Caprese Pasta Salad (Italian Recipe)
This post may contain affiliate links. Please read our disclosure policy.
Caprese pasta salad is the ultimate summer crowd-pleaser! This Italian recipe is 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 ready in just 20 minutes!
If you love pasta salads, don’t miss these recipes for Antipasto Pasta Salad and Tortellini Pasta Salad.
Quick Look: Caprese Pasta Salad (Italian Recipe)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 8 people
- Dietary Info: Vegetarian; can be made Gluten Free
- Method: Stovetop
- Technique: Combine the salad ingredients, then cook the pasta, drain, and toss to combine. Let it cool briefly before adding the mozzarella.
- Flavor & Texture: This caprese pasta salad has tender, al dente pasta, juicy tomatoes, peppery arugula, and creamy cheese with simple seasonings and flavorings.
Why You’ll Love This Recipe
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. It’s fresh, easy, and full of memories. I know you’ll love it, too!
It’s like a caprese salad or caprese panini, but with pasta! This is a great side dish to make in bulk and save for lunch. It is even better as leftovers because it allows the flavors to soak into the pasta.
If you love summer recipes like this, try my bruschetta tomato and mozzarella and arugula apple salad in Parmesan cups, or my favorite 40 best Italian-inspired summer recipes.
Made With AmorE,
“I had leftover pasta from last night, so of course I made this recipe. I didn’t have arugula so I added cucumbers. This is the second time I’ve made this and it’s absolutely amazing. It will be a repeat for our summer!”
– Kathy
Table of Contents
Simple Ingredients
- Cherry Tomatoes: These small tomatoes are juicy and sweet, and are perfect for adding freshness and color.
- Arugula Salad Greens: These greens add a peppery bite that balances the creamy mozzarella.
- Fresh Mozzarella Cheese Balls: Use bocconcini, pearls, or ciliegine, which are soft and milky with a mild flavor that soaks up the dressing. (I love using mozzarella pearls!)
- Short Pasta Shape of Choice: Short pasta acts as a hearty base that ties all the fresh ingredients together. Fusilli, penne, or bowtie pasta work well.
- Basil: You’ll need some fresh basil to add that essential Caprese flavor. Try using a bit of basil pesto Genovese if you like!
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Arugula Substitute: Swap arugula with baby spinach for a milder taste. Also, try my spinach and garlic pasta and add some homemade Italian seasoning for extra flavor.
- Pasta Substitute: Instead of pasta, use day-old bread (like I use in my panzanella salad recipe), or try a carb-free grilled peach salad with burrata and arugula.
- Extra Protein: Add grilled chicken thighs or red rock grilled shrimp for added protein.
- Extra Flavor: Include sun-dried tomatoes or roasted red peppers for extra depth.
- Balsamic Glaze Option: Drizzle with balsamic glaze for a touch of sweetness, or use homemade balsamic vinaigrette.
How to Make Caprese Pasta Salad
This refreshing Italian pasta salad is quick and easy to make in just 20 minutes! Scroll down to the recipe card for the full tips and instructions.
- 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.
- 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. Incorporate the cooled pasta into the bowl and mix until well combined.
- Top with fresh mozzarella balls.
- Give a final gentle toss to all the pasta salad ingredients and season to taste.
- Serve immediately or refrigerate for up to 3 days. Enjoy with summer dishes like bruschetta chicken, roasted zucchini and squash, and crusty homemade ciabatta.
Caprese Pasta Salad FAQs
No—don’t rinse! The starch helps the dressing cling and adds flavor. Let the pasta cool naturally for best texture.
Short shapes like fusilli, penne, or farfalle hold the dressing well and mix easily with other ingredients—perfect for every bite.
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: 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.
Serving Suggestions
Serve this Caprese pasta salad with a slice of warm no-knead focaccia bread or alongside Grilled lemon chicken speidini, Greek yogurt marinated chicken 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.
My Pro Tips
Expert Tips
- 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.
- Tear, don’t chop the basil. Tearing releases essential oils without bruising the leaves, giving a fresher flavor and more rustic look.
- 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.
Other Italian Pasta Recipes You’ll Love
💙 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.
Caprese Pasta Salad (Italian Recipe)
Ingredients
- 3 cups cherry tomatoes, such as cherry bombs; cut in half
- 1½ cups baby arugula salad, pre-washed (or baby spinach)
- 16 ounces fresh mozzarella balls, in water; 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
- Toss the tomatoes, olive oil, vinegar (if using), basil, salt, and pepper in a large bowl. 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, it will melt and not taste or look the same.)
- Serve this pasta salad warm, room temperature, or cold!
Notes
- 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.
- Tear, don’t chop the basil. Tearing releases essential oils without bruising the leaves, giving a fresher flavor and more rustic look.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This one is a home run pasta salad! Iโve made it three times now and the second time I made basil pesto instead of the olive oil dressing and it was great. Iโve served it with chicken wings and grilled chicken for a group both times and all have asked for the recipe! Simple and perfect for a summer BBQ! ๐๐ผ๐ฉท
I had leftover pasta from last night, so of course I made this recipe. I didnโt have a arugula so I added cucumbers. This is the second time Iโve made this and itโs absolutely amazing. It will be a repeat for our summer.!
I love this! Using leftover pasta is exactly the kind of easy summer cooking Iโm all about. And cucumbers sound like such a fresh, delicious addition in place of the arugula – perfect for warm weather. Iโm so happy this recipe has already made it into your summer repeat list!
Next time, you might also love my Italian tortellini pasta salad or marinated mozzarella salad for another easy, fresh side dish perfect for BBQs and summer dinners. Thank you so much for making my recipes and sharing your variation! Mangia!
Made this salad for a family backyard barbecue. It was a hit, so much so that my sister-in-law asked me to make it for my nieces bridal shower! Iโm going to be making it for 30 people, I hope it turns out just as good!
Made this today. It was so delicious and very easy to follow!
Thank you! This is a recipe we make often in the summer and I am happy you loved it.
Excellent salad. Lots of different textures and tastes. It was a hit!
Yay! So happy you loved this fresh salad.
I am writing to you from Piano di Sorrento, Italy, as our daughter and grandchildren reside here. We are making this for lunch today ๐ ๐.
Yay! I love to hear this. Enjoy every bite in the beautiful sunshine.
Made it yesterday! It was a hit!
Yay! So fresh and yummy. I am happy you loved it.
Such a easy delicious meal to make.
Super easy family favorite!