Caprese Pasta Salad is one of the most popular and beloved Italian pasta salad recipes. Fresh, simple, and incredibly tasty, it’s the perfect dish for summer!
You only need five ingredients to make this classic recipe: ripe tomatoes, fresh mozzarella, fragrant basil, high-quality durum wheat short pasta, and a generous drizzle of extra virgin olive oil. That’s all it takes to create an authentic caprese pasta salad!
To make the best version of this dish, it’s essential to use top-quality ingredients. Choose sweet, juicy tomatoes, soft and fresh mozzarella, and the best extra virgin olive oil you can find. As for the basil, fresh leaves are a must—if you grow your own basil at home, even better!
When it comes to pasta, go for a high-quality short pasta shape. I love using farfalle, but fusilli, penne, or even orecchiette work just as well. The key is that the pasta holds its shape and stays al dente for the perfect bite.
There are many ways to prepare a pasta salad—with vegetables, seafood, different types of cheese, eggs, or olives, depending on your taste or creativity. But Caprese Pasta Salad stands out as the most traditional and refreshing version. It's simple, light, and full of flavor, making it ideal as a cool summer lunch or a light vegetarian main course.
Let’s dive into the step-by-step recipe to make a real Italian Caprese Pasta Salad at home!
Ingredients
Prep Time: 20 Min | Cooling Time: 30 Min | Cook Time: 10 Min | Servings: 6
- 350 g (~12 oz) short pasta like farfalle, fusilli, penne or orecchiette
- 300 g (~10 oz) of ripe tomatoes (vine, grape or cherry tomatoes)
- 300 g (~10 oz) of fresh high quality mozzarella (Buffalo Mozzarella or Fior di latte)
- 6-8 fresh basil leaves
- 4 tablespoons of extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste (optional)
- A few drops of balsamic vinegar (optional)
Instructions
Step 1) - Preparing the Caprese Pasta Salad is quick and easy. First wash, halve and seed the tomatoes. Dice and place in a colander. Sprinkle with a little salt and let them drain for about 10 minutes. This helps remove excess water, preventing the pasta salad from becoming watery later.
Step 2) - While the tomatoes are draining, cut the mozzarella into small cubes. Place them in another colander to drain off excess whey for about 10 minutes.
Step 3) - In the meantime, bring a large pot of salted water to a boil—use 1 liter (~4 cups) of water and 10 grams (1 teaspoon) of coarse salt for every 100 grams (3.5 oz) of dry pasta. Cook the pasta according to the time instructions on the package.
Step 4) - Drain the pasta and transfer it to a large bowl. Toss with 2 tablespoons of extra virgin olive oil and let it cool at room temperature.
TIP: If you're short on time or feel the pasta is slightly overcooked, rinse it under cold water to stop the cooking process.
Step 5) - Add the drained tomatoes and mozzarella to the cooled pasta. Tear a few fresh basil leaves by hand and toss them in. Drizzle with another 2 tablespoons of extra virgin olive oil and gently mix. Let the salad rest in a cool place for about 15 minutes to allow the flavors to blend.
Finish with freshly ground black pepper and, if desired, a few drops of balsamic vinegar. Your Caprese Pasta Salad is ready—give it a final stir and serve!
YOU MUST ALSO READ:
- Caprese Salad
- Savory Caprese Cheesecake
- Pasta alla Crudaiola (Pasta Salad)
- Torta Caprese (Italian Flourless Chocolate Cake)
- Lemon Torta Caprese (Caprese Bianca)
Storage
You can store Caprese Pasta Salad in the refrigerator for up to 2 days. Place it in an airtight container to keep the flavors fresh and prevent it from drying out. Before serving, give it a quick stir and, if needed, add a little extra virgin olive oil to bring back its original texture and flavor.
Freezing is not recommended, as the fresh ingredients—especially the mozzarella and tomatoes—do not hold up well in the freezer and may become watery or lose their texture once thawed.
Tips
Choose the Right Pasta: Short pasta shapes like farfalle, fusilli, penne, or orecchiette are ideal for pasta salad. Avoid long pasta, which tends to stick together. Use high-quality dry durum wheat pasta, preferably bronze-drawn, and avoid fresh egg pasta.
Cook It Just Right: Cook the pasta about 2 minutes less than the time indicated on the package for a firmer texture. Don’t overcook or undercook it, as texture is key for a great Caprese Pasta Salad.
Cool It Properly: Let the pasta cool at room temperature, tossing it with a bit of olive oil to prevent sticking. Avoid rinsing under cold water, which washes away starch that helps bind the dressing. If you're in a rush, rinse briefly but drain thoroughly and make sure to salt the cooking water a bit more than usual.
Don’t Make It Too Far Ahead: Caprese Pasta Salad is best when freshly prepared. If made too early, the pasta can turn sticky and the mozzarella and tomatoes may become mushy. For the best flavor and texture, prepare it no more than 2–3 hours in advance.
Serve at Room Temperature: For the best experience, let the pasta salad sit out for a few minutes before serving. Avoid serving it straight from the fridge, as the flavors are muted when too cold.
Variations
While the classic Caprese Pasta Salad is made with just pasta, tomatoes, mozzarella, basil, and olive oil, there are plenty of delicious ways to customize it to your taste.
For extra flavor, try adding black olives, capers, or a few sun-dried tomatoes.
A handful of arugula or baby spinach can give the salad a fresh twist.
If you like a bit of crunch, toss in some pine nuts or toasted breadcrumbs.
You can also experiment with different types of mozzarella, like bocconcini or smoked mozzarella, for a unique touch.
Recipe Card
Caprese Pasta Salad Recipe
Ingredients
- 350 g short pasta - ~12 oz (farfalle, fusilli, penne or orecchiette)
- 300 g ripe tomatoes - ~10 oz (vine, grape or cherry tomatoes)
- 300 g fresh mozzarella - ~10 oz (Buffalo Mozzarella or Fior di latte)
- 8 fresh basil leaves
- 4 tablespoons extra virgin olive oil
- salt - to taste
- black pepper - to taste (optional)
- balsamic vinegar - a few drops (optional)
Instructions
- Wash, halve and seed the tomatoes. Dice and place in a colander.
- Sprinkle with a little salt and let them drain for about 10 minutes. This helps remove excess water, preventing the pasta salad from becoming watery later.
- While the tomatoes are draining, cut the mozzarella into small cubes. Place them in another colander to drain off excess whey for about 10 minutes.
- In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the time instructions on the package.
- Drain the pasta and transfer it to a large bowl. Toss with 2 tablespoons of extra virgin olive oil and let it cool at room temperature. TIP: If you're short on time or feel the pasta is slightly overcooked, rinse it under cold water to stop the cooking process.
- Add the drained tomatoes and mozzarella to the cooled pasta. Tear a few fresh basil leaves by hand and toss them in. Drizzle with another 2 tablespoons of extra virgin olive oil and gently mix. Let the salad rest in a cool place for about 15 minutes to allow the flavors to blend.
- Finish with freshly ground black pepper and, if desired, a few drops of balsamic vinegar. Your Caprese Pasta Salad is ready—give it a final stir and serve!
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