Creamy Caprese Pasta Salad | Fresh, Quick & Flavorful
This Creamy Caprese Pasta Salad combines the bright freshness of a Caprese with a silky dressing and tender pasta — it’s effortless, colorful, and perfect for warm-weather gatherings. A quick tip: chill the salad for about 30 minutes before serving so the flavors mellow and the mozzarella soaks up the dressing. For the full recipe source and inspiration, check the detailed Creamy Caprese Pasta Salad recipe on the site. detailed Creamy Caprese Pasta Salad recipe
Reasons to make this Caprese pasta today
This salad is fast, forgiving, and crowd-pleasing. It works as a light lunch, a potluck contribution, or a picnic staple. One home cook I shared it with said, “It tasted like summer in a bowl — so simple but everyone asked for seconds,” which sums up why this is a keeper.
Key benefits
- Ready in about 30–40 minutes with minimal hands-on time.
- Fresh ingredients with a simple, pantry-friendly dressing.
- Transportable and holds up well for parties.
- Vegetarian and easily adaptable for gluten-free or dairy-free diets.
How to make Creamy Caprese Pasta Salad | Fresh, Quick & Flavorful
A straightforward process: cook pasta, prep the produce and cheese, whisk the dressing, then toss and rest. Follow the steps below for a crisp, well-balanced salad.
Prep tips
- Salt the pasta water generously; it seasons the noodles from the inside out.
- Rinse pasta under cold water immediately after draining to stop cooking and cool it for the salad.
- Use good-quality extra virgin olive oil for the best flavor.
Ingredients
- 1 lb small pasta (fusilli, orecchiette, or penne)
- 3 cups cherry tomatoes, halved
- 16 oz fresh mozzarella balls (bocconcini), drained and halved
- 1/2 cup thinly sliced fresh basil
- 1 clove garlic, finely minced
- 1/3 cup extra virgin olive oil
- 3 tbsp white balsamic vinegar
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
Ingredient tips
- Swap orecchiette for penne if you want more bite to hold the dressing.
- Use burrata for a creamier version, but add it right before serving to avoid it breaking down.
- For a lower-fat option, use part-skim mozzarella and reduce the oil to 3 tablespoons, adding a splash more vinegar to balance.
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package directions. Drain and rinse under cold water to stop the cooking. Shake off excess water.
- While the pasta cools, halve the cherry tomatoes and the mozzarella balls. Thinly slice the basil and mince the garlic.
- In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, and basil.
- Whisk together the olive oil, white balsamic vinegar, minced garlic, salt, and pepper until emulsified.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Let the salad sit at room temperature for 30 minutes, or chill for up to 2 hours to let flavors blend. Taste and adjust salt and pepper before serving.
Step tips
- Toss gently to avoid crushing the mozzarella and tomatoes.
- If making ahead, wait to add basil until just before serving to preserve its bright color and flavor.
- Drain the mozzarella well on paper towels if it’s particularly wet to prevent a watery salad.
How to serve Creamy Caprese Pasta Salad | Fresh, Quick & Flavorful
Serve this salad slightly chilled or at room temperature. It pairs wonderfully with grilled proteins and crusty bread and makes a beautiful side for barbecues or brunch spreads.
Serving tips
- Plate alongside a simple green salad and crusty bread for a light meal.
- Serve with grilled chicken or the creamy beef pasta if you want a heartier option. creamy beef pasta
- Add roasted vegetables for a heartier bowl.
- For a picnic, pack dressing separately and toss just before serving to keep things fresh.
How to store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad will absorb the dressing over time, so you may want to add a splash of olive oil or vinegar and stir before serving. Freezing is not recommended because the fresh tomatoes and mozzarella will change texture.
Storage tips
- Do: Refrigerate within two hours of serving.
- Don’t: Freeze — fresh cheese and tomatoes get watery and mealy when thawed.
- Do: If the pasta has soaked up too much dressing, refresh it with a teaspoon or two of olive oil and a dash of vinegar before serving.
Helpful cooking tips
There are a few small tricks that make this salad sing:
- Use cold water rinse to halt cooking quickly and keep pasta from getting mushy.
- Let the salad rest after dressing — that short wait lets the flavors marry.
- Use ripe, sweet cherry tomatoes for the best contrast with the tangy vinegar.
Extra tips
- Toast the garlic lightly in the oil first if you prefer a mellower garlic note.
- Add a pinch of red pepper flakes for subtle heat.
- For a prettier presentation, toss with whole basil leaves at the end.
Variations
You can riff on this recipe depending on season and appetite.
Quick variations
- Add cooked, chilled shrimp or shredded rotisserie chicken for protein.
- Substitute arugula for basil for a peppery twist.
- Swap white balsamic for regular balsamic for a darker, sweeter dressing.
- Turn it into a summer side by mixing in grilled corn and black beans inspired by a lighter pasta idea like a corn pasta salad. corn pasta salad
- Pair with a creamy cucumber and carrot side for more crunch and freshness. creamy cucumber and carrot salad
Nutrition Information
Estimated per serving (serves 6):
- Calories: ~590 kcal
- Protein: ~23 g
- Fat: ~30 g
- Carbohydrates: ~60 g
- Serving size: about 1 1/4 to 1 1/2 cups
Notes
- Using part-skim mozzarella or reducing the olive oil will lower calories and fat.
- Swapping gluten-free pasta keeps it gluten-free but may slightly change the carb and calorie totals.
FAQs
Q: Can I make this salad ahead of time?
A: Yes — make it up to 24 hours ahead. Toss the salad with dressing, chill, then refresh with a little oil or vinegar before serving to revive the flavors.
Q: Will the mozzarella get rubbery if chilled?
A: Fresh mozzarella may firm up slightly when cold but will soften to a pleasant texture at room temperature. If you want it softer, let the salad sit at room temp for 15 minutes before serving.
Q: Can I use a different vinegar?
A: Absolutely. White balsamic is mild and slightly sweet; regular balsamic gives a deeper, sweeter note. Lemon juice is a bright alternative if you prefer citrus.
Final thoughts
This Creamy Caprese Pasta Salad is an easy, vibrant crowd-pleaser that’s ideal for weeknight dinners or summer entertaining. With simple swaps and a few minutes of prep, you’ll have a flexible dish that showcases fresh ingredients and big flavor. For a bolder protein-forward pairing, consider serving it alongside creamy Cajun chicken pasta for a contrast of flavors and textures. creamy Cajun chicken pasta
Creamy Caprese Pasta Salad
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package directions.
- Drain and rinse under cold water to stop the cooking. Shake off excess water.
- While the pasta cools, halve the cherry tomatoes and mozzarella balls. Thinly slice the basil and mince the garlic.
- In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, and basil.
- Whisk together olive oil, white balsamic vinegar, minced garlic, salt, and pepper until emulsified.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Let the salad sit at room temperature for 30 minutes, or chill for up to 2 hours to allow flavors to blend.
- Taste and adjust salt and pepper before serving.
