Creamy Caprese Pasta Salad Recipe: Light, Fresh, and Perfect for Summer
A refreshing fusion of classic Caprese salad and pasta, featuring mozzarella, cherry tomatoes, and basil tossed in a bright vinegar-olive oil dressing. A no-cook, make-ahead dish with a creamy texture and bold summer flavors.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 4 servings 1x
- Category: quick
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 lb small pasta (fusilli, orecchiette, or penne)
16 oz mozzarella balls (ciliegine, drained well)
3 cups cherry tomatoes (halved)
½ cup thinly sliced fresh basil
1 clove garlic (minced fine)
â…“ cup extra virgin olive oil
1 tsp ground black pepper (freshly ground)
1 tsp kosher salt
3 tbsp white distilled vinegar (alcohol-free alternative to balsamic)
Instructions
Boil a large pot of salted water (1 tbsp salt for 4 quarts water). Add pasta and cook until al dente. Drain, rinse with cold water to stop cooking, and let cool.
While pasta cools, drain mozzarella pearl clusters and halve them. Add cherry tomatoes (halved), mozzarella, and basil to a mixing bowl.
In a jar or bowl, whisk together olive oil, vinegar, garlic, kosher salt, and freshly ground pepper until emulsified.
Add cooled pasta to the mixing bowl. Pour dressing over the ingredients and toss gently. Season to taste and let rest 30 minutes for flavors to develop.
Notes
Swap bocconcini mozzarella for larger bites
Use fusilli or rotini pasta for better dressing grip
Add pesto for extra herbiness or kalamata olives for brine
Avoid overdressing; adjust to taste
Keep pasta al dente for optimal texture
For vegan version, use high-moisture plant-based mozzarella
Store in an airtight container in the fridge for up to 24 hours
Nutrition
- Serving Size: 1 bowl (about 3 cups)
- Calories: 520
- Sugar: 4g
- Sodium: 850mg
- Fat: 29g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 45mg