There’s something about the combination of fresh tomatoes, creamy mozzarella, and fragrant basil that truly sings in this Caprese Pasta Salad Recipe. It’s light, vibrant, and the perfect dish when you want a salad that feels like a special occasion but comes together with hardly any fuss.
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Why You'll Love This Recipe
I remember the first time I made this Caprese Pasta Salad Recipe — it just felt like summer on a plate. It’s not just about the flavors, but how wonderfully easy it is to throw together while still impressing everyone at the table. Whether you're hosting a backyard BBQ or bringing something to a potluck, this pasta salad always gets rave reviews.
- Fresh, vibrant ingredients: Each bite bursts with the bright, classic flavors of a traditional Caprese salad elevated by pasta.
- Simple but impressive: It looks beautiful and tastes gourmet, but takes under 30 minutes to prepare.
- Versatile and customizable: You can easily swap out ingredients or add protein to suit your mood or dietary needs.
- Great make-ahead dish: It tastes even better after chilling, making it ideal for prepping before a party or busy day.
Ingredients & Why They Work
This Caprese Pasta Salad Recipe combines classic Italian ingredients that perfectly complement one another. The fresh mozzarella's creaminess balances the tang of the balsamic, while the basil adds a fragrant herbal note. Choosing the right pasta shape helps the dressing cling, so every bite is a flavor-packed delight.
- Bow-tie (farfalle) pasta: Its ridges and shape catch the dressing and bits of tomato beautifully—plus, it holds up well chilled.
- Fresh mozzarella pearls: Their soft texture melts on the tongue, adding luscious creaminess throughout.
- Grape tomatoes: Juicy and sweet, halving them releases their flavor without watering down the salad.
- Fresh basil: The star herb for Caprese that imparts a peppery, aromatic freshness—don’t skip!
- Extra virgin olive oil: Adds richness and helps bring all the flavors together smoothly.
- Balsamic vinegar: Offers a tangy punch that’s balanced by honey’s sweetness in both the dressing and glaze.
- Honey: Softens the acidity while adding depth to the flavor profile.
- Grated garlic: Just the right amount to give a subtle kick without overpowering.
- Italian seasoning mix: Brings a blend of herbs that make this dressing pop with classic Italian flair.
Make It Your Way
What I love most about this Caprese Pasta Salad Recipe is how easy it is to make it your own. Sometimes I toss in grilled chicken for a heartier meal, and other times I switch up the herbs depending on what I have on hand—thyme or oregano work well too!
- Variation: Adding fresh corn kernels in the summer gives it a sweet crunch that pairs so well with the creamy mozzarella.
- Diet-friendly swap: Use gluten-free pasta if you’re serving someone with dietary restrictions; I've tried it, and it still tastes fantastic.
- Extra zing: A splash of fresh lemon juice can brighten the dish even more—especially if your balsamic vinegar is on the mild side.
Step-by-Step: How I Make Caprese Pasta Salad Recipe
Step 1: Cook the pasta perfectly
Start by cooking your farfalle pasta in plenty of salted boiling water for about 10 minutes—or according to package instructions—until it’s al dente. Be sure not to overcook it; you want a slight bite so it holds texture when chilled. Drain well and transfer it to a large mixing bowl so it has room to cool.
Step 2: Prepare the balsamic dressing
While the pasta cooks, whisk together olive oil, balsamic vinegar, honey, grated garlic, and Italian seasoning in a small bowl. Chilling this dressing while the salad comes together helps develop the flavors and keeps the salad fresh.
Step 3: Combine the salad ingredients
To the cooled pasta, add halved grape tomatoes, mozzarella pearls, and most of the chopped basil (save some for garnish). Pour in about half a cup of the balsamic dressing, then gently toss everything so it’s evenly coated but the mozzarella keeps its shape.
Step 4: Chill for best flavor
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. This waiting time is key—it lets the flavors marry and the pasta absorb the dressing. I’ve learned that this step makes all the difference between a good salad and an AMAZING one!
Step 5: Make the balsamic glaze
As the salad chills, heat balsamic vinegar and honey in a small saucepan. Bring it to a boil, then lower the heat and simmer until it’s reduced by half and glossy—about 15 to 20 minutes. Let it cool completely before drizzling over the salad just before serving. This glaze brings a sweet, tangy finish that ties everything together beautifully.
Top Tip
From my many attempts making this Caprese Pasta Salad Recipe, I've picked up a few tricks that make things foolproof and extra tasty.
- Drain pasta well: After cooking, let your pasta sit in a colander for a minute to steam off excess moisture—this prevents a soggy salad.
- Chill the dressing: Mixing and refrigerating the vinaigrette before tossing it with pasta really boosts the flavor meld.
- Simmer glaze slowly: Don’t rush the balsamic reduction—low heat helps develop that perfect glossy texture without burning.
- Fresh herbs last minute: Add some basil right before serving so it stays bright and fresh, not wilted.
How to Serve Caprese Pasta Salad Recipe
Garnishes
For garnish, I always sprinkle some reserved fresh basil on top—they look gorgeous and add a punch of fresh aroma. A couple of torn basil leaves scattered over the salad brighten up the presentation. Don’t forget that beautiful balsamic glaze drizzle; it’s not just for flavor but also makes it look elegant and inviting.
