19 Caprese Pasta Salad Recipes

You know that moment when you have beautiful ripe tomatoes and fresh basil, and you’re trying to figure out what to make that actually feels like a meal? The classic caprese salad is perfect, but sometimes you want something a little more substantial—something that can stand on its own for lunch or dinner.

I’ve been there plenty of times, staring at my basil plant that’s somehow taken over the windowsill and wondering what to do with it all. That’s where caprese pasta salad comes in. It takes everything we love about the classic Italian combo—juicy tomatoes, creamy mozzarella, and fresh basil—and turns it into something you can actually sink your teeth into.

The best part? These recipes are incredibly forgiving. You can make them ahead for a picnic, throw them together for a quick weeknight dinner, or dress them up for a potluck. Whether you prefer classic balsamic, creamy pesto versions, or something with a little protein to make it a full meal, these 19 caprese pasta salads have you covered.

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1. Classic Caprese Pasta Salad

The one that started it all. Cherry tomatoes, fresh mozzarella balls, and basil tossed with pasta in a simple balsamic dressing. It’s proof that the simplest combinations are often the best.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 1 pound pasta (rotini, fusilli, or penne)
2. 1 pint cherry or grape tomatoes, halved
3. 8 ounces fresh mozzarella balls (ciliegine or pearl size), drained
4. 1 cup fresh basil leaves, torn or chiffonade
5. ⅓ cup extra virgin olive oil
6. 3 tablespoons balsamic vinegar
7. 2 cloves garlic, minced
8. Salt and black pepper to taste

Recipe Steps:

1. Cook pasta according to package directions until al dente. Drain and rinse with cool water to stop cooking.
2. In a large bowl, combine tomatoes, mozzarella, and basil.
3. In a small bowl or jar, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper.
4. Add cooled pasta to the tomato mixture. Pour dressing over and toss gently to combine.
5. Let sit for 10-15 minutes before serving to allow flavors to meld.

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2. Creamy Balsamic Caprese Pasta Salad

All the classic flavors with a creamy twist. A balsamic-infused mayonnaise dressing makes this version extra rich and satisfying.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 1 pound pasta (bowtie or shells work well)
2. 1 pint cherry tomatoes, halved
3. 8 ounces fresh mozzarella, cubed or pearl size
4. ½ cup fresh basil, chopped
5. ½ cup mayonnaise
6. 2 tablespoons balsamic vinegar
7. 1 tablespoon balsamic glaze, plus more for drizzling
8. 1 clove garlic, minced
9. Salt and pepper to taste

Recipe Steps:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a small bowl, whisk together mayonnaise, balsamic vinegar, balsamic glaze, garlic, salt, and pepper.
3. In a large bowl, combine pasta, tomatoes, mozzarella, and basil.
4. Pour dressing over and toss until everything is well coated.
5. Drizzle with additional balsamic glaze before serving if desired.

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3. Grilled Chicken Caprese Pasta Salad

This version adds protein to make it a complete meal. Grilled chicken breast pairs perfectly with the classic caprese combination.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4-6

Ingredients:

1. 1 pound pasta (penne or rotini)
2. 2 boneless skinless chicken breasts
3. 1 pint cherry tomatoes, halved
4. 8 ounces fresh mozzarella balls
5. ½ cup fresh basil, chopped
6. ⅓ cup olive oil, plus more for chicken
7. 3 tablespoons balsamic vinegar
8. 2 cloves garlic, minced
9. 1 teaspoon Italian seasoning
10. Salt and pepper to taste

Recipe Steps:

1. Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-sear over medium-high heat until cooked through, about 6-8 minutes per side. Let rest, then slice.
2. Cook pasta according to package directions. Drain and rinse with cool water.
3. In a large bowl, combine pasta, tomatoes, mozzarella, and basil.
4. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper.
5. Add sliced chicken to the bowl, pour dressing over, and toss gently to combine.

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4. Pesto Caprese Pasta Salad

Double down on the basil flavor by adding pesto to the mix. The pesto coats the pasta while the fresh basil adds brightness on top.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 1 pound pasta (tortellini works great here)
2. 1 pint grape tomatoes, halved
3. 8 ounces fresh mozzarella pearls
4. ½ cup pesto (store-bought or homemade)
5. ¼ cup fresh basil, chiffonade
6. 2 tablespoons pine nuts, toasted
7. Salt and pepper to taste
8. Balsamic glaze for drizzling

Recipe Steps:

1. Cook pasta according to package directions. Drain and rinse with cool water.
2. In a large bowl, combine pasta, tomatoes, and mozzarella.
3. Add pesto and toss until everything is well coated.
4. Gently fold in fresh basil.
5. Top with toasted pine nuts and drizzle with balsamic glaze before serving.

