I made a Pasta Salad With Tomatoes that vanishes from the bowl faster than the burgers do at any BBQ, and yes people will beg you for the recipe.

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I’m obsessed with this messy, sunny Caprese pasta salad because I once burned dinner and threw together pasta, cherry tomatoes and fresh mozzarella balls and somehow hit gold. I love how the tomato basil pasta salad vibe sneaks into every bite, bright, messy, impossible to ignore.

And I watch people fight over the leftovers at parties. I make it when I want simple, loud flavor without pretending I’m fancy.

Pasta Salad Recipes With Mozzarella? Yes.

But mostly I make it because it tastes like summer in bowl and fixes whatever kitchen disaster I caused. No regrets, ever.

Bring a fork.

Ingredients

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Penne/rotini/farfalle: chewy pasta that soaks up all the dressing.
Cherry/grape tomatoes: juicy pop, bright acidity and summer vibes.
Bocconcini: creamy mozzarella bites that make each forkful dreamy.
Fresh basil: herbaceous punch, smells like summer in your kitchen.
Extra virgin olive oil: silky coating, brings everything together smoothly.
Balsamic vinegar: tangy-sweet zip, gives a little grown-up depth.
Garlic: sharp, savory note that wakes up the whole salad.
Salt: brings out the tomatoes and mozzarella’s natural flavors.
Black pepper: mild heat and bite, keeps it interesting.
Parmesan or Pecorino: umami dust, adds a salty, nutty finish.
Red pepper flakes: optional kick if you like things spicy.
Basically: all together it’s fresh, simple, and perfect for summer.

Ingredient Quantities

12 ounces short pasta (penne, rotini or farfalle)

1 pint cherry or grape tomatoes, halved

8 ounces fresh mozzarella balls (bocconcini), drained and halved

1 cup fresh basil leaves, roughly torn

1/3 cup extra virgin olive oil

2 tablespoons balsamic vinegar

2 cloves garlic, minced or finely grated

Salt to taste (about 1 teaspoon kosher salt)

Freshly ground black pepper to taste (about 1/2 teaspoon)

1/4 cup grated Parmesan or Pecorino Romano, plus more for serving

Optional: 1/4 teaspoon red pepper flakes for a little kick

How to Make this

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1. Cook 12 ounces short pasta in a large pot of salted boiling water according to package directions until just al dente, then drain, saving about 1/2 cup of the pasta cooking water.

2. While the pasta cooks, halve 1 pint cherry or grape tomatoes and 8 ounces bocconcini mozzarella balls, roughly tear 1 cup basil leaves, and grate 1/4 cup Parmesan or Pecorino.

3. In a large bowl whisk together 1/3 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 2 cloves minced or finely grated garlic, about 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and if you like heat, 1/4 teaspoon red pepper flakes.

4. Add the hot drained pasta to the dressing and toss well, adding a splash of the reserved pasta water as needed to loosen everything and help the dressing stick to the noodles.

5. Fold in the halved tomatoes and mozzarella gently so the cheese keeps its shape without getting mushy.

6. Add the torn basil and 1/4 cup grated cheese, tossing lightly to combine. Taste and adjust salt, pepper or a little more vinegar if it needs brightness.

7. Let the salad sit at room temperature for 10 to 15 minutes so the flavors marry; if you prefer it cold, chill for 30 minutes then give it another toss before serving.

8. Finish with an extra drizzle of olive oil and a sprinkle of grated Parmesan or Pecorino, and serve with cracked black pepper on top.

9. Leftovers keep well in the fridge for 2 to 3 days; bring to room temp or add a splash of olive oil and toss before serving to revive the texture.

10. Tip: don’t overcook the pasta and avoid rinsing it, the little bit of starch helps the dressing cling and makes the salad taste way better.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining (save some pasta water)
3. Large mixing bowl for the dressing and tossing pasta
4. Whisk or fork to blend the dressing
5. Cutting board and a sharp knife for halving tomatoes and mozzarella
6. Measuring cups and spoons for oil, vinegar, cheese and seasonings
7. Cheese grater for the Parmesan or Pecorino
8. Serving spoon or tongs to toss and serve the salad

FAQ

Q: Can I make this ahead of time?

A: Yes, you can make it 4 to 24 hours ahead. Keep pasta and dressing slightly under-salted at first, toss everything together about 30 minutes before serving so the basil stays bright and the mozzarella doesnt get soggy.

Q: How should I store leftovers and how long will they last?

A: Store in an airtight container in the fridge for 3 to 4 days. The pasta will soak up more dressing over time, so add a splash of olive oil or vinegar and stir before eating to freshen it.

Q: My mozzarella gets watery, what can I do?

A: Drain and pat the bocconcini dry with paper towels, or let them sit in a colander for 10 minutes. Cutting them small helps too, and add them just before serving if you want them firmer.

Q: Can I swap ingredients or add protein?

A: Totally. Use other short pasta, swap balsamic for lemon juice for a brighter version, or add grilled chicken, shrimp, or crispy chickpeas for protein. Just adjust salt and acid to taste.

Q: Should the pasta be hot or cold when I toss everything?

