Caprese Pasta Salad Recipe: Ready in 20 Minutes
On my last trip to Italy, I spent a month in Salerno, the area where my nonna’s family is from. Looking out the window I could see the Amalfi Peninsula, and I was just a short ferry ride from the Isle of Capri.
Of course, I had been eating many of the traditional dishes of Campania my whole life. So why, after this trip, did I become so obsessed with the simple flavors of Caprese Salad that I had to create a pasta salad version?
Well, because it’s so delicious, refreshing, simple, and transporting. When I want to think about a cliffside lunch with a gorgeous view, I make this Caprese Pasta Salad recipe.
It has all the ingredients of a classic Caprese salad—ripe tomatoes, creamy mozzarella, and fresh basil. The pasta makes it more of a complete meal or hearty side dish. And a bright lemon-garlic dressing (made right in the blender) adds another flavor famous on Capri and the Amalfi Coast.
This Caprese Pasta Salad can be prepared in about 20 minutes, needs no cooking beyond boiling some pasta, and travels easily to brunches, potlucks, picnics, summer cookouts, and backyard barbecues where it’s always a big hit! It’s the kind of recipe I make on repeat all summer long.
Ingredients: What You Need and Why
This easy Caprese Pasta Salad recipe lives or dies by the quality of just a handful of fresh ingredients. Unlike many of the dishes of Italian cuisine, in this one there’s no sauce simmering for hours to hide behind.
Here’s what goes into this recipe and why each ingredient matters.
Rotini Pasta
Rotini is my pasta of choice for this salad because its tight spirals are practically built to grab onto the lemony dressing. Every twist and groove catches the dressing, the garlic, and the little flecks of basil, so you get flavor in every bite instead of a pool of dressing sitting at the bottom of the bowl.
When shopping, look for a good-quality durum wheat pasta (available in most grocery stores). It holds its shape nicely and won’t turn mushy once tossed and chilled.
If you don’t have rotini on hand, fusilli, farfalle, or medium shells are all excellent substitutes since they share that same ability to hold onto dressing.
Lemon Juice
Fresh lemon juice is the backbone of the dressing, providing the bright acidity that keeps this salad from tasting heavy or one-note. It’s what makes this Caprese Pasta Salad taste like summer instead of just tasting like pasta with cheese on it.
I always use freshly squeezed lemon juice rather than the bottled kind. The flavor difference is significant, and a little zest of the lemon peel added to the dressing doesn’t hurt either.
Look for lemons that feel heavy for their size and have smooth, brightly colored skin, which usually means more juice inside. In a pinch, fresh lime juice can stand in, though it will shift the flavor in a slightly different, but still delicious direction.
Garlic
Garlic is not one of the classic Caprese flavors, but it gives the dressing a little bit of bite that balances the sweetness of the tomatoes. Because the garlic is blended raw into the dressing, the flavor comes through clean and pronounced rather than mellow, so a little goes a long way.
Choose garlic cloves that are firm and plump with tight, papery skin. Avoid any that feel soft or have started to sprout green shoots, as these tend to taste bitter. If you prefer a milder garlic flavor, you can reduce the amount to two cloves, or substitute a small spoonful of jarred minced garlic in a pinch.
Sea Salt & Black Pepper
These two humble ingredients season the dressing from the inside out rather than just sitting on top of the finished salad. Sea salt (or kosher salt) has a cleaner, less harsh flavor than table salt, and freshly cracked black pepper adds a subtle warmth and bite.
I recommend a good flaky or fine sea salt rather than iodized table salt because the latter can taste sharper and more metallic in a raw dressing like this one.
Freshly ground pepper from a mill will always taste more vibrant than pre-ground pepper that’s been sitting in a shaker for months.
Extra Virgin Olive Oil
Good olive oil is truly the soul of this dish. In a classic Caprese salad, it is the dressing. Since in this recipe the olive oil is uncooked and blended straight into the dressing, its flavor comes through loud and clear, so this is not the place to reach for a bargain bottle.
Look for a high-quality extra virgin olive oil, ideally one that’s cold-pressed and has a harvest date on the label rather than just a “best by” date. A peppery, grassy Italian or Spanish olive oil works best here.
