30 Delicious Caprese Pasta Salad Recipe Creations

Kick your summer dinners up a notch with these irresistible Caprese pasta salad creations! Whether you’re craving quick weeknight meals, fresh seasonal flavors, or simply want to impress at your next barbecue, we’ve gathered 30 mouthwatering recipes that transform classic Caprese ingredients into pasta perfection. Get ready to discover your new go-to dish—let’s dive into these delicious combinations!

Classic Caprese Pasta Salad with Cherry Tomatoes

Every summer, when my garden overflows with basil and cherry tomatoes, this Caprese pasta salad becomes my go-to lunch obsession—it’s the kind of dish that makes you feel like you’re dining al fresco even if you’re just at your kitchen counter. I love how the fresh mozzarella pearls melt slightly against the warm pasta, creating little pockets of creamy goodness.

Ingredients

• For the pasta and assembly:
  • 8 oz fusilli pasta
  • 1 pint cherry tomatoes, halved
  • 8 oz fresh mozzarella pearls
  • 1/4 cup fresh basil leaves, thinly sliced
• For the dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz fusilli pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (tip: check for doneness by tasting a piece—it should be tender but still have a slight bite).
3. While the pasta cooks, halve 1 pint of cherry tomatoes and place them in a large mixing bowl.
4. Add 8 oz fresh mozzarella pearls to the bowl with the tomatoes.
5. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
6. Drain the cooked pasta in a colander and rinse briefly under cool water to stop the cooking process (tip: rinsing helps prevent the pasta from sticking together and cools it quickly for the salad).
7. Transfer the drained pasta to the mixing bowl with the tomatoes and mozzarella.
8. Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
9. Fold in 1/4 cup thinly sliced fresh basil leaves just before serving (tip: adding basil last keeps it vibrant and prevents wilting).

Vibrant and satisfying, this salad balances the sweet burst of cherry tomatoes with the creamy mozzarella and tangy balsamic dressing. I love serving it chilled on a hot day, or you can pack it for a picnic—it travels beautifully without getting soggy.

Pesto Caprese Pasta Salad with Fresh Basil

Yesterday at the farmer’s market, I spotted the most vibrant basil and knew immediately it was destined for this pesto caprese pasta salad. There’s something magical about combining fresh summer ingredients with pasta that just feels like a hug in a bowl. I’ve been making variations of this recipe for years, and this version has become my go-to for potlucks and backyard barbecues.

Ingredients

• For the pasta:
  • 12 oz fusilli pasta
  • 1 tbsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
• For the salad:
  • 8 oz cherry tomatoes, halved
  • 8 oz fresh mozzarella balls
  • 1 tbsp lemon juice

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 12 ounces of fusilli pasta and cook for 9 minutes, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander and rinse with cold water for 30 seconds to stop the cooking process.
5. Toast 1/3 cup of pine nuts in a dry skillet over medium heat for 3-4 minutes until golden brown, shaking the pan frequently.
6. Combine 2 cups of fresh basil leaves, toasted pine nuts, 2 garlic cloves, and 1/2 cup of grated Parmesan cheese in a food processor.
7. Pulse the mixture 5-6 times until coarsely chopped.
8. With the food processor running, slowly drizzle in 1/2 cup of extra virgin olive oil until the pesto becomes smooth.
9. Season the pesto with 1/4 teaspoon of black pepper and pulse twice to incorporate.
10. Transfer the cooled pasta to a large mixing bowl.
11. Pour the prepared pesto over the pasta and toss until every piece is coated.
12. Add 8 ounces of halved cherry tomatoes and 8 ounces of fresh mozzarella balls to the bowl.
13. Drizzle 1 tablespoon of lemon juice over the salad and gently mix everything together.
14. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Chilled to perfection, this pasta salad delivers creamy mozzarella bursts against the tangy pesto-coated fusilli. The toasted pine nuts add a delightful crunch that contrasts beautifully with the juicy cherry tomatoes. Consider serving it in hollowed-out bell peppers for individual portions that make summer entertaining effortless.

