If you’re looking for a bright, fresh, and totally satisfying pasta salad that screams summer, you’ve got to try this Caprese Pasta Salad with Cherry Tomatoes Recipe. I absolutely love how the juicy cherry tomatoes, creamy mozzarella, and fragrant basil come together with a zesty lemon and balsamic dressing — it’s like a little Italian vacation in every bite! Trust me, once you make it, it’ll quickly become a go-to for backyard barbecues, potlucks, or even a light weeknight dinner.
Why You’ll Love This Recipe
- Simple & Quick: You can whip this up in about 30 minutes, making it perfect for busy days or last-minute guests.
- Bursting with Fresh Flavors: The combination of ripe cherry tomatoes, fresh basil, and tangy dressing really wakes up your taste buds.
- Super Versatile: Whether it’s a picnic, potluck, or side for your grilled favorites, it fits right in.
- Crowd-Pleaser: Every time I bring this to a gathering, my family and friends go crazy for it.
Ingredients You’ll Need
All of the ingredients in this Caprese Pasta Salad with Cherry Tomatoes Recipe play a star role. From the hearty cavatappi pasta that holds the dressing beautifully, to the simple yet flavorful fresh mozzarella and cherry tomatoes, everything works in harmony. When shopping, I always pick the ripest cherry tomatoes I can find, and fresh basil is a must for that authentic aroma.
- Cavatappi pasta: Its corkscrew shape captures the dressing and bits of cheese so well.
- Extra-virgin olive oil: Use a good-quality one since it’s a key flavor in the dressing.
- Fresh lemon juice: Adds brightness and a fresh zing that balances the balsamic.
- Balsamic vinegar: Adds a touch of sweetness and depth; I prefer the aged kind.
- Grated pecorino cheese: Provides a salty, nutty punch that complements the other flavors.
- Garlic cloves: Freshly grated for a subtle garlic kiss without overpowering.
- Sea salt: Brings out all the natural flavors.
- Freshly ground black pepper: Adds a mild heat and depth.
- Cherry tomatoes: Halved for juicy bursts of sweetness.
- Mini mozzarella balls: Halved to match the tomato size and offer creamy richness.
- Red onion: Thin slices add a gentle sharpness and crunch.
- Fresh basil leaves: Torn for that unmistakable aromatic freshness in every bite.
Variations
One of the best things about this Caprese Pasta Salad with Cherry Tomatoes Recipe is how easy it is to customize based on what you have on hand or your personal preferences. I sometimes switch things up depending on the season or mood, and it never disappoints.
- With Grilled Chicken: Adding grilled chicken strips turns this salad into a more substantial meal — perfect for lunch or dinner.
- Vegan Version: Swap mozzarella with marinated tofu or vegan cheese, and use nutritional yeast instead of pecorino for savoriness.
- Different Pasta Shapes: If you don’t have cavatappi, fusilli or penne work just as well to hold onto that tasty dressing.
- Seasonal Twists: In cooler months, roasted cherry tomatoes add a warm, caramelized flavor that’s just delicious.
How to Make Caprese Pasta Salad with Cherry Tomatoes Recipe
Step 1: Cook the pasta perfectly
Start by bringing a big pot of salted water to a rolling boil — don’t be shy with the salt, it seasons the pasta internally. Cook your cavatappi according to the package directions, but aim for just past al dente. I’ve found this slight softness helps the pasta soak up the dressing extra well without getting mushy. Once cooked, drain the pasta and toss it immediately with a splash of olive oil. This little trick prevents the noodles from sticking as they cool down, which you can speed up by spreading them out on a large plate or baking sheet.
Step 2: Whisk together the dressing
While the pasta cools, mix your dressing in a large bowl. Combine the extra-virgin olive oil, fresh lemon juice, balsamic vinegar, grated pecorino cheese, and grated garlic. Add sea salt and plenty of freshly ground black pepper. I like to whip it all together with a fork until creamy and well-blended — this dressing really brings the whole dish to life.
Step 3: Toss everything together gently
Add the cooled pasta into the bowl with the dressing and toss until every spiral is coated beautifully. Then, fold in the halved cherry tomatoes, mozzarella balls, thinly sliced red onion, and torn fresh basil leaves. Top it off with the shaved pecorino and give everything one last gentle toss. Taste and adjust seasoning with extra salt or pepper if needed — this final taste test is key!
Pro Tips for Making Caprese Pasta Salad with Cherry Tomatoes Recipe
- Don’t Overcook the Pasta: Cooking pasta just past al dente ensures it absorbs the dressing without turning mushy — I learned this after a few too-soft batches!
- Use Fresh Ingredients: Fresh cherry tomatoes and basil make all the difference; I always pick them up the morning I plan to make the salad.
- Mix the Dressing Well: Whisk the dressing until creamy before tossing so it clings nicely to every bite.
- Toss Gently: Carefully fold in the mozzarella to avoid breaking it apart — this keeps the salad looking as pretty as it tastes.
How to Serve Caprese Pasta Salad with Cherry Tomatoes Recipe
Garnishes
I love to finish this pasta salad with a few more torn basil leaves scattered on top for that fresh herbal perfume. Sometimes I drizzle a tiny bit of extra-virgin olive oil or a quick splash of balsamic glaze for a pretty finish and a flavor boost. A sprinkle of shaved pecorino right before serving adds that nice salty touch that rounds things out perfectly.
