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This Caprese Pasta Salad is loaded with juicy tomatoes, marinated fresh mozarella, fragrant basil, and tossed in a tangy homemade italian herb vinaigrette. It’s everything you love about a classic caprese salad; with the hearty, satisfying twist of pasta.
Fresh, flavorful, and incredibly easy to throw together, this is the caprese pasta salad recipe you’ll come back to all summer long.
What Makes This Caprese Pasta Salad Work
This Caprese Salad works because it takes the simplicity of a traditional caprese salad and turns it into something more filling and versatile. The marinated mozzarella adds creamy richness, while the fresh basil and tomatoes bring brightness and pop. Tossed with pasta and a homemade vinaigrette, every bite is balanced and bursting with flavor.
Unlike heavy pasta salads, this one feels light and fresh, thanks to the italian herb dressing and crisp ingredients. It’s the kind of pasta salad recipe that holds up well at room temperature, perfect for cookouts, potlucks, or easy lunches.
What Goes Into This Caprese Pasta Salad
This Caprese Pasta Salad uses fresh, simple ingredients that come together for big flavor.
- Bocconcini: Creamy, bite-sized fresh mozzarella balls that soak up the herb marinade and add rich, milky toast
- Cherry Tomatoes: Sweet juicy, and vibrant—perfect for capturing that classic caprese salad flavor.
- Fresh Basil: Fragrant and peppery, basil brings a bold, unmistakable freshness that ties everything together.
- Orecchiette Pasta: This small, scoop-shaped pasta holds the dressing beautifully and adds heartiness to every bite.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make This Caprese Pasta Salad
- Make the Dressing In a large bowl, whisk together all the dressing in a separate airtight container and refrigerate for later.
- Marinate the Tomatoes and Mozzarella Add the halved the cherry tomatoes and bocconcini to the bowl with the remaining dressing. Toss gently to coat and let them marinate for about 30 minutes at room temperature.
- Cook the Pasta Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package directions. Drain, toss with a light drizzle of olive oil, and let it cool slightly.
- Combine the Salad Once the pasta has cooled, add it to the bowl with the marinated tomatoes and mozzarella. Toss everything together until evenly coated.
- Chill the Salad Transfer the pasta salad to a serving dish or storage container. Cover and refrigerate for at least 1 hour or up to 2 days to allow the flavors to meld.
- Toss and serve Just before serving, drizzle the reserve dressing over the salad and give it one final toss. Garnish with extra basil or pine nuts if desired, and serve chilled or at room temperature.
This Caprese Pasta Salad pairs well with dishes that echo its fresh, vibrant flavors. Try it with Caprese Stuffed Balsamic Chicken for a savory, saucy main, or serve it alongside Zuppa Toscana to add warmth and richness to your meal. For a lighter option, Caprese Stuffed Portobello Mushrooms make a beautiful, low-carb pairing that keeps the Italian theme going strong.
Recipe FAQ’s
Yes! This caprese pasta salad recipe is perfect for making 1–2 days in advance. Just keep it chilled and toss with the reserved dressing right before serving.
Orecchiette is great because it catches the dressing and herbs in every bite, but any short-cut pasta like penne, fusilli, or farfalle will work well in this pasta salad recipe.
You can, but the homemade herb vinaigrette makes a big difference in flavor. It also doubles as a marinade for the cheese, which elevates the entire Caprese Pasta Salad.
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Caprese Pasta Salad
Ingredients
Dressing/Marinade
- 2/3 cup olive oil
- 4-5 Tbsp red wine vinegar
- 2 Tbsp capers drained and roughly chopped
- 3 cloves garlic minced
- 1/3 cup fresh basil chopped
- 1/4 cup fresh chives chopped
- 1/4 cup fresh parsley chopped
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Pasta Salad
- 2 cups cherry tomatoes halved
- 8 oz bocconcini fresh mozzarella balls or fresh mozzarella cut into 1/2" cubes
- 12 oz dried orecchiette pasta or other shortcut pasta
- 3 Tbsp pine nuts lightly toasted, optional
Instructions
- In a large mixing bowl, add dressing ingredients and whisk until well combined. Reserve 2 Tbsp of dressing and place in an airtight container and set aside.
- Add cherry tomatoes and fresh mozzarella to mixing bowl with the dressing and toss to combine. Let sit and marinate approximately 30 minutes.
- While the cheese and tomatoes are marinating, boil pasta according to package directions. Drain pasta and toss with a drizzle of olive oil. Let cool slightly.
- Add pasta to mixing bowl and toss to combine. Transfer to serving container, cover and refrigerate 1-2 days. Before serving, toss pasta salad with reserved dressing and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this version of caprese pasta salad – I had never made a caprese recipe without using balsamic vinegar before finding this. I love it because I prefer pasta salads that have no sweetness; to me it tastes kind of like a pasta salad in a chimichurri sauce (which I love). I brought it to a family party in May, and it was a huge hit. They requested that I make it for our 4th of July party, which brought me back to the recipe to leave this review. Such a wonderful and tasty side!
I have yet to make this salad but I am already giving it a 5-star rating based on the recipe’s method of infusing the cheese and cherry tomatoes within the rich flavours of fresh herbs in the marinade. I have checked out other recipes online and yours seems to be the only one that proposes this awesome approach! Will be camping in a few weeks and am very stoked to try this recipe out! Cheers
Greetings! Since I have discovered your amazing recipes on Facebook, I have become completely obsessed! I’m wondering if you have a cookbook that contains these great recipes. Gosh, I sure hope so! Thanks for being a most welcome inspiration in this girls kitchen!
Ruth Ann ❤
The fresh herbs in the dressing make this salad an absolute winner! My husband and I both loved it. Thanks for a fabulous recipe!!