Caprese Pasta Salad (Italian Recipe)
Updated May 08, 2025, Published May 11, 2021
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 Vegetables, Antipasto Pasta Salad, Tortellini Pasta Salad.
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.
Table of Contents
Simple Ingredients
- 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
- Swap arugula with baby spinach for a milder taste. Try my spinach and garlic pasta! Add some homemade Italian seasoning for extra flavor.
- Add grilled chicken thighs or Red rock grilled shrimp for added protein.
- Include sun-dried tomatoes or roasted red peppers for extra depth.
- Drizzle with balsamic glaze for a touch of sweetness. Make homemade balsamic vinaigrette (easy shake in a jar with lid recipe).
- Instead of pasta, use day-old bread like my Panzanella salad recipe, or try a carb-free grilled peach salad with burrata and arugula.
How To Make Caprese Pasta Salad
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.
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.
Step #3: Incorporate the cooled pasta into the bowl and mix until well combined.
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.
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.
FAQ’s
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 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.
Caprese Pasta Salad Recipe
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am writing to you from Piano di Sorrento, Italy, as our daughter and grandchildren reside here. We are making this for lunch today 😋 🙌.
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!