clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caprese Pasta Salad

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 -6 servings 1x


This Caprese Pasta Salad recipe is super quick and easy to make ahead of time and always a crowd favorite.


  • 8 ounces uncooked pasta (any shape will do)
  • 1 dry pint (10 ounces) cherry tomatoes, halved (I used a mix of red and yellow)
  • 8 ounces pearl mini mozzarella balls*
  • 1/3 cup julienned fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • fine sea salt and freshly-ground black pepper


  1. Cook the pasta. Cook the pasta in a large stockpot of generously-salted water until al dente. Drain the pasta in a strainer and rinse under cold water for about 1 minute, gently tossing the pasta until it is no longer hot.
  2. Toss the pasta salad. Transfer the pasta to a large mixing bowl. Add the cherry tomatoes, mozzarella, basil, olive oil, balsamic vinegar, a pinch of salt and pepper and toss until evenly combined.
  3. Season. Taste and season with extra balsamic, salt and/or pepper, if needed.
  4. Serve. Serve immediately and enjoy!


Mozzarella: Alternatively, you can buy a large 8-ounce ball of fresh mozzarella and dice it into small pieces.

Recipe edit: This recipe was edited to include less pasta and a simpler balsamic dressing in 2022.