Caprese Pasta Salad: Easy, Fresh, and Perfect for Summer

Why I Love This Caprese Pasta Salad Recipe

A Salad That Feels Like Summer—But Heartier

Caprese Pasta Salad has a permanent place in my summer meal rotation. It’s bright, simple, and packed with flavor—just like the classic Caprese salad my mom used to make with tomatoes and mozzarella from our local market. But adding pasta transforms it from a light side into a satisfying dish that works as a full meal, especially when I’m short on time.

There’s something so comforting about the combination of tender pasta, juicy tomatoes, creamy mozzarella, and sweet basil. The flavors are simple, but together, they taste like a little moment of sunshine. It reminds me of slow summer evenings, good music, and casual dinners on the balcony with my dog Charlie curled up nearby.

I love that this recipe doesn’t rely on mayo or anything heavy. Instead, a tangy dressing of lemon juice, balsamic, and olive oil ties everything together. And it only takes 30 minutes from start to finish—less if you prep your dressing while the pasta boils.

It’s Versatile, Crowd-Pleasing, and Meal-Prep Friendly

This Caprese Pasta Salad checks every box: it’s easy enough for a beginner cook but elegant enough for entertaining. I bring it to BBQs, pack it in jars for weekday lunches, and it always disappears fast. Even better? It holds up beautifully in the fridge and actually tastes better after the flavors meld overnight.

You can keep it classic, or dress it up with extras like white beans, arugula, or grilled veggies. If you’re looking for more no-fuss recipes like this, don’t miss my 10-minute chickpea salad or this grilled corn and zucchini bowl.

This recipe is a reminder that food doesn’t have to be complicated to be delicious—and that’s exactly why I keep coming back to it.

How to Make Caprese Pasta Salad Step by Step

Step 1: Boil the Pasta

Start by bringing a large pot of salted water to a boil. Add 8 ounces of cavatappi pasta (or any short pasta you like—penne and fusilli work great too). Cook until just past al dente, about 1 minute longer than the package suggests. This helps the pasta hold up once chilled. Drain and toss with a drizzle of olive oil to prevent sticking, then spread it out on a baking sheet to cool.

Tip: If you’re prepping your Caprese Pasta Salad for a picnic or potluck, cooking the pasta slightly past al dente keeps it from drying out in the fridge.

Step 2: Make the Dressing

In a large mixing bowl, whisk together:

1. ⅓ cup extra-virgin olive oil
2. 2 tablespoons lemon juice
3. 1 tablespoon balsamic vinegar
4. ¼ cup grated pecorino cheese (or nutritional yeast for vegan version)
5. 2 grated garlic cloves
6. 1 teaspoon sea salt and several grinds of black pepper

This simple vinaigrette brings brightness without overpowering the fresh ingredients in your Caprese Pasta Salad.

Step 3: Toss It All Together

Add the cooled pasta to the dressing and toss to coat. Then gently mix in:

1. 3 cups halved cherry tomatoes
2. 1 cup halved mini mozzarella balls (vegan mozzarella works too)
3. ½ cup thinly sliced red onion
4. 1 heaping cup torn fresh basil

Top with ¼ cup shaved pecorino and a few extra basil leaves before serving.

Step 4: Optional Add-Ins

Grilled zucchini or leftover veggies from this roasted veggie bowl make amazing mix-ins. To turn your Caprese Pasta Salad into a satisfying vegetarian main dish, try adding white beans, chickpeas, or grilled zucchini. Or drizzle with homemade pesto for extra flavor.

How to Serve Caprese Pasta Salad

From Backyard BBQs to Solo Weeknight Dinners

What I love most about Caprese Pasta Salad is how adaptable it is. It’s just as welcome at a sunny backyard cookout as it is at my kitchen table on a Tuesday night with Charlie snoozing at my feet. Whether you’re feeding a crowd or just feeding yourself, this recipe shows up and shines.

For gatherings, I usually serve it as a cold side dish alongside grilled favorites like burgers or lemony chicken. If I’m planning ahead, I tuck it into jars and chill them for easy picnic lunches or casual potluck contributions. It holds up beautifully, and people always ask for the recipe. Pair this salad with some crunchy air fryer veggie chips for a fresh, no-fuss picnic spread.

When I want to make it the main event, I bulk it up with something hearty—white beans, chickpeas, or grilled zucchini. Sometimes I layer it over arugula and toss in extra basil for a more “salad-y” feel. A few toasted pine nuts on top? Game-changer.

