Fresh juicy tomatoes, mozzarella cheese, and tender pasta are tossed in a simple dressing and topped with fresh basil. This Caprese pasta salad is a great meatless meal or top it with grilled chicken breasts or shrimp.
A Summer Favorite Salad
This pasta salad has all of the flavors of our favorite Caprese salad turned into a meal. It’s light and fresh while still making for a hearty meal or side dish.This dish is best made ahead of time making it potluck perfect.
How to Make Caprese Pasta Salad
This recipe is easy Caprese! Fresh basil makes the salad! Instead of buying a little bunch or packet of basil at the grocery, check if they sell basil plants. They cost a tiny bit more but will last a long time! Fresh basil is the perfect addition to pastas, salads and of course bruschetta! Season with salt and pepper and refrigerate at least two hours before serving. Garnish with fresh basil and cracked black pepper before serving. Fresh basil leaves are best added just before serving!
Caprese Salad Dressing
A simple combo of extra virgin olive oil and red wine vinegar is the base of the dressing.
Dressing Options:
Use the simple dressing in the recipe below but add a bit of oil from oil-packed sun-dried tomatoes for a boost of flavor!Use balsamic vinaigrette or a bit of homemade Italian dressing in place of the red wine dressing in the recipe.If adding balsamic vinegar use just a splash, it’s more powerful than red wine vinegar and can overpower.Try adding a squeeze of lemon juice or a spoonful of basil pesto.Drizzle balsamic glaze before serving if you’d like.
Make Ahead & Storage
Caprese Pasta Salad can be made in advance but is best served within a day so the cut tomates are fresh. Toss well and add more dressing if needed. Leftovers can be kept in the fridge 2-3 days.
Pass the Pasta Salad!
Classic Pasta Salad – party favorite!Creamy Tuna Pasta Salad – simple and deliciousEasy Greek Pasta Salad – fresh and flavorful! Shrimp Pasta Salad – reader favorite.
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