This caprese pasta salad is the perfect stress-free summer dish that bursts with flavor and comes together in under 30 minutes. It’s light, refreshing, and easy enough for busy weeknights when you want something both comforting and quick. The combination of fresh mozzarella, juicy tomatoes, and fragrant basil tossed with pasta makes it a crowd-pleaser every time.
Table of Contents
caprese pasta salad
Ingredients
Equipment
Method
- Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain and set aside.
- Combine olive oil, tomatoes, and salt in a large skillet over medium heat. Cover and cook until tomatoes burst and oil turns red, about 6-12 minutes.
- Remove skillet from heat, stir in cooked pasta, and let cool slightly. Chop basil while waiting.
- Stir mozzarella and basil into pasta. Add broth, taste, and adjust seasoning. Let rest for 20 minutes for flavors to meld.
- Refrigerate for up to 4 days. Serve chilled, at room temperature, or reheated.
Notes
Why You’ll Love This Recipe
- Uses a unique “burst tomato” method that creates a rich, saucy dressing without extra fuss
- Includes tips to prevent sogginess, keeping the pasta perfectly textured
- Versatile serving options let you enjoy it chilled, room temperature, or lightly reheated
- Simple, high-quality ingredients come together to deliver maximum flavor with minimal effort
See just how easy it is to bring this vibrant salad to life! Watch the quick video below.
Ingredient Overview
High-quality, simple ingredients are key to making this caprese pasta salad truly shine. The pasta provides a hearty base while its shape helps lock in the dressing. Tomatoes add juicy sweetness, and bursting them in olive oil creates a natural sauce. Creamy mozzarella pearls bring richness, and fresh basil adds fragrant brightness. Together, these ingredients balance perfectly for a refreshing, wholesome salad.
Ingredients List
- 6 ounces (2 cups) whole grain fusilli or rotini pasta
- ⅔ cup extra-virgin olive oil
- 2 pints cherry or grape tomatoes
- ½ teaspoon fine sea salt
- 8 ounces mozzarella “pearls” or one mozzarella ball, torn into bite-sized pieces
- Several sprigs of fresh basil (enough for 2+ tablespoons chopped)
- 2 to 3 teaspoons broth or regular balsamic vinegar, to taste
Pasta Shape Showdown: Which is Best?
The shape of your pasta really matters because it helps hold the dressing and sauce. Fusilli and rotini are excellent choices for caprese pasta salad since their ridges trap the flavorful burst tomato dressing well. Other options like farfalle and orecchiette also work great because their curves and cups catch the ingredients, ensuring every bite is delicious.
Ingredient Spotlight: The Best Mozzarella
Mozzarella pearls (ciliegine) are perfect for even distribution and easy bites, while a fresh mozzarella ball torn into pieces offers a creamy texture and a rustic feel. Marinated mozzarella adds an extra pop of flavor but might alter the salad’s clean simplicity. Choose based on your preference for bite size and texture.
This recipe uses the “burst tomato” technique, where tomatoes soften and release juices in olive oil to create a delicious, self-saucing dressing. Follow the exact steps below to nail the texture and flavor:
Step-by-Step Instructions
- Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain the pasta and set it aside.
- While the pasta is cooking, combine the olive oil, tomatoes, and salt in a large, non-reactive skillet or Dutch oven over medium heat. Cover the skillet (use a baking sheet if you don’t have a better lid). Cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (about 6 to 12 minutes).
- Remove the skillet from the heat and stir in the cooked pasta. Let the mixture cool for a few minutes while you chop the basil. We don’t want the cheese to melt on contact, so wait to proceed to the next step until your pasta is lightly warm (not hot).
- Stir the mozzarella balls and basil into the pasta. Add the broth, then taste and add additional broth and/or salt if it doesn’t quite taste spectacular yet. For best flavor, let the mixture rest for about 20 minutes, so the pasta can absorb some of the sauce. Or, refrigerate it for future use.
What Makes the Dressing Special
The magic starts when you gently cook the cherry tomatoes in olive oil until they burst, releasing their juices. Salt helps draw out this moisture, blending with the oil to form a natural, flavorful dressing that clings perfectly to the pasta. Adding balsamic vinegar at the end brightens and balances the sauce, lifting the flavors with a subtle sweetness and acidity.
