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close up shot of pasta caprese salad
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5 from 1 vote

Caprese Pasta Salad

Caprese pasta salad with tomatoes, mozzarella, and basil is the perfect summer salad! It's fresh, delicious, easy to make, and a real crowd pleaser!
Course Salad
Cuisine Italian
Keyword Caprese Pasta Salad, italian pasta salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 388kcal
Author Aline Cueni


Pasta Salad

  • 7 oz Orecchiette or pasta of choice
  • 9 oz cherry tomatoes halved
  • 5 oz mini mozzarella balls or fresh mozzarella in bite-sized pieces
  • ½ bunch fresh basil chopped



  • Cook pasta according to the packet instructions in boiling salt water until al dente. Drain, toss with some olive oil if desired, and set aside to cool for 15 minutes.
  • Meanwhile, mix all ingredients for the dressing in a small bowl.
  • Combine everything in a large serving bowl and toss until well combined. Season to taste with salt and pepper! Optional: Drizzle with balsamic glaze.



  • Make-Ahead: This salad can be made up to one day in advance. Store it in the refrigerator until 30 minutes before serving.
  • Keeps fresh for 3 days. Store it in an airtight container in the refrigerator. 
  • Low FODMAP: This recipe (1 portion a day) is suitable for a low FODMAP diet IF you swap pasta with gluten-free pasta.


Calories: 388kcal | Carbohydrates: 42g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 342mg | Potassium: 265mg | Fiber: 2g | Sugar: 5g | Vitamin A: 366IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 1mg