Nothing says summer quite like a Caprese Salad. Sweet tomatoes, fragrant basil, creamy mini mozzarella balls, and good olive oil are a magical combination that never goes out of style. This Caprese Pasta Salad takes everything we love about the Italian classic and turns it into a hearty dish that’s perfect for picnics, backyard dinners, potlucks, or an easy weeknight meal.
The real secret lies in the tomatoes.
Rather than simply tossing in fresh cherry tomatoes, I took advice from Ina Garten and roasted them first with olive oil, balsamic vinegar, freshly grated garlic, and just a touch of sugar. As they roast, the tomatoes blister and soften, becoming intensely sweet while the juices mingle with the balsamic into a rich, almost jammy sauce. Don’t let a single drop go to waste; those flavorful juices become part of the dressing and coat every piece of pasta beautifully. You could absolutely toss in a few raw cherry tomatoes, too; I did, and it added nice texture and a little more interest.
Roasting the tomatoes is a simple step that transforms a simple pasta salad into something truly memorable.
Why You’ll Love This Caprese Pasta Salad
There are plenty of pasta salads in the world, but this one has become a favorite in my kitchen because it’s wonderfully dependable.
- Easy enough for a weeknight dinner.
- Elegant enough for entertaining.
- Perfect for picnics, barbecues, and summer gatherings.
- Made mostly from pantry staples and a handful of fresh ingredients, which are hopefully growing bountifully in your garden 🙂
- Tastes even better as leftovers, as the flavors have had a little time to mingle.
It’s one of those recipes that delivers far more than the effort you put into it, and don’t we always love that! It’s a true Plant Magic recipe:)
Make It Ahead
This is an excellent make-ahead recipe.
Cook the pasta until it’s al dente (incidentally, until I visited Italy, I never really realized how “chewy” al dente really is!), rinse briefly to stop the cooking, and toss everything together a few hours before serving. The pasta absorbs all those wonderful roasted tomato juices while still keeping its bite, and the flavors become even more delicious as they sit together.
If making it a day ahead, you may want to stir through an extra drizzle of olive oil and a splash of balsamic vinegar just before serving to freshen everything up. Please be sure to wait and add the fresh basil just before serving.
The Best Tomatoes for Caprese Pasta Salad
Cherry or grape tomatoes work beautifully because they’re naturally sweet and roast quickly, about 15 minutes in a 425F oven.
If you’re lucky enough to have tomatoes ripening in your garden, this is one of the very best ways to celebrate them. Summer tomatoes really don’t need much; a little olive oil, balsamic, garlic, and fresh basil allow their natural sweetness to shine.
Which Pasta Should You Use?
I love using Sfoglini whole-grain Reginetti, a New York brand which I LOVE because all those lovely ruffled edges catch the dressing and little pockets of roasted tomato.
Other great choices include:
- Fusilli
- Farfalle (bow ties)
- Gemelli
- Cavatappi
- Penne
Choose a pasta with plenty of curves and ridges so every bite captures the dressing.
Plant Magic Tips
- Don’t skip roasting the tomatoes; it completely changes the flavor.
- Reserve every bit of the roasted tomato juices and add it to the pasta.
- Use the freshest basil you can find and add it just before serving for the brightest flavor.
- Good-quality mozzarella makes a noticeable difference. Try to find the mini balls or just tear the larger ones into bite-sized pieces.
- Finish with freshly cracked black pepper and a dusting of lemon zest.
This is one of those wonderfully uncomplicated recipes that reminds us why cooking with seasonal ingredients is such a joy. With just a handful of fresh ingredients, you’ll have a pasta salad that’s vibrant, comforting, and guaranteed to disappear quickly at any summer gathering.
I hope it brings a little Plant Magic to your table.
Caprese Pasta Salad
Total Time: 30 minutes
Yield: 6 servings
Ingredients
For the Roasted Tomatoes
- 4 cups cherry tomatoes, halved if large
- 3 tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- 1½ teaspoons cane sugar
- 1 garlic clove, grated
For the Pasta Salad
- 1 (16-ounce) box whole grain Reginetti pasta (or your favorite pasta)
- 1 cup mini mozzarella balls
- ⅓ cup pitted green olives
- 1 cup fresh basil leaves
Dressing
- 1/3 cup extra virgin olive oil
- 3–4 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Pinch of red pepper flakes
Instructions
- Preheat the oven to 425°F (220°C). Line a half-sheet pan with parchment paper.
- Arrange the cherry tomatoes on the prepared pan. In a small bowl, whisk together the olive oil, balsamic vinegar, cane sugar, and grated garlic. Pour over the tomatoes and toss gently to coat.
- Roast for 15 minutes, or until the tomatoes are just beginning to blister and release their sweet, flavorful juices.
- Meanwhile, cook the pasta according to the package directions until al dente. Drain well and transfer to a large serving bowl.
- While the pasta is still warm, add the roasted tomatoes along with all of their juices. Toss gently to coat, then allow the pasta to cool for 5–10 minutes.
- Meanwhile, whisk together the olive oil, balsamic vinegar, salt, pepper, lemon juice, honey, and red pepper flakes until the dressing is well combined.
- Once the pasta has cooled slightly, add the mozzarella balls, green olives, fresh basil, and the dressing. Toss gently until everything is evenly coated.
- Taste and adjust the seasoning with additional salt and freshly ground black pepper, if needed.
- Serve immediately or refrigerate until ready to serve. This salad is wonderful made a few hours ahead, allowing the flavors to mingle. Give it a gentle toss before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, salad
- Diet: Vegetarian
Looking for other wonderful salads? You might enjoy these….
Superfood Quinoa Salad
Baby Potato Salad with Dill Yogurt Dressing
Farro and Pea Salad with Feta
