Some evenings, I want dinner to feel bright and fresh without turning on the stove for long. This Caprese Pasta Salad is one of my favorite answers.
It has all the flavors I love in a Caprese salad—tomatoes, mozzarella, basil—but with pasta to make it a real meal.
I usually make it on warm weeknights, when the house feels hot and I want something I can pull together quickly. It also packs well for lunch the next day, which makes me feel very proud of my future self.
Why You’ll Love This “Caprese Pasta Salad”
- It uses simple ingredients you may already have
- It tastes light but still fills you up
- You can make it ahead and chill it
- Cleanup is quick because most prep happens in one bowl
- Easy to take to picnics, potlucks, or lunch at work
- Leftovers stay tasty and don’t get soggy
What Kind of Pasta Should I Use?
Cavatappi works well because the twists hold the dressing. But truly, any short pasta shape is fine—penne, rotini, bowties, whatever is in your pantry. Just cook it until it’s tender and let it cool a little before mixing so it soaks up the dressing nicely.
My pick: cavatappi when she has it, bowties when she doesn’t.
Options for Substitutes
If something isn’t on hand, here are easy swaps:
- Mozzarella balls – diced fresh mozzarella
- Basil – a handful of baby spinach if basil is too pricey
- Pecorino – grated Parmesan cheese
- Cherry tomatoes – grape tomatoes or chopped Roma tomatoes
- Red onion – leave it out if you don’t like the bite
Everything still turns out fresh and delicious.
Watch Out for These Mistakes While Cooking
- Don’t mix the pasta while it’s piping hot
Let it cool a bit so the basil doesn’t wilt right away. - Salt the cooking water
It’s the only chance to season the pasta itself. - Taste and adjust at the end
A pinch of salt or squeeze of lemon can make the flavors pop. - Go easy on the onion
A little goes a long way, especially if you’re storing leftovers.
What to Serve With Caprese Pasta Salad
This dish works nicely on its own, but here are simple pairings:
- Grilled chicken or fish
- A small green salad
- Garlic bread or toasted baguette
- Fresh fruit on the side
- A glass of lemonade or iced tea
It’s the kind of meal that doesn’t need much help.
Storage Instructions
- Leftovers keep well in an airtight container in the fridge for about 3 days.
- Give it a gentle stir before serving again.
- You can freshen it with a drizzle of olive oil or a little lemon juice if it seems dry.
- This salad isn’t a great freezer recipe, but it’s wonderful chilled from the fridge.
Caprese Pasta Salad Recipe
Ingredients
Method
- Bring a big pot of salted water to a boil. Cook the pasta following the package directions, just a touch past al dente.
- Drain, drizzle a little olive oil on the pasta to keep it from sticking, and spread it on a sheet pan or large plate so it cools down.
- In a large bowl, whisk the olive oil, lemon juice, balsamic vinegar, grated pecorino, garlic, salt, and a few turns of black pepper.
- Add the cooled pasta to the bowl and toss it gently so every piece gets coated.
- Stir in the cherry tomatoes, mozzarella, red onion, and basil. Toss again.
- Add the shaved pecorino and give it a light toss one last time.
- Taste, adjust seasoning if needed, top with more basil, and serve.
I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.