Beyond Balsamic: Alternative Dressing Ideas
| Dressing Name | How to Make It |
|---|---|
| Pesto Vinaigrette | Blend fresh basil pesto with olive oil and a splash of lemon juice for a green, herbaceous twist. |
| Lemon-Herb Dressing | Whisk olive oil with fresh lemon juice, minced garlic, and chopped herbs like parsley and thyme. |
| Honey Mustard Dressing | Mix Dijon mustard, honey, olive oil, and apple cider vinegar for a sweet and tangy option. |
Troubleshooting Tips
- Problem: My salad is bland.
Solution: Make sure to salt your pasta water well and use fine sea salt in the dressing. Always taste and adjust salt and balsamic at the end for a vibrant flavor. - Problem: My basil turned black.
Solution: Add basil just before serving. Tear the leaves gently instead of chopping finely to help preserve their color and texture. - Problem: My pasta is soggy/dry.
Solution: Toss cooked pasta with a little olive oil first, reserve some dressing to add just before serving, and try making the burst tomato sauce separately to combine with fresh pasta later.
This caprese pasta salad is incredibly easy to customize for different tastes and meals.
Protein Power-Ups
| Protein | Recommended Quantity & Prep |
|---|---|
| Grilled Chicken | 1 cup, sliced thin, grilled with simple seasoning |
| Chickpeas | 1 cup, drained and rinsed for a plant-based protein boost |
| White Beans | 1 cup, rinsed and tossed in olive oil and herbs |
| Shrimp | 1 cup, lightly sautéed with garlic and lemon |
For My Gluten-Free Friends
To make this gluten-free, simply swap to a high-quality gluten-free pasta that holds its shape well, like brown rice or corn-based fusilli. Cook it carefully: rinse well after cooking to remove excess starch, then toss immediately with olive oil to prevent sticking. Brands like Jovial and Tinkyada are great for salads because they don’t get mushy or hard when chilled.
Storage Instructions
Store your caprese pasta salad in an airtight container in the refrigerator. It keeps well for up to 4 days. Leftovers taste great chilled or at room temperature, and you can reheat gently if you don’t mind the mozzarella melting into the pasta.
How to Prevent Soggy Pasta Salad
Pasta soaks up dressing over time, which can cause sogginess. Here are three solutions to tackle this:
- Toss hot cooked pasta with a little olive oil before mixing in the sauce.
- Reserve half of the dressing and add it just before serving to keep pasta fresh.
- Make the burst tomato sauce ahead, then combine it with freshly cooked, cooled pasta right before eating.
Meal Prep Assembly Jars
For grab-and-go lunches, layer your salad in a mason jar like this:
- Bottom: Dressing (burst tomato sauce with olive oil)
- Next: Tomatoes
- Then: Cooked pasta
- Followed by: Mozzarella cheese
- Top: Fresh chopped basil
Seal the jar tightly and store it in the fridge. When ready to eat, shake well or toss in a bowl.
Serving Suggestions
This salad pairs beautifully with grilled chicken for a hearty dinner, veggie burgers for a fresh twist, or a simple seared steak to keep things classic. These combos balance protein and veggies perfectly while complementing the salad’s bright flavors. Explore other recipes on Aisha Recipes for tasty main dishes to complete your meal.
Frequently Asked Questions
- Can I make caprese pasta salad with raw tomatoes instead?
Yes, the classic version uses raw diced tomatoes tossed directly in the salad for a crisp, fresh taste. Simply skip the burst tomato step and add fresh tomatoes at the end along with the mozzarella and basil. - How much should I make for a crowd?
For a potluck of 12-15 people, double this recipe using 1 lb of pasta and double the other ingredients accordingly. This ensures everyone gets a generous portion of this flavorful salad. - Should I rinse my pasta for pasta salad?
Yes, rinsing removes surface starch that can cause clumping and sogginess. It also stops the cooking process, keeping the pasta firm and perfect for salads.
Final Thoughts
This caprese pasta salad is my ultimate go-to when I want incredible flavor with zero fuss. With its juicy burst tomato dressing and simple fresh ingredients, it’s a reminder that cooking can be both easy and comforting. Which method are you excited to try—the classic fresh tomato version or this juicy burst tomato recipe? Let me know in the comments below!