If you need a substitute, a high-quality avocado oil will work in a pinch, though you’ll lose some of that distinctly Mediterranean flavor. As a very last resort, substitute with a store-bought salad dressing.
Fresh Basil
Basil is what ties this whole dish back to its Caprese roots, and its sweet, slightly peppery aroma is unmistakable. It shows up twice in this recipe: chopped into the dressing for flavor throughout, and as whole small leaves scattered on top for that classic Caprese look and a fresh, aromatic finish.
Choose basil with vibrant green leaves and no dark or slimy spots. Try to buy your basil as close to your cooking day as possible since it wilts quickly.
If fresh basil truly isn’t available, a few leaves of fresh mint can offer a similar bright, herbaceous note, though I’d hesitate to call it Caprese. Dried basil is not a good substitute here, since its flavor is too muted for a fresh, no-cook dish like this one.
Pearl Mozzarella
Halved pearl-sized mozzarella balls are the perfect size for a pasta salad, offering that same creamy, milky bite you love in a classic Caprese salad without needing to chop up a large ball of cheese.
Halving your pearls also exposes more of their soft interior, so the cheese practically melts into the pasta as you toss everything together.
Look for pearl mozzarella packed in water or a light brine, which keeps it moist and tender. Fresh mozzarella, sometimes labeled fior di latte or bocconcini, is the best choice. That’s because low-moisture shredded mozzarella is designed for melting on pizza, not for eating fresh.
If pearl mozzarella isn’t available, buy a larger ball of fresh mozzarella and cut it into bite-sized cubes instead.
Learn more about popular Italian cheeses.
Cherry or Grape Tomatoes
Juicy tomatoes are the heart of any Caprese dish, and using small cherry or grape tomatoes here means every bite gets that same burst of sweet flavor without any chopping headaches.
Halving the tomatoes lets their juices mingle with the dressing, adding even more flavor to the pasta.
Choose fresh tomatoes that are firm but give slightly to gentle pressure. Look for bright, unblemished skin and a fragrant, almost sweet smell at the stem.
In-season summer tomatoes will always give you the best flavor, though good-quality grape tomatoes tend to stay reliably sweet year-round. Feel free to mix colors—a combination of red and yellow cherry tomatoes makes for a beautiful presentation.
This recipe reminds me of a saying my nonna used to live by: “Italian food is like a symphony, each ingredient playing its part to create a masterpiece.” So, please, choose the best ingredients. Using additional Italian food sayings is fun, but optional.
Caprese Pasta Salad Recipe
Servings: 6 as a side dish
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
1 pound rotini pasta
⅓ cup lemon juice
3 to 4 large garlic cloves
1 teaspoon sea salt
½ teaspoon black pepper
¾ cup extra virgin olive oil
8 ounces pearl mozzarella, halved
2 cups grape or cherry tomatoes, halved and salted
2 tablespoons chopped basil
8–12 small to medium basil leaves
Instructions
1. Cook the pasta. Bring a large pot of salted water to a boil. Add the rotini and cook according to the package directions until al dente, or longer for a more tender pasta. Drain well and rinse thoroughly with cold water. If your dressing is not ready, add a little EVOO to the pasta to prevent sticking.
2. Make the dressing. Add the lemon juice, garlic cloves, sea salt, and black pepper to a blender. Blend for a few seconds to break down the garlic. With the blender running, slowly stream in the extra virgin olive oil until the dressing is smooth and emulsified.
3. Toss the cooked pasta with the dressing. In a large bowl, pour the dressing over the cooled pasta and toss well, so the pasta absorbs as much flavor as possible.
4. Fold in the mozzarella, tomatoes, and basil. Add the halved pearl mozzarella, halved tomatoes, and chopped basil to the bowl. Gently stir everything together, being careful not to break up the mozzarella or pasta too much.
5. Garnish and serve. Leave the small basil leaves whole and scatter them over the top. Give the salad a final taste, and add a touch more salt, pepper, or a squeeze of fresh lemon juice if needed before serving. Serve immediately, or cover and refrigerate.
