This Caprese Pasta Salad is a fresh and vibrant dish that perfectly captures the flavors of summer.
Bursting with juicy cherry tomatoes, creamy mozzarella, and fragrant basil, it’s lightly dressed with a zesty balsamic and lemon vinaigrette that adds brightness without heaviness.
Rich in plant-based protein from mozzarella and fiber from pasta and vegetables, this salad provides a balanced, satisfying meal or side dish.
The use of extra-virgin olive oil introduces heart-healthy monounsaturated fats, while the pecorino cheese adds a flavorful punch without overwhelming the freshness of the ingredients.
Quick to prepare and versatile, it’s ideal for weekday lunches, potlucks, or as a side for grilled dishes.
The recipe is naturally light, colorful, and nutritious, making it a go-to option for anyone seeking a wholesome, easy-to-make pasta salad that doesn’t compromise on taste.
Must-Have Tools for Perfect Results
Large Pot
Perfect for boiling pasta evenly. Its size ensures the noodles cook without sticking and makes draining easy. Great for soups, stews, and large-batch cooking.
Colander
Essential for draining pasta efficiently while keeping it intact. A high-quality colander also works for washing vegetables and rinsing grains.
Mixing Bowl
Used to toss pasta with the dressing and ingredients evenly. A large bowl prevents spills and is versatile for salads, marinades, and baking prep.
Whisk
Ideal for blending olive oil, lemon juice, balsamic vinegar, and grated cheese into a smooth, emulsified dressing. Can also be used for sauces, eggs, and baking.
Cutting Board
Provides a safe and stable surface for slicing cherry tomatoes, mozzarella, and red onion. Durable boards protect countertops and simplify cleanup.
30-Minute Caprese Pasta Salad
Equipment
- 1 Large Pot
- 1 Colander
- 1 Mixing Bowl
- 1 whisk
- 1 cutting board
Ingredients
- 8 ounces cavatappi pasta
- ⅓ cup extra-virgin olive oil plus more for drizzling
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- ¼ cup grated pecorino cheese plus ¼ cup shaved for garnish
- 2 garlic cloves grated
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- 3 cups cherry tomatoes halved
- 1 cup mini mozzarella balls halved
- ½ cup thinly sliced red onion
- 1 heaping cup fresh basil leaves torn, plus more for garnish
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add cavatappi pasta and cook according to the package instructions, aiming for slightly past al dente so it holds up when mixed with the dressing. Drain thoroughly and drizzle with a little olive oil to prevent sticking. Spread on a plate or baking sheet to cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together extra-virgin olive oil, fresh lemon juice, balsamic vinegar, grated pecorino cheese, and grated garlic. Add sea salt and freshly ground black pepper to taste. Whisk until the dressing is smooth, emulsified, and slightly thickened.
- Combine Pasta and Dressing: Add the cooled pasta to the bowl with the dressing. Gently toss using a wooden spoon or tongs, ensuring every piece is lightly coated with the flavorful vinaigrette without breaking the pasta.
- Add Vegetables and Cheese: Fold in halved cherry tomatoes, halved mini mozzarella balls, thinly sliced red onion, and torn basil leaves. Toss gently to mix ingredients evenly while keeping the tomatoes and mozzarella intact.
- Garnish with Pecorino and Basil: Sprinkle the shaved pecorino cheese on top and add additional fresh basil leaves for garnish. This adds visual appeal and a bright, fresh flavor boost.
- Taste and Adjust Seasoning: Sample the salad and adjust salt, pepper, or lemon juice as needed. A final drizzle of olive oil can enhance richness and bring all flavors together.
- Serve and Store: Serve immediately at room temperature for optimal flavor, or refrigerate for up to 2 hours before serving. For make-ahead meals, store in an airtight container and add fresh basil and shaved pecorino just before serving to maintain freshness.
Notes
- Cook pasta slightly past al dente to ensure it holds up when tossed with dressing.
- Drizzle olive oil on the pasta immediately after draining to prevent sticking.
- Use fresh, ripe cherry tomatoes for the best flavor and sweetness.
- Tear basil leaves by hand rather than cutting to preserve their aroma and texture.
- Add shaved pecorino cheese just before serving to maintain visual appeal and freshness.
- This salad is best served at room temperature or slightly chilled for optimal flavor.
Chef’s Secrets For Maximum Flavor
The key to a truly vibrant Caprese Pasta Salad is using the freshest ingredients and layering flavors thoughtfully.
Ripe cherry tomatoes provide natural sweetness, while fresh basil delivers a fragrant, aromatic lift.
Gently tossing the pasta with a well-emulsified balsamic-lemon vinaigrette ensures every bite is coated without becoming soggy.
Grated garlic and pecorino in the dressing add depth, while adding shaved pecorino at the end introduces a contrasting texture and visual appeal.
Avoid overmixing once the vegetables and cheese are incorporated, as this keeps the mozzarella and tomatoes intact, preserving both flavor and presentation.
Serving Suggestions For Bright Meals
Serve this salad as a refreshing side dish at barbecues, picnics, or summer dinners.
It pairs beautifully with grilled chicken, fish, or roasted vegetables.
For a light main course, add cooked chickpeas or cannellini beans for extra protein.
Garnish with additional fresh basil and a drizzle of extra-virgin olive oil for an elegant presentation.
This salad also works wonderfully for make-ahead lunches or potlucks, as its flavors meld slightly when rested.
Storage Tips For Freshness
Caprese Pasta Salad is best enjoyed immediately or within 2 hours of preparation.
Store leftovers in an airtight container in the refrigerator for up to 24 hours.
To maintain freshness, add delicate ingredients like fresh basil and shaved pecorino just before serving.
Avoid storing dressed pasta for long periods, as the pasta may absorb too much vinaigrette and become mushy.
If preparing ahead, keep pasta, vegetables, and dressing separate and toss together when ready to serve.
Frequently Asked Questions Answered
1. Can I use a different type of pasta?
Yes, short pasta shapes like penne, fusilli, or rotini work well. Choose a shape that holds dressing effectively.
2. Can I make this salad vegan?
Absolutely. Replace mozzarella with a plant-based alternative and omit or use vegan pecorino to maintain the flavors.
3. Can I prepare it in advance?
Yes, but keep basil and shaved pecorino separate until serving to preserve freshness and visual appeal.
4. How do I prevent the mozzarella from becoming watery?
Use fresh mozzarella balls and pat them dry with paper towels before adding to the salad.
5. Can I add other vegetables?
Yes, you can include cucumbers, roasted peppers, or olives to customize the salad while keeping it vibrant and fresh.
This recipe has been adapted and simplified from the original version by loveandlemons. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