Grilled Chicken Caprese Pasta Salad

Unbelievably, this grilled chicken caprese pasta salad came about when I had a backyard full of ripe tomatoes from my garden and some leftover grilled chicken—it’s become my go-to summer potluck dish ever since. There’s something magical about how the fresh basil mingles with the tangy balsamic glaze that makes everyone ask for the recipe.

Ingredients

• For the pasta and chicken:
  • 8 ounces penne pasta
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For the caprese components:
  • 2 cups cherry tomatoes, halved
  • 8 ounces fresh mozzarella balls
  • 1/4 cup fresh basil leaves, chopped
• For the dressing:
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and rinse with cold water to stop the cooking process—this keeps the pasta from getting mushy in the salad.
4. While the pasta cooks, pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
5. Heat 2 tablespoons of olive oil in a grill pan over medium-high heat until shimmering, about 2 minutes.
6. Place the chicken breasts in the hot pan and cook for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior has nice grill marks.
7. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing into 1/2-inch strips—resting ensures juicy, tender chicken.
8. In a small bowl, whisk together balsamic vinegar, 1/4 cup olive oil, honey, Dijon mustard, and garlic powder until fully emulsified.
9. In a large serving bowl, combine the cooled pasta, sliced chicken, halved cherry tomatoes, mozzarella balls, and chopped basil.
10. Pour the dressing over the salad and toss gently to coat all ingredients evenly—I like to reserve a little dressing for serving.

Every bite delivers that perfect contrast between the warm grilled chicken and cool fresh mozzarella, with the sweet tomatoes bursting in your mouth. The pasta soaks up the tangy balsamic dressing beautifully, making this salad even better after chilling for an hour. I love serving it in hollowed-out heirloom tomatoes for a stunning presentation that always impresses guests.

Balsamic Glazed Caprese Pasta Salad

Keeping my kitchen cool during summer is always a challenge, which is why I developed this no-cook pasta salad that’s become my go-to for potlucks and lazy weeknights alike. I first threw it together when my basil plant was overflowing, and now my friends request it every time we grill out.

Ingredients

For the pasta:
– 12 oz penne pasta
– 1 tsp salt
– 8 oz fresh mozzarella balls
– 2 cups cherry tomatoes
– 1/4 cup fresh basil leaves

For the glaze:
– 1/2 cup balsamic vinegar
– 2 tbsp honey
– 1 garlic clove
– 1/4 cup olive oil

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 teaspoon of salt to the boiling water.
3. Cook 12 ounces of penne pasta for exactly 9 minutes until al dente (test one piece – it should have a slight bite).
4. Drain the pasta immediately in a colander and rinse with cold water for 2 minutes to stop the cooking process.
5. While pasta cooks, mince 1 garlic clove finely.
6. Combine 1/2 cup balsamic vinegar, 2 tablespoons honey, and minced garlic in a small saucepan.
7. Simmer the balsamic mixture over medium-low heat for 8-10 minutes until reduced by half and syrupy.
8. Let the glaze cool completely for 15 minutes (this prevents it from wilting the fresh ingredients).
9. Halve 2 cups of cherry tomatoes horizontally.
10. Drain 8 ounces of fresh mozzarella balls if packed in liquid.
11. Chop 1/4 cup fresh basil leaves into thin ribbons.
12. Whisk 1/4 cup olive oil into the cooled balsamic glaze until emulsified.
13. Combine cooked pasta, halved tomatoes, mozzarella balls, and basil in a large bowl.
14. Pour the balsamic dressing over the pasta mixture.
15. Toss everything gently until evenly coated.
16. Chill the salad in the refrigerator for at least 30 minutes before serving.

Let this salad rest in the fridge – the flavors meld beautifully as the glaze soaks into the pasta. The sweet-tangy balsamic plays perfectly against the creamy mozzarella and juicy tomatoes, while the chilled pasta stays wonderfully firm. I love serving it in hollowed-out tomatoes for individual portions at summer parties.

