This Caprese Pasta Salad recipe is a hearty and satisfying twist on the classic. Whole-grain bow-tie pasta is combined with cherry tomatoes, fresh mozzarella pearls, and basil leaves to make a healthy side dish. With the addition of tangy balsamic dressing, it’s the perfect option for backyard barbecues, potlucks, and more!
How to make caprese pasta salad
- Cook the pasta in salted boiling water until al dente according to the instructions in the package. Drain! PIC. 1
- Meanwhile, prepare the dressing by mixing all the ingredients for the balsamic dressing in a mason jar, or whisk them all in a bowl until homogeneous. Let it sit while the pasta cooks! PIC. 2
- Place pasta in a large bowl and mix with cherry tomatoes, fresh mozzarella pearls, and basil leaves. PIC. 3
- Pour the dressing little by little over the salad while tossing gently until coat it evenly. PIC. 4 TIP: Use just enough of the dressing to coat the pasta; otherwise it will become soggy!
- Cover and refrigerate for 30-60 minutes before serving. Serves 4 (main dish) up to 8 (side dish).
Ingredients & substitutions
For the easy caprese pasta salad:
- 16 oz whole grain bow tie pasta (or use a low-carb pasta). If you are sensitive to gluten, use your favorite gluten-free pasta instead.
- 15 cherry tomatoes, halved. You can also use sun-dried tomatoes, grape tomatoes, or any type of tomato you have available.
- 17.5 ounces fresh mozzarella pearls. If you can’t find fresh mozzarella pearls, try Bocconcini, panela, or even cubed feta (just go easy on the added salt).
- 12 fresh basil leaves, either whole or finely sliced into strips. Use sweet basil for the best flavor. If you don’t have basil, try fresh Italian flat-leaf parsley.
For the balsamic dressing:
- 3 tablespoon extra-virgin olive oil. You can also use avocado oil, but the flavor won’t be quite the same.
- 1 ½ tablespoon balsamic vinegar. I recommend using balsamic vinegar with a D.O.P. designation for a sweet and balanced taste.
- Salt and freshly ground black pepper, to taste
- 1 garlic clove, minced
- ¼ teaspoon Italian seasoning. Use store-bought or make your own basic Italian seasoning mix with dried basil, oregano, rosemary, and marjoram.
- A pinch of red pepper flakes, OPTIONAL (for a kick) - Or cayenne pepper.
Useful tips for making this caprese pasta salad
- Al dente pasta: Cook the pasta according to the directions on the package to avoid under or overcooking it. Start testing it about 2-3 minutes before the time is up.
- Rinse the pasta: To keep your pasta al dente, make sure you give it a quick rinse in cold water to cool it down once you’ve drained it.
- Opt for fresh cherry tomatoes, basil, and quality mozzarella.
- Chill before serving: It’s best to let the salad chill for at least 30 minutes before serving it. This way, the flavors have time to meld together.
- Double the recipe: If you’re headed to a potluck or barbecue, don't be afraid to double or triple the recipe. It never lasts very long in my house!
What to serve with tomato mozzarella pasta salad
This tomato mozzarella pasta salad pairs well with other flavor-rich sides and mains. Try serving it alongside one or a few of the following dishes:
- Garlic bread rolls
- Gluten-free chicken parmesan
- Baccala
- Grilled picanha steak
- Grilled mushroom steak
FAQ’s
What type of pasta works best for caprese pasta salad?
You can use any type of pasta you would like for this recipe. Bowtie pasta is my preferred choice since it holds the dressing and other ingredients well, but you can try penne, orzo, fusilli, tortellini, or gemelli.
Can I use tortellini in Caprese pasta salad?
Yes, you can use tortellini to make a hearty and filling tortellini caprese salad. Use any type of filling you prefer, but cheese-stuffed works quite well in this recipe.
Can I make the dressing ahead of time?
Yes, you can make the dressing ahead of time and store it in the fridge until you’re ready to use it. It will actually allow the ingredients to blend together better if you let it chill for a few hours. Just make sure to shake the jar or whisk your dressing well to emulsify or blend the ingredients that may have separated.
Can I use dried basil instead of fresh basil?
Just like a traditional caprese salad, I recommend using fresh basil for this recipe if you have it available. If you can’t find it, it’s better to use another fresh herb, like parsley, over dried basil.
Variations
- Dressing: Substitute balsamic dressing with pesto for a bright, herbaceous flavor. You can also use a store-bought oil and vinegar dressing for more convenience.
