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Caprese Pasta Salad in a black bowl.

Ingredients of Caprese Pasta Salad in mixer.

Ingredients for Caprese Pasta Salad in a white bowl.

Caprese Pasta Salad in a wood bowl.


My mother in law just flew in to see the baby when she is born. She will be here TOMORROW! Kind of freaking out a little bit. I am so exited to meet her! My boys have loved having their grandma here. They said that she gives the best back rubs. It has been so nice to have her around to help me get things ready. I especially loved having an extra hand in the kitchen making this salad and helping me clean up!

We were making a yummy lunch and I have always wanted to make a Caprese Pasta Salad. Caprese is a perfect combination of flavors, textures, and freshness. Ripe tomatoes, mozzarella cheese, and basil. It all went together perfectly in this pasta salad! It was so simple to throw together and I am telling you, it is AWESOME! You will definitely want to make this. It is a perfect side to any summer BBQ and you are going to love it.

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Caprese Pasta Salad

By: Alyssa Rivers
A delicious and flavorful pasta salad that is so easy to throw together!
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 Servings


  • 8 oz pasta I used cellentani
  • 1 cup small fresh mozzarella balls 8 oz.
  • 2 cups grape tomatoes 10.5 oz.

Basil Pesto:


  • Cook and drain your pasta according to package directions. Drain with cold water and set aside.
  • In a food processor, combine basil, garlic, parmesan, olive oil, and salt and pepper. Pulse until everything is coarsely chopped and blended together.
  • In a medium sized mixing bowl, combine pasta, basil pesto, grape tomatoes, and mozzarella balls. Toss together until it is coated in the basil pesto.


Calories: 276kcalCarbohydrates: 31gProtein: 11gFat: 12gSaturated Fat: 4gCholesterol: 18mgSodium: 189mgPotassium: 228mgFiber: 2gSugar: 3gVitamin A: 783IUVitamin C: 8mgCalcium: 164mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Italian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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    1. Hi!
      Yes, you can sure use that type of balsamic vinegar. It should taste just great! Thanks for following along with me!!

  1. Hello,
    I want to make this salad but I have a couple of questions. 1. Can I make it the night before or is it best made closer to serving time? 2. The only Cellentani pasta I could find came in a 1 lb. box – does the recipe really only call for 8 oz of pasta? Thanks in advance for your help! Can’t wait to try the Caprese Pasta Salad – it looks wonderful!

  2. I’ve made this before but used lemon juice instead of balsamic. Everyone loved it. Think I’ll try the balsamic next time. Sure does use a LOT of basil. YUM!!

  3. I made this tonight and it came out delicious!!! I did tweek the recipe some though instead of olive oil I used Italian dressing, and before serving I topped it off with parmesan cheese, it was absolutely scrumptious!!!