Side Dishes
I like pairing this Caprese Pasta Salad Recipe with grilled chicken or shrimp for a light, balanced meal. It’s also fantastic alongside crusty garlic bread or a simple green salad when you want a full spread without jumping into heavy mains.
Creative Ways to Present
For entertaining, try serving this pasta salad in individual mason jars or pretty glass bowls—that way guests get a personal portion that looks stunning. Another fun presentation is to layer ingredients in a trifle dish for a colorful effect, then toss gently before serving.
Make Ahead and Storage
Storing Leftovers
When storing leftover Caprese Pasta Salad, I transfer it into an airtight container and keep it in the fridge. It stays fresh and tasty for up to 3 days, though I recommend eating it sooner to enjoy that fresh basil aroma at its peak.
Freezing
I usually don’t freeze Caprese Pasta Salad Recipe because the fresh ingredients like tomatoes and mozzarella don’t hold up well once thawed—they get watery and lose texture. Fresh is definitely best with this one!
Reheating
This salad is best enjoyed cold or at room temperature, so I avoid reheating it. If it chilled too long, just let it sit out for 10-15 minutes before serving to take the chill off and bring those flavors back to life.
Frequently Asked Questions:
Absolutely! Farfalle is great for holding onto dressing, but penne, rotini, or shells work beautifully too. Just pick a shape that traps the sauce and mixes well with the other ingredients.
It’s best to prepare this salad at least 2 hours in advance to let flavors marry, but you can make it up to a full day ahead if refrigerated properly. Just add fresh basil right before serving to keep it vibrant.
You can swap fresh mozzarella pearls for small cubes of burrata or even cubed fresh mozzarella. Avoid aged cheeses here, as the soft creamy texture is key to the salad’s fresh, light profile.
No worries! You can easily substitute with a mix of dried oregano, basil, thyme, and a pinch of rosemary. This will give you that classic Italian herb flavor without needing a premade blend.
Final Thoughts
This Caprese Pasta Salad Recipe holds a special place in my recipe box because it’s just so reliably delicious and easy to make. I love how it captures the essence of summer, no matter the season. Give it a try—you’ll find it quickly becomes a go-to for gatherings, weeknight dinners, or anytime you want something fresh and satisfying. Plus, it’s a fun way to bring a little Italy straight onto your plate!
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Caprese Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A fresh and flavorful Caprese Pasta Salad featuring bow-tie pasta, fresh mozzarella pearls, grape tomatoes, and basil, tossed in a sweet and tangy balsamic dressing with a homemade balsamic glaze garnish. Perfect as a refreshing side or light main dish.
Ingredients
Pasta Salad
- 12 ounce box bow-tie or farfalle pasta (medium size #66), cooked and drained
- 8 ounce package fresh mozzarella pearls (mini mozzarella balls)
- 2 cups (1 ½ pints) grape tomatoes, cut in half
- 1 small bunch fresh basil, chopped and divided
Balsamic Dressing
- ¼ cup extra virgin olive oil
- ⅛ cup balsamic vinegar
- 3 tablespoons honey
- 2 teaspoons grated garlic (about 2 cloves)
- 0.6 ounce packet Italian seasoning dressing mix
Balsamic Glaze (for garnish)
- ½ cup balsamic vinegar
- 3 tablespoons honey
Instructions
- Cook Pasta: Cook the bow-tie or farfalle pasta for 10 minutes or according to the package directions. Drain well and place the cooked pasta into a large mixing bowl. Set aside to cool slightly.
- Prepare Balsamic Dressing: While the pasta cooks, combine the extra virgin olive oil, balsamic vinegar, honey, grated garlic, and Italian seasoning dressing mix in a bowl. Mix well until fully combined and place in the refrigerator to chill while you prepare the pasta salad.
- Combine Salad Ingredients: In the large mixing bowl with the cooked pasta, add the halved grape tomatoes, fresh mozzarella pearls, chopped basil (reserving some for garnish), and ½ cup of the chilled balsamic dressing. Toss gently to combine all ingredients evenly.
- Chill Salad: Cover the bowl tightly with plastic wrap and refrigerate for 2 hours to allow flavors to meld together and the salad to chill thoroughly.
- Make Balsamic Glaze: While the pasta salad chills, combine ½ cup balsamic vinegar and 3 tablespoons honey in a small saucepan over medium heat. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes or until the mixture reduces by half and thickens to a glaze consistency. Remove from heat and transfer to a glass jar to cool completely.
- Garnish and Serve: Once the pasta salad is chilled, sprinkle the reserved chopped basil on top and drizzle the cooled balsamic glaze over the salad just before serving for an attractive and flavorful finish.
Notes
- To store leftover salad, place it in an airtight container and refrigerate. It stays fresh up to 3 days.
- The balsamic glaze can be made ahead and stored in the refrigerator for up to 1 week.
- Use fresh, ripe grape tomatoes and fresh basil for the best flavor.
- The pasta should be cooked al dente to avoid a mushy salad texture.
- For a lighter dish, substitute honey with a natural sweetener like agave syrup.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 22 mg
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