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Creamy caprese pasta salad fuses the bright flavors of ripe tomatoes and basil with a silky dressing to make a quick summer lunch or picnic-worthy dish. The creamy twist means you still get the essence of classic caprese but with an easygoing richness that pairs perfectly with your favorite pasta shapes. Every bite brings cool mozzarella and nuggets of tomato coated in fragrant olive oil & it feels both special and totally doable on a weeknight.
The first time I served this for a family picnic everyone went back for seconds & now it is my go-to dish for any warm weather potluck because it never lets me down.
Gather Your Ingredients
- Small pasta such as fusilli orecchiette or penne: Pasta shapes with nooks and crannies hold onto the creamy dressing best. Look for bronze-cut pasta for better texture.
- Mozzarella balls: Choose ciliegine or pearls for bite-sized convenience. Fresh mozzarella delivers superior creaminess
- Cherry tomatoes: Sweet juicy and just the right size for tossing in whole or halved. For best flavor find local heirloom or vine-ripened options.
- Fresh basil: Thinly sliced for bright Italian fragrance. Choose leaves with deep green color and no bruising.
- Extra virgin olive oil: This is the base of your dressing and brings a fruity peppery background. Go for cold-pressed if you can.
- White balsamic vinegar: Adds mellow acidity and slight sweetness that lifts the salad. If needed regular balsamic or even a splash of red wine vinegar works.
- Kosher salt: Accentuates each ingredient. For boiling pasta always salt your water well.
- Freshly ground black pepper: Adds a little heat and dimension. Fresh cracked peppercorns give the boldest flavor.
- Garlic: Brings punch and savoriness. Use fresh garlic for the best result finely minced or pressed
How to Make It
- Cook Pasta:
- Boil a large pot of salted water and add your pasta. Stir occasionally so the shapes do not stick and cook until just al dente which means the pasta still has a bit of bite. This usually takes about 8 to 10 minutes depending on the shape.
- Prepare Dressing:
- In a large mixing bowl whisk together the extra virgin olive oil white balsamic vinegar minced garlic kosher salt and freshly ground black pepper. Mix until the dressing slightly thickens and becomes glossy.
- Cool and Drain:
- Drain the pasta and rinse it briefly under cool water. This stops the cooking process and keeps the pasta from sticking together which is important for a pasta salad. Let it drain very well so the dressing does not get watery.
- Combine Main Ingredients:
- Add the drained pasta to the bowl of dressing. Stir to ensure each piece is coated. Add the mozzarella balls cherry tomatoes and most of the fresh basil. Toss until everything is distributed evenly.
- Chill and Finish:
- Cover and refrigerate the salad for at least 20 minutes so the flavors meld while the salad chills. Right before serving sprinkle the rest of the basil over the top and give the salad a gentle toss. Taste and adjust salt or pepper as needed.
To me basil makes this salad sing & it reminds me of picking fresh leaves in my parents garden on summer afternoons. Every time I make this it takes me right back.
Flavor Boosters
Keep the salad in an airtight container in the refrigerator and it will stay good for two to three days. If making ahead for an event store the dressing separately and toss together before serving for optimal freshness. Adding a touch of olive oil before serving can refresh the creamy texture if it looks a bit dry after sitting.
Serving Suggestions
This salad shines next to simple grilled chicken fish or even as a juicy topping for toasted bread. For a heartier meal add grilled shrimp or shredded rotisserie chicken. At parties I love serving small cups of this as a fun appetizer.
Creative Twists
Try pearl-sized mozzarella or cut larger mozzarella to size if you cannot find ciliegine. If you only have regular balsamic add a pinch of sugar to keep the brightness. Gluten free pasta works beautifully just be sure not to overcook it and rinse well to prevent sticking.
Creamy caprese pasta salad brings Italy to your table and is a crowd pleaser for any season. Each bowl is a burst of summer you can enjoy year-round.
Common Questions About This Recipe
- → What type of pasta works best for this salad?
Short pasta shapes like fusilli, orecchiette, or penne hold the creamy dressing well and combine nicely with the other ingredients.
- → Can I use a different cheese instead of mozzarella balls?
Yes, chopped fresh mozzarella or even bocconcini can substitute for mozzarella balls if preferred.
- → Should the salad be served warm or cold?
It's best served chilled or at room temperature, allowing flavors to meld beautifully.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to two days. Stir gently before serving again.
- → Can fresh basil be substituted?
Fresh basil is key for classic flavor, but if unavailable, try a mix of baby spinach and a little dried basil.