Caprese Pasta Salad
Published Jul 25, 2024
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This recipe for Caprese Pasta Salad is a delightful twist on the classic Caprese salad and is full of fresh, summery flavor! Cherry tomatoes, mozzarella, and sweet basil are added to tender pasta and salami before everything gets tossed in a delicious tangy Italian dressing. This pasta salad is perfect for picnics or summer get-togethers and is sure to be a crowd-pleaser!
Why This Recipe is a Keeper!
Summertime brings an abundance of the vibrant flavor of fresh tomatoes and basil which doesn’t even compare to when they’re not in season. I love using these ingredients in recipes where the flavors can really shine.
Nothing says summer to me quite like Caprese salad, the tomato basil mozzarella combination. This Caprese Pasta Salad combines all of those traditional components with tender pasta and the salty, savory addition of salami for a dish hearty enough to be served as a main.
The dressing for this salad is super easy to whisk together and has an herbaceous flavor thanks to the use of an Italian seasoning blend. Red wine vinegar and freshly squeezed lemon juice bring a tangy element to this dish that perfectly complements the salty flavor of the salami and mozzarella. A dash of red pepper flakes finishes everything off with a kick of spiciness.
This Caprese salad pasta salad is easy to customize and adjust to personal preference. It makes for the perfect side dish to bring to any picnic or get-together. Like most pasta salads, this recipe stores well in the fridge, so it can be a great option for a convenient make-ahead lunch or a quick weeknight dinner. Enjoy this delicious tomato basil mozzarella salad all summer long for a guaranteed crowd-pleaser!
This Caprese Pasta Salad recipe is:
- Delicious! The flavorful Italian dressing adds delightful tanginess to the tomato, basil mozzarella combination and brings it all together!
- Satisfying! The addition of salami adds protein to this dish, making it a well-balanced lunch or dinner option.
- Make-ahead! This Caprese salad pasta salad stores well in the fridge!
- Customizable! This recipe is easy to adjust to personal preference. Make it even more substantial with olives and artichoke hearts!
How to Make Caprese Pasta Salad:
Recipe Ingredients:
Here’s everything you’ll need to make this Caprese salad pasta salad recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Pasta: I like to use rotini or penne pasta for pasta salads like this one because the shape and the grooves help the dressing and seasonings adhere to the pasta. You can use any pasta you like, including gluten-free varieties.
- Fresh Mozzarella: For this recipe, you can use either plain fresh mozzarella balls (bocconcini) or marinated mozzarella balls. Pictured here are fresh mozzarella “pearls.” I like to leave the pearls whole since they are small.
- Red Onion: Because red onion is milder than other types, it always works well in salads when raw. Use less if you find raw onion overpowering.
- Cherry Tomatoes: This Caprese pasta salad uses cherry or grape tomatoes because they are flavorful, bite-sized, have thin skins, and hold up in the salad. You can also use other types of tomatoes, but they will require more chopping and removing the seeds.
- Salami: I used regular salami. Pepperoni also works well in this pasta salad, and if you do not consume pork, you can substitute turkey pepperoni.
- Olive Oil: I use extra virgin olive oil because it is less processed and has a robust flavor. Try to use a higher-quality olive oil for this recipe because it makes up a good portion of the dressing.
- Lemon Juice: Fresh is always best!
- Italian Seasoning: This kitchen staple generally includes dried basil, oregano, rosemary, thyme, and marjoram.
- Red Pepper Flakes: This is an ingredient that you’ll want to adjust to personal preference and tolerance.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Bring a large pot of salted water to a boil.
- Add pasta and cook just past the al dente stage.
- Drain, cool under cold running water, drain, and drizzle with olive oil. Toss to coat and transfer to a large mixing bowl.
- Whisk dressing ingredients together in a small bowl until emulsified.
- Adjust seasoning and acidity as desired.
- Add the remaining salad ingredients to the pasta in the bowl.
- Pour the dressing over the tomato basil mozzarella pasta salad, toss everything to combine, and serve immediately.
- Done!
- Garnish with fresh basil and more Parmesan cheese!
Chef Tip:
- While many pasta recipes specifically call for not rinsing the pasta after it has cooked, it is important to rinse it under cool water when making pasta salad. The starchiness of the pasta can cause it to stick together or clump, which is not what you want for a recipe like this one. Rinsing under cool water will also stop the cooking process, which ensures that the pasta has the perfect al dente texture that works best for pasta salads.
