14+ Caprese Pasta Salad Recipes (Fresh Tomato, Mozzarella & Basil)
Tomato, mozzarella, and basil is one of those flavor combinations that never seems to get old, and turning it into a pasta salad only makes it more versatile. These 14 caprese pasta salads take that classic trio in every direction imaginable, from a rich burrata version that spills open at the table to a protein-packed grilled chicken take that works as a full dinner. Some lean into extra richness with balsamic glaze or pesto, others add a smoky or spicy edge with bacon or chili oil, and a few keep things especially light and bright with lemon or avocado. Whichever direction you go, the bones stay the same: sweet tomatoes, cool fresh mozzarella, and fragrant basil, all held together by pasta that’s easy to make ahead and even easier to love.
Table of Contents
- 1. Classic Caprese Pasta Salad
- 2. Balsamic Glazed Caprese Pasta Salad
- 3. Pesto Caprese Pasta Salad
- 4. Burrata Caprese Pasta Salad
- 5. Grilled Chicken Caprese Pasta Salad
- 6. Roasted Tomato Caprese Pasta Salad
- 7. Prosciutto Caprese Pasta Salad
- 8. Avocado Caprese Pasta Salad
- 9. Sun-Dried Tomato Caprese Pasta Salad
- 10. Lemon Basil Caprese Pasta Salad
- 11. Shrimp Caprese Pasta Salad
- 12. Bacon Caprese Pasta Salad
- 13. Orzo Caprese Pasta Salad
- 14. Spicy Caprese Pasta Salad
Classic Caprese Pasta Salad
This is the pasta salad that started it all, taking the beloved combination of tomato, mozzarella, and basil and turning it into something you can serve a crowd. It’s simple enough to throw together in twenty minutes but still feels like a summer celebration on a plate.
The mozzarella pearls stay soft and cool against the pasta, while cherry tomatoes burst with sweetness in every other bite. A light olive oil dressing lets those classic Italian flavors do all the talking without getting in the way.
Why It Works
- Only 5 ingredients needed, and most people already have them on hand
- Naturally vegetarian and easy to make ahead for a potluck
- The classic flavor combination that almost never gets old
Worth Knowing
- Use fresh mozzarella pearls rather than shredded for the best texture
- Halve the tomatoes so their juice mixes into the dressing rather than pooling separately
- Add basil close to serving time since it can brown and wilt if it sits too long in the dressing
Ingredients
- 1 lb rotini pasta
- 1 1/2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella pearls
- 1/2 cup fresh basil, torn
- 1/3 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook rotini until al dente, then drain and rinse under cold water.
- Whisk together olive oil and balsamic vinegar in a small bowl.
- Toss the cooled pasta with cherry tomatoes and mozzarella pearls.
- Add the dressing, fold in fresh basil, season with salt and pepper, and chill before serving.
Balsamic Glazed Caprese Pasta Salad
This one takes the classic combination and dresses it up with a rich, syrupy balsamic glaze instead of a simple vinaigrette. The glaze clings to the pasta and cheese in a way regular dressing can’t, adding a deep, slightly sweet tang to every bite.
Bow tie pasta’s ruffled edges catch that glaze beautifully, while the tomatoes and mozzarella stay just as fresh and bright as ever. It’s an easy way to make a familiar salad feel a little more special.
Why It Works
- Balsamic glaze adds depth without needing extra ingredients
- Looks especially elegant for a dinner party or gathering
- Ready in about 20 minutes
Worth Knowing
- Store-bought balsamic glaze works great, or reduce balsamic vinegar yourself over low heat until syrupy
- Drizzle the glaze right before serving so it doesn’t get absorbed into the pasta
- A little glaze goes a long way, since it’s more concentrated than regular vinegar
Ingredients
- 1 lb bow tie pasta
- 1 1/2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella pearls
- 1/2 cup fresh basil, torn
- 3 tbsp olive oil
- 3 tbsp balsamic glaze
- Salt and pepper to taste
Instructions
- Cook bow tie pasta until al dente, then drain and rinse under cold water.
- Toss the cooled pasta with olive oil, cherry tomatoes, and mozzarella pearls.
- Fold in fresh basil and season with salt and pepper.
- Drizzle generously with balsamic glaze just before serving.
Pesto Caprese Pasta Salad
This one swaps a simple oil dressing for vibrant basil pesto, giving the classic caprese flavors an even herbier, more intense boost. It’s a great way to use up a jar of good pesto or a batch made fresh.
