Caprese Pasta Salad

How To Make Caprese Pasta Salad

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 566kcal



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

Pasta Salad

  • 2 cups cherry tomatoes, halved
  • 8 oz bocconcini fresh mozzarella balls (or fresh mozzarella cut into 1/2" cubes)
  • 12 oz dried orecchiette pasta (or other shortcut 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 and 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 away after making it.
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