How to Serve Caprese Pasta Salad
This salad is ideal on warm summer days, but can obviously be served any time of year.
It’s substantial enough to be a light lunch or easy meal on its own, but it also shines as a side dish for a full Mediterranean-inspired spread.
Dress it Up
You can add a drizzle of balsamic glaze (balsamic dressing or balsamic reduction works too) for a little sweetness, crushed red pepper flake for a little spice, or lemon zest for extra brightness.
In Italy, Parmesan is not usually offered on Caprese salads. But in your home, you can do whatever you want. Learn more fun Italian food facts.
Bulk It Up
For a dish higher in protein, shredded chicken, cooked peeled shrimp, or chopped prosciutto or salami are my favorite things to add.
You can also add additional vegetables like baby spinach, chopped asparagus, or broccoli.
Pasta Caprese
This is one of the best cold pasta salads, but if you don’t cool the pasta, it’s also a yummy hot dish.
Serve With . . .
For a complete meal with an Italian island feel, I love pairing this Caprese Pasta Salad with a crisp green salad or:
Zucchini dishes like Zucchini Frittata, Zucchini Flower Fritters, Stuffed Zucchini Flowers, or Zucchini Blossom Pizza.
Mediterranean Dips like Caponata (Sicilian eggplant) with crusty bread or Garlic Hummus with fresh veggies.
Easy Appetizers like marinated olives, or a simple plate of Prosciutto and Melon.
Italian, Mediterranean, or Greek Dishes like Meat Pie, Spanakopita, Sausage and Peppers, or Pizza Stromboli.
More Great Italian Pasta Recipes
Pesto Shrimp Pasta Salad
Pasta di Frittata
Cacio e Pepe Pasta
Bolognese Sauce
Genovese Pesto Sauce
Salmon and Pesto Pasta Salad
Skinny Shrimp Scampi
Orecchiette with Sausage & Spinach
Frequently Asked Questions
Can I make Caprese Pasta Salad ahead of time?
Yes, it’s perfect for meal prep, and it actually gets better as it sits! You can make the full salad up to a day ahead and store it covered in the refrigerator, which gives the pasta plenty of time to soak up the lemon-garlic dressing. (In fact, so much dressing might be soaked up, you may want to add a dash of olive oil.)
If you’re making your Caprese Salad more than a few hours ahead, I’d recommend holding back the fresh basil leaves on top and adding them just before serving, so they stay bright green and don’t wilt or darken.
How do I store leftover Caprese Pasta Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because the dressing contains olive oil, it may firm up slightly when chilled, so let the salad sit at room temperature for 10 to 15 minutes before serving, or give it a quick toss to loosen everything back up.
Can I freeze Caprese Pasta Salad?
I don’t recommend it. Fresh mozzarella and tomatoes both have a high water content, and freezing breaks down their texture, leaving you with a mushy, watery salad once thawed.
This is really a fresh, made-to-eat-within-a-few-days kind of dish, so I’d suggest making only what you’ll enjoy the day of serving and within a couple of days after.
What are the best ways to reuse leftover Caprese Pasta Salad?
If you have leftovers and want to switch things up, try warming the pasta gently in a skillet with a splash of olive oil for a quick warm pasta dish, or chop everything up and stuff it into a pita or wrap with some extra greens for lunch. This dish is also delish spooned over a bed of arugula for an easy, no-cook dinner salad.
Can I use a different pasta shape?
Absolutely. Fusilli, farfalle, and medium shells all work well since their shape helps hold onto the dressing. I’d avoid long noodles like spaghetti, since they don’t toss as easily with the tomatoes and mozzarella, and their texture doesn’t grip the dressing well.
Is Caprese Pasta Salad gluten-free?
It can easily be made gluten-free by swapping in your favorite gluten-free rotini or other short pasta shape. Every other ingredient in this recipe is naturally gluten-free.
Can I make this salad for a crowd?
This recipe multiplies beautifully. Simply double or triple the ingredients depending on your head count, and toss everything together in a large bowl right before serving. This is an easy, crowd-pleasing dish for potlucks, picnics, summer parties, and any other type of tasty get-together.
