Vegetarian Summer Pasta Salad with Mozzarella & Basil)
Easy Caprese Pasta Salad
I brought this Caprese Pasta Salad to our Fourth of July BBQ this year, and it was such a hit! This easy summer pasta salad is made with juicy tomatoes, creamy mozzarella pearls, fresh basil, and a simple balsamic dressing for the perfect balance of fresh, vibrant flavors. It's a delicious vegetarian side dish that's perfect for BBQs, picnics, potlucks, summer entertaining, or an easy make-ahead lunch. Whether you're feeding a crowd or meal prepping for the week, this Caprese Pasta Salad is always a crowd-pleaser.
Ingredients
- 1 (16oz) box pasta I used radiatori—a great pasta shape for holding dressing
- 16 ounces fresh mozzarella pearls two 8oz packages
- 2 pints baby tomatoes, halved I love using a mix of different colors and varieties for extra flavor and a beautiful presentation.
- 1-1 handfuls fresh basil chiffonade (thinly sliced)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon oregano
Instructions
Cook the Pasta
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process, then let it cool completely. This helps create the perfect cold pasta salad texture for summer.
Prep the Ingredients
- Halve the baby tomatoes, thinly slice the basil into ribbons (chiffonade), and drain the mozzarella pearls if packed in liquid.
Make the Dressing
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, black pepper, and dried oregano until well combined. This simple balsamic dressing is what gives the Caprese pasta salad its fresh Italian-inspired flavor.
Assemble the Salad
- In a large bowl, combine the cooled pasta, mozzarella pearls, tomatoes, and basil. Pour the balsamic dressing over the top and toss until everything is evenly coated.
- Taste and adjust seasoning as needed. Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.
Storage
- Store leftover Caprese Pasta Salad in an airtight container in the refrigerator for up to 3 days. For best texture, toss with a drizzle of olive oil before serving to refresh the salad.
Notes
Variations & Tips
Protein Boost
- Add chopped salami for a salty, savory addition that turns this into a hearty pasta salad
- Add grilled chicken or grilled shrimp for a full meal option
- Use high-protein pasta for an easy protein-packed vegetarian pasta salad
Make-Ahead & Meal Prep
- This easy make-ahead pasta salad is perfect for BBQs, potlucks, picnics, and summer entertaining
- Flavors deepen after chilling for 30 minutes or more
- Great for meal prep lunches throughout the week
Flavor & Ingredient Swaps
- Use heirloom cherry tomatoes or a colorful mix of baby tomatoes for extra flavor and visual appeal
- Swap balsamic vinegar for balsamic glaze for a sweeter, more concentrated finish
- Add basil right before serving for extra freshness and the best flavor and aroma
Easy Add-Ins
- Avocado for creaminess
- Marinated artichokes for a Mediterranean twist
- Roasted red peppers for sweetness and depth
- Toasted pine nuts for crunch
Serving Ideas
- Serve as a vegetarian side dish for BBQs, cookouts, and summer gatherings
- Pair with grilled meats, seafood, or sandwiches
- Perfect for Fourth of July, Memorial Day, Labor Day, and summer parties