Avocado Caprese Pasta Salad with Mozzarella

Sitting on my patio last summer, I realized I needed a pasta salad that could stand up to the heat without wilting—something creamy, fresh, and perfect for those lazy afternoons when turning on the stove feels like a chore. That’s how this Avocado Caprese Pasta Salad with Mozzarella came to be, and it’s been my go-to ever since for potlucks and quick dinners alike.

Ingredients

• For the pasta and assembly:
  • 8 oz fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella pearls
  • 1 large avocado, diced
  • 1/4 cup fresh basil leaves, chopped
• For the dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz fusilli pasta to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and rinse under cold running water for 1 minute to stop the cooking process.
4. Transfer the cooled pasta to a large mixing bowl.
5. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until fully combined.
6. Pour the dressing over the pasta and toss to coat evenly.
7. Gently fold in 1 cup halved cherry tomatoes, 8 oz fresh mozzarella pearls, and 1 diced large avocado.
8. Sprinkle 1/4 cup chopped fresh basil over the salad and give it one final gentle toss.
9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Zesty and creamy, this salad balances the richness of avocado with the tangy pop of balsamic—each bite delivers a cool, satisfying texture that holds up beautifully even after chilling. I love serving it in hollowed-out avocado halves for a fun presentation, or alongside grilled chicken for a heartier meal.

Spinach and Caprese Pasta Salad

Oof, after a long day of recipe testing, I stumbled upon this glorious combination that’s become my go-to for potlucks and lazy weeknights alike—it’s my Spinach and Caprese Pasta Salad! I love how it marries the freshness of a classic Caprese with the heartiness of pasta, and it’s so simple to throw together even when I’m short on time (which, let’s be honest, is most days). Trust me, this one’s a crowd-pleaser that’ll have everyone asking for the recipe.

Ingredients

– For the pasta and assembly: 8 oz rotini pasta, 5 oz fresh baby spinach, 8 oz cherry tomatoes (halved), 8 oz fresh mozzarella pearls, 1/4 cup fresh basil leaves (chopped)
– For the dressing: 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz rotini pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (check by tasting a piece—it should be tender but firm).
3. Drain the pasta in a colander and immediately rinse under cold running water for 1–2 minutes to stop the cooking process and cool it completely.
4. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until fully combined.
5. Tip: For a smoother dressing, emulsify it by whisking vigorously or shaking in a sealed jar.
6. In a large mixing bowl, combine the cooled pasta, 5 oz fresh baby spinach, 8 oz halved cherry tomatoes, 8 oz fresh mozzarella pearls, and 1/4 cup chopped fresh basil.
7. Pour the dressing over the pasta mixture and toss gently with salad tongs until everything is evenly coated.
8. Tip: Toss gently to avoid bruising the basil and spinach leaves.
9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
10. Tip: For best results, let it chill for up to 2 hours—the pasta absorbs the dressing beautifully.
11. Give the salad one final toss before serving to redistribute the dressing.
The tender rotini soaks up the tangy-sweet balsamic dressing, while the juicy tomatoes and creamy mozzarella pearls burst with freshness in every bite. I love serving this chilled on a hot day with grilled chicken on the side, or packing it for picnics—it holds up wonderfully without getting soggy.

Caprese Orzo Pasta Salad with Sun-Dried Tomatoes

Yesterday, I found myself staring at that half-empty jar of sun-dried tomatoes in my fridge—you know the one that’s been sitting there since your last ambitious cooking spree? That little moment of inspiration led me to whip up this vibrant Caprese Orzo Pasta Salad, which has quickly become my go-to for quick lunches and potlucks alike.

