Caprese Pasta Salad
Caprese salad normally consists of mozzarella, tomatoes, basil, and olive oil. It’s delicious…but when you add pasta to the mix, it’s excellent! This pasta salad is best served chilled, which makes it perfect for a summertime gathering (like the 4th of July)! Member’s Mark™ Italian Seasoning lends timeless mix of oregano, marjoram, thyme, basil, rosemary, and sage to this light and tasty dish!
Tricks for Making Caprese Pasta Salad
A great Caprese pasta salad keeps the fresh, bright flavors of a traditional Caprese salad while adding pasta to make it more filling. These tips will help you make one that’s flavorful and holds up well for picnics, cookouts, and potlucks.
Choose the right pasta
Short pasta works best because it catches the dressing and is easy to eat. Good options include:
- Rotini
- Fusilli
- Cavatappi
- Farfalle (bow ties)
- Gemelli
Cook the pasta just until al dente. Overcooked pasta becomes mushy once it’s dressed.
Cool the pasta properly
Drain and rinse briefly with cool water to stop the cooking. Toss with a teaspoon or two of olive oil while it’s still slightly warm to keep it from sticking.
Use the freshest ingredients
The quality of the ingredients really matters:
- Ripe cherry or grape tomatoes (halve larger ones)
- Fresh mozzarella pearls (or diced fresh mozzarella)
- Plenty of fresh basil, torn rather than chopped to reduce bruising
Make a simple dressing
A classic dressing lets the ingredients shine:
- Extra-virgin olive oil
- Balsamic vinegar
- A little Dijon mustard (optional, for emulsifying)
- Minced garlic
- Salt and freshly ground black pepper
Reserve the balsamic glaze for drizzling just before serving instead of mixing it in—it looks prettier and keeps the salad from becoming too sweet.
Season the tomatoes first
Toss the tomatoes with a pinch of salt and let them sit for 10–15 minutes. This draws out their juices, which combine with the dressing for extra flavor.
Add basil at the end
Fresh basil darkens quickly. Stir it in just before serving to keep it vibrant and fragrant.
Chill—but not too long
Refrigerate for about 30 minutes so the flavors meld. If making it several hours ahead, save a little dressing to toss with the salad right before serving because the pasta will absorb some of it.
Finish with a few extras
For even more flavor, try adding:
- Freshly grated Parmigiano Reggiano
- Toasted pine nuts
- Baby arugula
- Diced avocado (add just before serving)
- Grilled chicken for extra protein
- Salami or pepperoni for an Italian deli-inspired version
Ideal ratio
A balanced salad is about:
- 1 pound pasta
- 2 cups mozzarella pearls
- 3 cups halved cherry tomatoes
- 1 packed cup fresh basil leaves
- ⅓–½ cup olive oil-based dressing
This makes about 8 side-dish servings.
Caprese Pasta Salad
Ingredients
- 1 lb Bow tie pasta
- ½ cup Olive oil
- ⅓ cup Apple cider vinegar
- 1 tbsp Balsamic vinegar
- 2 cloves Garlic minced
- 1 tbsp Dijon mustard
- 1 tbsp Honey
- 2 tsp Member's Mark™ Italian Seasoning
- 1 tsp Member's Mark™ Sea Salt
- ½ tsp Member's Mark™ Fine Ground Black Pepper
- 3 cups Grape or cherry tomatoes halved
- 8 oz Mozzarella pearls drained
- 1 cup Basil leaves chopped
Instructions
- Bring a large pot of generously salted water to a boil. Cook the bow tie pasta according to the package directions until al dente. Drain and let cool.
- While the pasta cooks, whisk together the olive oil, apple cider vinegar, balsamic vinegar, garlic, Dijon mustard, honey, Member's Mark™ Italian Seasoning, Member's Mark™ Sea Salt, and Member's Mark™ Fine Ground Black Pepper. Whisk until smooth.
- Transfer the pasta to a large bowl. Pour about two-thirds of the dressing over the pasta and toss until evenly coated. Allow the pasta to sit for about 30 minutes, stirring occasionally.
- Gently fold in the tomatoes, mozzarella pearls, and fresh chopped basil. Pour the remaining dressing over everything and toss gently until evenly coated.
- Serve immediately or refrigerate for another 30 minutes before serving. Garnish with extra basil and a little extra black pepper.