Money-Saving Tip:
- Although fresh mozzarella is ideal in this Caprese Pasta Salad, you can substitute regular cubed mozzarella for about half the price. It will just be less “Caprese.”
Recipe FAQs:
Pasta shapes like rotini or penne work best for pasta salads because their grooves help the dressing and seasoning adhere. They are also the perfect size to pair with the other bite-sized ingredients.
Pasta hardens and becomes chewy as it cools. Because you’re not serving it hot or with sauce, cooking the pasta for an extra minute is ideal, but avoid letting it become mushy. For the perfect texture for pasta salad, cook the pasta until just past al dente. Adding an extra minute or two will help keep the pasta soft as it cools.
Rinsing the pasta after cooking removes the starchiness that can cause it to stick together or clump. For recipes like pasta salad, we want the pasta to stay separate and evenly distributed among the other ingredients in the salad. Rinsing the pasta with cool water also stops the cooking process, which ensures that the pasta stays at the perfect al dente tenderness that works best in pasta salads.
Yes! This pasta salad can be made ahead of time. Combine all the salad ingredients and refrigerate. Add the dressing just before serving; otherwise, the pasta absorbs the dressing.
Storage:
- Store covered in the refrigerator for 24 hours before serving without the dressing or leftovers with the dressing for 3 to 4 days.
Serve With:
- Spinach Artichoke Squares
- Green Minestrone with Pesto
- Crustless Spinach Artichoke Quiche
- Chocolate and Zucchini Muffins
More great pasta salad recipes you’ll love!
- Southwestern Orzo Pasta Salad
- Greek Orzo Pasta Salad
- Creamy Pasta Salad with Cucumber Dressing
- Antipasto Pasta Salad with Parmesan Herb Vinaigrette
Get all my side salad recipes at Side Salad Recipes – From A Chef’s Kitchen.
Caprese Pasta Salad
Ingredients
Salad
- Salt
- 1 pound rotini or penne pasta, or other similar-sized pasta
- 2 tablespoons olive oil
- 2 pints (4 cups) cherry tomatoes, halved
- 8 ounces small fresh mozzarella balls, such as "Pearls," left whole or Ciliegine cut in half
- 4 ounces salami, or pepperoni pork or turkey
- 1/2 small red onion, finely chopped (approximately 1 cup)
- 1 large sprig fresh basil, thinly sliced (approximately 1/2 cup)
- 1/2 cup freshly grated Parmesan cheese
Dressing
- 3/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice, (approximately 1 large juicy lemon)
- 1/3 cup red wine vinegar
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon crushed red pepper flakes, or to taste and tolerance
- Salt and freshly ground black pepper, to taste
Instructions
Salad
- Bring a large pot of salted water to a boil. Add pasta and cook just past the al dente stage. Drain, cool under cold running water, drain and drizzle with olive oil. Toss to coat and transfer to a large mixing bowl.
- Add remaining salad ingredients.
Dressing
- Whisk dressing ingredients together in a small bowl until emulsified. Adjust seasoning and acidity as desired.
- Pour over salad, toss, and serve immediately.
Notes
- You can use any pasta you like, including gluten-free varieties.
- If you do not consume pork, you can substitute turkey pepperoni.
- While many pasta recipes specifically call for not rinsing the pasta after it has cooked, it is important to rinse it under cool water when making pasta salad. The starchiness of the pasta can cause it to stick together or clump, which is not what you want for a recipe like this.
- Although fresh mozzarella is ideal, you can substitute regular cubed mozzarella for about half the price.
- The pasta can be cooked 1 day ahead of time. Toss with olive oil and refrigerate.
- The dressing can also be made 1 day ahead of time; refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I just made this yesterday for a family birthday and it was a huge hit!! Everyone loved it!! Thank you for sharing this recipe!!
Hi, Elizabeth, Thanks so much and so happy everyone enjoyed!! Appreciate your taking the time to come back and comment and rate.
I refuse to let go of summer just yet- which means I’m still totally loving alllll the pasta salads. This one looks amazing- perfect for lunch or as a side with a nice grilled steak or pork chop!
Thanks, Karly! I’m with you. I’m really looking forward to fall and all the fall foods and flavors, but try to get as much summer in as I can!