Ingredients

For the orzo and vegetables:
– 1 cup orzo pasta
– 1 cup cherry tomatoes, halved
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 8 oz fresh mozzarella pearls
– 1/4 cup fresh basil leaves, thinly sliced

For the dressing:
– 3 tbsp extra virgin olive oil
– 2 tbsp balsamic vinegar
– 1 garlic clove, minced
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1 cup orzo pasta to the boiling water and cook for 8-9 minutes, stirring occasionally to prevent sticking.
3. Drain the orzo in a fine-mesh strainer and rinse under cold running water for 1 minute to stop the cooking process. Tip: Rinsing helps the orzo stay separate and not clump together.
4. Transfer the cooled orzo to a large mixing bowl.
5. Add 1 cup halved cherry tomatoes, 1/2 cup chopped sun-dried tomatoes, 8 oz mozzarella pearls, and 1/4 cup sliced basil to the bowl.
6. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined. Tip: Whisk vigorously for 30 seconds to emulsify the dressing for better coating.
7. Pour the dressing over the orzo mixture and toss gently with a large spoon until all ingredients are evenly coated.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Tip: Chilling firms up the mozzarella and enhances the overall flavor profile.

Now, this salad shines with its chewy orzo, bursts of sweet tomatoes, and creamy mozzarella—it’s a texture lover’s dream. I love serving it over a bed of arugula for a peppery kick or stuffing it into hollowed-out bell peppers for a fun, portable lunch option.

Zucchini Noodle Caprese Pasta Salad

During these busy weeknights when I’m craving something fresh but don’t want to spend hours in the kitchen, this zucchini noodle caprese pasta salad has become my go-to solution. It’s the perfect way to use up that giant zucchini from my garden that seems to double in size overnight, and it always reminds me of summer potlucks with friends.

Ingredients

• For the zucchini noodles:
  • 4 medium zucchinis, spiralized
  • 1 teaspoon salt
• For the salad:
  • 8 ounces cherry tomatoes, halved
  • 8 ounces fresh mozzarella balls (ciliegine)
  • 1/4 cup fresh basil leaves, chopped
• For the dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon black pepper

Instructions

1. Place spiralized zucchini noodles in a colander and sprinkle with 1 teaspoon salt.
2. Let the salted zucchini noodles sit for 15 minutes to draw out excess moisture.
3. While zucchini rests, halve 8 ounces of cherry tomatoes.
4. Chop 1/4 cup of fresh basil leaves.
5. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 minced garlic clove, and 1/2 teaspoon black pepper.
6. Pat the zucchini noodles dry with paper towels to remove the released moisture.
7. Combine the dried zucchini noodles, halved cherry tomatoes, 8 ounces mozzarella balls, and chopped basil in a large bowl.
8. Pour the dressing over the salad mixture.
9. Toss everything gently until evenly coated.
10. Let the salad rest for 5 minutes before serving to allow flavors to meld.

Here’s what makes this dish special: the zucchini noodles maintain a satisfying al dente texture while soaking up the bright dressing, and the burst of sweet tomatoes against the creamy mozzarella creates this wonderful contrast that feels both light and substantial. I love serving it in individual mason jars for picnics or doubling the recipe for summer gatherings—it’s always the first bowl to empty!

Smoked Salmon Caprese Pasta Salad

My family practically lives on pasta salads during summer, but I was getting tired of the same old recipes until I stumbled upon this brilliant twist while cleaning out my fridge. Smoked salmon caprese pasta salad combines the classic Italian flavors we love with that luxurious smoked fish that always feels like a special treat.

Ingredients

• For the pasta:
  • 8 ounces fusilli pasta
  • 1 tablespoon kosher salt
  • 4 quarts water
• For the dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
• For the salad:
  • 8 ounces smoked salmon, torn into 1-inch pieces
  • 1 cup cherry tomatoes, halved
  • 8 ounces fresh mozzarella pearls
  • 1/4 cup fresh basil leaves, torn

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon kosher salt to the boiling water.
3. Add 8 ounces fusilli pasta and cook for 9 minutes, stirring occasionally to prevent sticking.
4. Test pasta for doneness by tasting one piece – it should be tender but still slightly firm.
5. Drain pasta in a colander and rinse with cold water for 1 minute to stop the cooking process.
6. Transfer cooled pasta to a large mixing bowl.
7. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon black pepper until emulsified.
8. Pour dressing over the cooled pasta and toss to coat evenly.
9. Add 1 cup halved cherry tomatoes, 8 ounces mozzarella pearls, and 8 ounces torn smoked salmon to the bowl.
10. Gently fold all ingredients together until well combined.
11. Add 1/4 cup torn basil leaves and give one final gentle mix.
12. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Unlike many pasta salads that get soggy, this one actually improves as it chills, with the fusilli holding its shape beautifully against the creamy mozzarella and flaky salmon. I love serving it in individual mason jars for picnics or doubling the smoked salmon for an extra luxurious dinner party side that always disappears first.

