Pasta Salad with Tomatoes, Basil, & Bocconcini
Nothing says fresh, vibrant, and summery quite like a Caprese Pasta Salad. This dish is a delightful twist on the classic Caprese salad, bringing together tender pasta, creamy bocconcini (those little mozzarella balls), sweet cherry tomatoes, and aromatic basil, all tossed in a luscious fresh tomato dressing (though tossing it with a tomato pesto would also be delish!).
Featured Reader Review
Robin said, “Delicious! Easy! Refreshing! Quick! Filling! Can you tell we loved it? Saw the recipe while I was in Italy and immediately saved it. Made it last night. Definitely adding to my rotation, and looking forward to leftovers for lunch today. Thanks for another winner, Ari!”
Why this recipe works
It’s light yet satisfying, bursting with juicy flavors and just the right amount of tang from the aged balsamic vinegar. Perfect for potlucks, picnics, or an easy weeknight dinner, this pasta salad is a must-try!
During the few warm months we have in New Jersey, I live for summer cookouts! A few of my favorite recipes to share with friends and family are these fall-off-the-bone St. Louis pork ribs, pecan chicken salad made with rotisserie chicken, or my couscous salad with grilled vegetables and basil dressing. I have a ton of recipes perfect for summer entertaining, so be sure to check them all out!
Ingredient Notes
I’ve tested this Caprese Pasta Salad with a variety of pasta shapes, but short pasta is my preference—think rotini, fusilli, or penne—for the best texture and dressing absorption.
The dressing is what makes this dish extra special: grated ripe tomatoes create a silky, flavorful base (the extra virgin olive oil, aged balsamic vinegar, and garlic add tons of flavor!).
Ingredient Substitutions
- If you’re using fresh mozzarella cheese, simply rip it by hand or cut into cubes. Feta or goat cheese are great too!
- Try it with white balsamic vinegar next.
- Add arugula or baby spinach for extra greens.
- I’ve made this with orzo pasta and somehow kids always like it more when the pasta is bite-sized!
- Get creative with toppings! Toasted pine nuts, any kind of olive, a dollop of homemade pesto or pickled red onions are all great.
Directions
Full instructions and quantities can be found in the recipe card below.
This is one of the easier pasta recipes I’ve shared, and can be completed in just 3 simple steps:
- Cook the pasta.
- Make the tomato dressing.
- Assemble the salad.
A few additional add-in suggestions that I think are fantastic: halved kalamata olives, thinly sliced shallots or red onion, feta cheese, additional herbs, or pesto.
Ari’s Best Tips!
I can tell you from experience that ripe tomatoes are the only way to go with the tomato dressing. They’re extra juicy and sweet!
Also, be sure to let the salad sit for 10-15 minutes before serving. This allows the flavors to meld together. Serve at room temperature for the best taste. I find that chilled pasta salads can dull the flavors.
Serving Suggestions
This is a fantastic standalone meal whether enjoying at home or at potluck or cookout. It also works well as a side dish for roasted or grilled chicken, steak, or seafood. If you love all things tomato and mozzarella, pair it with my caprese chicken cutlets!
Either way, I like to serve this with crusty bread–because why not?
For more of my favorite pasta salad recipes (somehow one is never enough!), try my kale pasta salad with homemade Caesar dressing, light, summer shrimp pasta salad with pesto, a bold Mexican-style pasta salad, this tuna pasta salad without mayonnaise, or everyone’s favorite Greek orzo pasta salad with feta cheese.
Wine Pairing!
Enjoy this recipe with a chilled wine that is crisp, light, and dry, such as Vermentino, Pinot Grigio, or–my personal preference–a Provence rosé.
Is this caprese pasta salad the ultimate summer dish? Quite possibly! It’s easy to make, packed with fresh flavors, and versatile enough for any occasion. Make it once and I bet it’ll be on repeat all summer long!
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Summer Caprese Pasta Salad with Tomato Dressing
Equipment
Ingredients
For the Pasta Salad
- 1 lb (454g) short spiral pasta, any shape, such as fusilli or cavatappi
- 7 oz (198g) bocconcini (small fresh mozzarella balls), halved — or you can rip 1 or 2 balls of fresh mozzarella into bite-size pieces
- 1 pint (300g) cherry tomatoes, halved
- ½ cup fresh basil leaves, thinly sliced or ripped into small pieces, plus more for serving
- Flaky sea salt
For the Dressing
- 2 large (240g) heirloom tomatoes, halved lengthwise
- 2 Tbsp (30ml) extra virgin olive oil
- 1 Tbsp (15ml) aged balsamic vinegar, plus more for serving
- 1 clove of garlic, grated
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Cook the pasta. Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of Kosher salt. Add 8oz pasta, then cook according to package directions until al dente (or 1 minute more, depending on your preference). Drain pasta in a colander.
- Make the dressing. Place a box grater over a large mixing bowl. Finely grate each tomato half as much as you can, then discard the skin. To this, add 2 Tbsp extra virgin olive oil, 1 Tbsp aged balsamic vinegar, 1 grated clove of garlic, ½ tsp kosher salt, and ¼ tsp freshly ground black pepper. Whisk well, then taste and add more salt if needed.
- Toss with the dressing. To the dressing, add cooked pasta, halved bocconcini, halved cherry tomatoes, and ½ cup sliced basil leaves. Toss to thoroughly coat, then taste and adjust seasoning as needed. Serve immediately with another drizzle of balsamic vinegar, a generous pinch of flaky sea salt, and a few additional basil leaves. Enjoy!
Notes
- Optional add-ins: halved kalamata olives, thinly sliced shallots or red onion, feta cheese, additional herbs, or pesto.
- Make-ahead: You can cook the pasta and make the dressing up to a day in advance. Store them separately and toss everything together just before serving for the freshest taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much dressing, just add a drizzle of olive oil and balsamic before serving.
- I do not recommend freezing, as the texture of the tomatoes and basil will soften upon thawing.
Nutrition
Photography by Jo Harding.
Delicious! Easy! Refreshing! Quick! Filling! Can you tell we loved it? Saw the recipe while I was in Italy and immediately saved it. Made it last night after a day with my grandchildren (2 1/2+years & 6 weeks) so I was tired & hungry (but my heart was full). Paired with chicken thighs air fried with Italian herbs & parm coating for a fast dinner. Definitely adding to my rotation, and looking forward to leftovers for lunch today. Thanks for another winner, Ari!
Oh, I’m so glad you loved it! What a dream meal after returning from Italy. Sounds like it checked all the boxes. Thanks, Robin! Cheers, Ari
Anther phenomonal recipe! I needed something light and fresh for my new years party, and this really just hit the spot! The seasonings are spot on, and I honestly just couldnt stop eating it 🙂
Yay! A test of summer in the winter sounds just right to me! Ari