This Caprese Pasta Salad is the perfect summer dish—fresh, simple, and bursting with the classic flavors of Italy.
For more simple Italian recipes, check out our pappa al pomodoro, pistachio pesto, chicken arrabbiata, easy schiacciata.
A Taste of Summer
This Caprese pasta salad—what we call insalata di pasta fredda back in Italy—is the ultimate Italian pasta salad for summer. Every year, my family would escape to the Tuscan coast, renting a simple beach house with my grandma, great-grandma, and cousin. Almost every day, after long mornings at the sea, we’d sit down to this cold pasta salad for lunch.
It was always made with sweet tomatoes, mozzarella, olive oil, and basil—nothing fancy, just the kind of easy pasta salad recipe you throw together barefoot, with the taste of salt still on your skin. For me, this dish is pure nostalgia, and the kind of Mediterranean pasta salad that never goes out of style.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Short pasta – Penne, fusilli, or orecchiette work best. Any shape that holds dressing and mixes well will do.
- Cherry tomatoes – Halved for juiciness, or use diced ripe beefsteak or heirloom tomatoes if that's what you have.
- Small mozzarella balls – Bocconcini or ciliegine are perfect. You can also dice a fresh mozzarella ball instead.
- Fresh basil leaves – Torn by hand for maximum aroma. Don't substitute with dried basil—it’s not the same!
- Dried oregano – Adds a subtle Mediterranean touch. You can skip it or use fresh if available.
- Extra virgin olive oil – Use your best-quality oil here since it’s the base of the dressing.
- Garlic (optional) – A whole clove, crushed and removed later, infuses flavor without overpowering.
- Salt – Essential for drawing out the juices from the tomatoes and seasoning the pasta.
- Black pepper – Freshly cracked adds a light kick and balances the sweetness of the tomatoes.
- Basil pesto or pistachio pesto – A spoonful at the end adds richness and another layer of herby flavor. Optional, but delicious.
Variations
- Caprese Tuna Pasta Salad: Add a can of good-quality tuna in olive oil (drained) to the bowl before tossing with the pasta. It turns the salad into a more filling main dish—perfect for a quick lunch.
- Chickpea Caprese: Stir in 1 cup (160 g) of cooked or canned chickpeas (drained and rinsed). They add creaminess and extra protein, and pair beautifully with the tomatoes and basil.
- Pesto Twist: Mix a spoonful of pesto into the olive oil before marinating the tomatoes, or stir it in at the end. It adds a punch of herby flavor.
- Add some greens: A handful of arugula, baby spinach, or chopped parsley adds freshness and a bit of bite.
How to Make Caprese Pasta Salad
1. Marinate the ingredients
In a large mixing bowl, combine 2 cups (300 g) cherry tomatoes, halved, 8 oz (225 g) small mozzarella balls (bocconcini or ciliegine), halved, ⅓ cup (10 g) fresh basil leaves, torn, 1 teaspoon dried oregano, ¼ cup (60 ml) extra virgin olive oil, 1 teaspoon salt, and ¼ teaspoon black pepper.
Add 1 whole garlic clove, crushed but not minced. Toss everything together gently and let it marinate at room temperature for 15 minutes. This allows the tomatoes to release their juices and create a natural dressing. Remove the garlic before adding the pasta.
2. Cook the pasta
Bring a large pot of salted water to a boil. Cook 12 oz (340 g) short pasta—such as fusilli, penne, or orecchiette—according to the package instructions until al dente. Drain well, rinse quickly under cold water for 10 seconds to stop the cooking, and drain again thoroughly.
Add the cooled pasta to the marinated tomato-mozzarella mixture. Toss well until everything is evenly coated. Taste and adjust for salt if needed.
3. Finish and serve
Serve immediately, or chill for 30 minutes before serving. Just before serving, drizzle with 2 tablespoons (30 g) of basil pesto—or pistachio pesto—for an extra burst of flavor, and some crushed pistachios, if desired.
Tips
- Use ripe, sweet tomatoes: Cherry or grape tomatoes that are in season will release more juice and give the dish that fresh, summery flavor you want. Even a ripe, juicy, beefsteak tomato, diced, would work beautifully here.
- Salt the tomatoes early: Letting the tomatoes sit with salt helps them release their juices and build a naturally delicious dressing right in the bowl.
- Crush the garlic, don’t mince it: A whole crushed clove adds flavor without overpowering. Remove it before serving to keep things mellow.
- Don’t over-rinse the pasta: A quick 10-second rinse stops the cooking but still lets the pasta hold onto the marinade. Rinse too much, and you lose that cling.
