I love this recipe because it’s quick, vibrant, and incredibly versatile. The textures and flavors work beautifully together — the tender pasta, the creaminess of the mozzarella, and the burst of sweetness from the tomatoes. The vinaigrette ties everything together with its tangy, aromatic finish. It’s a crowd-pleasing dish that tastes even better as it marinates, making it ideal for preparing ahead.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound farfalle pasta 1 (12 oz) package heirloom cherry tomatoes or grape tomatoes, halved 8 oz fresh mozzarella cheese, diced into 1/2-inch pieces 6 oz can of pitted black olives, halved or sliced into rounds 1 large bunch of basil, shredded into small pieces
For the vinaigrette (Italian dressing)
1/3 cup extra virgin olive oil plus 2 tablespoons to coat the pasta 1 tablespoon balsamic vinegar 3 teaspoons white balsamic vinegar 2 teaspoons salt 1 teaspoon freshly ground pepper
Directions
I bring a large pot of generously salted water to a boil and cook the farfalle for 2 minutes less than the package suggests for al dente.
I drain the pasta, rinse it under cold water, then coat it with 2 tablespoons of olive oil. I toss it well, cover it with plastic wrap, and let it cool completely.
In a medium bowl, I whisk together all the vinaigrette ingredients, adjusting the salt if needed.
In a very large bowl, I combine the mozzarella, tomatoes, olives, and basil. I add the vinaigrette, cover with plastic wrap, and let everything marinate in the refrigerator for 10 minutes.
Before serving, I remove the bowl from the refrigerator about 1 hour ahead to bring it to room temperature. I toss everything again gently and serve.
Servings and Timing
This recipe serves about 10 people. Preparation takes around 10 minutes, cooking takes about 7 minutes, and total time is approximately 17 minutes.
Variations
Sometimes I add fresh bocconcini instead of diced mozzarella for a softer texture. I also enjoy mixing in roasted red peppers, sun-dried tomatoes, or marinated artichokes. For extra protein, I add grilled chicken or chickpeas. When I want more brightness, I splash in a bit more white balsamic vinegar or squeeze in some fresh lemon juice.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. Before serving again, I let the salad come to room temperature and give it a gentle toss. Since the pasta can absorb the dressing over time, I often add a drizzle of olive oil to freshen it up. This dish is best enjoyed cold or at room temperature, so no reheating is needed.
FAQs
Can I use a different type of pasta?
Yes, I love using rotini, penne, or fusilli because they hold the dressing well.
Can I replace the mozzarella with another cheese?
Fresh mozzarella works best, but diced provolone is also delicious.
Can I make this salad ahead of time?
Yes, I prepare all components and mix them just before serving to keep the basil fresh.
Can I use green olives instead of black?
Absolutely — they add a nice sharpness.
Why rinse the pasta?
Rinsing cools it quickly and stops the cooking, which helps the salad hold its texture.
Can I double the recipe?
Yes, it scales beautifully for large gatherings.
Should I use fresh or dried basil?
I always choose fresh basil for its aroma and flavor.
How do I prevent the salad from drying out?
I keep a little extra vinaigrette on hand to refresh it right before serving.
Can I use regular balsamic vinegar instead of white balsamic?
Yes, though the dressing will be darker in color.
What can I serve with this salad?
I enjoy pairing it with grilled meats, sandwiches, or as part of a buffet spread.
Conclusion
I love making this Caprese Pasta Salad because it’s fresh, easy, and full of bright Italian flavors. The combination of juicy tomatoes, creamy mozzarella, fragrant basil, and a lively vinaigrette creates a dish that feels both light and satisfying. It’s perfect for sharing, and every bite tastes like summer.
This Caprese Pasta Salad combines the classic Italian flavors of tomato, mozzarella, and basil in a hearty, refreshing pasta salad. Tossed in a bright balsamic vinaigrette, it’s the perfect dish for summer gatherings, picnics, or easy weeknight meals — light, colorful, and full of Mediterranean flavor.
Ingredients
1 pound farfalle pasta
1 (12 oz) package heirloom cherry or grape tomatoes, halved
8 oz fresh mozzarella cheese, diced into ½-inch pieces
6 oz can pitted black olives, halved or sliced
1 large bunch fresh basil, shredded
For the vinaigrette:
⅓ cup extra virgin olive oil, plus 2 tbsp to coat the pasta
1 tbsp balsamic vinegar
3 tsp white balsamic vinegar
2 tsp salt
1 tsp freshly ground black pepper
Instructions
Bring a large pot of generously salted water to a boil. Cook the farfalle for 2 minutes less than the package instructions for al dente texture.
Drain the pasta and rinse under cold water. Toss with 2 tablespoons of olive oil, cover, and let it cool completely.
In a medium bowl, whisk together the vinaigrette ingredients: olive oil, balsamic vinegars, salt, and pepper. Adjust seasoning to taste.
In a large mixing bowl, combine the tomatoes, mozzarella, olives, and basil.
Pour the vinaigrette over the vegetables and toss gently to coat. Cover and refrigerate for 10 minutes to allow flavors to blend.
Add the cooled pasta to the bowl, toss everything together, and let rest at room temperature for about 1 hour before serving.
Serve chilled or at room temperature, optionally drizzling with more olive oil just before serving.
Notes
Use fresh basil for the best aroma and flavor — dried won’t give the same freshness.
Cool the pasta completely before mixing to prevent melting the cheese.
Add grilled chicken or chickpeas for extra protein.
For more flavor, include sun-dried tomatoes, roasted peppers, or marinated artichokes.
Keep extra vinaigrette on hand to refresh the salad before serving.