The pesto coats every ridge of the fusilli pasta, while mozzarella pearls and cherry tomatoes add their familiar creamy, sweet contrast. It’s rich and fresh at the same time, which is a hard balance to strike this well.
Why It Works
- Big basil flavor from a jar of good pesto
- Fusilli’s ridges hold onto pesto especially well
- Tastes great served cold or at room temperature
Worth Knowing
- Toss the pesto with the pasta while it’s still slightly warm so it absorbs more flavor
- A splash of reserved pasta water helps the pesto coat everything evenly
- Fresh basil pesto has the brightest flavor, but a good jarred version works fine too
Ingredients
- 1 lb fusilli pasta
- 1/2 cup basil pesto
- 1 1/2 cups cherry tomatoes, halved
- 8 oz mozzarella pearls
- 1/4 cup grated parmesan
- Salt and pepper to taste
Instructions
- Cook fusilli until al dente, then drain, reserving 1/4 cup pasta water.
- Toss the warm pasta with pesto, adding pasta water as needed to loosen.
- Fold in cherry tomatoes and mozzarella pearls once the pasta has cooled slightly.
- Top with parmesan, season with salt and pepper, and chill before serving.
Burrata Caprese Pasta Salad
This is the pasta salad to make when you want to treat yourself, swapping regular mozzarella for a whole ball of creamy burrata torn right over the top. Once you cut into it, that rich, buttery center spills out and mingles with the warm tomatoes underneath.
Penne holds up well under all that creaminess, while fresh basil keeps things tasting bright rather than overly rich. It’s simple enough to make on a weeknight but feels like something you’d order at a nice restaurant.
Why It Works
- Burrata’s creamy center takes this from simple to special with almost no extra effort
- Great option for a small dinner party or date night
- Only needs to be assembled right before serving, no complicated dressing
Worth Knowing
- Let the burrata come to room temperature before serving so it’s soft and easy to tear
- Tear rather than slice the burrata so it spills naturally over the pasta
- Serve this one soon after assembling, since burrata is best enjoyed fresh rather than chilled overnight
Ingredients
- 1 lb penne pasta
- 1 1/2 cups cherry tomatoes, halved
- 8 oz burrata cheese
- 1/2 cup fresh basil, torn
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Cook penne until al dente, then drain and rinse under cold water.
- Toss the cooled pasta with olive oil and cherry tomatoes, seasoning with salt and pepper.
- Transfer to a serving bowl and tear the burrata over the top so it spills naturally.
- Finish with fresh basil and an extra drizzle of olive oil before serving.
Grilled Chicken Caprese Pasta Salad
This one turns the classic caprese combination into a filling main dish by adding sliced grilled chicken. It’s hearty enough to serve as dinner on its own, especially on a warm night when a hot meal doesn’t sound appealing.
The chicken picks up a little char from the grill, which pairs beautifully against the sweet tomatoes and cool mozzarella. It’s a great way to use up grilled chicken from earlier in the week.
Why It Works
- Filling enough to serve as a complete dinner
- Great way to use leftover grilled or rotisserie chicken
- Easy to meal prep for lunches throughout the week
Worth Knowing
- Slice the chicken while it’s still warm for the juiciest result
- Grilled chicken adds smoky flavor, but pan-seared works just as well
- This one holds up especially well in the fridge for next-day lunches
Ingredients
- 1 lb rotini pasta
- 2 chicken breasts, grilled and sliced
- 1 1/2 cups cherry tomatoes, halved
- 8 oz mozzarella pearls
- 1/2 cup fresh basil, torn
- 1/3 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook rotini until al dente, then drain and rinse under cold water.
- Whisk together olive oil and balsamic vinegar in a small bowl.
- Toss the cooled pasta with cherry tomatoes, mozzarella pearls, and the dressing.
- Top with sliced grilled chicken and fresh basil, season with salt and pepper, and serve.
Roasted Tomato Caprese Pasta Salad
Roasting the cherry tomatoes before tossing them into this salad brings out a deep, caramelized sweetness that raw tomatoes just don’t have. It’s a small extra step that makes a noticeable difference in flavor.
The blistered tomatoes practically melt into the farfalle pasta, releasing their juices to create a light, natural sauce. Mozzarella and basil round it out with that familiar caprese finish.