Mediterranean Caprese Pasta Salad with Olives

Last week, I found myself with an abundance of cherry tomatoes from my garden and a serious craving for something fresh yet satisfying. This Mediterranean twist on classic Caprese salad came together when I realized I had all the components for my favorite flavors in one bowl – it’s become my go-to for potlucks ever since!

Ingredients

For the pasta and vegetables:
– 12 oz fusilli pasta
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella pearls
– 1/2 cup kalamata olives, pitted and halved
– 1/4 cup red onion, finely diced
– 1/4 cup fresh basil leaves, chopped

For the dressing:
– 1/3 cup extra virgin olive oil
– 3 tbsp red wine vinegar
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fusilli pasta to the boiling water and cook for 9-11 minutes until al dente (tip: check pasta 2 minutes before package directions for perfect texture).
3. Drain pasta in a colander and rinse with cold water for 1 minute to stop the cooking process.
4. Transfer cooled pasta to a large mixing bowl.
5. Halve cherry tomatoes vertically and add to the pasta bowl.
6. Add fresh mozzarella pearls to the bowl.
7. Pit and halve kalamata olives, then add to the mixture.
8. Finely dice red onion and add to the bowl.
9. Chop fresh basil leaves and sprinkle over other ingredients.
10. In a small bowl, whisk together extra virgin olive oil and red wine vinegar for 30 seconds until emulsified.
11. Mince garlic cloves and whisk into the dressing mixture.
12. Add dried oregano, salt, and black pepper to the dressing, whisking for another 15 seconds.
13. Pour dressing over the pasta salad and toss thoroughly to coat all ingredients.
14. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld (tip: chilling helps the pasta absorb the dressing beautifully).
15. Before serving, toss the salad again and adjust seasoning if needed (tip: taste and add an extra pinch of salt if the flavors seem flat).
16. Transfer to a serving dish.

During our last backyard gathering, I served this in individual mason jars for easy handling, and the creamy mozzarella against the tangy dressing created such a refreshing contrast. The fusilli holds onto every bit of that garlicky oregano dressing, while the burst of sweet tomatoes and salty olives makes each bite excitingly different from the last.

Roasted Red Pepper Caprese Pasta Salad

Now, I have to confess—I used to think pasta salad was just for potlucks, until I created this roasted red pepper version that’s become a weekly staple in my kitchen. It’s the kind of dish that feels fancy but comes together in minutes, perfect for those evenings when you’re craving something vibrant and satisfying without a fuss.

Ingredients

For the pasta and vegetables:

• 8 oz fusilli pasta
• 2 large red bell peppers
• 1 tbsp olive oil
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls
• 1/4 cup fresh basil leaves, thinly sliced

For the dressing:

• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F.
2. Cut the red bell peppers into 1-inch wide strips and toss them with 1 tablespoon of olive oil on a baking sheet.
3. Roast the peppers for 20 minutes, flipping them halfway through, until they’re charred and tender.
4. While the peppers roast, bring a large pot of salted water to a rolling boil.
5. Add the fusilli pasta and cook for 9 minutes, stirring occasionally, until al dente.
6. Drain the pasta in a colander and rinse it under cold water to stop the cooking process—this keeps it from getting mushy.
7. Let the roasted peppers cool for 5 minutes, then chop them into bite-sized pieces.
8. In a large bowl, whisk together 1/4 cup olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
9. Add the cooked pasta, chopped roasted peppers, halved cherry tomatoes, mozzarella pearls, and sliced basil to the bowl.
10. Toss everything gently until evenly coated with the dressing.

