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4.60 from 49 votes

Caprese Pasta Salad

Recipe from Two Peas and Their Pod

Caprese Pasta Salad- pasta with fresh tomatoes, basil and mozzarella cheese. This simple and delicious pasta salad is perfect for summertime or anytime!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 289kcal


  • 2 cups grape tomatoes, halved
  • 8 oz bocconcini (small fresh mozzarella balls)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • 4 tablespoons chopped basil, divided
  • ½ teaspoon dried oregano
  • Dash of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 8 oz pasta (I like orecchiette)
  • Balsamic glaze, for garnish


  • In a large bowl, combine the tomatoes, mozzarella cheese, olive oil, balsamic vinegar, garlic, 2 tablespoons of the basil, oregano, red pepper flakes, salt, and black pepper. Stir until tomatoes and cheese are well coated. Let sit for 30 minutes.
  • Cook the pasta to al dente, according to package instructions, making sure you salt the water. Drain the pasta and rinse with cold water.
  • Add the pasta to the bowl of tomatoes and mozzarella. Stir until combined. Add the remaining 2 tablespoons of basil. Drizzle with a little balsamic glaze and season with salt and pepper, to taste. Serve.


Store leftover pasta salad in an airtight container in the fridge for up to 4 days. If you need the salad to be gluten-free, use gluten-free pasta. 


Calories: 289kcal | Carbohydrates: 31g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 32mg | Potassium: 202mg | Fiber: 2g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 7mg | Calcium: 153mg | Iron: 1mg