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My kids love this Caprese Pasta Salad so much and ask me to make it all the time. It is made with fresh tomatoes, pasta, mozzarella cheese balls, and basil leaves. Then coated with a delicious balsamic vinaigrette dressing. Serve it as an appetizer or side dish.
Want to skip the pasta? Then you may like my simple caprese salad recipe instead.
Once you make this caprese pasta salad, you would want to make it all the time. This is an easy homemade Pasta salad recipe that is simple, so juicy, and full of flavor. For those who are looking for a vegetarian pasta salad, this is a great option to try out with the right amount of protein and nutrients from the mozzarella cheese. A great make-ahead pasta salad recipe that can be prepared without adding the dressing until ready to serve.
Looking for the same type of flavors but want a more wholesome meal? Then try my Balsamic Chicken Caprese.
Recipe Highlights
- Simple and easy: It comes down to adding the ingredients to a bowl, toss with the dressing and you are done.
- Super tasty: My kids gave this a 10/10. We all love this salad so much.
- Great for potlucks and gatherings: I love making this caprese pasta salad and taking it with me to almost every family gathering.
Ingredients you will need
- Balsamic Vinegar
- Extra Virgin Olive Oil: try not to swap this with another oil.
- Honey: I prefer honey and I do not recommend you use maple syrup.
- Dijon Mustard: or honey mustard
- Fine Sea Salt
- Freshly Crushed Black Pepper, finely ground
- Garlic Cloves: do not swap with garlic powder if possible.
- Pasta: I use Short Whole Wheat Pasta, like penne or farfalle
- Pint Cherry Tomatoes: grape tomatoes will be great too.
- Thinly Sliced Red Onion
- Container Brined Mozzarella Balls
- Fresh Basil, thinly sliced
Substitutes
- Pasta: Use any Pasta you have handy, wheat, white, lentil, or gluten-free.
- Oil: It is best to use olive oil, but you may sub with avocado oil if you don’t have olive oil.
- Tomatoes: Use Cherry tomatoes if possible, because they tend to be sweet and crispy. Of course, you may chop up any other tomatoes you have but try to stick to grapevine tomatoes
- Basil: Fresh would be ideal for the flavor of a Caprese salad, but if you don’t have any you may use dried basil leaves.
- Vinegar: Balsamic is a must, whether you use regular, aged, or glazed. I sometimes love drizzling more balsamic glaze over the salad.
- Cheese: I really recommend mozzarella. If you don’t have the balls and have fresh mozzarella that you can chop would be best.
Keep in mind the taste will vary if you don’t use fresh ingredients. But it would still be ok.
How to make caprese pasta salad
- Make Vinaigrette: Start by preparing the vinaigrette, in a mixing bowl, combining balsamic vinegar, honey, mustard, and garlic. Season with some salt and pepper.
- Now add oil; using a fork or a whisk stir the liquid vigorously for a few seconds until the vinaigrette comes together.
- Let it sit in the refrigerator for at least 10 minutes to allow the flavors to meld. Meanwhile, cook pasta according to the package directions.
- Cut the tomatoes in half and thinly slice the basil and onion. Once the pasta is done, drain well in a colander and run under cold water to stop the cooking process.
- Combine ingredients: Add the pasta and chopped veggies to a large serving bowl. Pour the vinaigrette dressing and add mozzarella balls.
- Mix: Using a wooden spoon mix well until pasta and veggies are fully coated into the super delicious dressing!
- Store: Refrigerate for 20 minutes before serving or you may serve immediately.
My Pro Tip
Recipe Tips
- Protein: If you would like to make it with meat, feel free to add some grilled chicken breast to it for added protein.
- Pesto: love pesto? Consider adding 2-3 tablespoons of pesto to the dressing. You can make pesto at home. Check out my post on how to make homemade pesto.
- I recommend you cover the salad and let it sit in the fridge for 30 minutes for the flavors to blend in before serving.
