamic glaze already drizzled on. It becomes thick and sticky as it sits overnight. Always add the glaze fresh right before the bowl goes on the table.
• Do not freeze this salad. The fresh mozzarella becomes rubbery and grainy when frozen and thawed, the tomatoes turn completely mushy, and the basil turns black. This is a fridge-only recipe and it stores well for the 3-day window without any quality issues.
• Tomatoes: If making this more than a day ahead, consider adding the halved cherry tomatoes right before serving rather than storing them mixed in. They release moisture as they sit and can make the salad slightly watery by day two.

FAQ about Caprese Pasta Salad

Conclusion

A really good Caprese Pasta Salad does not need a long ingredient list or a lot of time. It just needs ripe tomatoes, fresh mozzarella, good olive oil, and a balsamic vinaigrette sharp enough to cut through the richness of the cheese. When those elements come together in a big bowl with ribbons of fresh basil and al dente pasta holding it all in place, you have one of the most satisfying and universally loved summer dishes I know. For even more ways to build on this recipe, AllRecipes has a wonderful pesto caprese pasta salad version that is a great companion to this one if you want to try the pesto direction next.

If you are planning a cookout spread where you want two pasta salads that taste completely different and cover every crowd, serve this right alongside my High-Protein Italian Pasta Salad and watch both bowls disappear. Make a big batch, keep that reserved vinaigrette in the jar, and do not forget Olivia's rule about the balsamic glaze right before it hits the table.

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Pairing

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📖 Recipe

Easy Caprese Pasta Salad (Fresh, Bright, and Ready in 25 Minutes)

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This Easy Caprese Pasta Salad is a vibrant, 25-minute meal featuring juicy cherry tomatoes, creamy mozzarella pearls, and a homemade balsamic vinaigrette. It's a family-favorite side dish that's perfect for potlucks, BBQs, or a quick weeknight dinner!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 8 servings

Course: Dinner, Salad, Side Dish

Cuisine: Italian-American

Calories: 315

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Salad

• 1 pound Rotini pasta Or fusilli/any short shape that "grabs" the dressing.
• 2 cups Mixed cherry tomatoes Halved; use red and yellow for a beautiful color.
• 8 ounces Fresh mozzarella pearls Also called ciliegine; drained.
• ½ cup Fresh basil leaves Cut into thin ribbons (chiffonade).
• 1 drizzle Balsamic glaze Optional, for finishing.

For the Balsamic Vinaigrette

• ½ cup Extra virgin olive oil Use a good quality oil for better flavor.
• ¼ cup White balsamic vinegar Keeps the pasta looking bright and golden.
• 1 teaspoon Dijon mustard Helps the dressing stay smooth and emulsified.
• 1 clove Garlic Minced or pressed.
• 1 teaspoon Honey Just a touch of sweetness to balance the acid.
• 1 teaspoon Italian seasoning A blend of dried herbs.
• To taste pinch Salt and black pepper I love using flaky sea salt here.

Equipment

• 1 Large pot For boiling the pasta; ensure it's large enough for the noodles to move freely.
• 1 Colander Used for draining and immediately rinsing pasta with cold water.
• 1 Large mixing bowl Jasmine's Tip: Use your biggest bowl so you have plenty of room to toss without spills!
• 1 Small Mason Jar Perfect for shaking up the dressing, Olivia loves being the "designated shaker."

Method

 

1. Bring a [Large Pot] of water to a rolling boil. Add a generous handful of salt, I tell Olivia it should taste like the Pacific Ocean! Cook the [Rotini pasta] for about 1 minute less than the box says. We want it "al dente" so it doesn't get mushy later.
2. Drain the pasta into a [Colander] and immediately run cold water over it. This stops the cooking process instantly. Shake it well! Olivia likes to "help" here, but watch out for splashes!
3. In your [Small Mason Jar], combine [Extra virgin olive oil], [White balsamic vinegar], [Dijon mustard], [Garlic], [Honey], [Italian seasoning], [Salt], and [black pepper]. Seal the lid tight and let your little helper shake it vigorously until it's creamy and combined.
4. Slice the [Mixed cherry tomatoes] in half. For the [Fresh basil leaves], stack them up, roll them like a little sleeping bag, and slice them into thin ribbons. It's a great way to show kids how "fancy" cooking can be!
5. In a [Large Mixing Bowl], combine the cooled pasta, [Mixed cherry tomatoes], and [Fresh mozzarella pearls]. Pour the dressing over the top and toss gently. Olivia usually tries to sneak a mozzarella pearl at this stage, I always let her have two!
6. Fold in those beautiful [Fresh basil leaves] at the very end so they stay bright green. If you're serving right away, add a beautiful drizzle of [Balsamic glaze] over the top for that "restaurant-style" look Olivia loves.

Nutrition

Serving: 180gCalories: 315kcalCarbohydrates: 32gProtein: 10gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 280mgPotassium: 210mgFiber: 2gSugar: 4gVitamin A: 450IUVitamin C: 12mgCalcium: 160mgIron: 1.2mg

Notes

• The "Olivia" Tip: Always add the balsamic glaze just before serving. If it sits too long, it can get a bit sticky and messy.
• Make-Ahead: You can make this 24 hours in advance, but keep the basil and glaze separate until you're ready to eat to keep everything looking fresh.
• Substitution: If you can't find white balsamic, regular balsamic works perfectly! It will just turn the pasta a slightly darker, "sun-kissed" brown color.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. It actually tastes even better the next day after the flavors meld!

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