Caprese Pasta Salad

Name: Caprese Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Italian-Canadian
Ingredients: 400 g pasta (your choice of shape); 2 tbsp extra-virgin olive oil; 3 cloves garlic, minced; 1 medium onion, diced; 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Fresh mozzarella, ripe tomatoes, and basil with balsamic glaze over penne. Summer on a plate.

Prep Time

10 min

Cook Time

10 min

Servings

Calories

330

Instructions

1
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2
Prepare the Base
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
3
Build the Sauce
Add the main sauce ingredients to the skillet and cook, stirring occasionally, until the flavours meld together, about 3-5 minutes.
4
Combine
Add the drained pasta to the sauce and toss vigorously, adding pasta water as needed to achieve a silky consistency that coats every strand.
5
Serve
Plate immediately and garnish with fresh herbs and freshly grated cheese. Serve hot with crusty bread on the side.

Chef's Notes

“I rinse pasta under cold water for salads — it's the one time you want to stop the cooking immediately and remove surface starch.”

— Chef Luca Bianchi

About This Recipe

Caprese pasta salad takes the classic Italian trio of tomatoes, fresh mozzarella, and basil and turns it into a make-ahead dish that is perfect for backyard barbecues and cottage weekends. Ripe summer tomatoes and torn basil are the whole point here, so wait for peak season.

Tossed penne stays cool and slightly chewy against creamy mozzarella pearls and juicy tomato, finished with a drizzle of balsamic glaze that adds sweet tang. Canadian cooks love it because it travels well to potlucks and needs zero last-minute stove time.

Tips for the Best Caprese Pasta Salad

Salt your pasta water well, then cool the noodles under cold water and toss with a little olive oil so they do not clump. Use tomatoes at room temperature for the best flavour, and add torn basil and balsamic glaze right before serving so nothing wilts or bleeds colour.

What to Serve With It

Serve this alongside grilled sausages or Italian sausage on a bun, corn on the cob, and a crusty baguette for scooping up extra balsamic glaze. It is a natural fit for a patio potluck or cottage dinner, paired with a chilled glass of Ontario rosé or Chardonnay.

Storage & Reheating

Keep leftovers in an airtight container in the fridge for up to 3 days. Tomatoes release liquid as they sit, so drain any excess before serving again and add a fresh drizzle of balsamic glaze. This salad does not freeze well since mozzarella and tomatoes turn watery and mealy.

Nutrition Facts

330

cal

33g

Protein

15g

Fat

46g

Carbs

Fiber

718mg

Sodium

Frequently Asked Questions

Can I make this caprese pasta salad ahead of time?+

Yes, cook and dress the pasta up to a day ahead, but wait to add the basil and balsamic glaze until right before serving so the herbs stay bright and the flavour stays sharp.

What pasta shape works best for caprese pasta salad?+

Short, sturdy shapes like penne, fusilli, or rotini work best because their ridges and curves catch the balsamic glaze and hold onto small pieces of tomato and mozzarella in every bite.

Can I use bocconcini instead of fresh mozzarella?+

Absolutely, halved or quartered bocconcini works beautifully and holds its shape well in the salad, giving you that same creamy bite as fresh mozzarella pearls without extra chopping.

Why does my caprese pasta salad turn watery?+

Ripe tomatoes release juice as they sit, especially once salted, so drain them briefly on a paper towel before mixing, and add the balsamic glaze just before serving to keep everything from pooling.

Is caprese pasta salad served hot or cold?+

It is meant to be served cold or at room temperature, which is what makes it such an easy make-ahead dish for warm weather gatherings, not a stovetop dinner you eat straight from the pan.

Tips & Tricks

•Always salt your pasta water generously — it should taste like the sea.
•Reserve a cup of starchy pasta water before draining. It's liquid gold for emulsifying sauces.
•Cook pasta 1 minute less than the package says if finishing it in the sauce.

Reviews (5)

Pierre T.★★★★★

Excellente recette! J'ai suivi les instructions à la lettre et le résultat était parfait. Ma femme a adoré.

Marie L.★★★★★

Made this last night and my family loved it! The sauce was perfect and so easy to make. Will definitely be adding this to our regular rotation.

Michael W.★★★★★

This recipe is a keeper. Great balance of flavours and the cooking times are spot on. My new favourite pasta dish.

Sarah M.★★★★★

So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already.

David C.★★★★★

Restaurant quality at home. I followed the recipe exactly and it turned out amazing. The pasta water trick really makes the sauce come together.

Chef Luca Bianchi

Head Chef & Recipe Developer

Red Seal Certified Chef

Classic Italian Pasta Salad - beautifully plated pasta dish

Easy

★★★★★(98)

Caprese Pasta Salad

Ingredients

Instructions

Cook the Pasta

Prepare the Base

Build the Sauce

Combine

Serve