
This classic Caprese pasta salad transforms the beloved Italian appetizer into a substantial dish perfect for summer gatherings. The combination of juicy tomatoes, creamy mozzarella, and aromatic basil creates a light yet satisfying meal that celebrates simple, quality ingredients.
I first made this pasta salad for an impromptu backyard dinner with neighbors and it has since become my signature contribution to summer potlucks. The combination of warm weather and these vibrant Mediterranean flavors always reminds me of alfresco dining in Tuscany.
Ingredients
- Fresh mozzarella pearls: Offer the perfect creamy texture and mild flavor that complements the other ingredients beautifully. Look for high-quality pearls packed in water for the best taste.
- Grape tomatoes: Provide sweet juicy bursts of flavor throughout the salad. Choose firm bright red tomatoes for optimal sweetness.
- Fresh basil: Adds the distinctive aromatic quality that defines Caprese dishes. Use only fresh leaves never dried for this recipe.
- Farfalle pasta: Holds the dressing well with its bow tie shape creating the perfect bite. The texture stands up well to the other ingredients.
- Extra virgin olive oil: Forms the base of the vinaigrette adding richness and authentic Italian flavor. Select a good quality olive oil as it significantly impacts the final taste.
- Balsamic vinegar: Brings tangy sweetness that balances the dish. Opt for aged balsamic for deeper flavor notes.
- Fresh lemon juice: Brightens the entire salad with its citrus notes. Always use freshly squeezed for the cleanest flavor.
How To Make Caprese Pasta Salad
- Prepare the vinaigrette:
- Combine olive oil balsamic vinegar lemon juice minced garlic Italian seasoning salt and pepper in a small bowl. Whisk vigorously until the mixture becomes smooth and slightly thickened about 30 seconds. The emulsification process creates a dressing that will cling perfectly to the pasta and vegetables. Set aside to allow flavors to meld while preparing the other components.
- Cook the pasta:
- Bring a large pot of water to a rolling boil then add a generous tablespoon of salt. The water should taste like seawater to properly season the pasta from within. Add farfalle and cook according to package directions until just al dente usually 9 to 11 minutes. Test a piece by biting into it there should be a slight firmness at the center. Immediately drain and rinse under cold water stopping the cooking process and cooling the pasta completely.
- Assemble the salad:
- In a large mixing bowl combine the cooled pasta mozzarella pearls halved tomatoes and sliced basil. Pour the prepared vinaigrette over the ingredients starting with about threequarters of the dressing. Gently fold everything together using a rubber spatula to avoid breaking the mozzarella or crushing the tomatoes. The pasta should be evenly coated but not swimming in dressing. Taste and adjust seasoning adding more salt pepper or additional dressing as needed.

The basil is what truly makes this dish special for me. I grow several varieties in my garden each summer and nothing compares to the aroma of freshly harvested basil leaves being sliced for this salad. It instantly transports me to my grandmother's kitchen in southern Italy where she would prepare similar dishes using produce from her garden.
Storage Tips
This pasta salad will keep wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a few hours as the ingredients have time to mingle. If making ahead reserve some of the dressing and a handful of fresh basil to add just before serving to brighten the flavors. The pasta tends to absorb the dressing over time so this refresh keeps it from becoming dry.
Customization Options
While traditional Caprese focuses on tomatoes mozzarella and basil this pasta salad welcomes thoughtful additions. Consider adding diced cucumber for extra crunch pine nuts for nuttiness or sliced olives for a briny element. For a protein boost grilled chicken or white beans work beautifully. You can also experiment with different pasta shapes penne and rotini both hold dressing well and provide interesting texture variations.

Serving Suggestions
Serve this versatile salad slightly chilled but not cold to best appreciate the flavors. It pairs beautifully with grilled meats especially chicken or fish. For a complete Mediterranean spread offer it alongside bruschetta crusty Italian bread and a selection of antipasti. While traditionally a side dish this salad can easily become a light main course perfect for lunch or a warm evening when heavy meals feel overwhelming.
Cultural Context
The Caprese combination originating from the Isle of Capri represents the colors of the Italian flag red tomatoes white mozzarella and green basil. This pasta adaptation maintains those patriotic roots while creating a more substantial dish. In Italy simple food celebrates quality ingredients rather than complex techniques. This philosophy shines through in this dish where each component should be the best you can find especially during summer when tomatoes and basil are at their peak.
Frequently Asked Questions
- → How should I store the pasta salad?
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Toss gently before serving.
- → Can I make the vinaigrette in advance?
Yes, the vinaigrette can be prepared up to 3 days ahead. Keep it in a sealed jar and refrigerate. Shake well before using.
- → Can I use a different type of pasta?
Absolutely! Farfalle is suggested, but fusilli, penne, or any other small pasta shape would work well for this dish.
- → What can I substitute for mozzarella?
If you don't have mozzarella, you can use diced fresh burrata, bocconcini, or even crumbled feta for a different flavor profile.
- → What dishes pair well with this pasta salad?
This salad pairs wonderfully with grilled chicken, fish, or hearty bread for a complete meal. It also complements other light salads or antipasti.