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5. Caprese Orzo Salad

A smaller pasta means every bite has the perfect ratio of ingredients. This orzo version is great as a side dish or light lunch.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4-6

Ingredients:

1. 1½ cups orzo pasta
2. 1 pint cherry tomatoes, quartered
3. 8 ounces fresh mozzarella, cut into small cubes
4. ½ cup fresh basil, finely chopped
5. ¼ cup extra virgin olive oil
6. 2 tablespoons lemon juice
7. 1 tablespoon balsamic vinegar
8. 1 clove garlic, minced
9. Salt and pepper to taste

Recipe Steps:

1. Cook orzo according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine cooked orzo, tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, garlic, salt, and pepper.
4. Pour dressing over orzo mixture and toss well to combine.
5. Chill for 30 minutes before serving for best flavor.

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6. Caprese Pasta Salad with Balsamic Glaze

Sometimes you need that sweet, tangy balsamic glaze to really tie everything together. This version lets the glaze take center stage.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 1 pound pasta (farfalle or bowtie)
2. 2 cups cherry tomatoes, halved
3. 16 ounces fresh mozzarella, cubed
4. 1 cup fresh basil leaves, torn
5. ⅓ cup olive oil
6. ¼ cup balsamic glaze, plus more for drizzling
7. 2 cloves garlic, minced
8. ½ teaspoon salt
9. ¼ teaspoon black pepper

Recipe Steps:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine pasta, tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, balsamic glaze, garlic, salt, and pepper.
4. Pour dressing over pasta mixture and toss gently.
5. Drizzle with additional balsamic glaze just before serving.

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7. Avocado Caprese Pasta Salad

Creamy avocado takes this caprese pasta salad to another level. The avocado adds richness that pairs beautifully with the balsamic.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4-6

Ingredients:

1. 1 pound pasta (rotini or cavatappi)
2. 1 pint cherry tomatoes, halved
3. 8 ounces fresh mozzarella pearls
4. 2 ripe avocados, diced
5. ½ cup fresh basil, chopped
6. ⅓ cup olive oil
7. 3 tablespoons balsamic vinegar
8. 1 clove garlic, minced
9. Salt and pepper to taste

Recipe Steps:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, gently combine pasta, tomatoes, mozzarella, avocados, and basil.
3. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper.
4. Pour dressing over salad and toss very gently to avoid mashing the avocado.
5. Serve immediately for best texture.

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8. Caprese Tortellini Salad

Cheese-filled tortellini takes the place of plain pasta for an extra-indulgent version. It’s like two kinds of cheese in every bite.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4-6

Ingredients:

1. 20 ounces cheese tortellini (fresh or frozen)
2. 1 pint cherry tomatoes, halved
3. 4 ounces fresh mozzarella pearls (optional, since tortellini already has cheese)
4. ½ cup fresh basil, chiffonade
5. ⅓ cup olive oil
6. 2 tablespoons balsamic vinegar
7. 1 tablespoon lemon juice
8. 1 clove garlic, minced
9. Salt and pepper to taste

Recipe Steps:

1. Cook tortellini according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine tortellini, tomatoes, mozzarella if using, and basil.
3. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper.
4. Pour dressing over and toss gently to combine.
5. Let sit for 10 minutes before serving.

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9. Caprese Pasta Salad with Grilled Vegetables

Summer grilling season calls for this version. Grilled zucchini and bell peppers add smoky depth to the classic combination.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 1 pound pasta (orecchiette or shells)
2. 2 zucchini, sliced lengthwise
3. 2 bell peppers, seeded and quartered
4. 1 pint cherry tomatoes
5. 8 ounces fresh mozzarella, cubed
6. ½ cup fresh basil, chopped
7. ⅓ cup olive oil, plus more for grilling
8. 3 tablespoons balsamic vinegar
9. 2 cloves garlic, minced
10. Salt and pepper to taste

Recipe Steps:

1. Preheat grill to medium-high. Toss zucchini and bell peppers with olive oil and salt. Grill until tender and charred, about 4-5 minutes per side.
2. Remove vegetables from grill and chop into bite-sized pieces.
3. Cook pasta according to package directions. Drain and rinse with cool water.
4. In a large bowl, combine pasta, grilled vegetables, tomatoes, mozzarella, and basil.
5. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper.
6. Pour dressing over and toss gently to combine.

