Caprese Pasta Salad (Italian Recipe)

Jump to RecipeLeave a Comment

This post may contain affiliate links. Please read our disclosure policy.

Caprese Pasta Salad (Italian pasta salad) is the ultimate summer crowd-pleaser—bursting with juicy tomatoes, creamy mozzarella, and fresh basil, all tossed with peppery arugula and pasta in a light olive oil dressing. It’s fresh, vibrant, and irresistibly Italian.

Try these pasta salads next time: Orzo Pasta with Roasted VegetablesAntipasto Pasta Salad, Tortellini Pasta Salad.

Caprese pasta salad with tomatoes, basil and mozzarella.

Why This Recipe Stands Out

It’s like a caprese salad or caprese sandwich, but with pasta! Then comes the delicious vine-ripened tomatoes, a handful of mini mozzarella (bocconcini, ciliegine, or pearl), and a healthy dose of olive oil to incorporate it all! This is a side dish to make in bulk and save for lunch. It is even better than leftovers.

Why you’ll love this family favorite!

This Caprese Pasta Salad is a true family favorite. I grew up eating it in Italy on hot summer days when we didn’t want to turn on the stove. We gathered ripe cherry tomatoes from the garden, tore fresh basil by hand, and used creamy mozzarella and good olive oil that we always had in the pantry. We’d eat it outside with slices of crusty bread and sparkling water, enjoying summer’s simple flavors and slow pace. It’s fresh, easy, and full of memories. I know you’ll love it, too!

Made With AmorE,

You’ll love my bruschetta tomato and mozzarella. Looking for more delicious Italian summer recipes? Find ideas here: 40 BEST Italian Inspired Summer Recipes.

Simple Ingredients

The ingredients for this pasta salad are arranged in bowls.
  • Cherry tomatoes – Juicy, sweet, and perfect for adding freshness and color.
  • Arugula salad – Adds a peppery bite that balances the creamy mozzarella.
  • Fresh mozzarella cheese balls (bocconcini, pearls, or ciliegine) – Soft and milky with a mild flavor that soaks up the dressing. I love the mozzarella pearls.
  • Good quality extra virgin olive oil – Brings richness and depth; use extra virgin for best flavor.
  • Balsamic vinegar (optional) – Adds a touch of sweetness and tang—delicious both with and without.
  • Short pasta shape of your choice – A hearty base that ties all the fresh ingredients together. Fusilli or bowtie pasta works well.
  • Basil – Bright and aromatic, essential for that classic Caprese flavor. Try using a bit of basil pesto Genovese.
  • Salt and black pepper to taste – Enhances and balances the overall dish.

Substitutions and Variations

How To Make Caprese Pasta Salad

A person pouring olive oil over a bowl of tomatoes.

Step #1: In a large bowl, combine halved tomatoes, olive oil, balsamic vinegar (if using), sliced basil, salt, and pepper. Let sit for 5-10 minutes to allow flavors to meld.

A bowl of salad with tomatoes and arugula.

Step #2: Add the arugula to the tomato mixture and toss gently.

Cook the pasta in salted boiling water until al dente. Drain and do NOT rinse (not even with cold water), and let it cool slightly.

A colander filled with pasta and tomatoes.

Step #3: Incorporate the cooled pasta into the bowl and mix until well combined.

A bowl of pasta salad with mozzarella and tomatoes

Step #4: Top with fresh mozzarella balls and give a final gentle toss to al the pasta salad ingredients.

Serve immediately or refrigerate for up to 3 days.

Pasta salad with tomatoes, basil and mozzarella

My Pro Tip

Tips for the Best Caprese Pasta Salad

  • Salt your pasta water like the sea – This is your only chance to season the pasta itself and makes a huge difference in flavor.
  • Do not rinse the pasta – Rinsing removes the starch that helps the dressing cling. In Italian cooking, we want that starch to absorb the olive oil and tomato juices for maximum flavor.
  • Use fresh, room-temperature tomatoes – Never refrigerate them! This keeps their natural sweetness and aroma intact, just like in Italian kitchens.
  • Tear, don’t chop the basil – Tearing releases essential oils without bruising the leaves, giving a fresher flavor and more rustic look.
  • Choose pasta with texture – Short cuts like fusilli, farfalle, or orecchiette help catch the olive oil and juices from the tomatoes and basil.
  • Let the tomatoes sit in olive oil and salt – A few minutes of marinating enhances their flavor and creates a light, natural dressing.
  • Serve it slightly warm or room temp – Italians rarely serve cold pasta salad straight from the fridge. Let it sit out a bit so the flavors shine.
  • Use mozzarella in acqua – Only use mozzarella stored in water, like ciliegine or bocconcini, for the creamiest, most authentic bite.
Caprese pasta salad with tomatoes, mozzarella, basil and parmesan cheese

FAQ’s

Should you rinse pasta for pasta salad?

