Caprese Pasta Salad: The Ultimate Summer Recipe

Caprese Pasta Salad: the vibrant, summery dish that’s about to become your new go-to for potlucks, picnics, and easy weeknight dinners! Imagine twirling your fork around perfectly cooked pasta, each strand coated in a light, tangy balsamic vinaigrette, and studded with juicy bursts of cherry tomatoes, creamy mozzarella balls, and fragrant basil leaves. Sounds divine, right?

This isn’t just another pasta salad; it’s a celebration of Italian flavors, inspired by the classic Caprese salad. The Caprese salad, with its simple yet elegant combination of tomatoes, mozzarella, and basil, represents the colors of the Italian flag and is a beloved staple in Italian cuisine. We’ve taken those iconic flavors and transformed them into a satisfying and portable pasta salad that’s perfect for any occasion.

What makes Caprese Pasta Salad so irresistible? It’s the perfect balance of flavors and textures. The sweetness of the tomatoes, the richness of the mozzarella, the herbaceousness of the basil, and the slight tang of the balsamic create a symphony of taste in every bite. Plus, it’s incredibly easy to make! In under 30 minutes, you can have a delicious and impressive dish ready to serve. Whether you’re looking for a quick lunch, a crowd-pleasing appetizer, or a light and refreshing dinner, this Caprese Pasta Salad is sure to be a hit!

this Recipe

Ingredients:

• 1 pound pasta (rotini, penne, or farfalle work great!)
• 1 pint cherry tomatoes, halved
• 8 ounces fresh mozzarella balls (bocconcini), halved or quartered if large
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for a little kick!)
• Salt and freshly ground black pepper to taste
• Optional: 1/4 cup Kalamata olives, pitted and halved
• Optional: 2 tablespoons pine nuts, toasted

Cooking the Pasta:

1. Bring a large pot of salted water to a rolling boil. This is crucial! Don’t skimp on the salt; it seasons the pasta from the inside out. I usually add about a tablespoon of salt per gallon of water.
2. Add the pasta to the boiling water and cook according to package directions. Aim for al dente – that means “to the tooth” in Italian. You want the pasta to be firm and slightly chewy, not mushy. Usually, this is about 8-10 minutes, but always check the package instructions.
3. While the pasta is cooking, prepare an ice bath. Fill a large bowl with ice and water. This will stop the cooking process immediately and prevent the pasta from becoming overcooked.
4. Once the pasta is cooked al dente, drain it immediately. Don’t let it sit in the hot water!
5. Transfer the drained pasta to the ice bath. Let it cool completely, stirring occasionally to ensure even cooling. This usually takes about 5-10 minutes.
6. Drain the cooled pasta thoroughly. You can use a colander or even pat it dry with paper towels to remove excess water. This will help the dressing cling to the pasta better.

Preparing the Caprese Salad Ingredients:

1. Halve the cherry tomatoes. I like to use a sharp paring knife for this, but you can also use a serrated knife if you prefer. Make sure to remove any stems.
2. Prepare the mozzarella balls. If you’re using small bocconcini, you can leave them whole or halve them. If you’re using larger mozzarella balls, quarter them into bite-sized pieces.
3. Chop the fresh basil. I like to stack the basil leaves on top of each other, roll them up tightly like a cigar, and then slice them thinly. This is called a chiffonade cut and it releases the basil’s fragrant oils.
4. Mince the garlic. Use a garlic press or finely chop the garlic clove. Be careful not to burn the garlic when you mince it, as it can become bitter.
5. (Optional) Prepare the Kalamata olives. If you’re using Kalamata olives, pit them and halve them. I love the salty, briny flavor they add to the salad.
6. (Optional) Toast the pine nuts. Toasting the pine nuts enhances their flavor and adds a nice crunch to the salad. You can toast them in a dry skillet over medium heat, stirring frequently, until they are golden brown. Watch them carefully, as they can burn easily. Alternatively, you can toast them in the oven at 350°F (175°C) for 5-7 minutes.

Making the Balsamic Vinaigrette:

1. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, and red pepper flakes (if using). Make sure the garlic is evenly distributed throughout the vinaigrette.
2. Season with salt and freshly ground black pepper to taste. Start with a small amount of salt and pepper and then adjust to your liking. Remember that the mozzarella and olives (if using) are already salty, so you may not need much additional salt.
3. Whisk the vinaigrette until it is emulsified. This means that the oil and vinegar are combined into a smooth, creamy mixture. If the vinaigrette separates, simply whisk it again before using.

