Easy Caprese Pasta Salad | Better Than Takeout
Easy Caprese Pasta Salad is the ultimate summer dish, packed with fresh flavors and ready in just 20 minutes. After making this many times, I’ve discovered the trick to keeping the pasta from getting soggy. Keep reading for my best tips and jump to the recipe card when you’re ready to make this better-than-takeout Caprese Pasta Salad. If you love recipes like this, you’ll also enjoy Creamy Dill Pickle Pasta Salad and Chicken Ranch Pasta Salad.
Why This Easy Caprese Pasta Salad | Better Than Takeout Is Pure Comfort
- Easy to make with just 8 ingredients
- Better than takeout with fresh, homemade flavors
- Perfect for cookouts, picnics, or meal prep
What You'll Need for Easy Caprese Pasta Salad | Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Pasta
- Cherry tomatoes
- Fresh mozzarella
- Basil
- Olive oil
- Balsamic glaze
- Salt
- Pepper
- Balsamic glaze
- Garlic powder
- Salt
- Pepper
- Optional: Pine nuts
- Optional: Red pepper flakes
📝 Ingredient Notes
- Pasta: Any shape will do, but I prefer small pasta like orzo or fusilli for this salad.
- Balsamic glaze: You can make your own by reducing balsamic vinegar or use store-bought.
🛒 Tools & Equipment I Recommend
- Pasta Pot — Cooks pasta evenly and prevents sticking. → See on Amazon
- Balsamic Glaze — Adds a rich, tangy flavor to the salad. → See on Amazon
How to Make Easy Caprese Pasta Salad | Better Than Takeout
- Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare ingredients: Halve cherry tomatoes, tear fresh mozzarella into bite-sized pieces, and chiffonade basil leaves.
- Make dressing: Whisk together olive oil, balsamic glaze, garlic powder, salt, and pepper.
- Toss salad: In a large bowl, combine cooked pasta, tomatoes, mozzarella, and basil. Pour dressing over the top and toss to combine.
Cook's Tips for Perfect Easy Caprese Pasta Salad | Better Than Takeout
- Common mistake and fix: Don't overcook the pasta. It will continue to cook as it sits in the dressing, so take it off the heat when it's still al dente.
- Pro tip: For a twist, add grilled chicken or shrimp to make it a main dish.
- Pro tip: Make it ahead of time and store in the fridge for up to 3 days. The flavors will meld together and it will taste even better.
Storing & Reheating Easy Caprese Pasta Salad | Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Yes, up to 1 day ahead.
Freezing Easy Caprese Pasta Salad | Better Than Takeout
Not recommended for this recipe.
Recipe Notes
- Chef tip: To prevent the pasta from getting soggy, don't add the dressing until just before serving.
- Best substitution: You can substitute fresh mozzarella with small-curd cottage cheese for a lighter version.
- Make-ahead: Prepare the ingredients and dressing ahead of time, then toss just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the pasta salad is too dry, add a little more olive oil or balsamic glaze.
Want to level up this recipe?
Pasta Server — Makes it easy to serve and toss the pasta salad. → Check price on Amazon
Easy Caprese Pasta Salad | Better Than Takeout
Ingredients
Main Ingredients
- Pasta
- Cherry tomatoes
- Fresh mozzarella
- Basil
- Olive oil
- Balsamic glaze
- Salt
- Pepper
Seasonings
- Balsamic glaze
- Garlic powder
- Salt
- Pepper
Optional Toppings
- Pine nuts
- Red pepper flakes
Instructions
- Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare ingredients: Halve cherry tomatoes, tear fresh mozzarella into bite-sized pieces, and chiffonade basil leaves.
- Make dressing: Whisk together olive oil, balsamic glaze, garlic powder, salt, and pepper.
- Toss salad: In a large bowl, combine cooked pasta, tomatoes, mozzarella, and basil. Pour dressing over the top and toss to combine.
Notes
- Chef tip: To prevent the pasta from getting soggy, don't add the dressing until just before serving.
- Best substitution: You can substitute fresh mozzarella with small-curd cottage cheese for a lighter version.
- Make-ahead: Prepare the ingredients and dressing ahead of time, then toss just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the pasta salad is too dry, add a little more olive oil or balsamic glaze.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for this recipe.
- Make ahead: Yes, up to 1 day ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 18g
- Carbs: 35g
- Fiber: 2g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 25mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Caprese Pasta Salad | Better Than Takeout FAQs
Yes, you can prepare the ingredients and dressing ahead of time, then toss just before serving to prevent the pasta from getting soggy.
You may have added the dressing too early or not used enough olive oil or balsamic glaze. Try adding a little more oil or glaze next time.
No, freezing will cause the pasta and mozzarella to become mushy and the salad to lose its fresh flavors.
No, the air fryer is not suitable for cooking pasta or making salad dressings.
Small-curd cottage cheese is a good substitute for a lighter version.
A Warm Final Note
I can’t wait for you to try Easy Caprese Pasta Salad | Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
