Caprese Pasta Salad Recipe

Name: Caprese Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 12 ounces (340 grams) farfalle pasta (See note 1); salt for pasta water; 12 ounces (340 grams/2 cups) cherry tomatoes; 8 ounces (220 grams/1 cup) cherry bocconcini; ½ cup fresh basil leaves (about 10–15 leaves, torn); ¼ cup extra virgin olive oil; 1 garlic clove; 2 teaspoons red wine vinegar; 1 teaspoon salt (or to taste); ½ teaspoon freshly ground black pepper (or to taste)

Jump to Recipe

This Caprese Pasta Salad is all about simple ingredients and the flavor of Italy.

With a couple of small tips that make a big difference, this recipe shows you how to get it just right. It’s everything you love about the classic, only better.

Caprese Pasta Salad in a bowl with another bowl in the background. — Fresh, bright, and flavorful!

In summer, Italians absolutely love pasta salad, known as pasta estiva or summer pasta salad. It might not be a cooked sauce, but it’s always flavorful. I make my Zesty Italian Pasta Salad on repeat, especially when our homegrown tomatoes are at their peak.

This easy Caprese Pasta Salad is no different. We love its simplicity. However, if not made correctly, it can be bland and flavorless. Follow my recipe if you want more flavor, more taste, and a salad that actually lives up to its name—fresh, satisfying, and worth making again.

Table of Contents

Why you’ll love this recipe

Flavorsome – Well-seasoned tomatoes and garlic-infused olive oil make all the difference in this recipe. Including these simple steps means you’ll serve a pasta salad that everyone will love!
Basic Ingredients – Just like the classic Caprese salad, this recipe turns a few simple summer ingredients into a stunning pasta dish.
Impressive – Bring this Caprese Pasta Salad to the next gathering, potluck, or dinner with family and wait to hear the accolades. Everyone will be asking you for the recipe!
Meat Free – Italians know how to make the most of vegetables, and this recipe is a perfect example. A satisfying dish that is big on flavor yet completely meat free. It’s a win win!

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

Farfalle pasta – I like to use bronze-cut pasta for its slightly rough, porous surface that grabs onto the dressing and tomato juices.
Cherry tomatoes – These work best for this recipe because they are usually sweet and have fewer seeds. The size matches the bocconcini, which means you can get a bit of everything on your fork. Look for red, ripe cherry tomatoes.
Bocconcini – These are fresh mozzarella balls that are readily available in most grocery stores. I like to use the cherry-sized bocconcini, but the larger size will work fine as well. Sometimes, fresh mozzarella and bocconcini can be bland or lack flavor. Buy the variety packed in liquid, which keeps it soft and moist. The bocconcini should smell milky and fresh.
Extra virgin olive oil – For extra flavor, choose a peppery olive oil.
Garlic – Whole fresh garlic is easily available at grocery stores and can be use in so many recipes. Minced or powdered garlic won’t work for this recipe.
Red wine vinegar – A bottle of this in the pantry is invaluable in Italian vinaigrettes and dressings and keeps for ages. You’ll find it in all grocery stores. In our family home, salads were always dressed with Dad’s homemade red wine vinegar, not balsamic vinegar.
Fresh basil – Look for bright green leaves that aren’t limp or bruised. Don’t use dried basil as it has very little aroma.

See recipe card for quantities.

Instructions

Cut cherry tomatoes and toss with salt. Set aside 10 minutes.

Gently heat garlic in olive oil until golden. Cool, then remove the garlic.

Cooked butterfly pasta in slotted spoon above pot of water.

Cook pasta in salted water until al dente. Drain and spread on a tray.

Drizzle with half the garlic oil and toss. Let cool slightly.

Combining farfalle pasta, chopped tomatoes and bocconcini.

In a large bowl, combine pasta, tomatoes, bocconcini, vinegar, and remaining oil.

Add basil, season with salt and pepper, and toss again.

Cover and rest 20 minutes in the refrigerator before serving.

Marcellina’s Hint: Don’t add the basil unless serving immediately. Fresh basil can discolor and become limp if mixed into the salad too early.

Substitutions

Bocconcini: Use cubed fresh mozzarella if bocconcini aren’t available or crumbled feta, which will add a tangy flavor. For a dairy-free version, swap out bocconcini for a non-dairy cheese.
Cherry Tomatoes – Substitute ripe Roma tomatoes or any ripe, sweet tomatoes that are in season. Be sure to dice them and remove excess seeds. If they are very watery, drain the tomatoes before salting.
Basil – When basil isn’t in season, use baby spinach, arugula, or Italian parsley instead. Add a little dried oregano for extra aroma.

Variations

Veggies: Add vegetables like grilled zucchini, roasted bell peppers, or marinated eggplant.
Caprese Pesto Pasta Salad: Replace the olive oil and red wine vinegar with two or three tablespoons (or more) of either basil pesto or a nut free pesto.
Add protein: Round out the meal by including grilled chicken breast, canned tuna, or white beans.

Storage

If making this salad more than an hour in advance, toss the pasta, tomatoes, and cheese together. Set aside the remaining garlic-infused oil, vinegar, and basil, which can be stirred in closer to serving.

Top tips

Pasta salad with tomatoes and bocconcini in bowls viewed from above.

Salting the tomatoes helps concentrate their flavor and brings out their best—don’t skip this step.
Tear the cheese; don’t cut it. This creates lots of rough areas that will catch the dressing and the tomato juices, making the cheese even tastier.
Use a good-quality pasta. It will only be a dollar or two more, but the results are worth it. Lower quality pasta can become mushy easily.
Cook the pasta according to the package directions.
Don’t rinse the pasta after cooking! Spread the cooked pasta onto a baking sheet and toss with a little oil to prevent sticking. Rinsing the pasta washes away the starch, which is there to catch flavors. It also strips the pasta of its natural flavors.
The ratio for Caprese Pasta Salad is quite simple – 3 parts cooked pasta, 2 parts tomatoes, and 1 part bocconcini or mozzarella. When you know this, it’s easy to scale the recipe to serve larger gatherings.

FAQ

Is Caprese pasta salad Italian?

Absolutely! Italians adore pasta salad in all its variations during the summer months, and it’s often taken on picnics and days at the beach.

Is Caprese pasta salad served cold?

Yes, it is served cold or at room temperature. If you want to serve the salad chilled, refrigerate for 30 minutes before serving. When pasta salad has been in the fridge for a longer period, allow it to sit out for 20-30 minutes before serving to bring out the best flavors and texture.

What pasta goes with Caprese salad?

The best pasta for this salad is a short pasta like farfalle, fusilli, or elbow macaroni. Penne is also suitable. Long pasta like spaghetti or linguine can be used, but they aren’t the best choice. Chunky ingredients like tomatoes and bocconcini don’t combine as well with long pasta. Plus, it’s harder to serve when cold.

What to serve with Caprese Pasta Salad

Close up of pasta salad with tomatoes and mozzarella.

Carprese Pasta Salad pairs perfectly with many main and side dishes. I love it with Italian Chicken Cutlets or my herby Butterfly Chicken. For something lighter, serve it with Marinated Artichokes, Italian Zucchini Fritters, and crusty Semolina Bread.

Penne Pomodoro
San Marzano Tomato Sauce

Made this recipe?
Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!