Indulge in an Italian classic mixed with another Italian classic with this Caprese Pasta Salad—a novel twist on the tomato, mozzarella, and basil dish.
If you’ve come to this recipe, you’ve no doubt already experienced an actual Caprese Salad. You probably also know just how fresh and invigorating that salad is, with its fine balance of garden-fresh tomatoes and herbs with creamy mozzarella. You THEN noticed that we took that Caprese Salad and added pasta to make an entirely new but still delicious Italian course.
This recipe owes its existence to my belief that if you put two good things together, you get one really tremendously awesome thing. That holds true here. I always loved Caprese Salads, but wanted something more substantial I could call a meal. And though I appreciated the tomatoes, basil, and mozzarella, it just wasn’t gonna cut it come lunchtime. That’s where the pasta comes into play. The salad gets an assist from its Italian cousin and is now my go-to lunch.
It also makes me feel very Italian. Not surprising given the Caprese Salad means “Salad of Capri” in Italian. Capri is an island off the southern coast of Italy and is where I am instantly transported whenever I take a bite. The colors of the salad—red tomatoes, white cheese, green basil—also match the colors of the Italian flag, so it’s hard not to feel like you’re cooking in a Roman kitchen whenever you pull out this recipe.
Which mozzarella should I use?
It’s true: There are multiple types of mozzarella. Each has its own personality, which makes choosing the right one for any particular dish an agony of choice. Just know that you really can’t go wrong here. Whichever you choose, your caprese pasta salad will shine! You can go with the Fior di latte mozzarella; it’s made from cow’s whole milk and wrapped tightly in plastic. Ever notice giant white balls in the cheese section? That’s probably the fior di latte mozzarella. Similar to the Fior di latte mozzarella is burrata. It, too, is typically served as a large ball. It’s considered the richest and most “buttery” mozzarella, thanks to the cream and soft curds it’s filled with. Moving down in size but not in taste is Perlini. Perlini are small, pearl-sized mozzarella balls. They melt fast, which is why I tend to use these when I want to cream up a sauce. Last is perhaps the most popular: Bocconcini. They are the “Goldilocks” of the mozza world: Not too big, not too small. Creamy and soft but sliceable and solid enough to be served with the rest of your salad.
Ingredients
- 6 oz. whole grain fusilli or rotini pasta
- 1/3 cup extra-virgin olive oil
- 2 pints cherry or grape tomatoes
- 1/2 tsp fine sea salt
- 8 oz. mozzarella pearls or one mozzarella ball, torn into bite-sized pieces
- 2 tbsp fresh basil, chopped
- 2–3 tsp white balsamic vinegar or regular balsamic vinegar (to taste)
How to Make Caprese Pasta Salad
Step 1: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Once done, drain the pasta and set it aside.
Step 2: In a large skillet over medium heat, combine the olive oil, tomatoes, and salt. Cover and cook, stirring occasionally, until the tomatoes burst and the oil takes on a reddish hue.
Step 3: Remove the skillet from heat and gently mix in the cooked pasta. Allow it to cool for a few minutes.
Step 4: Once the pasta is just warm, stir in the mozzarella and chopped basil. Season with vinegar, salt, and more vinegar if needed.
Step 5: Let the salad rest for about 20 minutes to allow the pasta to soak up the flavors. Serve immediately or store in the refrigerator.
FAQs & Tips
I recommend you make your Caprese pasta salad up to 1 day in advance. This lets the flavors meld, which you’ll appreciate with every bite. Any leftovers should be covered up with plastic wrap or stored in an airtight container in the refrigerator. They should keep for up to a day in there. Before you serve it again, see if it’s now on the dry side. If so, add a splash of olive oil to freshen it up.
You bet it is, especially when made with whole grain pasta, which contains fiber, vitamins, and minerals, and generally better for you than refined white pasta. The tomatoes and basil provide vitamins and minerals, the olive oil is considered a healthy fat, and the mozzarella, while high in saturated fat, can be enjoyed occasionally, even injecting protein and calcium into your diet. The Balsamic vinegar, meanwhile, brings flavor without being as heavy as some other dressings out there.
You can use whichever pasta you prefer, though I do have some tips. First, go with a short noodle. It makes it easier to eat. You can pop some cheese, a tomato, and a noodle on the end of your fork with every bite. You’ll probably also appreciate using a noodle that can hold the sauce well. With these factors in mind, I would say, beyond the rotini or fusilli I mention in this recipe, you can go for penne, farfalle, or campanelle. Orzo also makes a good option when making pasta salad, though the texture will definitely change.
Serving Suggestions
I love to have this salad—and ONLY this salad—for lunch. It’s satisfying and fills me up without weighing me down. But you can also have it feature on your dinner menu alongside grilled chicken or fish, like this salmon recipe. The flakiness and creaminess of the salmon is a perfect match for this pasta salad, as is this more flavorful lemon pepper salmon. It’s a simple and straightforward meal, perfect for a busy weekday dinner.
Not a salmon fan? Don’t worry! You can serve this pasta salad alongside these honey garlic steak bites! They take little time to make, even allowing you to prep the steak ahead of time and reheat it when you’re ready to eat!
If you want to add some protein to your pasta salad, throw in some cooked shrimp! Regular-sized shrimp or baby-sized shrimp would work fine!
Caprese Pasta Salad
Ingredients
- 6 oz. whole grain fusilli or rotini pasta
- 1/3 cup extra-virgin olive oil
- 2 pints cherry or grape tomatoes
- 1/2 tsp fine sea salt
- 8 oz. mozzarella pearls or one mozzarella ball torn into bite-sized pieces
- 2 tbsp fresh basil chopped
- 2 to 3 tsp white balsamic vinegar or regular balsamic vinegar to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Once done, drain the pasta and set it aside.
- In a large skillet over medium heat, combine the olive oil, tomatoes, and salt. Cover and cook, stirring occasionally, until the tomatoes burst and the oil takes on a reddish hue.
- Remove the skillet from heat and gently mix in the cooked pasta. Allow it to cool for a few minutes.
- Once the pasta is just warm, stir in the mozzarella and chopped basil. Season with vinegar, salt, and more vinegar if needed.
- Let the salad rest for about 20 minutes to allow the pasta to soak up the flavors. Serve immediately or store in the refrigerator.