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10. Strawberry Caprese Pasta Salad

A sweet twist on the classic. Fresh strawberries add sweetness that pairs surprisingly well with balsamic and basil.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4-6

Ingredients:

1. 1 pound pasta (farfalle looks pretty here)
2. 1 pint strawberries, hulled and sliced
3. 1 pint cherry tomatoes, halved
4. 8 ounces fresh mozzarella pearls
5. ½ cup fresh basil, chiffonade
6. ⅓ cup olive oil
7. 3 tablespoons balsamic vinegar
8. 1 tablespoon honey
9. Salt and pepper to taste

Recipe Steps:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, gently combine pasta, strawberries, tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
4. Pour dressing over salad and toss gently.
5. Serve immediately to keep strawberries fresh.

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11. Caprese Macaroni Salad

A childhood favorite gets a grown-up makeover. This creamy macaroni salad uses a caprese-inspired dressing.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6-8

Ingredients:

1. 1 pound elbow macaroni
2. 1 pint cherry tomatoes, halved
3. 8 ounces fresh mozzarella, cubed small
4. ½ cup fresh basil, finely chopped
5. ½ cup mayonnaise
6. ¼ cup sour cream
7. 2 tablespoons balsamic vinegar
8. 1 tablespoon balsamic glaze
9. 1 clove garlic, minced
10. Salt and pepper to taste

Recipe Steps:

1. Cook macaroni according to package directions. Drain and rinse with cold water.
2. In a small bowl, whisk together mayonnaise, sour cream, balsamic vinegar, balsamic glaze, garlic, salt, and pepper.
3. In a large bowl, combine macaroni, tomatoes, mozzarella, and basil.
4. Add dressing and stir until well combined.
5. Refrigerate for at least 1 hour before serving for best flavor.

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12. Caprese Pasta Salad with Prosciutto

A little salty prosciutto takes this pasta salad from side dish to main course territory. The ham adds depth and protein.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4-6

Ingredients:

1. 1 pound pasta (pappardelle broken into pieces or farfalle)
2. 4 ounces prosciutto, torn into bite-sized pieces
3. 1 pint cherry tomatoes, halved
4. 8 ounces fresh mozzarella, cubed
5. ½ cup fresh basil, torn
6. ⅓ cup olive oil
7. 3 tablespoons balsamic vinegar
8. 1 clove garlic, minced
9. Salt and pepper to taste

Recipe Steps:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine pasta, prosciutto, tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper.
4. Pour dressing over and toss gently to combine.
5. Serve at room temperature or chilled.

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13. Heirloom Tomato Caprese Pasta Salad

When heirloom tomatoes are in season, this is the recipe to make. The variety of colors and flavors makes it special.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 1 pound pasta (cavatappi or rotini)
2. 3-4 large heirloom tomatoes, assorted colors, chopped
3. 8 ounces fresh mozzarella, torn into pieces
4. ½ cup fresh basil leaves, whole or torn
5. ¼ cup extra virgin olive oil, good quality
6. 2 tablespoons balsamic vinegar
7. 1 clove garlic, minced
8. Flaky sea salt and black pepper to taste

Recipe Steps:

1. Cook pasta according to package directions. Drain and rinse with cool water.
2. In a large bowl, gently combine pasta, heirloom tomatoes, and mozzarella.
3. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper.
4. Pour dressing over and toss very gently to avoid breaking up the tomatoes.
5. Top with fresh basil leaves and a sprinkle of flaky sea salt just before serving.

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14. Caprese Pasta Salad with Spinach

Adding spinach gives this pasta salad more volume and nutrients. The spinach wilts slightly from the dressing for the perfect texture.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 1 pound pasta (penne or ziti)
2. 5 ounces fresh baby spinach
3. 1 pint cherry tomatoes, halved
4. 8 ounces fresh mozzarella pearls
5. ½ cup fresh basil, chopped
6. ⅓ cup olive oil
7. 3 tablespoons balsamic vinegar
8. 1 clove garlic, minced
9. Salt and pepper to taste

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. While pasta is still warm, place spinach in a large bowl and add warm pasta on top. Toss gently so spinach begins to wilt slightly.
3. Add tomatoes, mozzarella, and basil to the bowl.
4. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper.
5. Pour dressing over and toss until everything is well combined.
6. Serve warm, at room temperature, or chilled.

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15. Caprese Orzo Salad with Shrimp

Light and fresh, this shrimp version is perfect for summer lunches. The orzo lets the shrimp flavor shine through.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 1½ cups orzo pasta
2. 1 pound raw shrimp, peeled and deveined
3. 1 pint cherry tomatoes, halved
4. 8 ounces fresh mozzarella, cubed small
5. ½ cup fresh basil, chopped
6. ⅓ cup olive oil, divided
7. 3 tablespoons lemon juice
8. 2 cloves garlic, minced
9. Salt, pepper, and red pepper flakes to taste

Recipe Steps:

1. Season shrimp with salt, pepper, and red pepper flakes. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and opaque. Set aside.
2. Cook orzo according to package directions. Drain and rinse with cold water.
3. In a large bowl, combine orzo, shrimp, tomatoes, mozzarella, and basil.
4. In a small bowl, whisk together remaining olive oil, lemon juice, garlic, salt, and pepper.
5. Pour dressing over and toss gently to combine.
6. Serve immediately or chilled.