Very few dishes balance creamy, tangy, and smoky flavors as beautifully as this one. The charred peppers add a subtle sweetness that pairs perfectly with the fresh basil and creamy mozzarella, while the fusilli holds onto the dressing in every twist. I love serving it slightly chilled with grilled chicken or scooping it straight from the bowl for a quick lunch—it’s that versatile.

Sweet Corn Caprese Pasta Salad

Craving something fresh yet comforting for these early fall days? I created this Sweet Corn Caprese Pasta Salad last weekend when I had leftover corn from a barbecue and some beautiful heirloom tomatoes from the farmers market—it’s become my new go-to for quick lunches and potlucks. Honestly, I love how it combines summer’s brightness with pasta’s cozy appeal, and it comes together faster than you can set the table!

Ingredients

For the pasta and vegetables:

• 8 ounces fusilli pasta
• 2 cups fresh sweet corn kernels (from about 3 ears)
• 1 pint cherry tomatoes, halved
• 8 ounces fresh mozzarella pearls
• 1/4 cup thinly sliced fresh basil

For the dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (I always taste a piece at 10 minutes to check—it should be tender but still have a slight bite).
3. Drain the pasta in a colander and rinse briefly under cool water to stop the cooking process; this keeps it from getting mushy.
4. Heat a dry skillet over medium-high heat and add the fresh sweet corn kernels.
5. Cook the corn for 5–7 minutes, stirring occasionally, until lightly charred in spots, which adds a smoky depth to the salad.
6. In a large mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
7. Add the drained pasta, charred corn, halved cherry tomatoes, and mozzarella pearls to the bowl with the dressing.
8. Gently toss all ingredients until evenly coated with the dressing.
9. Fold in the thinly sliced fresh basil just before serving to keep it vibrant and prevent wilting.

Keep in mind that the mozzarella pearls soften slightly as they mingle with the warm pasta, creating creamy pockets that contrast with the juicy tomatoes and crisp-tender corn. I love scooping this into lettuce cups for a low-carb twist or pairing it with grilled chicken for a heartier meal—it’s versatile enough to shine on its own or as a side.

Arugula and Caprese Pasta Salad

Every time summer rolls around, I find myself craving fresh, no-fuss meals that don’t require heating up the kitchen—this Arugula and Caprese Pasta Salad is my go-to. I first threw it together for a last-minute potluck, and now friends request it for every gathering. It’s the kind of dish that feels fancy but comes together in minutes, perfect for those busy weeknights when you want something satisfying without the effort.

Ingredients

• For the pasta and vegetables:
  • 8 ounces fusilli pasta
  • 4 cups fresh arugula
  • 1 pint cherry tomatoes, halved
  • 8 ounces fresh mozzarella pearls
  • 1/4 cup thinly sliced fresh basil
• For the dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook for 9–11 minutes, stirring occasionally, until al dente (check package directions for exact timing).
3. Drain the pasta in a colander and rinse immediately under cold running water for 1 minute to stop the cooking process. Tip: Rinsing pasta for cold salads prevents it from becoming gummy.
4. While the pasta cooks, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl until fully combined.
5. Place the cooled pasta in a large serving bowl and pour the dressing over it, tossing to coat evenly.
6. Add the arugula, cherry tomatoes, mozzarella pearls, and sliced basil to the bowl. Tip: Wait to add the arugula until just before serving to keep it crisp.
7. Gently toss all ingredients until the arugula is lightly wilted and everything is well distributed. Tip: Use a folding motion with a spatula to avoid crushing the mozzarella pearls.

What I love most is how the peppery arugula contrasts with the sweet tomatoes and creamy mozzarella, while the tangy dressing ties it all together. Serve it chilled straight from the fridge, or pack it for a picnic—it holds up beautifully without getting soggy. For a fun twist, try adding grilled chicken or swapping the fusilli for bowtie pasta to make it extra festive.

Vegan Caprese Pasta Salad with Almond Cheese

Naturally, I find myself craving fresh, vibrant meals as summer transitions to fall, and this Vegan Caprese Pasta Salad with Almond Cheese has become my go-to for potlucks and quick weeknight dinners. I actually created this recipe after a friend brought over garden-fresh basil and tomatoes, and I needed something that could showcase those beautiful flavors while keeping things plant-based. It’s the kind of dish that feels fancy but comes together in minutes, which is perfect for my chaotic kitchen schedule.

