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caprese pasta salad in a black bowl on a white table with white plates and a green napkin off to the sides

Caprese Pasta Salad

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  • Author: Heather Bilyeu
  • Total Time: 35 minutes
  • Yield: 8-10 1x
  • Diet: Vegetarian


Caprese Pasta Salad uses fresh farmers market tomatoes and homegrown basil to make this pasta salad a summertime favorite!


  • 1 Pound Pasta
  • 1 Pint Cherry Tomatoes - from a local farmers market if you can 
  • 1 Tablespoon Olive Oil
  • 2 Garlic Cloves - minced
  • Pinch of Salt and Pepper
  • 8 Ounces Fresh Mozzarella Balls 
  • 2 Tablespoons (about 20 leaves) Fresh Basil
  • 2 Tablespoons Balsamic Glaze
  • Salt and Pepper to taste


  • 2 Tablespoons Olive Oil
  • Zest of 1 Lemon
  • Juice of 1/2 Lemon
  • 1 Tablespoon Balsalmic Vinegar
  • 1/4 Teaspoon Salt


  1. Make the pasta. Fill a large pot with water and set on the stove on high heat. Heavily salt and bring to a boil. Add in 1 pound of pasta and cook according to package directions for al dente. Once finished, drain in a colander and add to a large bowl.
  2. Saute the tomatoes. In a large skillet add the olive oil and turn on medium-high heat. Slice the cherry tomatoes in half and add to the skillet with 2 cloves of minced garlic and a pinch of salt and pepper. Saute until the tomatoes have burst and caramelized about 10-15 minutes. Add to the large bowl with the pasta when finished.
  3. Make the dressing. In a medium bowl add in the olive oil, zest of 1 lemon, juice of 1/2 that lemon, balsamic vinegar, and salt. Whisk until everything is incorporated and mixed well together.
  4. Assemble the pasta salad. To the large bowl with the cooked pasta and tomatoes, add in the fresh mozzarella balls that have been sliced in half, and fresh basil leaves that have been julienned. Pour over the dressing and toss to thoroughly coat everything. The pasta should still be slightly warm at this point and will help mix everything together.
  5. Finish with glaze. To finish, sprinkle with freshly cracked black pepper, salt, and a drizzle of balsamic glaze over the top. Enjoy!


  • Store leftovers in the fridge for 2-3 days.
  • If making the day before, make according to directions but leaving out the fresh basil and balsamic glaze. Store in the fridge overnight wrapped tightly in plastic wrap. Right before serving, toss together with fresh basil and drizzle the balsamic glaze on top.
  • Prep Time: 20 Minutes
  • Cook Time: 15 minutes
  • Category: Side Dish/Salad
  • Method: Cooking
  • Cuisine: Italian


  • Serving Size: 1 scoop
  • Calories: 246
  • Sugar: 2.9 g
  • Sodium: 173.7 mg
  • Fat: 5 g
  • Carbohydrates: 36.7 g
  • Fiber: 2.2 g
  • Protein: 13.4 g
  • Cholesterol: 4.1 mg
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