No—don’t rinse! The starch helps the dressing cling and adds flavor. Let the pasta cool naturally for best texture.

What’s the best pasta shape for pasta salad?

Short shapes like fusilli, penne, or farfalle hold the dressing well and mix easily with other ingredients—perfect for every bite.

How do you keep Italian Caprese pasta salad from drying out?

Toss the pasta with olive oil while it’s still slightly warm to lock in moisture. If storing, refresh with a little extra oil before serving.

Make-Ahead and Storage

  • Make-Ahead: Cook the pasta and prep the tomato mixture up to 24 hours in advance. Store them separately in the fridge. Wait to add arugula, mozzarella, and basil until just before serving to keep everything fresh and vibrant.
  • Storing Leftovers: Store fully assembled salad in an airtight container in the refrigerator for up to 3 days. The arugula may wilt slightly, but the flavors will deepen.
  • Refreshing Before Serving: If the salad looks dry after storing, add a splash of olive oil and a few fresh basil leaves to bring it back to life.
  • Avoid Freezing: This pasta salad doesn’t freeze well due to the fresh ingredients like tomatoes, arugula, and mozzarella. Stick to making it fresh for best results.

What To Serve with Italian Pasta Salad

Serve this Caprese Pasta Salad with a slice of warm No-Knead Focaccia Bread or alongside Grilled Lemon Chicken Speidini or Grilled Pork Chops for a light and satisfying summer meal. Round it out with something sweet like this refreshing Strawberry Tiramisu or Lemon Tiramisu.

💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.

5 from 4 votes

Caprese Pasta Salad Recipe

Servings: 8 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Caprese pasta salad with tomatoes, mozzarella and basil
This Italian pasta salad is the ultimate summer crowd-pleaser—bursting with juicy tomatoes, creamy mozzarella, and fresh basil, all tossed with peppery arugula and pasta in a light olive oil dressing. It’s fresh, vibrant, and irresistibly Italian.

Ingredients 

  • 3 cups cherry tomatoes (I like cherry bombs variety), cut in half
  • 1 ½ cups baby arugula salad, pre wahsed (baby spinach also works)
  • 16 ounces fresh mozzarella balls such as bocconcini, pearls, or ciliegine
  • ½ cup good quality olive oil,
  • 2 tablespoons balsamic vinegar, optional
  • 1 pound fusili , or short pasta of your choice
  • ½ cup basil leaves torn by hand
  • Salt and Pepper to taste

Instructions 

  •  In a large serving bowl toss the tomatoes, olive oil, vinegar (if using), basil, salt and pepper. Let sit on counter for 5-10 minutes.
  • Meanwhile, boil 6 quarts water and add 3 tablespoons of salt to season the pasta water. Cook pasta according to package directions for ‘al dente’ texture.
  • While pasta is cooking add the arugula to the bowl of tomatoes and let sit until the pasta is done cooking.
  • When pasta is done cooking, strain, and add to the bowl of prepared ingredients. Toss to coat evenly. Let cool for 5 minutes.
  • Add the mozzarella balls on top and drizzle liberally with more olive oil and a little salt and pepper. If you add the mozzarella when the pasta is too hot is will melt and not taste or look the same.
  • Serve warm, room temperature, or cold!

Notes

You can easily DOUBLE this recipe! You can press the 2X icon on the recipe and it will update the information for you!

Nutrition

Serving: 8gCalories: 511kcalCarbohydrates: 46gProtein: 20gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 45mgSodium: 365mgPotassium: 269mgFiber: 2gSugar: 4gVitamin A: 704IUVitamin C: 9mgCalcium: 310mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Italian
Tried this recipe?Mention @cucinabyelena or tag #cucinabyelena!

You May Also Like

About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





6 Comments

  1. 5 stars
    I am writing to you from Piano di Sorrento, Italy, as our daughter and grandchildren reside here. We are making this for lunch today ๐Ÿ˜‹ ๐Ÿ™Œ.