Ingredients

• For the pasta and vegetables:
  • 8 oz fusilli pasta
  • 1 pint cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, thinly sliced
• For the almond cheese:
  • 1 cup raw almonds, soaked overnight
  • 1/4 cup water
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
• For the dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz fusilli pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, drain the soaked almonds and add them to a blender with 1/4 cup water, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp garlic powder.
4. Blend the almond mixture on high speed for 2-3 minutes until completely smooth and creamy, scraping down the sides once halfway through.
5. Drain the cooked pasta in a colander and rinse under cold running water for 1 minute to stop the cooking process.
6. Transfer the cooled pasta to a large mixing bowl and add 1 pint halved cherry tomatoes and 1/4 cup sliced fresh basil.
7. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp dried oregano, and 1/4 tsp black pepper until emulsified.
8. Pour the dressing over the pasta mixture and toss thoroughly to coat all ingredients evenly.
9. Dollop spoonfuls of the almond cheese over the salad and gently fold it in, leaving some visible streaks.
10. Chill the completed salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

This salad delivers a wonderful contrast between the tender pasta and the juicy burst of tomatoes, while the almond cheese adds a surprisingly rich, tangy creaminess that mimics traditional mozzarella beautifully. Try serving it in hollowed-out bell peppers for a stunning presentation, or pack it for picnics where the flavors only improve as they sit.

Tortellini Caprese Pasta Salad

Finally, after that sweltering summer barbecue where my potato salad turned into a warm mush, I knew I needed a pasta salad that could stand up to the heat. This Tortellini Caprese Pasta Salad has become my go-to for every potluck since—it’s the dish that always gets empty first, and I love how the cheese-filled tortellini makes it feel special without much extra work. Trust me, your friends will be asking for this recipe!

Ingredients

For the pasta:
– 20 oz refrigerated cheese tortellini
– 1 tbsp salt
– 8 cups water

For the salad:
– 2 cups cherry tomatoes, halved
– 8 oz fresh mozzarella pearls
– 1/4 cup fresh basil leaves, thinly sliced

For the dressing:
– 1/3 cup extra virgin olive oil
– 2 tbsp balsamic vinegar
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes

Instructions

1. Pour 8 cups of water into a large pot and bring it to a rolling boil over high heat.
2. Add 1 tablespoon of salt to the boiling water.
3. Carefully add 20 ounces of refrigerated cheese tortellini to the boiling water.
4. Cook the tortellini for 7-8 minutes, stirring occasionally, until they float to the surface and are tender.
5. Drain the cooked tortellini in a colander and rinse with cold water for 1 minute to stop the cooking process.
6. Transfer the cooled tortellini to a large mixing bowl.
7. Add 2 cups of halved cherry tomatoes to the bowl with the tortellini.
8. Add 8 ounces of fresh mozzarella pearls to the bowl.
9. In a small bowl, whisk together 1/3 cup of extra virgin olive oil and 2 tablespoons of balsamic vinegar until emulsified.
10. Add 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes to the dressing mixture.
11. Pour the prepared dressing over the tortellini mixture in the large bowl.
12. Gently toss all ingredients until evenly coated with the dressing.
13. Add 1/4 cup of thinly sliced fresh basil leaves to the salad.
14. Toss the salad one final time to distribute the basil evenly.
15. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

Absolutely nothing beats the way the creamy mozzarella pearls burst against the firm tortellini in each bite, while the tangy balsamic dressing soaks into every nook and cranny. I love serving this in individual mason jars for picnics—it stays perfectly layered and makes for such a charming presentation that always impresses my guests.

Conclusion

Looking for the perfect summer dish? These 30 Caprese pasta salad recipes offer endless inspiration for fresh, flavorful meals that everyone will love. We hope you find your new favorite! Try one out, then leave a comment telling us which recipe you adored. Don’t forget to share this delicious roundup with your friends by pinning it on Pinterest!