Creamy Caprese Pasta Salad

This creamy Caprese pasta salad is what I reach for every time summer cravings strike. Juicy tomatoes, creamy bites of mozzarella, and ribbons of basil all wrapped up with perfectly cooked pasta. Finished with a drizzle of balsamic and good olive oil, it feels like a sunny Italian evening in every bite. I love bringing this to potlucks because it stays fresh for hours and never fails to disappear fast.

I first made this on a blazing July afternoon with the windows wide open and the garden basil at its greenest. It became our family’s go-to dish for summer lunches and easy dinners out on the porch.

Ingredients

• Small pasta shape: Short shapes like fusilli orecchiette or penne hold the dressing well and make for hearty mouthfuls

• Fresh mozzarella balls: Ciliegine or pearls melt in your mouth and soak up the dressing Look for soft white spheres packed in brine and drain them well

• Cherry tomatoes: Sweet and juicy Choose ones that are glossy and firm for the brightest flavor

• Fresh basil: Lively herbal notes make the salad Feel for leaves that are vibrant without brown spots and stack them for easy slicing into ribbons

• Extra virgin olive oil: Adds silkiness and rich flavor Go with cold-pressed for the most aroma

• White balsamic vinegar: Lifts everything and keeps the salad looking light Choose a vinegar with a softly sweet finish

• Kosher salt: Brings out the natural flavors Use for both the pasta water and the final seasoning

• Black pepper: Freshly ground perks up the dish Look for peppercorns and grind just before adding

• Garlic: Adds savoriness without overpowering Mince or press so it blends evenly into the dressing

Step-by-Step Instructions

Cook and Cool the Pasta:

Bring a large pot of water to a rolling boil and season generously with kosher salt Add your pasta and cook until it is just al dente according to the package directions so it holds up once mixed Drain pasta using a colander and rinse lightly under cold water to stop the cooking Set aside to cool fully so the salad does not turn mushy later

Prepare the Mozzarella and Tomatoes:

While pasta cooks drain your mozzarella balls and pat them dry for best texture Cut each mozzarella ball in half then halve the cherry tomatoes for easier bites Add both to a big mixing bowl so the juices can start to blend together

Combine Ingredients:

Once pasta has cooled tip it into the bowl with mozzarella and tomatoes Scatter the fresh basil ribbons on top and use your hands or tongs to gently toss until combined

Make the Dressing:

In a small bowl or tightly lidded jar mix the olive oil white balsamic vinegar minced garlic kosher salt and black pepper Whisk or shake until fully emulsified so the flavors are well combined

Dress the Salad and Serve:

Pour the dressing slowly over the salad while tossing gently to coat every piece Taste and add more salt or pepper if needed For peak flavor let it sit at room temperature for thirty minutes before serving or cover and chill for up to three days

My favorite part is the bite of creamy mozzarella mingled with the burst of fresh tomato It takes me back to family picnics at the park when we would sit on a blanket and fight over who got the last piece

Storage Tips

This salad keeps well in a sealed container in the refrigerator for up to three days If you plan to serve it later add the basil and tomatoes just before serving to keep them bright Let the salad warm up at room temperature for fifteen minutes and toss with extra olive oil if the pasta seems dry

Ingredient Substitutions

You can swap the pasta for whole wheat or gluten-free versions Use cubed provolone or feta if you cannot find fresh mozzarella Red or champagne vinegar works in place of white balsamic In winter swap the tomatoes for jarred roasted peppers for a twist

Serving Suggestions

Serve on its own for a light lunch or with grilled chicken for dinner It makes a colorful side at summer cookouts or alongside seafood The salad looks beautiful in mason jars for parties or picnics just toss right before serving

Cultural Context

Caprese salads hail from the Italian island of Capri symbolizing the colors of the Italian flag This pasta version reimagines the classic for easy sharing and summer meals blending tradition with practicality

FAQs about Recipes

→ Which mozzarella is best for this salad?

Fresh mozzarella balls (ciliegine or pearls) are the top choice. If unavailable, cut larger balls into bite-sized pieces for a soft, creamy texture that pairs well with pasta and tomatoes.

→ How can I prevent the pasta from turning mushy?

Cook pasta just until al dente and rinse lightly with cold water after draining. This stops the cooking process and ensures the pasta holds its shape once mixed with other ingredients and dressing.

→ Can I make this dish in advance?

Yes, it’s ideal for prepping ahead. Store in an airtight container and refrigerate for up to 3 days. For best results, add basil and tomatoes just before serving to keep them fresh and bright.

→ Are there pasta alternatives for gluten-free diets?

Absolutely! Choose your favorite gluten-free pasta shape, just be careful not to overcook, as some gluten-free pastas can soften quickly.

→ What substitutions can I use for tomatoes or basil?

Any small tomatoes such as grape or sun gold work well. If fresh basil isn’t available, try 2-3 teaspoons dried basil for a similar herbal note, though fresh yields the brightest flavor.

→ How do I keep the salad from drying out?

Reserve some pasta water before draining and add a splash if needed to loosen the dressing. Olive oil can also refresh the dish before serving if it thickens in the fridge.