A: Lukewarm or room temperature pasta is best. If it’s too hot the mozzarella will melt and the basil will wilt. Cooling it briefly keeps everything nice and fresh.

Q: How do I keep the flavors balanced so it doesnt taste bland or too vinegary?

A: Taste as you go. Start with less salt and vinegar than you think, then add more a little at a time. The grated Parmesan adds salty depth, and a pinch of red pepper flakes lifts the flavors without overpowering them.

The Best Caprese Pasta Salad Recipe Substitutions and Variations

Short pasta
- Whole wheat or chickpea pasta for more protein and fiber, will be a bit firmer
- Gluten free pasta (rice or corn) if you need GF, cook to package time
- Orzo for a rice like feel, makes the salad a bit more delicate
- Fusilli or gemelli if you want more nooks for dressing and cheese
Fresh mozzarella (bocconcini)
- Burrata, cut open and gently mixed in for a creamier, richer bite
- Feta or ricotta salata for a tangier, saltier flavor, crumbles easily
- Fresh mozzarella log, cubed if balls arent available
- Haloumi, grilled first, if you like a chewy, salty contrast
Fresh basil
- Arugula for peppery brightness, use less cause it packs a punch
- Fresh parsley (flat leaf) for a clean, herby note that wont overpower
- Baby spinach for bulk and mild flavor, wilts slightly with the warm pasta
- Mint mixed with basil or alone for a fresh twist, try sparingly
Balsamic vinegar
- Red wine vinegar plus a pinch of sugar to mimic balsamic sweetness
- Sherry vinegar for a nuttier, slightly sweeter alternative
- Fresh lemon juice for bright acidity if you want lighter flavor
- Fig or balsamic glaze if you want a sweeter, stickier finish, use sparingly

Pro Tips

1. toss the pasta while it is still warm so the dressing sticks better; if it cools too much the olive oil will clump and the salad can feel greasy. Add reserved pasta water a tablespoon at a time until it looks glossy.

2. salt the tomatoes lightly after you cut them and let them sit for a few minutes to draw out some juice. drain most of that liquid before adding to the salad otherwise it dilutes the dressing and makes things soggy.

3. don’t overmix the mozzarella. fold it in gently at the end with a big spoon or your hands to keep the balls intact. if any are a little too soft, chill them for 10 minutes before cutting.

4. taste and tweak at the end. balsamic varies a lot, so you might need a squeeze more for brightness or a pinch more salt. if the salad tastes flat, a tiny splash of lemon juice will wake it right up.

The Best Caprese Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a Pasta Salad With Tomatoes that vanishes from the bowl faster than the burgers do at any BBQ, and yes people will beg you for the recipe.

Servings

servings

Calories

666

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander for draining (save some pasta water)
3. Large mixing bowl for the dressing and tossing pasta
4. Whisk or fork to blend the dressing
5. Cutting board and a sharp knife for halving tomatoes and mozzarella
6. Measuring cups and spoons for oil, vinegar, cheese and seasonings
7. Cheese grater for the Parmesan or Pecorino
8. Serving spoon or tongs to toss and serve the salad

Ingredients

12 ounces short pasta (penne, rotini or farfalle)
1 pint cherry or grape tomatoes, halved
8 ounces fresh mozzarella balls (bocconcini), drained and halved
1 cup fresh basil leaves, roughly torn
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced or finely grated
Salt to taste (about 1 teaspoon kosher salt)
Freshly ground black pepper to taste (about 1/2 teaspoon)
1/4 cup grated Parmesan or Pecorino Romano, plus more for serving
Optional: 1/4 teaspoon red pepper flakes for a little kick

Directions

Cook 12 ounces short pasta in a large pot of salted boiling water according to package directions until just al dente, then drain, saving about 1/2 cup of the pasta cooking water.
While the pasta cooks, halve 1 pint cherry or grape tomatoes and 8 ounces bocconcini mozzarella balls, roughly tear 1 cup basil leaves, and grate 1/4 cup Parmesan or Pecorino.
In a large bowl whisk together 1/3 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 2 cloves minced or finely grated garlic, about 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and if you like heat, 1/4 teaspoon red pepper flakes.
Add the hot drained pasta to the dressing and toss well, adding a splash of the reserved pasta water as needed to loosen everything and help the dressing stick to the noodles.
Fold in the halved tomatoes and mozzarella gently so the cheese keeps its shape without getting mushy.
Add the torn basil and 1/4 cup grated cheese, tossing lightly to combine. Taste and adjust salt, pepper or a little more vinegar if it needs brightness.
Let the salad sit at room temperature for 10 to 15 minutes so the flavors marry; if you prefer it cold, chill for 30 minutes then give it another toss before serving.
Finish with an extra drizzle of olive oil and a sprinkle of grated Parmesan or Pecorino, and serve with cracked black pepper on top.
Leftovers keep well in the fridge for 2 to 3 days; bring to room temp or add a splash of olive oil and toss before serving to revive the texture.
Tip: don’t overcook the pasta and avoid rinsing it, the little bit of starch helps the dressing cling and makes the salad taste way better.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.