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16. Caprese Pasta Salad with Roasted Tomatoes

Roasting the tomatoes concentrates their flavor and adds a deeper, sweeter note. This version works well even when tomatoes aren’t at their peak.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 pound pasta (rigatoni or something sturdy)
2. 2 pints cherry or grape tomatoes
3. 3 tablespoons olive oil, divided
4. 8 ounces fresh mozzarella, cubed
5. ½ cup fresh basil, chiffonade
6. 2 tablespoons balsamic vinegar
7. 1 clove garlic, minced
8. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 400°F. On a baking sheet, toss tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until tomatoes are bursting and slightly caramelized. Let cool slightly.
2. Cook pasta according to package directions. Drain and rinse with cool water.
3. In a large bowl, combine pasta, roasted tomatoes (including any juices), mozzarella, and basil.
4. In a small bowl, whisk together remaining 2 tablespoons olive oil, balsamic vinegar, garlic, salt, and pepper.
5. Pour dressing over and toss gently to combine.
6. Serve warm or at room temperature.

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17. Caprese Pasta Salad with Arugula

Peppery arugula is a perfect match for sweet tomatoes and creamy mozzarella. The greens add a fresh bite to every forkful.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 1 pound pasta (orecchiette or small shells)
2. 5 ounces baby arugula
3. 1 pint cherry tomatoes, halved
4. 8 ounces fresh mozzarella, cubed or pearls
5. ½ cup fresh basil, torn
6. ⅓ cup olive oil
7. 3 tablespoons balsamic vinegar
8. 1 clove garlic, minced
9. Salt and pepper to taste

Recipe Steps:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine pasta, arugula, tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper.
4. Pour dressing over and toss until arugula is slightly wilted and everything is combined.
5. Serve immediately.

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18. Caprese Pasta Salad with Salami

For those who want a little more substance, add sliced salami. It brings a salty, savory element that works beautifully.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 1 pound pasta (rotini or fusilli)
2. 4 ounces salami, sliced into thin strips
3. 1 pint cherry tomatoes, halved
4. 8 ounces fresh mozzarella, cubed
5. ½ cup fresh basil, chopped
6. ⅓ cup olive oil
7. 3 tablespoons balsamic vinegar
8. 1 teaspoon Dijon mustard
9. 1 clove garlic, minced
10. Salt and pepper to taste

Recipe Steps:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine pasta, salami, tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, balsamic vinegar, mustard, garlic, salt, and pepper.
4. Pour dressing over and toss well to combine.
5. Let sit for 10-15 minutes before serving for best flavor.

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19. Caprese Pasta Salad with Balsamic Chicken

This version brings it all together—marinated balsamic chicken, fresh mozzarella, and tomatoes over pasta. It’s a complete meal in one bowl.

Recipe Metadata:

Time to Make: 40 minutes (plus marinating time)

Servings: 4-6

Ingredients:

1. 1 pound pasta (penne or bowtie)
2. 2 boneless skinless chicken breasts
3. ¼ cup balsamic vinegar, plus 2 tablespoons for dressing
4. ¼ cup olive oil, plus more for cooking
5. 2 cloves garlic, minced, divided
6. 1 teaspoon Italian seasoning
7. 1 pint cherry tomatoes, halved
8. 8 ounces fresh mozzarella balls
9. ½ cup fresh basil, chiffonade
10. Salt and pepper to taste

Recipe Steps:

1. In a bowl, combine ¼ cup balsamic vinegar, 2 tablespoons olive oil, half the garlic, Italian seasoning, salt, and pepper. Add chicken, turn to coat, and marinate for at least 30 minutes (or up to 4 hours).
2. Cook marinated chicken in a skillet over medium-high heat until cooked through, about 6-8 minutes per side. Let rest, then slice.
3. Cook pasta according to package directions. Drain and rinse with cool water.
4. In a large bowl, combine pasta, sliced chicken, tomatoes, mozzarella, and basil.
5. In a small bowl, whisk together remaining 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, remaining garlic, salt, and pepper.
6. Pour dressing over and toss gently to combine.
7. Serve warm or at room temperature.

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There you have it—19 ways to turn classic caprese flavors into satisfying pasta salads. Whether you’re meal prepping for the week, heading to a potluck, or just trying to use up that bounty of summer tomatoes, there’s a version here for you. The beauty of these recipes is how forgiving they are. Swap in whatever pasta you have on hand, use more or less basil based on what’s growing, and make them your own.