Caprese Pasta Salad

A Caprese Pasta Salad is a super fresh and summery lunch option or an easy side. It’s full of Italian flavors that pretty much everyone loves, so it’s a no-brainer.

This fresh and flavorful pasta salad is the perfect dish for warm days, picnics, or easy lunches. It’s tossed in a light vinaigrette and loaded with juicy cherry tomatoes, creamy mozzarella, fresh basil and a sprinkle of parmesan. Simple to make and packed with vibrant ingredients, it’s a crowd-pleasing recipe that comes together in no time.

If you liked this recipe, try this Grilled Tomato Salad with Feta, this Marinated Tomato Salad and Gluten Free Pasta Salad.

Ingredients

This vibrant pasta salad is built on a base of curly cavatappi, which holds onto every bit of flavor thanks to its ridged shape. Cherry tomatoes add juicy bursts of sweetness, perfectly balanced by the creamy richness of halved mini mozzarella balls. Fresh basil brings a fragrant note that ties everything together, while shaved parmesan adds a salty, umami finish. Scattered with spring onions for a fresh bite and finished with oregano, pepper flakes, and flakey sea salt.

See recipe card for quantities.

Instructions

Here are the super simple steps to making this light and bright Caprese Pasta Salad:

1. Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain, drizzle with a little olive oil to keep it from sticking, and spread it out on a baking sheet to cool.

2. Step 2: In a large bowl, whisk together the olive oil, Dijon, vinegar, garlic, oregano, red pepper flakes, salt, and pepper.

3. Step 3: Add the cooled pasta and mix to coat. Then add the cherry tomatoes, mozzarella, spring onions, and basil, and toss again.

4. Step 4: Sprinkle in the shaved parmesan and gently toss once more.

Hint: I love to use this Parmesan shaver to get fresh petals of Parmesan.

Substitutions

Play around with ingredient swaps. You can use what you have at home already:

• Pasta: Swap cavatappi for fusilli, penne, or farfalle: any short, ridged pasta works well.
• Cheese: Use cubed feta, bocconcini, or goat cheese instead of mozzarella balls.
• Vinegar: If you don’t have white balsamic, use red wine vinegar or lemon juice for a similar tang.
• Herbs: Try fresh parsley, chives, or mint in place of basil for a different herbal note.
• Onions: Red onion or shallots can be used instead of spring onions for a bit more bite.

Variations

Want to customize this to make it your own?

• Add protein: Mix in grilled chicken, chickpeas, or tuna to make it a heartier meal.
• Make it creamy: Stir in a spoonful of pesto, mayonnaise, or Greek yogurt for a creamier dressing.
• Add veggies: Toss in roasted red peppers, cucumber, olives, or baby spinach for extra color and crunch.
• Go spicy: Add more red pepper flakes or a dash of hot sauce for a kick.
• Make it gluten free: Use your favorite gluten free pasta to suit dietary needs.

Equipment

For this Caprese Pasta Salad recipe, I used a large pot to cook the pasta, a colander to drain it and a baking sheet to cool it on.

I also used a mixing bowl, a small whisk, a knife, and a cutting board.

Storage

Store leftovers in a glass container in the refrigerator for up to 3 days. I don’t recommend freezing leftovers.

FAQ

Looking for other recipes like this? Try these:

Caprese Pasta Salad

Make this easy, quick Italian style Caprese Pasta salad. It’s vegetarian and great or a midweek lunch or a simple sad.

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Course: Lunch, Side Dish

Cuisine: American, Italian

Keyword: caprese pasta salad

Prep Time: 8 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

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Ingredients

• 8.8 oz / 250g cavatappi pasta
• ¼ cup olive oil plus more for drizzling
• ½ teaspoon dijon
• 1 tablespoon white balsamic vinegar
• 1 large garlic clove grated
• ½ teaspoon dried oregano
• Pinch of red pepper flakes
• ½ teaspoon flakey sea salt
• ¼ teaspoon ground black pepper
• 2 cups cherry tomatoes halved 9.9oz / 280g
• 1 cup mini mozzarella balls halved 5.6oz / 160g
• 2 spring onions finely sliced
• 1 cup loosely packed fresh basil finely sliced
• ¼ cup parmesan cheese shaved

Instructions

• Bring a large pot of salted water to the boil. Add the pasta and cook according to the package instructions, cooking until al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and spread on baking sheet to cool.

• In a large bowl, whisk together the olive oil, dijon, vinegar, garlic, oregano, red pepper flakes, salt, and pepper.

• Add the cooled pasta and toss to coat, then add the cherry tomatoes, mozzarella, spring onions, and basil and toss again.

• Add the shaved parmesan and gently toss.

• Season to taste and serve.

Notes

You can sub white balsamic for normal, it will just colour the pasta. Also, you could substitute with apple cider vinegar.

Nutrition

Calories: 656kcal | Carbohydrates: 18g | Protein: 13g | Fat: 61g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 41g | Cholesterol: 17mg | Sodium: 1632mg | Potassium: 781mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1913IU | Vitamin C: 72mg | Calcium: 371mg | Iron: 3mg

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.