Pasta Salad with Cherry Tomatoes and Mozzarella has totally saved my lunch game more than a few times, trust me. Ever stare down at boring leftovers or limp lettuce, just wishing for something actually exciting to eat? Been there, done that (too many times honestly). This is one of those bright, fresh options that just hits different—especially if you want quick and easy but don’t wanna sacrifice flavor. By the way, if you’re into light sides too, you’ve gotta check out my recent favorite, this refreshing watermelon and mint salad, or for a happy-gut option: boost your digestion with aloe vera digestive juice. Seriously, life’s better when your salad doesn’t feel like a sad afterthought.
What is a Caprese Salad?
Alright so—here’s the scoop. Caprese salad is basically an Italian classic. Like, if you’ve ever wandered into a sunny Italian café, you’ve probably seen some version of Caprese on their menu. It’s layers of fresh mozzarella, juicy tomatoes, and basil, with a good drizzle of olive oil (sometimes balsamic too). Nothing complicated, but somehow it just works.
I grew up watching my aunt slice thick cheese rounds and tomatoes for barbecues, and everyone hovered around until it landed on the table. Somehow it always disappears in ten minutes, I swear. What makes it “Caprese” is the combo—simple, clean, and always a crowd-pleaser. It’s the vibe that inspired the pasta salad version here.
Strange how just a few good ingredients can taste SO fresh. And let’s be real, anything involving mozzarella and basil is almost impossible to mess up.
Ingredients for this Recipe
You don’t need anything wild for this Caprese pasta salad. Here’s what usually goes into mine:
- Short pasta shape (think fusilli or penne; totally up to you, but I avoid spaghetti for this)
- Cherry tomatoes (halved, super juicy and sweet)
- Fresh mozzarella (either mini balls or cubed—those little bocconcini are so cute)
- Fresh basil leaves (grab a bunch, don’t be shy)
- Olive oil (decent quality really wakes things up)
- Salt and pepper (obviously)
- Honestly, I throw in a splash of balsamic glaze too. Not totally necessary, but wow does it pop.
You get color, bite, and that creamy cheese that brings it all together. It’s like Caprese, but extra hearty.
How to Make Caprese Pasta Salad
Okay, real talk—this is one of those “don’t blink or you’ll miss it” kind of recipes. First, cook your pasta until tender (follow the box, but check a minute early). Drain, then run under cold water to cool things off and stop the cooking process.
Next, grab a big old bowl. Toss your cooled pasta, sliced cherry tomatoes, mozzarella chunks or balls, and torn basil leaves together. Don’t go crazy mixing—a gentle toss is plenty.
Pour in that olive oil and sprinkle on some salt and cracked pepper. Sometimes I taste and add a little more oil or salt, if I’m feeling rebellious. If you’ve got balsamic glaze, a zig-zag across the top just looks fancy (and honestly makes people think you went full five-star restaurant with it).
You can eat it right away, or chill it in the fridge for about 30 minutes if you like things colder. When I make it ahead for get-togethers, I’ll add a bit more basil right before serving, so it doesn’t wilt and lose its charm.
Okay, was that too easy? Don’t overthink it—it’s all about letting the ingredients do their thing.
Storage and Make Ahead Tips
This is one of those meals that totally works for prepping ahead, but I’ll be honest, it’s not immortal in the fridge.
If you’re packing it for lunch (like I do about 100 times a year), store the pasta salad in a tightly sealed container. It’ll keep for up to two days and still taste pretty awesome. The tomatoes start to soften after that, so keep an eye (and a nose) on freshness.
If you want your basil looking perky, maybe stash some chopped basil separately and mix in just before eating. And always give it a quick stir—sometimes the oil will settle at the bottom, so you definitely want to wake things up before you dig in.
Oh, and if the flavors seem a little flat after chilling? Splash in a bit more olive oil, and a crack more black pepper brings it back to life. Works every time.
What to Serve With Caprese Pasta Salad
Honestly, this pasta salad can be a star, sidekick, or sneakily fill you up as lunch all by itself. I like mixing it up—different vibes for different days. Here are a few quick ideas:
- Serve alongside grilled chicken or fish for a no-fuss dinner.
- Try it as a light lunch with a fun sparkling water or even a cherry bomb mocktail.
- Pair with a simple green salad (the delicious apple walnut salad is one of my absolute faves).
- It actually travels super well for picnics or potlucks—no soggy surprises.
It’s shockingly versatile, so if you’re running low on time or energy, this is your hero dish.
Common Questions
Can I make this pasta salad gluten-free?
Yep! All you gotta do is switch in your favorite gluten-free pasta. I’ve tried it with chickpea penne—no complaints.
What if I can’t find fresh mozzarella?
You could go with diced regular mozzarella, but the fresh stuff is so worth it for that creamy bite.
How long does it last in the fridge?
I’d say two days tops for peak flavor and texture. After that, the tomatoes and basil can get kinda sad.
Can I add more veggies?
Of course. Sometimes I’ll toss in spinach or roasted red peppers for extra color.
Is this good served cold or warm?
Chilled is classic, but room temp is actually my sneaky favorite. The flavors just get punchier that way.
Go Try This Fresh Favorite!
Alright! If you’re tired of the same old salads, Caprese pasta salad is about to be your new best friend. It’s fast, it’s impossible to mess up, and you’ll look like a salad genius at any picnic. For more inspiration, don’t miss out on this guide to THE BEST Caprese Pasta Salad Recipe – foodiecrush. If you crave something sweet after, honestly, this delicious berry trifle with whipped cream never lets me down. Ready to go? Seriously, just give it a try. Even my picky cousin loves it, pinky swear.
Caprese Pasta Salad
A bright and fresh pasta salad featuring juicy cherry tomatoes, creamy mozzarella, and fragrant basil, drizzled with olive oil and balsamic glaze.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 oz short pasta (fusilli or penne)
- 1 cup cherry tomatoes (halved)
- 1 cup fresh mozzarella (mini balls or cubed)
- 1 cup fresh basil leaves
- 3 tbsp olive oil
- Salt and pepper to taste
- Balsamic glaze (optional)
Instructions
- Cook the pasta according to the package instructions until tender. Drain and run under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and torn basil leaves. Gently toss together.
- Drizzle with olive oil and season with salt and pepper. Add balsamic glaze if desired.
- Serve immediately or chill in the fridge for about 30 minutes before serving. Add extra basil before serving if made ahead.
Notes
This pasta salad is perfect for meal prep and can last in the fridge for up to two days. Store in a tightly sealed container to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Keywords: pasta salad, Caprese, mozzarella, cherry tomatoes, quick meal