And if you’re building out a bigger spread, try it with my fresh tomato bruschetta or this lemon herb grilled chicken—both pair perfectly with the fresh, bright flavors of the pasta.

Make It Look as Good as It Tastes

Presentation doesn’t need to be fussy. I like to serve my Caprese Pasta Salad in a shallow, wide bowl so the basil and cherry tomatoes peek through. Just before serving, I scatter a few extra mozzarella pearls or a drizzle of balsamic glaze for that finishing touch. It’s casual, pretty, and feels just a little elevated—exactly how I like my meals.

This Caprese Pasta Salad isn’t just easy—it’s endlessly flexible, always welcome, and ready to be the star or the side.

Creative Twists on Caprese Pasta Salad

Once you’ve made the classic, it’s hard not to start imagining all the ways to make Caprese Pasta Salad your own. I’ve played with dozens of variations in my Brooklyn kitchen, and the best part is—it’s hard to go wrong. These ideas let you adapt the salad to whatever’s in your fridge, your diet, or your mood.

Vegan Swap You don’t have to give up creamy mozzarella to enjoy this dish plant-based. I love using store-bought vegan mozzarella or marinated tofu cubes for richness. And instead of pecorino in the dressing, a spoonful of nutritional yeast gives that same umami kick.

Make It a Meal When I want Caprese Pasta Salad to be more than just a side, I bulk it up with chickpeas, white beans, or even leftover grilled veggies. It turns a light lunch into a satisfying, protein-packed dinner.

Change Up the Base Short on cherry tomatoes? Use chopped heirlooms. No basil? Try fresh oregano or arugula for a peppery punch. Gluten-free pasta, lentil rotini, or orzo all work beautifully. If you’re craving more pasta dishes that balance comfort with simplicity, you’ll love this creamy mushroom and spinach pasta.

Add a Flavor Boost Stir in a little of my homemade vegan pesto for an herb-forward twist. Or top it with toasted pine nuts or balsamic glaze for depth and contrast.

What I love most about Caprese Pasta Salad is that it’s flexible, unfussy, and always a hit—whether you stick to the classic or make it totally your own.

How to Store Caprese Pasta Salad

My Tips for Keeping It Fresh

I’ve learned that when you’re dealing with simple, fresh ingredients like in Caprese Pasta Salad, how you store it can make all the difference. This recipe is made for real life—it holds up beautifully in the fridge and comes in handy when you’re planning ahead.

If I’m making it a day or two in advance, I always store it in an airtight container and tuck it into the fridge. It stays fresh for about 3 days, though I think the flavor hits its peak within the first 48 hours. One trick I swear by? Save some of the dressing separately. Pasta loves to soak up liquid overnight, so a quick toss with a splash of olive oil or lemon juice before serving makes everything feel brand new.

Fresh basil, though? That’s a little more delicate. I like to add it just before serving so it stays vibrant and doesn’t wilt or darken in the fridge. If you’re meal prepping, keep it in a separate container and fold it in right before eating.

On-the-Go and Make-Ahead Ready

Whether I’m packing lunches for the week or getting ready for a park picnic, I love layering this Caprese Pasta Salad in jars—pasta and dressing on the bottom, tomatoes and cheese in the middle, and basil up top. It keeps everything crisp and colorful.

And if you’re looking for more make-ahead meal inspiration, check out my meal prep lunch recipes that save time without skimping on flavor.

Caprese Pasta Salad is proof that a little planning can go a long way—and still taste amazing on day three.

Conclusion

There’s a reason I keep coming back to Caprese Pasta Salad—it’s simple, dependable, and always hits the spot. Whether I’m cooking for friends on the weekend or just trying to get something fresh on the table after a long day, this recipe never lets me down.

What I love most is how it feels like summer in a bowl. Sweet tomatoes, creamy mozzarella, fresh basil—it’s a combo that always tastes like more than the sum of its parts. And the best part? It’s totally flexible. You can make it vegan, pack it up for lunch, or turn it into dinner with a few pantry staples.

If you give this Caprese Pasta Salad a try, I’d love to hear how it went! Share your version in the comments or tag me on Instagram @easypeasyrecipes.pro—I’m always excited to see your take. Cooking should feel joyful, not complicated, and this recipe is one of those that reminds me why I love being in the kitchen.

Thanks for being here, and I hope this salad brings a little brightness to your week, just like it does for me. Want more plant-powered weeknight meals? Try this express chickpea curry next.