Assembling the Caprese Pasta Salad:

1. In a large bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, chopped basil, and Kalamata olives (if using). Gently toss the ingredients together to combine.
2. Pour the balsamic vinaigrette over the pasta salad. Be sure to coat all of the ingredients evenly.
3. Gently toss the pasta salad again to combine. Be careful not to overmix, as this can cause the tomatoes to break down and the mozzarella to become mushy.
4. Taste the pasta salad and adjust the seasoning as needed. Add more salt, pepper, or balsamic vinegar to your liking.
5. (Optional) Sprinkle the toasted pine nuts over the pasta salad. This adds a nice crunch and nutty flavor.
6. Serve immediately or chill for later. I think this pasta salad tastes best when it’s chilled for at least 30 minutes, as this allows the flavors to meld together. However, it’s also delicious served at room temperature.

Tips and Variations:

• Pasta Shape: While I recommend rotini, penne, or farfalle, you can use any short pasta shape you like. Bowtie pasta (farfalle) is particularly pretty!
• Mozzarella: If you can’t find bocconcini, you can use a block of fresh mozzarella and cut it into cubes. Just make sure it’s fresh mozzarella, not the pre-shredded kind.
• Basil: Fresh basil is essential for this recipe. Don’t substitute dried basil, as it won’t have the same flavor.
• Balsamic Glaze: For a sweeter and more intense balsamic flavor, you can drizzle the pasta salad with balsamic glaze before serving.
• Sun-Dried Tomatoes: Add some sun-dried tomatoes (oil-packed, drained) for an extra layer of flavor.
• Grilled Chicken or Shrimp: For a heartier meal, add grilled chicken or shrimp to the pasta salad.
• Vegetables: Feel free to add other vegetables to the pasta salad, such as cucumbers, bell peppers, or zucchini.
• Make it Ahead: This pasta salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to add the basil right before serving, as it can wilt if stored for too long.

Serving Suggestions:

• Serve as a side dish at a barbecue or picnic.
• Enjoy as a light lunch or dinner.
• Bring to a potluck or party.
• Pair with grilled chicken, fish, or vegetables.

Enjoy your delicious Caprese Pasta Salad!

Conclusion:

This Caprese Pasta Salad isn’t just another pasta salad recipe; it’s a vibrant celebration of fresh, simple ingredients that come together in perfect harmony. The juicy burst of cherry tomatoes, the creamy richness of mozzarella, and the fragrant aroma of basil, all tossed with perfectly cooked pasta and a tangy balsamic glaze, create a flavor explosion that’s both satisfying and incredibly refreshing. I truly believe this will become a staple in your kitchen, especially during the warmer months!

Why is this a must-try? Because it’s quick, easy, and requires minimal cooking. It’s the perfect dish for busy weeknights, potlucks, picnics, or even a light lunch. Plus, it’s endlessly customizable! You can easily adapt it to your own preferences and dietary needs.

Looking for serving suggestions? This Caprese Pasta Salad is fantastic on its own as a main course, or it can be served as a delightful side dish alongside grilled chicken, fish, or steak. For a heartier meal, consider adding grilled shrimp or some crumbled Italian sausage. It also pairs beautifully with a crusty loaf of bread for soaking up all that delicious balsamic glaze.

But the fun doesn’t stop there! Let’s talk variations. Want to add a little heat? Toss in a pinch of red pepper flakes or a drizzle of chili oil. Craving some extra veggies? Sliced cucumbers, bell peppers, or even some grilled zucchini would be fantastic additions. For a more sophisticated twist, try using burrata instead of mozzarella for an even creamier texture. You could also experiment with different types of pasta, such as rotini, farfalle, or even gluten-free options. And if you’re feeling adventurous, try adding a sprinkle of toasted pine nuts for a bit of crunch.

I personally love adding a handful of spinach or arugula for an extra boost of nutrients and a peppery bite. Sometimes, I’ll even throw in some sun-dried tomatoes for a more intense tomato flavor. The possibilities are truly endless!

I’m so confident that you’ll love this recipe as much as I do. It’s a crowd-pleaser that’s always a hit, and it’s so easy to make that you’ll find yourself reaching for it again and again.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I promise, you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos and comments with me – I can’t wait to see your creations! Let me know what you think of this Caprese Pasta Salad. Happy cooking!