- Drain the pasta really well: Excess water will dilute the flavor. Shake it dry in the colander or spread it on a towel if needed.
- Tear the basil by hand: This keeps the leaves from bruising and brings out their aroma. Don’t slice with a knife unless you’re serving right away.
- Let it sit (if you have time): A 30-minute rest in the fridge or at room temp if serving right after helps all the flavors come together. Remember to always bring it back to room temp before serving if it’s been chilled too long.
- Quality olive oil matters: Since it’s a raw dressing, use your best extra virgin olive oil—you’ll taste the difference.
Frequently Asked Questions
Yes! This easy pasta salad recipe actually gets better after a short rest. Let it chill in the fridge for 30 minutes to an hour. If prepping several hours ahead, keep the pasta and tomato-mozzarella mix separate and combine just before serving to maintain the best texture.
Room temperature is best. This cold Caprese pasta salad is delicious straight from the fridge, but letting it sit at room temperature for 15–20 minutes brings out the full flavor of the tomatoes, fresh basil, and olive oil.
Short pasta like fusilli, penne, farfalle, or rotini are all great choices. These shapes catch the juices from the tomatoes and olive oil beautifully, making every bite flavorful. Just cook it al dente for the best result.
Fresh basil is essential for that classic Italian pasta salad flavor. If you need a substitute, a pinch of dried oregano or Italian seasoning will work—but fresh basil really makes the dish taste authentic.
Stored in an airtight container, it keeps well for up to 2 days. The pasta will absorb some of the dressing, so add a splash of olive oil and a few fresh basil leaves before serving leftovers.
For a more filling Mediterranean pasta salad, try adding canned tuna, grilled chicken, or chickpeas. These go really well with the bright Caprese flavors.
More Easy Italian Recipes
- Chicken pesto pasta
- Focaccia
- Chicken pizzaiola
- Bean salad with tuna
- Prosciutto Sandwich
- Chicken saltimbocca
- Tuscan cod
- Baked cod
If you tried this Caprese Pasta Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Caprese Pasta Salad
Video
Ingredients
- 12 ounces short pasta penne, orecchiette, fusilli
- 2 cups cherry tomatoes halved, or beefsteak tomatoes diced
- 8 ounces small mozzarella balls like bocconcini or ciliegine, halved
- ⅓ cup fresh basil leaves torn
- 1 teaspoon dried oregano
- ¼ cup extra virgin olive oil
- 1 clove garlic optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons basil pesto or pistachio pesto
Instructions
- Marinate the ingredients – In a large bowl, combine 2 cups cherry tomatoes (halved), 8 ounces small mozzarella balls (halved), ⅓ cup fresh basil leaves (torn), 1 teaspoon dried oregano, ¼ cup extra virgin olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Add 1 clove garlic (crushed whole). Toss well and let sit for 15–20 minutes to marinate. Remove the garlic before adding the pasta.
- Cook the pasta – Bring a large pot of salted water to a boil. Cook 12 ounces short pasta according to the package instructions until al dente. Drain, rinse under cold water for about 10 seconds to stop the cooking, then drain again very well. Add the cooled pasta to the bowl and toss everything well.
- Finish and serve – Taste, adjust salt, and serve right away—or chill for 30 minutes. Right before serving, drizzle with 2 tablespoons basil pesto and crushed pistachios, if desired.
Notes
- Short pasta – Penne, fusilli, or orecchiette work best.
- Cherry tomatoes – Halved, or sub with diced ripe tomatoes.
- Mozzarella balls – Bocconcini or ciliegine, or diced fresh mozzarella.
- Fresh basil – Torn by hand. Don’t sub with dried!
- Dried oregano – Optional, adds Mediterranean flair.
- Extra virgin olive oil – Use your best; it’s the main dressing.
- Garlic (optional) – Crushed whole, then removed.
- Salt – Draws out tomato juices and boosts flavor.
- Black pepper – Freshly cracked for balance.
- Pesto (optional) – Basil or pistachio pesto for extra herby richness.
- Use ripe tomatoes – Cherry, grape, or even juicy diced beefsteak—flavor starts here.
- Salt early – Salt the tomatoes to draw out juices and build a natural dressing.
- Crush the garlic – Whole and crushed is best. Toss it after marinating.
- Quick rinse only – 10 seconds under cold water is enough—don’t overdo it.
- Drain pasta well – Too much water waters down the flavor.
- Tear the basil – Never chop it—tearing keeps the aroma alive.
- Let it sit – A 30-minute rest helps the flavors come together beautifully.
- Good olive oil counts – It’s your main dressing—make it a good one!
Kerstin says
Perfect side dish for hot summer days