Classic Caprese Pasta Salad

I’ve been making this caprese pasta salad on repeat all summer, and I’m convinced it’s the perfect dish to bring to any potluck or backyard BBQ. The combination of fresh mozzarella pearls and juicy tomatoes tossed with pasta is incredibly simple, but the flavor is absolutely restaurant-worthy. Trust me, once you taste how that balsamic-lemon dressing brings everything together, you’ll understand why this has become my go-to recipe when I need something quick, fresh, and guaranteed to impress.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 35-45 g
• Fat: 70-80 g
• Carbohydrates: 130-145 g

Ingredients

For the salad:

• 8 oz pasta (preferably Barilla rotini)
• 3 1/2 cups tomatoes (halved lengthwise)
• 1 1/4 cups fresh mozzarella pearls
• 1/2 cup thinly sliced red onion
• 1 1/4 cups fresh basil leaves, torn

For the dressing:

• 1/3 cup high-quality extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp balsamic vinegar
• 1/2 cup grated pecorino cheese
• 3 garlic cloves, minced
• 1 tsp honey
• 1/4 tsp red pepper flakes
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Step 1: Cook the Pasta

• 8 oz pasta
• 1 tablespoon of the extra virgin olive oil

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente—this should take about 8-10 minutes.

Drain the pasta well and immediately toss it with 1 tablespoon of the olive oil to prevent sticking.

Spread the pasta on a large plate or shallow bowl and let it cool to room temperature, about 10-15 minutes.

I like to cool the pasta separately first because it allows the other components to come together while you're waiting, making assembly much faster.

Step 2: Prepare the Vegetables and Cheese

• 3 1/2 cups tomatoes
• 1/2 cup red onion
• 1 1/4 cups fresh basil leaves
• 1 1/4 cups fresh mozzarella pearls
• 1/2 cup grated pecorino cheese
• 3 garlic cloves

While the pasta cools, halve the tomatoes lengthwise and place them in a colander to drain excess liquid for 5 minutes—this prevents the salad from becoming watery.

Thinly slice the red onion and tear the fresh basil leaves into bite-sized pieces.

Have the mozzarella pearls and grated pecorino ready.

Mincing your garlic fresh rather than using pre-minced gives the dressing a much brighter, more vibrant flavor that really shines in this simple salad.

Step 3: Build the Vinaigrette

• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp balsamic vinegar
• 3 garlic cloves, minced
• 1 tsp honey
• 1/4 tsp red pepper flakes
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

In a large serving bowl, whisk together the remaining olive oil, lemon juice, balsamic vinegar, minced garlic, honey, red pepper flakes, sea salt, and black pepper until well combined.

The honey balances the acidity of the vinegar and lemon, creating a smooth, rounded flavor.

Let the vinaigrette sit for a minute to allow the flavors to meld slightly.

Step 4: Assemble the Salad

• cooled pasta from Step 1
• vinaigrette from Step 3
• drained tomatoes from Step 2
• mozzarella pearls from Step 2
• sliced red onion from Step 2
• fresh basil from Step 2

Add the cooled pasta from Step 1 to the bowl with the vinaigrette and toss gently to coat.

Then add the drained tomatoes, mozzarella pearls, sliced red onion, and most of the torn basil (reserve some for garnish).

Toss everything together with a light hand—you want to combine the ingredients without breaking up the mozzarella or crushing the tomatoes.

Taste the salad and adjust seasoning with additional salt and pepper if needed.

Step 5: Finish and Serve

• assembled salad from Step 4
• 1/2 cup grated pecorino cheese
• reserved fresh basil from Step 2

Transfer the salad to a serving dish or individual bowls.

Top with the reserved grated pecorino cheese and remaining fresh basil as garnish.

Serve immediately or let it sit at room temperature for up to 30 minutes before serving.

The flavors actually deepen slightly as the components sit together, so don't worry if you need to make this ahead of time.

Classic Caprese Pasta Salad

Delicious Classic Caprese Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Calories: 1400

Ingredients Method

Ingredients

  

For the salad

• 8 oz pasta (preferably Barilla rotini)
• 3 1/2 cups tomatoes (halved lengthwise)
• 1 1/4 cups fresh mozzarella pearls
• 1/2 cup thinly sliced red onion
• 1 1/4 cups fresh basil leaves, torn

For the dressing

• 1/3 cup high-quality extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp balsamic vinegar
• 1/2 cup grated pecorino cheese
• 3 garlic cloves, minced
• 1 tsp honey
• 1/4 tsp red pepper flakes
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Method

 

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente—this should take about 8-10 minutes. Drain the pasta well and immediately toss it with 1 tablespoon of the olive oil to prevent sticking. Spread the pasta on a large plate or shallow bowl and let it cool to room temperature, about 10-15 minutes. I like to cool the pasta separately first because it allows the other components to come together while you're waiting, making assembly much faster.
2. While the pasta cools, halve the tomatoes lengthwise and place them in a colander to drain excess liquid for 5 minutes—this prevents the salad from becoming watery. Thinly slice the red onion and tear the fresh basil leaves into bite-sized pieces. Have the mozzarella pearls and grated pecorino ready. Mincing your garlic fresh rather than using pre-minced gives the dressing a much brighter, more vibrant flavor that really shines in this simple salad.
3. In a large serving bowl, whisk together the remaining olive oil, lemon juice, balsamic vinegar, minced garlic, honey, red pepper flakes, sea salt, and black pepper until well combined. The honey balances the acidity of the vinegar and lemon, creating a smooth, rounded flavor. Let the vinaigrette sit for a minute to allow the flavors to meld slightly.
4. Add the cooled pasta from Step 1 to the bowl with the vinaigrette and toss gently to coat. Then add the drained tomatoes, mozzarella pearls, sliced red onion, and most of the torn basil (reserve some for garnish). Toss everything together with a light hand—you want to combine the ingredients without breaking up the mozzarella or crushing the tomatoes. Taste the salad and adjust seasoning with additional salt and pepper if needed.
5. Transfer the salad to a serving dish or individual bowls. Top with the reserved grated pecorino cheese and remaining fresh basil as garnish. Serve immediately or let it sit at room temperature for up to 30 minutes before serving. The flavors actually deepen slightly as the components sit together, so don't worry if you need to make this ahead of time.