This Caprese Pasta Salad is filled with tender noodles, cherry tomatoes, fresh basil, and creamy mozzarella cheese. It’s tossed in a white balsamic and pesto dressing, which gives this dish a burst of flavor. Simple, fresh, and full of flavor, this cold pasta salad is ready in minutes and is perfect for summer!
Happy Tuesday, friends! I hope you enjoyed the long weekend with family, friends, fireworks, and lots of delicious foods.
Now, you know I’m all about the food, but let’s talk about two of my summer loves today. Ice cream and caprese-anything. Those just scream summer and all things delicious, don’t they?
Let’s start with ice cream. I am a big fan of soft serve, shakes, triple scoops, you name it. And since the hubster practically eats ice cream every night, you can almost guarantee that we always have a gallon (or three) stashed in our freezer. Even though we eat ice cream year round, it is much needed in the summer, especially since it’s been so hot lately!
If you’ve been hanging around here long enough, you know that I’m practically obsessed with caprese flavors, especially in the summer. From this garlic bread, to that quinoa salad, this burger, and that grilled cheese, I love finding new ways to incorporate the trifecta of my favorite ingredients (tomatoes, basil, and mozzarella cheese).
This caprese pasta salad is filled with tender noodles, cherry tomatoes, fresh basil, and creamy mozzarella cheese. It’s tossed in a white balsamic and pesto dressing, which gives this dish a burst of flavor. Simple, fresh, and full of flavor, this pasta salad is ready in minutes and is perfect for summer!
If you love caprese as much as I do, then I guarantee you’ll be head over heels for this caprese pasta salad. The fresh tomatoes, basil, and mozzarella make the most amazing flavor combination, especially when tossed with a zesty dressing. And what could be better than tossing everything with some fresh pasta?
Let’s talk about that dressing for a minute. More specifically, the white balsamic vinegar. Have you tried this before? I use it in a lot of my salad recipes, as the taste is a touch milder than regular balsamic vinegar. And when it meets the pesto, wow…is it good!
And like most of my recipes, this caprese pesto pasta salad is a breeze to whip up. But you knew that was coming, right? Simply make the pasta, toss in the tomatoes, basil, mozzarella, and add in the dressing. Easy peasy!
This pasta salad makes the perfect side dish to go alongside a big bowl of EDY’S® Butterfinger Peanut Butter Cup Ice Cream. After all, it is summer, and caprese and ice cream go together like two peas in a pod.
So, the next time you’re looking to entertain at a summer party or get-together, or just want to embrace the flavors of summer, this Caprese Pasta Salad (and ice cream!) is just what you need!
Caprese Pasta Salad Ingredients
This cavatappi pasta salad couldn’t be simpler to make! Here’s what you’ll need to make this caprese pasta salad with cherry tomatoes:
- Cavatappi noodles
- Olive oil
- White balsamic vinegar
- Cherry tomatoes
- Fresh basil
- Mozzarella pearls
- Salt and pepper
How to Make Caprese Pasta Salad
You can enjoy this caprese pasta salad immediately while it’s still warm, or you can refrigerate it to eat as a cold pesto pasta salad. Either way, here’s how I make this caprese pesto pasta salad at home:
- Cook noodles until al dente.
- Toss together cooked pasta, olive oil, pesto, and white balsamic vinegar.
- Add remaining ingredients and stir.
Can You Freeze Pasta Salad?
I don’t recommend freezing this caprese pasta salad, no. The cherry tomatoes would change texture, as would the fresh basil.
Tips for Making Caprese Pasta Salad
I used cavatappi noodles to make this caprese pesto pasta salad, but any short, sturdy noodle will work. Think: elbow macaroni, bowtie pasta, etc.
I used classic basil pesto in this recipe, but really any pesto will work. I’ve seen fun pesto variations at the store like sun-dried tomato pesto — use whatever you’d like.
Note that this caprese pasta salad is best the day it’s made. The tomatoes and basil wilt over time, and the pasta will soften the longer it sits in the fridge.
Looking for more pasta salad ideas? I’ve got you covered!
- Italian Pasta Salad
- Roasted Mushroom and Tomato Pasta Salad
- Cherry Balsamic Pasta Salad
- Chicken Caesar Pasta Salad
- Creamy BLT Pasta Salad
Caprese Pasta Salad
- 8 ounces cavatappi noodles (or other noodle of choice)
- 2 tablespoons olive oil
- 4 tablespoons white balsamic vinegar
- 1/2 cup pesto (homemade or store-bought)
- 1 pint cherry tomatoes , quartered
- 1/2 cup chopped fresh basil
- 8 oz mozzarella pearls
- Salt and pepper , to taste
- In a large pot, cook pasta according to package directions until al dente. Drain and immediately rinse under cold water.
- Pour pasta into a large bowl. Add olive oil, white balsamic vinegar, and pesto. Toss to combine.
- Add tomatoes, basil, and mozzarella. Stir to combine. Season with salt and pepper, if needed.
- Serve immediately or refrigerate until ready to serve.