Why It Works
- Roasting deepens the tomato flavor far beyond what raw tomatoes offer
- Great way to use up a large batch of cherry or grape tomatoes
- Tastes great served warm, at room temperature, or chilled
Worth Knowing
- Roast tomatoes at high heat until they just start to blister and burst for the best flavor
- Toss the pasta with the tomatoes while both are still warm to soak up the released juices
- This one is especially good the next day once the flavors have had time to meld
Ingredients
- 1 lb farfalle pasta
- 2 cups cherry tomatoes
- 8 oz mozzarella pearls
- 1/2 cup fresh basil, torn
- 3 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F. Toss cherry tomatoes with olive oil, garlic, salt, and pepper, then roast for 15 to 20 minutes until blistered.
- Meanwhile, cook farfalle until al dente, then drain.
- Toss the pasta with the roasted tomatoes and their juices.
- Fold in mozzarella pearls and fresh basil before serving.
Prosciutto Caprese Pasta Salad
Torn prosciutto adds a salty, slightly crisp element to this pasta salad that plays beautifully against the sweetness of the tomatoes and the mildness of the mozzarella. It’s an easy way to turn a simple side into something a little more special.
The prosciutto’s delicate, paper-thin texture means it doesn’t overpower the other flavors, just adds a savory depth throughout. Bow tie pasta’s folds catch little bits of everything in each forkful.
Why It Works
- Prosciutto adds savory depth without much extra effort
- Elegant enough for a dinner party or holiday table
- Easy to swap in other cured meats if prosciutto isn’t available
Worth Knowing
- Tear the prosciutto by hand rather than cutting it for a more rustic, natural look
- Add prosciutto close to serving time so it stays a little crisp rather than soggy
- A drizzle of good olive oil at the end enhances the prosciutto’s flavor nicely
Ingredients
- 1 lb bow tie pasta
- 4 oz prosciutto, torn
- 1 1/2 cups cherry tomatoes, halved
- 8 oz mozzarella pearls
- 1/2 cup fresh basil, torn
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Cook bow tie pasta until al dente, then drain and rinse under cold water.
- Toss the cooled pasta with olive oil, cherry tomatoes, and mozzarella pearls.
- Fold in torn prosciutto and fresh basil.
- Season with salt and pepper and chill before serving.
Avocado Caprese Pasta Salad
Creamy avocado adds a whole new dimension to the classic caprese combination, giving this pasta salad a rich, buttery texture alongside the usual tomato and mozzarella. A bright lime dressing keeps everything from feeling too heavy.
The avocado softens slightly against the warm pasta, almost creating its own light sauce, while the tomatoes and cheese stay just as fresh as always. It’s a fun twist that works especially well in the summer.
Why It Works
- Avocado adds creaminess without any dairy needed beyond the mozzarella
- Bright lime dressing keeps it feeling light despite the avocado’s richness
- A fun way to use up ripe avocados before they turn
Worth Knowing
- Add the avocado right before serving since it browns quickly once cut
- Choose a ripe but firm avocado so it holds its shape when diced
- A pinch of chili powder or cayenne pairs surprisingly well with this combination
Ingredients
- 1 lb rotini pasta
- 1 avocado, diced
- 1 1/2 cups cherry tomatoes, halved
- 8 oz mozzarella pearls
- 1/4 cup fresh basil, torn
- 3 tbsp olive oil
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Cook rotini until al dente, then drain and rinse under cold water.
- Whisk together olive oil and lime juice in a small bowl.
- Toss the cooled pasta with cherry tomatoes, mozzarella pearls, and the dressing.
- Fold in diced avocado and fresh basil just before serving, and season with salt and pepper.
Sun-Dried Tomato Caprese Pasta Salad
This version layers concentrated, slightly sweet sun-dried tomatoes alongside fresh cherry tomatoes, giving the salad two different kinds of tomato flavor in every bite. It’s a great way to add extra depth without much extra work.
The sun-dried tomatoes bring a chewy texture and tangy punch that balances the mild sweetness of the fresh ones, while mozzarella and basil keep things feeling classic. Penne holds onto both varieties nicely in every forkful.
Why It Works
- Two types of tomato add layers of flavor in one dish
- Sun-dried tomatoes bring big taste without much extra prep
- Great make-ahead option, tastes even better after a few hours in the fridge
Worth Knowing
- Oil-packed sun-dried tomatoes add extra richness, drain slightly before adding
- Chop sun-dried tomatoes small so they distribute evenly through the salad
- A little of the reserved sun-dried tomato oil can go right into the dressing for extra flavor
Ingredients
- 1 lb penne pasta
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup cherry tomatoes, halved
- 8 oz mozzarella pearls
- 1/2 cup fresh basil, torn
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Cook penne until al dente, then drain and rinse under cold water.