- Protein: Add your favorite proteins like bacon, grilled chicken, tofu, or even salmon. You may also opt for shrimp and use any leftovers to make this cajun shrimp pasta.
- Oil-free: For an oil-free version, omit the olive oil and replace it with blended nuts, tofu, or seeds.
- Vegan: Instead of mozzarella, add marinated tofu cubes for a plant-based option.
Storage
If you end up with leftover Caprese pasta salad, follow these simple storage instructions:
- Fridge: Transfer the salad to an airtight container and keep it in the fridge for up to 3-4 days.
- Freezer: I don’t recommend freezing pasta salad since the texture of the fresh ingredients will change to mushy once thawed. It’s best to consume it within a few days. However, you can cook the pasta 2 minutes shorter, drain it, let it cool, and freeze it for up to one month in a freezer container. Then, thaw it overnight to make this pasta salad.
- Prep ahead: You can make the balsamic dressing ahead of time and keep it chilled in the fridge. You can also make the pasta ahead of time, toss it in olive oil, and keep it in the fridge for about 2 days before serving. When you’re ready to eat, toss the pasta and additional vegetables with the dressing.
Other pasta salad recipes to enjoy
If you enjoyed this Caprese pasta salad recipe, don’t forget to take a peek at some more yummy pasta salads like these:
Other salad recipes to TRY
- Vegan raw salad
- Brazilian potato salad
- Keto deviled egg cauliflower salad
- Spring potato salad
- While bean salad
- Heart of palm salad skewers
- Brazilian chicken salad (salpicao de frango)
- Butternut squash salad
- Shaved Brussels sprouts salad
- Antipasto salad
- Berry salad
PIN & ENJOY!
Bacon Caprese Pasta Salad
Equipment
- 1 medium pot , to cook the pasta
- 1 Mason jar , to make the dressing
- 1 large bowl , for the salad
Ingredients
For the Caprese pasta salad:
- 16 oz whole grain bow tie pasta or use a low-carb pasta. If you are sensitive to gluten, substitute your favorite gluten-free pasta instead.
- 15 cherry tomatoes halved. You can also use sun-dried tomatoes, grape tomatoes, or any type of tomato you have available.
- 17.5 fresh mozzarella pearls If you can’t find fresh mozzarella pearls, or perline, try Bocconcini, panela, or even cubed feta (just go easy on the added salt).
- 12 fresh basil leaves either whole or finely sliced into strips. Use sweet basil for the best flavor. If you don’t have basil, try fresh Italian flat-leaf parsley.
For the balsamic dressing:
- 3 tablespoon extra-virgin olive oil You can technically use avocado oil but the flavor won’t be quite the same.
- 1.5 tablespoon balsamic vinegar I recommend using balsamic vinegar with a D.O.P. designation for a sweet and balanced taste.
- Salt and fresh ground black pepper to taste
- ¼ teaspoon Italian seasoning Use store-bought or make your own basic Italian seasoning mix with dried basil, oregano, rosemary, and marjoram.
- A pinch of red pepper flakes OPTIONAL (for a kick). Or cayenne pepper.
Instructions
- Cook the pasta in salted boiling water until al dente according to the instructions in the package. Drain!
- Meanwhile, prepare the dressing by mixing all the ingredients for the balsamic dressing in a mason jar, or whisk them all in a bowl until homogeneous. Let it sit while the pasta cooks!
- Place pasta in a large bowl and mix with cherry tomatoes, fresh mozzarella pearls, and basil leaves.
- Pour the dressing little by little over the salad while tossing gently until coat it evenly. TIP: Use just enough of the dressing to coat the pasta; otherwise it will become soggy!
- Cover and refrigerate for 30-60 minutes before serving. Serves 4 (main dish) up to 8 (side dish).
Recipe Notes
- Fridge: Transfer the salad to an airtight container and keep it in the fridge for up to 3-4 days.
- Freezer: I don’t recommend freezing pasta salad since the texture of the fresh ingredients will change too much once thawed. It’s best to consume it within a few days.
- Prep ahead: You can make the balsamic dressing ahead of time and keep it refrigerated. You can also make the pasta ahead of time, toss it in olive oil, and keep it in the fridge for about 2 days before serving. When you’re ready to eat, toss the pasta and additional vegetables with the dressing.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Did you make this recipe?
Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.This post was first published on June 19, 2018.
You are right, it is a meal unto itself. Tell me, did the kids pick out the tomatoes?
Oh my! Fast, fresh and flavorful, just the summer recipe we crave!
Love dishes like this! So summery. And with bacon? Yes, please. 🙂