Caprese Pasta Salad
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I love how Caprese Pasta Salad tastes like summer on a fork, with juicy cherry tomatoes, creamy bocconcini, and that bright basil pesto coating every bite. The balsamic vinegar drizzled on top adds a tangy sweetness that pulls everything together. You’ll find yourself making this on repeat all summer long.
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I make this for summer picnics, barbecues, casual lunches, and weeknight dinners because it’s quick and easy to throw together without much fuss. It’s refreshing, perfect for potlucks and travels incredibly well in a sealed container. The salad stays fresh in the fridge for up to 3 days, which makes it taste better since the flavors have more time to meld together.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Caprese Pasta Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through each step of making this easy caprese pasta salad recipe so you get perfectly coated pasta with all the fresh Italian flavors.
Boil the Pasta
In a large pot of salted water, boil the rotini pasta according to package directions until al dente. You want it cooked through but still with a slight bite because it’ll absorb some of the pesto as it sits.
Drain the pasta in a large stainless steel colander and rinse under cold water to stop the cooking process. This prevents mushy pasta and cools it down immediately. Set aside.
Add Pesto and Fresh Ingredients
In a large mixing bowl, combine the cooked pasta with pesto sauce and mix until evenly coated. The pesto should coat every piece of pasta with that bright green color.
Add the cherry tomatoes, bocconcini, and olive oil (or extra-virgin olive oil). Season with salt and finely ground black pepper, then toss gently with small serving tongs to combine. You want everything distributed evenly without crushing the tomatoes or mozzarella balls.
Garnish with Basil and Balsamic
Top with fresh basil leaves and a drizzle of balsamic vinegar. The basil adds that fresh Italian aroma and the balsamic brings a sweet tanginess that balances the richness of the pesto and cheese. Use a balsamic vinegar dispenser or cruet for easy drizzling.
Serve Fresh and Enjoy
Serve immediately or chill before serving. Pair with fresh bread for a complete meal, and enjoy! I like serving this with a breadbasket filled with crusty Italian bread for scooping up any pesto that pools at the bottom of the bowl.
This pasta salad travels incredibly well for picnics, potlucks, and barbecues. Pack it in a salad container with a tight-fitting lid to prevent spills and keep the salad fresh. Then, put the container in a cooler with ice packs to keep it coo, and give it a quick toss before serving.
Ingredients
- 2 cups short pasta
- ¼ cup pesto sauce
- 2 cups cherry tomatoes halved
- 1 cup bocconcini drained
- 2 tablespoons olive oil
- Salt and pepper
- Fresh basil leaves
- Balsamic vinegar
- Fresh bread to serve
Instructions
- Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.2 cups short pasta
- In a large bowl, combine the cooked pasta with pesto sauce and mix until evenly coated. Add the cherry tomatoes, bocconcini, and olive oil. Season with salt and pepper, then toss gently to combine.¼ cup pesto sauce, 2 cups cherry tomatoes, 1 cup bocconcini, 2 tablespoons olive oil, Salt and pepper
- Top with fresh basil leaves and a drizzle of balsamic vinegar.Fresh basil leaves, Balsamic vinegar
- Serve immediately or chill before serving. Pair with fresh bread for a complete meal.Fresh bread
Notes
Nutrition
How to Store Leftovers
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the pesto and olive oil as it sits, so you might want to drizzle a bit more olive oil and stir it again gently once you’re ready to serve.
The cherry tomatoes and bocconcini hold up well in the fridge, and the flavors actually get better after a day. I don’t recommend freezing this salad because the tomatoes and mozzarella won’t have the same texture after thawing.
What to Serve With Caprese Pasta Salad
I love serving this pasta salad alongside grilled vegetables like zucchini, bell peppers, and eggplant for a complete summer meal. It also pairs beautifully with crusty garlic bread, focaccia, or a classic caprese salad with thick tomato slices.
For a full spread, add a simple arugula salad with lemon vinaigrette, air-fried asparagus, or marinated olives on the side. It’s also perfect as a side dish at barbecues next to grilled corn on the cob and a platter of fresh mozzarella cheese with grape tomatoes.
More Easy Recipes for You to Try at Home
I’ve got more fresh summer salads that are just as easy and perfect for cookouts.
On Wednesdays I cook for the vegetarians for our community meal at our church and for some strange reason I never even looked at your recipes until today…and I am SOOOOO glad I did! Most of the ones I feed love the Mediterranean cuisine and this looks like a real winner, as do several others I have looked at. I will be checking in much more often.
I am very pleased to see that you offer Mexican and Asian as well. Since a Cirrhosis diagnosis those are the only cuisines I care for and good ones are not easy to find that fit my dietary needs.
Thank you for offering these recipes to folk!
I’m so pleased that you find them helpful – happy cooking!