Go Back
+ servings
Caprese pasta salad made with tomatoes, marinated fresh mozzarella cheese, fresh basil, and a mouthwatering homemade Italian herb vinaigrette! #pastasalad #caprese #tomatobasil #italian #sidedish #potluck #bbq #summer
Print Recipe
5 from 15 votes

Caprese Pasta Salad

The perfect Caprese pasta salad for a potluck or summer bbq!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Side Dish
Cuisine: American
Keyword: caprese, pasta salad
Servings: 6 servings
Calories: 564kcal



  • 2/3 cup olive oil (extra virgin is best)
  • 4 - 5 Tbsp red wine vinegar
  • 2 Tbsp capers, drained and roughly chopped
  • 3 cloves garlic, finely minced
  • 1/3 cup chopped fresh basil
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp kosher salt
  • 1/4 - 1/2 tsp black pepper


  • 2 cups cherry tomatoes, halved
  • 8 oz bocconcini mozzarella (or fresh mozzarella cut into 1/2 inch cubes)
  • 12 oz dried orecchiette pasta (or other short cut pasta)
  • 3 Tbsp pine nuts, lightly toasted (optional)


  • In a large mixing bowl, add dressing ingredients and whisk until well combined. Reserve 2 Tbsp of dressing, place in an airtight container and set aside.
  • Add cherry tomatoes and fresh mozzarella to mixing bowl with the dressing and toss to combine. Let sit and marinate approximately 30 minutes.
  • While the cheese and tomatoes are marinating, boil pasta according to package directions. Drain pasta and toss with a drizzle of olive oil. Let cool slightly.
  • Add pasta to mixing bowl and toss to combine. Transfer to serving container, cover and refrigerate 1-2 days. Before serving, toss pasta salad with reserved dressing and serve.


Pasta salad can also be served warm.
Right before serving, drizzle with balsamic glaze if desired.


Calories: 564kcal | Carbohydrates: 45g | Protein: 15g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 311mg | Potassium: 284mg | Fiber: 2g | Sugar: 3g | Vitamin A: 595IU | Vitamin C: 16.3mg | Calcium: 161mg | Iron: 1.7mg