- Whisk together olive oil and red wine vinegar in a small bowl.
- Toss the cooled pasta with sun-dried tomatoes, cherry tomatoes, mozzarella pearls, and the dressing.
- Fold in fresh basil, season with salt and pepper, and chill before serving.
Lemon Basil Caprese Pasta Salad
This is the lightest, brightest version on the list, leaning on fresh lemon juice and zest to give the classic caprese flavors an extra citrusy lift. It’s the one to make when you want something that tastes like it belongs at a summer picnic.
The lemon cuts through the richness of the mozzarella, keeping every bite feeling crisp and refreshing rather than heavy. Farfalle’s ruffled edges catch the light dressing beautifully.
Why It Works
- Bright, refreshing flavor that’s especially good in warmer months
- Lighter than most of the other caprese variations on this list
- Easy to make ahead since the flavors only improve as it chills
Worth Knowing
- Use fresh lemon juice and zest rather than bottled for the brightest flavor
- Add the lemon zest right at the end so its oils stay fragrant
- This one pairs especially well with grilled fish or chicken on the side
Ingredients
- 1 lb farfalle pasta
- 1 1/2 cups cherry tomatoes, halved
- 8 oz mozzarella pearls
- 1/2 cup fresh basil, torn
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 lemon, zested
- Salt and pepper to taste
Instructions
- Cook farfalle until al dente, then drain and rinse under cold water.
- Whisk together olive oil, lemon juice, and lemon zest in a small bowl.
- Toss the cooled pasta with cherry tomatoes, mozzarella pearls, and the dressing.
- Fold in fresh basil, season with salt and pepper, and chill before serving.
Shrimp Caprese Pasta Salad
Sautéed shrimp adds a light, briny sweetness to this pasta salad, turning the familiar caprese combination into something filling enough for a full dinner. It comes together fast enough for a weeknight but feels a little special.
The shrimp cooks quickly and cools alongside the pasta, so it stays tender rather than rubbery once chilled. Cherry tomatoes and mozzarella round it out with that classic caprese freshness.
Why It Works
- Adds protein without much extra prep time
- Light, briny shrimp flavor pairs beautifully with tomato and basil
- Ready in about 25 minutes
Worth Knowing
- Don’t overcook the shrimp, since they’ll continue to firm up slightly as they cool
- Cool the shrimp before tossing with the pasta so the dressing doesn’t turn watery from residual heat
- Frozen, thawed shrimp work just as well as fresh here
Ingredients
- 1 lb rotini pasta
- 1 lb shrimp, peeled and deveined
- 1 1/2 cups cherry tomatoes, halved
- 8 oz mozzarella pearls
- 1/2 cup fresh basil, torn
- 1/3 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook rotini until al dente, then drain and rinse under cold water.
- Season shrimp and sear in a little olive oil until pink and just cooked through, then let cool.
- Whisk together the remaining olive oil and balsamic vinegar in a small bowl.
- Toss the pasta, shrimp, cherry tomatoes, mozzarella pearls, and dressing together, fold in basil, and chill before serving.
Bacon Caprese Pasta Salad
Crispy bacon bits bring a smoky, salty crunch to this pasta salad that plays wonderfully against the sweetness of the tomatoes and the coolness of the mozzarella. It’s a simple addition that makes a big difference.
The bacon stays crisp even after chilling, giving every bite a satisfying textural contrast. Bow tie pasta’s folds are perfect for catching little bits of bacon throughout.
Why It Works
- Smoky, salty bacon pairs perfectly with sweet tomatoes and cool mozzarella
- Bacon can be cooked ahead of time to save effort
- A guaranteed crowd-pleaser at any potluck or cookout
Worth Knowing
- Cook the bacon until very crisp so it holds its crunch even after chilling
- Add bacon close to serving time if you want maximum crispness
- Save a little bacon grease to whisk into the dressing for extra flavor
Ingredients
- 1 lb bow tie pasta
- 8 slices bacon, cooked and crumbled
- 1 1/2 cups cherry tomatoes, halved
- 8 oz mozzarella pearls
- 1/2 cup fresh basil, torn
- 1/3 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook bow tie pasta until al dente, then drain and rinse under cold water.
- Whisk together olive oil and balsamic vinegar in a small bowl.
- Toss the cooled pasta with cherry tomatoes, mozzarella pearls, and the dressing.
- Fold in crumbled bacon and fresh basil, season with salt and pepper, and chill before serving.
