Caprese Pasta Salad

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This Caprese Pasta Salad recipe works for any and all occasions! Filled with juicy cherry tomatoes, mozzarella, fresh basil and simple olive oil balsamic dressing. This is such an easy dish but so delicious.


  • 1 lb short pasta, such as campanelle, rotini, orecchiette, cavatappi, etc. 
  • 1/2 cup extra virgin olive oil
  • 3 Tbsp balsamic vinegar
  • 3/4 tsp fine sea salt
  • 1 garlic clove, minced
  • 12 ounces cherry tomatoes (about 2 cups)
  • 1 cup fresh basil leaves
  • 16 ounces fresh mozzarella pearls
  • black pepper for garnish


  1. Cook pasta according to pasta instructions. I recommend cooking al dente for pasta salad.
  2. Meanwhile, slice tomatoes in half and thinly slice the basil (you want about 1/2 cup sliced basil).
  3. Prepare the simple dressing by whisking together olive oil, balsamic vinegar, salt and minced garlic.
  4. Once pasta is done, drain, rinse and transfer to a large bowl. Pour on half of the dressing, add sliced tomatoes, mozzarella and basil. Add the remaining dressing and gently toss to coat. 
  5. Garnish with a little pepper and balsamic glaze; serve and enjoy!