Frequently Asked Questions
Without the tomatoes, I would say it is ok to freeze this pasta salad. But I do not recommend freezing this Caprese pasta salad because it will lose all the freshness and crunchiness of the tomatoes. You will end up with mushy tomatoes.
I recommend using smaller tomato varieties: plum, Roma, cherry, grape, or Sungold tomatoes. They tend to be sweet and crunchy and makes them perfect for caprese salad.
Yes. Rinsing the pasta for pasta salads is helpful to remove the starchy layer from it and will prevent it from being sticky. Rinsing will not only cool down the pasta, but it will also stop the cooking process of the pasta.
This Caprese Pasta Salad will last for up to 4-5 days when stored in the fridge in an airtight container. In fact, this recipe is a great make-ahead pasta salad recipe to prepare and save in the fridge before it is mixed with the balsamic dressing. Make your dressing and save it on the side until ready to serve.
What to serve with Pasta Salad
Pasta salads are perfect to enjoy as is or you can pair them with other sides or main dishes.
- Cold Meats: like shredded chicken, bacon, or ham.
- Grilled meats: you can serve some grilled meats like this honey mustard grilled chicken or this grilled honey lemon shrimp.
- Grilled Veggies
- Sandwiches: Like burgers, sliders, grilled cheese
- Soups like gazpacho or vegetable minestrone soup.
More pasta salad recipes
- Salmon Pasta Salad
- Chicken Pasta Salad
- Mexican Street Corn Pasta Salad
- Creamy Tuna Pasta Salad
- Vegetarian Pasta Salad
- Greek Pasta Salad
Thanks for stopping by! If you make this dish or any of my other recipes, I would really appreciate you taking the time to comment and rate it. I hope you enjoy it as much as I did.
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Caprese Pasta Salad
Ingredients
For the Pasta Salad Dressing:
- ¼ Cup Balsamic Vinegar
- ½ Cup Extra Virgin Olive Oil
- 1 tablespoon Honey
- 1 tablespoon Dijon Mustard
- ½ teaspoon Fine Sea Salt
- ½ teaspoon Freshly Crushed Black Pepper, finely ground
- 1 Large Garlic Clove, minced
For the Pasta Salad:
- 1 pound Short Whole Wheat Pasta , like penne or farfalle
- 1 Pint Cherry Tomatoes
- ½ Cup Thinly Sliced Red Onion
- 12 ounce Container Brined Mozzarella Balls
- 2 ounce Fresh Basil, thinly sliced
Instructions
- Start by preparing the vinaigrette, in a mixing bowl, combine balsamic vinegar, honey, mustard, and garlic.
- Season with some salt and pepper. Now add oil; using a fork or a whisk stir the liquid vigorously for a few seconds until the vinaigrette comes together.
- Let it sit in the refrigerator for at least 10 minutes to allow the flavors to meld.
- Meanwhile, cook pasta according to the package directions. Cut the tomatoes in half and thinly slice the basil and onion.
- Once the pasta is done, drain well in a colander and run under cold water to stop the cooking process.
- Add the pasta and chopped veggies to a large serving bowl. Pour the vinaigrette dressing and add mozzarella balls.
- Using a wooden spoon mix well until pasta and veggies are fully coated into the super delicious dressing!
- Refrigerate for 20 minutes before serving or you may serve immediately.
Video
Notes
- Pasta: Use any Pasta you have handy, wheat, white, lentil, or gluten-free.
- Oil: It is best to use olive oil, but you may sub with avocado oil if you don’t have olive oil.
- Tomatoes: Use Cherry tomatoes if possible, because they tend to be sweet and crispy. Of course, you may chop up any other tomatoes you have but try to stick to grapevine tomatoes
- Basil: Fresh would be ideal for the flavor of a Caprese salad, but if you don’t have any you may use dried basil leaves.
- Vinegar: Balsamic is a must, whether you use regular, aged, or glazed.
- Cheese: I recommend mozzarella. If you don’t have the balls and have fresh mozzarella that you can chop would be best.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved it
My kids loved it. Thanks