Orzo Caprese Pasta Salad
Swapping in orzo instead of a traditional pasta shape gives this caprese salad a completely different texture, one that feels lighter and almost more like a grain salad. It’s a nice change of pace when you want something that eats a little differently.
The small, rice-shaped pasta soaks up the dressing beautifully, so every spoonful is packed with flavor. Cherry tomatoes and mozzarella pearls are similarly sized to the orzo, making for an especially cohesive bite.
Why It Works
- Orzo’s small shape creates a different, grain-salad-like texture
- Soaks up dressing especially well since there’s so much surface area
- A nice change of pace from the usual short pasta shapes
Worth Knowing
- Cook orzo just until al dente, since it can turn mushy quickly if overcooked
- Rinse orzo well after cooking to remove excess starch and prevent clumping
- This one works especially well as a lunchbox option since it holds together neatly
Ingredients
- 1 lb orzo pasta
- 1 1/2 cups cherry tomatoes, halved
- 8 oz mozzarella pearls
- 1/2 cup fresh basil, torn
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Cook orzo until al dente, then drain and rinse well under cold water.
- Whisk together olive oil and red wine vinegar in a small bowl.
- Toss the cooled orzo with cherry tomatoes, mozzarella pearls, and the dressing.
- Fold in fresh basil, season with salt and pepper, and chill before serving.
Spicy Caprese Pasta Salad
This one adds a kick to the familiar caprese combination with a drizzle of chili oil and a scattering of red pepper flakes. It’s a fun way to wake up a classic dish for anyone who likes a little heat with their dinner.
The spice builds slowly rather than overwhelming the dish, letting the sweetness of the tomatoes and the coolness of the mozzarella still come through. Penne holds up well under the bolder flavor without losing that classic caprese character.
Why It Works
- Adds a fun kick to a familiar, well-loved combination
- Heat level is easy to adjust up or down to taste
- A great option when you want something a little different from the usual caprese salad
Worth Knowing
- Start with a small amount of chili oil and add more to taste, since it’s easy to add but hard to remove
- Good quality chili oil makes a noticeable difference here
- Red pepper flakes can be swapped for fresh sliced chili if you prefer a fresher heat
Ingredients
- 1 lb penne pasta
- 1 1/2 cups cherry tomatoes, halved
- 8 oz mozzarella pearls
- 1/2 cup fresh basil, torn
- 3 tbsp olive oil
- 2 tbsp chili oil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Cook penne until al dente, then drain and rinse under cold water.
- Toss the cooled pasta with olive oil, cherry tomatoes, and mozzarella pearls.
- Drizzle with chili oil and sprinkle with red pepper flakes, tossing to combine.
- Fold in fresh basil, season with salt and pepper, and chill before serving.
Shopping List
Pasta
- Rotini pasta
- Bow tie pasta
- Fusilli pasta
- Penne pasta
- Farfalle pasta
- Orzo pasta
Meats, Seafood & Dairy
- Chicken breasts
- Shrimp
- Bacon
- Prosciutto
- Fresh mozzarella pearls
- Burrata cheese
- Grated parmesan cheese
Produce
- Cherry tomatoes
- Avocado
- Garlic
- Lemons
- Limes
- Fresh basil
Pantry & Jarred
- Sun-dried tomatoes
- Basil pesto
- Balsamic glaze
- Balsamic vinegar
- Red wine vinegar
- Chili oil
- Red pepper flakes
- Olive oil
Frequently Asked Questions
Can I use regular sliced mozzarella instead of pearls?
Yes, just cut it into small cubes roughly the size of the mozzarella pearls called for. Fresh mozzarella of any form works well here, it’s really about keeping the pieces small enough to distribute evenly through the salad.
Can I make these caprese pasta salads a day ahead?
Most of them, yes, and the flavors often improve after a few hours in the fridge. The exceptions are the burrata and avocado versions, which are best assembled closer to serving time since burrata loses its texture and avocado browns quickly once cut.
How long do these pasta salads keep in the fridge?
Most keep well for 3 to 4 days in an airtight container. The basil will darken slightly over time, so if you’re making one ahead, consider holding back some fresh basil to stir in right before serving.
Why does my basil turn brown or black in the salad?
Basil oxidizes and bruises easily, especially once it’s cut and sits in an acidic dressing. Tearing it rather than chopping it, and adding it closer to serving time, both help slow down that browning.
Want a Full Week of Meals Planned Out for You?
Grab our Weekly Meal Plan and take the guesswork out of dinner, with easy recipes, shopping lists, and prep tips delivered straight to your inbox.
Get the Meal Plan
