This Caprese pasta salad recipe is fresh, hearty, and packed with juicy tomatoes, mozzarella, basil, and tangy balsamic flavor. It is an easy make ahead side dish that is perfect for BBQs, potlucks, lunches, and summer dinners.
Easy Summer Side Dish
- Flavor: Fresh, vibrant, and bursting with summer flavor, this easy caprese pasta salad is the kind of dish that disappears fast at every gathering.
- Skill Level: This fuss free recipe is perfect for beginners with nothing more complicated than chopping, whisking, and tossing everything together.
- Tools: There are no fancy gadgets required for this recipe. A large bowl, whisk, garlic press and sharp knife make prep easy!
- Make Ahead: Prepare the salad with most of the vinaigrette, refrigerate, then add the reserved dressing, extra basil, pine nuts, and balsamic glaze just before serving.
- Serving: Serve this tangy salad with a main dish such as beef kabobs, creamy lemon chicken, smoked brisket, or tasty smoked pulled pork. Add some sourdough crackers, some avocado toast, or a thick slice of crusty no knead bread.
Fresh Caprese Ingredients
- Pasta: Bow tie pasta is the perfect size and shape for the vinaigrette to cling to. Other good pasta choices are penne, fusilli or rotini pasta, medium-sized shells, ziti, cavatappi, and even tortellini.
- Tomatoes: Small, colorful grape or cherry tomatoes are what give this salad its unique look! Experiment with red, yellow, orange, green, and even purple tomatoes.
- Red Onion: Adds a zesty bite. For a milder flavor, soak the diced pieces in cold water for 10 minutes before adding them to the salad.
- Cheese: Bocconcini, or balls of soft creamy mozzarella, are perfect in this recipe. Diced squares from a large ball of mozzarella will work just as well. Choose mozzarella pearls as an easy to add option.
- Basil: Pluck fresh basil from the garden, buy fresh leaves, or keep a small living basil plant in a sunny window!
- Toasted Pine Nuts: While optional, they add a delicate crunch and rich, nutty finish.
- Balsamic Glaze: Adds a thick, rich, and sweet tangy pop of flavor.
- Vinaigrette:
- Olive oil adds a smooth and rich feel that helps coat every bite.
- Balsamic vinegar is tangy and sweet with a hint of acidity for a bold flavor.
- Lemon juice keeps the dressing light and bright.
- Fresh minced garlic adds delicious savory flavor.
- Salt helps enhance all the flavors. The tomatoes taste sweeter, the cheese richer, and the basil more aromatic.
- Pepper adds warmth and keeps the salad from tasting flat.
- Variations:
- Use dry mozzarella instead of fresh, or add Parmesan as a garnish.
- Add some baby spinach or arugula for a leafy version. Try cucumber for more crunch.
- No basil? Whisk a tablespoon of ready made basil pesto into the vinaigrette.
- Toasted sunflower seeds could be used instead of pine nuts.
- Add grilled chicken, shrimp, or chickpeas for a heartier dish.
How to Make Caprese Pasta Salad Recipe
- Boil pasta until al dente. Rinse and drain thoroughly.
- Add pasta to tomatoes, cheese, onion, and basil.
- Whisk vinaigrette ingredients (full recipe below), add to pasta, and toss.
- Garnish if desired.
Storing Leftovers
- Refrigerate Caprese pasta salad in an airtight container for up to 3 days and stir before serving.
- To refresh leftovers, add a splash of olive oil and vinegar (balsamic or wine vinegar), about 2 to 3 teaspoons of each, and sprinkle with a touch of salt and pepper. Toss.
- Do not freeze.
- Leftovers are delish with grilled chicken or shrimp, over lettuce, or in wraps for an easy lunch.
Fresh Summer Salad Favorites
Did you make this Caprese pasta salad recipe? Leave a comment and rating below.
Caprese Pasta Salad Recipe
Tender bowtie pasta, juicy tomatoes, creamy mozzarella, and fresh basil are tossed in a bright balsamic lemon vinaigrette.
Equipment
Ingredients
- 12 ounces farfalle pasta (bow tie pasta) or other pasta, about 4 cups
- 2 cups grape tomatoes halved (or cherry tomatoes)
- 1 to 2 cups bocconcini balls or diced mozzarella cheese, about 7-14 ounces
- ¼ cup red onion diced
- ¼ cup fresh basil chiffonade or sliced thinly, plus extra for garnish
- 2 Tablespoons toasted pine nuts optional for garnish
- balsamic glaze for garnish
Vinaigrette
- ⅓ cup olive oil
- ⅓ cup balsamic vinegar
- 2 Tablespoons lemon juice freshly squeezed if possible
- 1 clove garlic minced
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
Instructions
- Cook pasta al dente, according to package directions (don’t overcook!). Drain and rinse under cold water to stop the cooking process.
- In a large bowl, add cooled and drained pasta, tomatoes, cheese, onion, and basil.
- In a small bowl (or measuring cup), whisk together the olive oil, balsamic, lemon juice, garlic, salt, and pepper. Pour over the salad and toss to combine.
- Drizzle with balsamic glaze, sprinkle with basil and pine nuts if using and serve.
Notes
Nutrition calculated without balsamic glaze.
To toast pine nuts:
- Add them to a dry pan on medium-high heat.
- Cook for about 3 to 5 minutes, stirring constantly to avoid burning.
- Remove from the pan immediately.
- Set aside ¼ of the vinaigrette.
- Toss the salad with the remaining vinaigrette and refrigerate until ready to serve.
- Just before serving, add the remaining dressing and toss.
Nutrition Information
Calories: 305 | Carbohydrates: 36g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 162mg | Potassium: 227mg | Fiber: 2g | Sugar: 4g | Vitamin A: 352IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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