Side Dishes
This Caprese Pasta Salad pairs beautifully with grilled favorites like chicken, steak, or shrimp — I often serve it alongside herb-marinated grilled chicken skewers or lemony grilled salmon for a light yet satisfying meal. It’s also fantastic as part of a picnic spread with crusty bread and a nice green salad.
Creative Ways to Present
For parties, I sometimes serve this salad in individual clear cups or mason jars layered with ingredients for a cool, single-serve presentation. Another fun idea is to stuff the salad into hollowed-out mini bell peppers or tomatoes for bite-sized appetizers that look adorable and travel well.
Make Ahead and Storage
Storing Leftovers
After making this Caprese Pasta Salad with Cherry Tomatoes Recipe, I usually keep leftovers in an airtight container in the fridge for up to two days. I find the flavors actually deepen a bit overnight, but I recommend adding any delicate fresh basil just before serving the next day to keep it vibrant.
Freezing
This salad isn’t the best candidate for freezing because fresh tomatoes and mozzarella can get watery and separate on thawing. I’d suggest enjoying it fresh for the best taste and texture.
Reheating
Because it’s a cold pasta salad, reheating isn’t really necessary or recommended. If you want to serve it warmed, gently toss the pasta portion alone with a bit of olive oil and warm it on the stove, then add the fresh veggies and cheese when cool to avoid losing their freshness.
FAQs
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Can I use other types of cheese instead of mozzarella in this Caprese Pasta Salad with Cherry Tomatoes Recipe?
Absolutely! While fresh mozzarella is traditional and provides a creamy texture that pairs perfectly, you can experiment with burrata for an extra creamy experience or even cubed feta for a tangier twist. Just keep in mind the flavor will shift slightly, but it can be delicious!
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How do I keep the basil fresh and green in the salad?
The best way is to add fresh torn basil leaves right before serving rather than mixing them in early. Basil wilts quickly, so this little timing trick helps keep your salad looking vibrant and tasting fresh.
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Is this salad suitable for meal prep or make-ahead lunches?
Yes! This Caprese pasta salad actually tastes great the next day once the flavors meld. Just store it in an airtight container in the fridge and add some fresh basil when you’re ready to eat to brighten it back up.
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Can I substitute the cavatappi pasta with gluten-free pasta?
Definitely, gluten-free pasta works fine here. Just cook it according to the package instructions and watch the texture carefully, as gluten-free pasta can get mushy if overcooked. The salad will still be delicious!
Final Thoughts
This Caprese Pasta Salad with Cherry Tomatoes Recipe is one of those dishes I find myself making over and over because it’s reliably fresh, easy, and crowd-pleasing. It’s perfect when you want something that feels light but still totally satisfying, and it packs a punch of classic Italian flavor that everyone appreciates. I hope you enjoy making it as much as I do — it really is like capturing summer on a plate, and I promise it’ll quickly become a favorite in your recipe rotation, just like mine!
Print
Caprese Pasta Salad with Cherry Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A fresh and vibrant Caprese Pasta Salad featuring cavatappi pasta tossed with cherry tomatoes, mini mozzarella balls, red onion, fresh basil, and a tangy balsamic lemon vinaigrette, topped with pecorino cheese. This easy, make-ahead summer side dish combines Italian flavors in a light and satisfying salad.
Ingredients
Pasta and Cheese
- 8 ounces cavatappi pasta
- ¼ cup grated pecorino cheese
- ¼ cup shaved pecorino cheese
Dressing and Seasoning
- ⅓ cup extra-virgin olive oil (plus more for drizzling)
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 2 garlic cloves (grated)
- 1 teaspoon sea salt
- Freshly ground black pepper
Vegetables and Herbs
- 3 cups cherry tomatoes (halved)
- 1 cup mini mozzarella balls (halved)
- ½ cup thinly sliced red onion
- Heaping 1 cup fresh basil leaves (torn, plus more for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to the package instructions until slightly past al dente. Drain the pasta, toss it with a drizzle of olive oil to prevent sticking, then spread it out on a large plate or baking sheet to cool.
- Prepare the dressing: In a large bowl, whisk together the extra-virgin olive oil, fresh lemon juice, balsamic vinegar, grated pecorino cheese, grated garlic, sea salt, and freshly ground black pepper until well combined.
- Toss the salad: Add the cooled pasta to the dressing and toss to coat evenly. Then add the halved cherry tomatoes, mini mozzarella balls (halved), thinly sliced red onion, and torn fresh basil leaves. Toss gently again to combine all ingredients.
- Add finishing touches: Incorporate the shaved pecorino cheese into the salad by gently tossing. Adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish the pasta salad with extra torn basil leaves. Serve immediately or refrigerate until ready to enjoy.
Notes
- This Caprese pasta salad recipe is easy, fresh, and delicious! A perfect summer side dish filled with cherry tomatoes, basil, creamy mozzarella, and a light balsamic vinaigrette.
- Make-ahead tip: Prepare the salad a few hours in advance and refrigerate to allow flavors to meld. Add fresh basil and pecorino cheese right before serving to maintain freshness.
- Use cavatappi pasta or other similarly shaped pasta to hold the dressing well.
- Adjust the amount of garlic and lemon juice to your preference for tanginess and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
