This easy to prepare Caprese Pasta Salad makes for an ideal lunch or side dish. Delicious, sweet tomatoes, creamy bocconcini and fresh basil are tossed with al dente pasta, garlic and olive oil. Perfect for a simple work lunch or to enjoy at your next picnic or barbecue!
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Why we love this recipe:
Pasta salad recipes are great to have in your repertoire. They come together quickly, are full of flavour, filling and often economical.
This Caprese Pasta Salad is a twist on the classic Italian salad, Insalata Caprese. This delicious salad features flavoursome tomatoes, fresh basil and mozzarella, tossed together with olive oil. For this recipe, we also add in al dente pasta and garlic for an extra flavour kick.
This is a dish that looks impressive but comes together quickly.
It is perfect for:
- Taking to a barbecue, potluck, or party;
- Work lunches;
- Serving as a side dish or being enjoyed as a main meal.
My Caprese Pasta Salad is easily made gluten-free by using a suitable pasta and can even be made a day in advance.
This is a great dish to serve to a crowd. The quantities can be easily multiplied to suit your requirements.
We have used Perino Grape Tomatoes in this recipe for the high-quality, great flavour and texture. As well as being fantastic in this salad, they make an ideal snack.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Perino Tomatoes - these are small, grape tomatoes with an oval shape. Their firm texture and naturally sweet flavour make them ideal for use in this Caprese Pasta Salad. You can purchase Perino Tomatoes at your local Coles Supermarket.
Cherry bocconcini balls - small balls of fresh mozzarella.
Fresh basil - adds great flavour and colour to the dish and is a must for a Caprese salad.
Pasta - my preference for this recipe is a short pasta, such as fusilli or penne.
Olive oil - to complement the flavour of the tomatoes, my preference is for extra virgin olive oil.
Garlic - a small clove of minced garlic adds lovely flavour to the finished dish.
Balsamic glaze - optional. A drizzle over the pasta salad when serving can be delicious.
Sea salt and freshly ground black pepper - it is important to properly season the pasta salad to your liking. For the best flavour, my preference is for sea salt flakes and freshly ground black pepper.
Step by step instructions:
- In a large saucepan of boiling salted water, cook your pasta until al dente.
- While the pasta is cooking, add the olive oil and minced garlic to a large bowl and mix to combine. Once the pasta is cooked, drain well. Add the pasta to the bowl with the oil and garlic and stir well. Set the pasta aside to cool.
- While your pasta is cooling, chop your tomatoes. I like to chop the grape tomatoes in half for this recipe.
- Chop your cherry bocconcini and finely slice the basil.
- Add your tomatoes, bocconcini and basil to the pasta.
- Toss well to combine, and check that it is seasoned with salt and pepper to your liking.
Tips for success and FAQs:
When a dish contains such few ingredients, it is imperative to use the best quality produce available, for the optimal flavour.
Although delicious on its own, this pasta salad pairs perfectly with grilled or roasted chicken, sausages and steak.
I have used Perino Tomatoes. They have a firm flesh and naturally sweet flavour.
A short pasta, such as fusilli or penne, is best for this recipe. You can use gluten-free pasta if required.
The Caprese Pasta Salad can be made up to one day in advance. Be sure to remove it from the fridge prior to serving to bring it up to room temperature. If making in advance, I would slice and add the basil just before serving to ensure the colour remains vibrant.
More delicious recipes for you to try:
We love to use tomatoes in many preparations. These are some more of our favourite recipes:
- Fresh Tomato Salsa
- Roasted Cherry Tomato Caprese Salad
- Caprese Bread Tartlets
- Marinated Tomato Salad
- Whipped Ricotta with Tomatoes
- Tomato Puff Pastry Tart
Easy to prepare and full of flavour, my Caprese Pasta Salad will be a dish for the whole family to enjoy. Enjoy the vibrant flavours and be sure to let me know in the comments below when you have tried it!
Alex xx
Caprese Pasta Salad
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 300 g (10.5 oz) dried fusilli/spiral pasta See Note 1
- 400 g (2 cups) Perino Grape Tomatoes - halved See Note 2
- ¼ cup fresh basil leaves - finely sliced
- 150 g (5 oz) mini bocconcini - quartered See Note 3
- ⅓ cup extra virgin olive oil See Note 4
- 1 clove garlic - minced
- sea salt and freshly ground black pepper - to taste See Note 5
- balsamic glaze - optional
Instructions
- In a large saucepan of boiling salted water, cook your pasta until al dente.
- While the pasta is cooking, add the olive oil and minced garlic to a large bowl and mix to combine.
- Once the pasta is cooked, drain well. Add the pasta to the bowl with the oil and garlic, and stir well.Set the pasta aside to cool.
- While your pasta is cooling, chop the tomatoes. I like to chop the grape tomatoes in half for this recipe.
- Chop your cherry bocconcini and finely slice the basil.
- Add the tomatoes, bocconcini and basil to the pasta. Toss well to combine, and check that it is seasoned with salt and pepper to your liking.
- Drizzle with balsamic glaze when serving if you wish.
Notes
- A short pasta, such as fusilli or penne, is best for this recipe. You can use gluten-free pasta if required.
- I have used Perino Grape Tomatoes for this recipe. Tomatoes are best enjoyed at room temperature, as refrigeration can dull their flavour.
- If you are unable to find mini/cherry bocconcini, cut or tear larger bocconcini into small pieces.
- With so few ingredients, to obtain the best flavour I prefer to use extra virgin olive oil.
- Ensure that the dish is adequately seasoned to your liking, to bring out the best flavour.
- The Caprese Pasta Salad can be made a day in advance. Store in the fridge and allow to come to room temperature before serving.
- Please note, the nutritional information is based on this recipe being served as a side dish. It does not include what the salad is served with. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Sloan says
Such a great idea and recipe! Added this recipe to my weekly meal prep for a light lunch throughout the week.
Alexandra says
Thanks, Sloan! So pleased to hear this!