This crowd pleasing caprese pasta salad is a simple, yet delicious summer dish. Loaded with cherry tomatoes, fresh mozzarella, arugula, and basil, it’s sure to become a staple on your dinner table.

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Two of my favorite things to eat in the summertime are caprese salad and pasta salad. So it was a no brainer to combine the two into a simple and easy, yet delicious recipe.

This caprese pasta salad features sweet cherry tomatoes, fresh mozzarella, peppery arugula, aromatic basil, a simple homemade dressing and is topped with a sweet and tangy balsamic glaze drizzle. Drooling yet?

I brought this caprese pasta salad to a Fourth of July party and it was a big hit! It paired perfectly with grilled chicken, hot dogs, cheeseburgers and corn on the cob.

Why You’ll Love this Caprese Pasta Salad

Takes only 20 minutes to make
Requires just a handful of ingredients
It’s a real crowd pleaser
Perfect for backyard BBQs, picnics, holidays, etc.
Can easily be made gluten free

Don’t like cold pasta salads? This recipe can also be served as a warm pasta dish, which makes it great for any time of the year. Only changes: don’t rinse the pasta and skip the vinegar and honey in the dressing.

Also try my Southwest Pasta Salad for a flavorful twist on pasta salad. It’s loaded with veggies, a delicious southwest dressing and is naturally vegan too!

Pasta Salad Ingredients

Pasta: this recipe calls for one pound of pasta. I suggest using a short pasta shape, such as farfalle (bowtie), rotini, gemelli or penne.
Tomatoes: cherry tomatoes are best for this recipe. When sliced in half, they are the perfect size for ensuring you can get all the ingredients onto one forkful. Do not use diced tomatoes, as it would yield a soggy pasta salad.
Mozzarella balls: I like using mini mozzarella balls. You can find these in the speciality cheese section of the grocery store, next to fresh mozzarella logs and burrata. Often times, they are called mozzarella pearls.
Arugula: arugula adds a subtle peppery bite to this pasta salad.
Fresh basil: you can’t have a caprese salad without fresh basil. It adds so much delicious flavor!
Balsamic glaze: balsamic glaze rounds out caprese salad and there is no exception with this dish. You can find balsamic glaze in the aisle with other vinegars and oils. Trader Joe’s makes a delicious one!

Dressing Ingredients

Olive oil: use a good quality extra virgin olive oil.
Red wine vinegar: I chose red wine vinegar because it’s a popular choice for pasta salads and won’t give the pasta salad a brown tint like balsamic vinegar will.
Garlic: just one clove, minced. A little raw garlic goes a long way.
Honey: for a touch of sweetness.
Italian seasoning, salt and black pepper

Equipment

Pasta pot
Mason jar: I like to combine my dressing ingredients in a mason jar, seal the lid and shake to mix. If you don’t have a mason jar, any container with a sealing lid will work.
Cutting board and knife
Measuring cups and spoons
Large serving bowl

Instructions

Cook pasta according to package instructions. As soon as pasta is al dente, strain pasta and rinse well with cold water to stop the cooking process.
If you will not be tossing the pasta with the dressing right away, toss the pasta with 1 tablespoon of olive oil to prevent sticking.
While pasta is cooking, make the dressing. In a mason jar, combine olive oil, red wine vinegar, minced garlic, honey, Italian seasoning, salt and pepper. Seal jar with lid and shake until combined.
In a large serving bowl, combine the pasta, dressing, tomatoes, mozzarella balls, arugula and basil. Toss well and ensure everything is coated in dressing.
Refrigerate pasta salad until ready to serve. Drizzle balsamic glaze on top of pasta salad right before serving.

Quick Tips

Use good quality olive oil for the dressing; it will make a world of difference!
Don’t skimp on the fresh basil. It adds so much freshness and delicious flavor. I like to pack my 1/4 cup full as much as possible.
Don’t overcook the pasta. Remove the pasta from the heat as soon as it is al dente and rinse the pasta thoroughly to avoid mushy pasta salad.
If you will not be adding the dressing to the pasta right away, toss the pasta with a small amount of olive oil to prevent sticking.
Add the balsamic glaze drizzle just before serving. Alternatively, you can leave it off and let guests add their own to their own portion.

FAQ

Can I make this ahead of time?

Yes. You can cook the pasta and prep the dressing a day or two before you plan on serving it. My recommendation is to store everything separately and then assemble.

You can assemble the morning of or up to an hour before serving. Add the balsamic glaze drizzle right before serving.

How long does it keep?

Store the pasta salad in an air tight container in the refrigerator for up to four days. Leftover pasta salad makes a great lunch or as a side for dinner.

Do I rinse the pasta?

Yes. One of the only times you should rinse pasta is for pasta salad. Rinsing the pasta will stop the cooking process, cool down the pasta and help prevent the pasta from getting sticky and gummy.

What can I serve with this caprese pasta salad?

Mains: grilled chicken (try a balsamic marinade), hot dogs, hamburgers, ribs, sandwiches, paninis

Other sides: potato salad, watermelon feta salad, corn on the cob, grilled vegetables

Substitutions

Gluten free: make this recipe gluten free by using gluten free pasta. I love Banza.
Red wine vinegar: you can use balsamic vinegar, white balsamic vinegar or white wine vinegar in place of the red wine vinegar.
Mozzarella balls: if you can’t find mozzarella balls, you can get a log of fresh mozzarella and cut it into bite sized pieces – about the same size as the halved cherry tomatoes.
Arugula: if you don’t like the peppery taste of arugula, you can just omit it or replace it with chopped spinach.
Dressing: in a pinch? Use store bought Italian or balsamic dressing instead of making your own.

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a bowl of the completed pasta salad with a balsamic glaze drizzle and a serving spoon

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